STORY: Traditional delicacy on Xiazhi solar term: Zongzi
DATELINE: June 21, 2023
LENGTH: 00:02:35
LOCATION: SHANGHAI, China
CATEGORY: CULTURE

SHOTLIST:
1. various of Yinglong Village, Shanghai, E China
2. various of villagers wrapping sticky rice dumplings (wrapped in bamboo or reeds)
3. STANDUP 1 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
4. SOUNDBITE 1 (Chinese): Yinglong villager
5. SOUNDBITE 2 (Chinese): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
6. SOUNDBITE 3 (Chinese): Yinglong villager
7. SOUNDBITE 4 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
8. various of making Zongzi
9 .SOUNDBITE 5 (Chinese): Yinglong villager
10. SOUNDBITE 6 (Chinese): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
11. SOUNDBITE 7 (Chinese): Yinglong villager
12. SOUNDBITE 8 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
13. various of Chatkaew Thongchuea tasting Zongzi
14. SOUNDBITE 9 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
15. STANDUP 2 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University

STORYLINE:

Wednesday marks the arrival of "Summer Solstice," or "Xiazhi" in Chinese, the 10th of 24 solar terms on China's Lunar Calendar.

STANDUP 1 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
"Hello, Everyone! I'm Chatkaew Thongchuea. My Chinese name is Jin Yulu. I am in the city of Shanghai. 'Xiazhi' means the longest daytime in the Northern Hemisphere. Interestingly, this year, the day after Xiazhi is the Dragon Boat Festival.
These days, Chinese people eat the traditional food Zongzi, sticky rice dumplings (wrapped in bamboo or reeds).
My task today is to pick Zongzi leaves and make Zongzi. Let's go!
It smells good. It's the first time I see the leaves."

SOUNDBITE 1 (Chinese): Yinglong villager
"We usually pick these leaves before the Dragon Boat Festival. We cut them out and dry them. Just cut it like this."

SOUNDBITE 2 (Chinese): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
"Why do we use this kind of leaf instead of other leaves?"

SOUNDBITE 3 (Chinese): Yinglong villager
"We traditionally use this kind of leaf to make Zongzi, as its smell is very fragrant. And the sticky rice dumplings wrapped in the leaves are sweet and delicious."

SOUNDBITE 4 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
"We have picked enough leaves, and now we are going to make Zongzi."

SOUNDBITE 5 (Chinese): Yinglong villager
"Soak the leaves in water for about 12 hours."

SOUNDBITE 6 (Chinese): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
"What are these ingredients?"

SOUNDBITE 7 (Chinese): Yinglong villager
"This is the sticky rice, and this is streaky porky, both for making Zongzi."

SOUNDBITE 8 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
"I think this is the most difficult part. I hope I can do it!"

SOUNDBITE 9 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
"It smells so good! I can't wait to try it. Sticky rice tastes very chewy and goes well with the fragrance of the leaves.

STANDUP 2 (English): CHATKAEW THONGCHUEA, Student, Shanghai International Studies University
That's the charm of traditional Chinese culture, just like an ancient Chinese poetry line that says 'delicious Zongzi cooked in the fresh bamboo tube' to describe Xiazhi.
Thanks for watching. Bye."

Xinhua News Agency correspondents reporting from Shanghai, China.
(XHTV)