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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Galveston Bay 2/7/2026

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https://www.scanboat.com/en/boat-market/boats/sailingboat-first-24-17529074 Sailingboat - Både sælges, First 24, 2025 DKK 615.000 Scanboat

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The spectacular coast of Baja California Sur hosts the biannual migration of the magnificent Mobula Munkiana. There are three species of Mobula rays to encounter in the sea of Cortez; Mobula Mobular , Mobula Thurstoni, and the most famous Mobula Munkiana which we plan to spend hours snorkeling with, among other big animals like sea lions, dolphins, whalesharks, whales, and possibly orcas!

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