Wufangzhai, the time-honored zongzi - or glutinous rice dumpling brand - is based in Jiaxing in Zhejiang province and enjoys the reputation as being the "king of zongzi " in the south Yangtze River. 

Founded in 1921 at a small workshop, the company which makes them now produces over 1.8 million zongzi each day at peak times during the Dragon Boat Festival, or Duanwu Festival.

Enthusiasts say Wufangzhai Zongzi tastes both glutinous and fragrant and has sold well, both at home and abroad.

The custom of eating zongzi during the festival in Jiaxing dates back to the Ming Dynasty (1368-1644).

As the technique for making zongzi in Jiaxing gradually developed, zongzi produced there became more popular around the country, especially meat zongzi.

The most famous brand for meat zongzi is Wufangzhai and the technique for making Wufangzhai Zongzi was placed on the list of national intangible cultural heritage in 2011.

The materials for making zongzi are especially chosen from high-quality sources.

The rice is from Northeast China's Heilongjiang province, the leaves wrapped around the zongzi are from the high mountains of Jiangxi province and the meat filling is made of finely-selected pork hindquarters from exclusive pig farms in Henan and Zhejiang provinces.

The annual output of zongzi exceeds 100 million and its varieties have developed into nearly 100 types. The brand has been awarded many titles in national food product events and food expos in China.

Meat zongzi  [Photo/VCG]