[Mountain View] Eng's Zongzi 應媽媽粽子

Eng’s Zongzi has a small storefront next to an auto repair shop in Mountain View along El Camino. Madame Eng used to sell zongzis in out of a home in Fremont.

We got one of each of the zongzi last week- the meat zongzi, the red bean zongzi and the red date zongzi. I didn’t eat the red date zongzi but enjoyed the other two quite a bit. The meat zongzi had a generous amounts of pork, mushroom and peanut along with sticky rice. Flavors were on point and the pork was well marinated and tender.

The red bean zongzi was a sweet zongzi, with red bean paste along with whole red bean along with sticky rice. It was mildly sweet, and its enjoyable.

My wife liked the red date zongzi though I didn’t try.

We also got the chives, pork and shrimp dumpling. Thought the skin and the filling was not seasoned enough so they were bland. I prefer the dumplings from Dumpling City in Palo Alto more. Also got the shrimp and pork wonton. Made Jiangnan style. Those were okay. Though I personally would just focus on their zongzis.

Madame Eng came from Hangzhou in Zhejiang. The first time I came during dinner time on a Saturday, they already ran out of zongzi’s. She said zongzis ran out quicker during the weekend. And recommended that we just show up soon after their opening time at 1pm to get some. Weekdays their supplies last longer.

Its recommended that the zongzi be steamed for 15 minutes. I thought that may be more than needed but I microwaved myself. By default they don’t heat up the zongzis, though they do have a couple of small tables both inside and outside, that you can ask them to heat them up and eat at the place.


No salted egg yolk or lop cheung? My favorite parts…

Those I believe are ingredients more common in a Cantonese zongzi. Since Madame Eng is from Hangzhou, she’s doing it the Hangzhou way I think.


You’re right! I just spoke with my friend Kathy who is Shanghainese & has tried them. She says they are more that style…

Does your friend like them?

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Yes, she does, but not their dumplings…

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Yeah. Where is the Mung bean too? Where?

Eng’s zongzi is as good as ever. While waiting for my kabobs to cook at Rose Market next door a week ago, I swung by Eng’s to pick up a couple of meat zongzi. Yum.

Note that there are two types of three types of meat zongzi- the mushroom pork peanut type (the Taiwanese type), the mushroom pork peanut plus egg yolk type, and the Hangzhou meat type, which uses pork belly as the meat. The Hangzhou version is more fatty, but the fat also gives it a lot of flavor. Can’t eat it every day, but its an occasional indulgence.

This is the Taiwanese type:

“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold