The aroma of zongzi fills the streets and alleys of Hainan Province during every Dragon Boat Festival. Among the local vast variety of zongzi, the black pork zongzi produced in Ding’an County stands out as a true superstar — selling over 48 million units annually with a market value of 712 million yuan (about $100 million USD), a testament to its beloved status among food lovers.
With a history spanning centuries, Ding’an zongzi has long been a local favorite. But what makes the black pork version the top-tier choice in the zongzi family? According to Wang Feijian, head of the Ding’an Zongzi Association, the secret lies in its premium ingredients: free-range black pork belly, selenium-rich glutinous rice, rich salted duck egg yolks, and locally grown bamboo leaves, this combination creates a distinctive flavor; and slow-cooked for 8 to 10 hours, the fragrance of the meat, rice, leaves, and egg yolks meld together perfectly.
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