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my-popo's-zhong-(southern-chinese-style)

This is the zhong I grew up eating. It's on the simpler side, as is common for southern Chinese variants, and is best enjoyed with a light drizzle of soy sauce. These zhong are not difficult to make, but they require a lot of prep work and time, so most people will opt to make a large batch of these at once and share with friends and family. Plan ahead and clear a full day to make this recipe. You’ll also need to do a small amount of prep work the night before you start. These keep in the fridge for 2-3 days, but also freeze extremely well (which is how I was able to eat my grandmother's zhong in California, frozen and packed away in my mom's luggage on our way back from visiting family in NYC). To reheat either from refrigerated or frozen: I take the lazy route and wrap these in a damp paper towel, then microwave on a microwave-proof plate for 2-3 minutes (refrigerated) or 5-7 minutes (frozen).

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