Explanation on comprehensively improving the edible range of Zongzi

Hello, dear readers, I am your good friend, Seal Man.

It's the annual Dragon Boat Festival again, and the Shrimp Company on Earth has granted three days off, the last of the first half of the year. The thought that the next holiday won't be until October, when I'll probably have finished writing my "Forged Destiny" and probably won't have to write any more "La Ku" (a poorly written piece of writing), fills me with a wave of sadness that won't let up. For a moment, I even wanted to put down my pen right there and throw myself back into my creative work.

However, the holidays are here, so I have to ask for leave. This has something to do with the unexpected work that middle-aged seals arrange at home, which severely interrupts their creative work every fifteen minutes. It also has a little to do with my recent writing difficulties, which are almost vomiting blood. But more importantly, I shoulder the important mission of the spotted seal family and need to go out and conduct a formal examination of the 21st century zongzi.

As we all know, rice dumplings can be roughly divided into two types: sweet and salty.

Salty zongzi, commonly found in southern China, are made with glutinous rice and soybeans, often filled with pork belly, salted egg yolks, scallops, peanuts, and other fillings. They offer a rich variety of flavors and are available at a wide range of prices, making them a favorite among spotted seals. Salty zongzi are commonly steamed, but they can also be sliced, wrapped in eggs, and fried for a unique flavor. For a high-calorie meal, try the extra-large "wrapped zongzi," wrapped in winter leaves. One zongzi can easily fill an entire meal, making it a must-try for those who enjoy a taste for novelty.

Sweet zongzi, generally made with pure glutinous rice, are more diverse than savory ones. Depending on the fillings, there are plain varieties, eaten with sugar, and more generous varieties, with candied dates, red bean paste, and preserved fruit. Both varieties are also popular with spotted seals.

In recent years, dog shit pies with durian, chocolate, matcha, etc. have appeared, fully demonstrating the excessive desire for expression and curiosity of the general public as their material life gradually becomes richer. As far as I know, no seal likes this, probably only humans eat it.

Regardless, 21st-century zongzi have demonstrated far greater diversity than in ancient times, and innovation is clearly on the horizon. However, the so-called "sweet vs. salty" debate persists in the ocean today. Sea creatures with limited tastes and a reluctance to experiment insist on pointing and criticizing their own plates, refusing to try what's on their opponents' plates. This is particularly distressing for the spotted seals, who advocate for seeking common ground while reserving differences.

Just last night, the great sage of the ocean came to me in a dream and gave me a difficult task - you have to replace all the rice dumplings of those who only like to eat sweet rice dumplings with salty ones, and replace all the rice dumplings of those who only like to eat salty rice dumplings with sweet ones. The wear and tear of the rice dumplings caused in the process can be dealt with by you.

I knew this mission was both significant and difficult, but the thought of being able to fix the zongzi's wear and tear on my own gave me a surge of courage. For the future of the food festival, and for mutual understanding among marine life, the mission must be completed, and the zongzi must be replaced!

Therefore, Haibao has to take two days off and will resume updating on June 3. I would like to wish all readers a happy Dragon Boat Festival.

If you have a different opinion, please pat the seal's belly and burp it.

(End of this chapter)