Tuen Ng Festival, also known as the Dragon Boat Festival, is one of the biggest annual celebrations in Hong Kong. It takes place on May 31 this year.
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As well as dragon boat races, sticky rice dumplings, or zongzi, are a big feature of the festival.
Sticky rice dumplings can be sweet and sprinkled with sugar or savoury and dipped in soy sauce. But either way, they are traditionally steamed.
We asked chefs in Hong Kong, and one in Macau, for creative suggestions for other ways to prepare them.
Jayson Tang of one-Michelin-star Man Ho Chinese Restaurant in Hong Kong’s Admiralty neighbourhood suggests deep-frying or air-frying meat and salted egg yolk sticky rice dumplings, then drizzling them with golden syrup.
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