As the Dragon Boat Festival draws near, the aroma of Ya'na Zongzi (duck-shaped rice dumplings) fills the air across Leizhou in Zhanjiang.
The zongzi is intricately handwoven into a vivid duck shape.
Back in the 1960s and 1970s, poultry meat was a rare treat for local families. Villagers skilled in traditional licu leaf weaving created an ingenious folk craft: weaving rice dumplings into lifelike mother duck shapes to delight children during the festival. This beloved festival gift gave rise to the name "Ya'na Zongzi", which has been passed down through generations. Now the custom of "carrying duck-shaped zongzi during the Dragon Boat Festival" has spread widely across the Leizhou Peninsula, becoming a shared festive memory among local people.
Generous fillings give Yana Zongzi its "soul."
Palm-sized Yana Zongzi carries precious childhood memories.
Unlike traditional Zongzi wrapped by folding leaves, Ya'na Zongzi are woven entirely by hand. They are made from aromatic licu leaves (Pandanus tectorius) that are native to the Leizhou Peninsula. The process involves elaborate procedures, including harvesting, de-thorning, flattening, and cutting into uniform strips. Four slender leaf strips are interlaced to form the complete duck silhouette. Besides the classic duck shape, skilled artisans can also weave auspicious patterns, such as writing brush racks (symbolizing academic progress) and fish baskets (representing year-round harvests).
Well-packed Yana Zongzi do not fall apart during cooking.
The zongzi is filled layer by layer with ingredients using a small spoon.
The artisan carefully weaves the "duck neck" section of the zongzi.
Cutting open the Zongzi, you will find soft glutinous rice tightly wrapped around fillings. One bite releases rice soaked in savory meat sauce—fragrant but light on the palate. The marinated pork melts on the tongue, while the natural herbal scent of licu leaves lingers, delivering a distinctive Dragon Boat Festival flavor unique to Leizhou.
Yana Zongzi is a specialty Dragon Boat Festival delicacy unique to Leizhou.
Reporter: Chen Wen
Photo: Chen Wen
