My second batch of zongzi came out better. Omg the aroma right now.pic.twitter.com/LDK5Gld7Md
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@xeni What filling are you using? (As with tamales I'm partial to savory pork fat)
@arthur_affect this gon sound cray but home-"corned" (brine cured) local farmed lamb+ peanut, shiitake, viet spices used typically with beef
@arthur_affect the fatty fillings are best they infuse the rice with yummy fat
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