Zong-zi is traditionally eaten on Duan Wu Jie, the Dragon Boat Festival to mark the fifth day of the fifth lunar calendar in 277 bc. The poet Chu Yuan was loved and greatly respected by the people of China. Many mourned his death by throwing cooked rice wrapped in bamboo leaves (known as zong-zi), into the river so that the fish would not feed on his corpse. On this memorable occasion, dragon boat races are held and zong-zi is eaten. Traditionally there are both sweet and savory fillings. A sweet one would be red bean paste; savory would be egg yolk with soy-braised pork belly. This modern adaptation was given to me by my grandmother and it is our family version of savory zong-zi. They make great meals or snacks served with soy sauce or sweet chili jam. They can also be frozen and reheated for when you get a craving. Enjoy!