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Corti Creare
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I really wanted to love this Bajang (also known as Zongzi). It’s a masterpiece of culinary engineering: sticky rice, savory fillings, and that iconic pyramidal shape, all bound by the ancient technology of the banana leaf. This dish dates back over 2,000 years to the Zhou Dynasty. Legend says it was born as a ritual offering to honor the poet Qu Yuan, thrown into rivers to prevent fish from eating his body. It’s a symbol of loyalty and survival, a portable meal designed for ancient travelers and warriors. As a researcher, I admire the craft. The leaf infuses the rice with polyphenols and a distinct grassy aroma, a perfect example of indigenous cuisine using nature as a pressure cooker. But strictly from a taste perspective? It didn’t click for me today. The flavor profile is complex, dense, and deeply traditional, but sometimes food heritage challenges our modern palates. And that’s okay. My mission isn’t to find "tasty" food, it’s to preserve the taste of history. Is this a masterpiece or just an acquired taste? Have you tried Bajang? Let’s talk in the comments. 👇 Culinary anthropologist tasting traditional Bajang (Zongzi) wrapped in banana leaves at Yaowarat, Bangkok’s Chinatown street food market. Authentic food history research and honest review of ancient Chinese-Thai recipes by a cookbook author. Visuals include sticky rice texture, bustling night market lights, and ethnographic food study.
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2024 war wild. Wir sind über 4000 Meilen gesegelt, von der östlichen Karibik über Puerto Rico und die Bahamas nach Florida. Dann im Golfstrom nach Norden und schließlich bis New York City und wieder zurück nach Florida. Wir haben unsere geliebte Wanderling verkauft und ein neues Boot in Griechenland gefunden. Fast alles wird sich nun ändern. Wir sind durch unzählige Ups & Downs gegangen in diesem Jahr. Wie hat nur so viel Leben in 12 Monate gepasst?
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We came across it by accident, but you have to see this place. Untouched, and unknown.
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