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Over 9,000 in Hubei Make Zongzi, Setting World Record

Source:chinadaily.com.cn Published:2019-06-05 10:12

A bird's-eye view of the 9,478 people making zongzi, forming four Chinese characters that read "Chinese Duanwu". [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

As many as 9,478 people together in Central China's Hubei province who made zongzi, pyramid-shaped glutinous rice dumplings wrapped in reed leaves, set a new mark recognized by Guinness World Records for the most people preparing the food together on Monday.

Over 9,000 people aged 5 to 70, under the watch of 190 supervisors, broke the record in eight minutes in Zigui county.

A woman involved in the event holds a plate of zongzi. [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

They used 2,000 kilograms of glutinous rice, 40,000 reed leaves, and 600 kg of orange sauce, resulting in more than 16,400 zongzi. Filling zongzi with orange sauce is a local custom in the county, known for producing naval oranges.

Chinese people eat zongzias a traditional snack during the Dragon Boat Festival, also called the Duanwu Festival, a holiday celebrated on the fifth day of the fifth month on the Chinese lunar calendar. This year, the festival falls on June 7.

After setting a new mark recognized by Guinness World Records, people hold up their zongzi in Central China's Hubei province, June 3, 2019. [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

After setting a new mark recognized by Guinness World Records, people hold up their zongzi in Central China's Hubei province, June 3, 2019. [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

The event is held in the Cultural Tourist Area of Qu Yuan's hometown, Zigui county, June 3, 2019. [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

A bird's-eye view of the 9,478 people making zongzi, forming four Chinese characters that read "Chinese Duanwu". [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

The event is held in the Cultural Tourist Area of Qu Yuan's hometown, Zigui county, June 3, 2019. [Photo by Zheng Jiayu/Provided to chinadaily.com.cn]

Editor:Zhao Xichen