In Chinese culinary culture, zongzi, or sticky rice dumplings, have long been cherished for their distinctive shape and rich flavors. In south China’s Hainan Province, a special variety known as Hele zongzi – which is produced in Hele Town in Wanning City – stands out as a renowned local delicacy, prized for its premium ingredients, meticulous preparation and soft, glutinous texture. It becomes particularly popular during the Dragon Boat Festival season.

The selection of ingredients for Hele zongzi is exceptionally refined. Key components include Hele black pork, salted duck egg yolks and glutinous rice cultivated along the Taiyang River. During festivals or important occasions, locals celebrate it by savoring Hele zongzi. More than just a culinary delight, it carries emotional significance and serves as a vessel of cultural heritage.