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:
