📦 Package design. ¶ #joong (aka #zongzi)—Chinese leaf wrapped parcels stuffed with glutinous rice and other ingredients. ¶ For savvy Chinese eaters, joong can be found in Chinatown—sold like contraband by old ladies squatting on street corners hawking the rice specialty; dealt out of unmarked ice chests from dimly lit butchers; piled next to cash registers to tempt an impulse buy. ¶ Joong are a Chinese-Chinese dish, genius in design and important to Chinese culture—requisite eating during #dragonboatfestival to appease the spirits. ¶ This was a particularly good joong, bought from a Brooklyn grocer for $1.75. Within the wrapping of bamboo leaves and string are glutinous rice, yellow lentils (#moongdal), rose wine flavored Chinese pork sausages, dried shrimp, salted duck egg yolk, salt-cured pork belly. ¶ The best joong are homemade, family and friends often enlisted (previous experience a plus), to partake in the labor intensive preparations. Making joong is quintessential #slowfood—takes a month for salting duck eggs; a fortnight to cure Chinese sausages (#lupcheong); a day for organizing troops and assembling; simmering for a few hours. ¶ Fave way to eat hot joong is sliced, drizzled with shoyu and a #gochugaru.