The annual Dragon Boat Festival falls on the fifth day of the fifth month of the lunar calendar. It is a day designated for the Dragon Boat Race which is conducted against a backdrop of colourful flags and sounding drums. As the legend goes, the Festival is to commemorate Quyuan, a patriotic poet who served the kingdom of Chu centuries ago. Unfortunately he was not in the court¡¦s favour and disillusioned with the weakening of the kingdom, he committed suicide by jumping into a river. The villagers who respected Quyuen for his patriotism threw rice dumplings into the river to feed the fish so that they would not devour Quyuan¡¦s body. That was the origin for eating rice dumplings during Dragon Boat Festival.

As the Dragon Boat Festival falls in the early summer when bugs and germs begin to flourish, people in the olden days would hang herbs over their doors, and children would be carrying perfume sachets in their pockets to cast the evils away. Viewed as lucky omens, the sachets came in colourful silks and were delicately hand-made and stuffed with fragrances. Today, they are considered a traditional handicraft. Adults would drink specially brewed rice wine to prevent catching diseases.

To celebrate the Dragon Boat Festival, people from all over China make rice dumplings which come in all forms and shapes including triangle, quadrangle, pyramid and pillow. They also use different kinds of leaves to wrap the rice dumplings. Those from the South prefer to use fresh bamboo leaves which give the rice dumplings a subtle and refreshing smell. People from the North like to use two or three reed leaves to wrap the rice dumplings. Tastewise, most rice dumplings in the South are salty, while those in the North are sweet.

There are also distinctive differences when it comes to the choice of ingredients. In Beijing, there are three kinds of rice dumplings. The first kind is made of steamed, sticky rice and dipped in sugar. The second kind is filled with dates and nuts while the third kind is filled with red bean paste. Xijiang¡¦s salty rice dumplings are filled with fat pork while the sweet ones are stuffed with dates and red bean paste. Sichuan¡¦s unique spicy rice dumplings are made of pre-soaked sticky rice and red bean mixed with chilis, salt and preserved meat. They are wrapped in quadrangle shape, boiled in water for three hours, and then barbecued over a wired grilling so that the center is soft while the crust is slightly burnt.

There are three kinds of Fujian rice dumplings ¡V salty, meat-filled, or bean-filled. The salty rice dumplings are sticky, soft and smooth and are eaten cold with honey or syrup. Xiamen is noted for meat-filled rice dumplings made of pork, mushroom, egg yolk, dried shrimp and bamboo shoots. The bean-filled rice dumplings are made of steamed, sticky rice stuffed with fragrant, mouth watering beans.

Guangdong¡¦s rice dumplings are bigger in size and come both in salty and sweet tastes. The sweet ones are stuffed with lotus seed paste, red bean paste, chestnut paste or date paste while the salty ones are filled with pork, chicken meat, egg yolk, mushroom and green bean.