Easy Zongzi Recipe with Red Bean Paste Filling (Dragon Boat Festival Special)

🛒 LINKED INGREDIENTS

[redbunnytail]

There are two kinds of Chinese cooks, the ones who would say Mandy is great but secretly think she is an amateur and the ones who see Mandy as the best ambassador for Chinese cooking. You can't cook Chinese food and you're not somehow aware of where you fit into the greater 'design' of Chinese cooking. And sometimes, it's the non cooks, who have grown up, eating Chinese food, who are the best judge of character. You know? If you think your mom is the greatest cook of all time, it's because you learned from her and that somehow, you're the 'heir apparent.' I have no issues saying Mandy makes 'traditional' seem new and old and something you want to be a part of. When she makes something, it's well within the 'safe zone' AND she likes being there, which is why she's the best food ambassador for Chinese, I've ever seen. If you want to put 'your take' into old recipes, you don't like your heritage.

[jsdesigns]

Happy dragon boat festival to you, Mandy! Thank you for all the work and the tons of great recipes. I loved the sentence „it‘s good to know the whys behind the hows“, that is so true! ❤️

[georgebartholemew]

You are never too wordy, but explain what we need to understand! Luv your videos!

[maureensurdez]

Thank you Miss Mandy. We love your excellent lessons!🎉

[gregmuon]

You're not too wordy! I appreciate the details. The details matter. When I get together with my Italian American family, we spend hours discussing tiny whys and hows of cooking this or that.

[susieangelo]

Hi Mandy, Liking your new hairstyle and Happy Dragon Boat Festival! Thank you for this new recipe with easier folding and teaching us the "Why and How". 💜

[RedDragonVideos]

Another Happy Dragon Boat Festival. I love this time of year. Thank you Mandy for so many delicious recipes and all the great cooking tips. Have a wonderful weekend🙏🤗💞🐲

[devinodonnell]

I very much appreciate getting the why and how of something, especially when it comes to learning a new dish.

[aurorapang]

I love the way Mandy explains n cooks, thank you, Mandy

[lokuihuay]

Wow l make zongzi yesterday, l make pork zongzi.🎉Happy dragon boat festival.🎉

[tumblebugspace]

I love watching you cook. Food prepared by hand with love is a sacrament for me to eat. May everyone be so blessed! ☮️❤️🐾

[louisel.sinniger]

Mmm so creative. Looks yummy. I don’t mind your explanations. They are so helpful

[VeganDoris]

Beautiful! I made zong zi with my grandmother once. I need to try it on my own.

[DianeC.]

Hello Mandy!!! These look so...delicious. I would like to try this...I have seen these on YTube but never in any restaurant around me. Great Video!!!...🦋

[osmia]

Loving that wrapping method. Thinking of trying it

[johnnyong]

thanks for sharing your vlog 😊👍.need to try it.

[-RONNIE]

Thank you for the video and happy dragon boat festival to you, your family and friends

[joejackson]

A true chef champion, at your table is pure delight and flavor, in awe at all around and what you do. ❤😎😍😘

[alicek]

Have you ever made the ones with lye water ( 枧水棕 ) and do you have a recipe for it? My mom used to make them every year but she has been gone for over 20 years now. I found a place that makes them very similar to how my mom used to make them but would like to see if I can make them at home. I understand that it's quite a challenge to be able to make them without the jung tasting kind of nasty when the amount of lye water is used in the wrong proportions.

[Youtubeiscool]

The video links aren’t showing up at the top right of the screen. Other than that, wonderful video as always!