Danish Taiwanese Association Hosts Dragon Boat Festival Event, Showcasing Taiwan's Culinary Inclusivity
The Danish Taiwanese Association held a Dragon Boat Festival event in Copenhagen, themed 'Northern vs. Southern Zongzi Battle.' They innovatively incorporated local Danish ingredients to create sweet zongzi and licorice-flavored soy sauce paste, demonstrating the inclusive and innovative spirit of Taiwanese food culture.
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(Central News Agency, Stockholm, by reporter Gu Yongzhi, June 10) The Danish Taiwanese Association held the '2026 Dragon Boat Festival Event: Northern vs. Southern Zongzi Battle!' at Bella Uno in Copenhagen on the 7th. In addition to traditional northern and southern zongzi, they developed sweet zongzi and a licorice-flavored soy sauce paste using local Danish ingredients, showcasing the charm of Taiwanese food culture that is both traditional and warmly inclusive.
The Danish Taiwanese Association stated in a press release that the debate between northern and southern zongzi in Taiwan is fiercer than the Olympics. The moment Taiwanese people encounter the topic of 'northern vs. southern zongzi,' their foodie spirit ignites. The 'Northern vs. Southern Zongzi Battle' actually demonstrates Taiwanese people's passion for traditional food culture and their insistence on the taste of home.
The association began preparations a week before the event, repeatedly experimenting with steaming glutinous rice to find the best texture. The dried shrimp and scallops used in the zongzi were roasted and marinated in rice wine, and even the sauces were meticulously designed.
The northern-style zongzi, known for its distinct, separate grains and savory, aromatic flavor, was paired with classic sweet chili sauce to enhance the aroma of the stir-fried rice. The southern-style zongzi was served with 'Danish Licorice Special Blend Soy Sauce Paste,' cilantro, and peanut powder.
The press release stated that participants used their creativity to simmer soy sauce, sugar, and Lakrids (Danish licorice candy) over low heat to create a special southern-style soy sauce paste. The unique herbal sweetness of the licorice powder perfectly blended with the salty-sweetness of the Taiwanese soy sauce paste.
To showcase the Taiwanese people's immense 'inclusivity' for innovative flavors, the association's volunteers boldly experimented by wrapping Remonce (a Danish pastry filling), cardamom powder, and almond crumbs into the glutinous rice. The fragrance of bamboo leaves combined with the rich, milky aroma of the Remonce and the warm spice notes, resulting in a soft, chewy texture that was sweet but not cloying, earning praise from everyone present who declared the 'Taiwan-Denmark collaboration a great success!'
Taiwan's Representative to Denmark, Cheng Jung-chun, and his wife also attended the event. Representative Cheng recalled that his family's breakfast when he was young almost always consisted of plain zongzi, the most traditional kind filled only with peanuts. Notably, these zongzi were wrapped in shell ginger leaves, and whenever they were steamed, the whole house would be filled with the unique, warm, spicy, and woody aroma of the leaves. This heartwarming 'old-fashioned breakfast memory' captivated the attendees, adding a layer of nostalgia and warmth to the intense voting session.
A participant named TK told CNA that in the past, he could only silently miss home during the Dragon Boat Festival, occasionally buying frozen zongzi from Asian supermarkets that lacked authentic flavor. So, as soon as he saw this event, he signed up immediately. His favorite was the inherently charming southern-style zongzi, and he found the Danish-style zongzi to be a brilliant attempt with a refined texture that he would love to eat again.
Volunteer organizer Zhang Tianren, who usually enjoys researching and tasting gourmet food, told CNA that the tasting and discussion of northern and southern zongzi fostered greater unity and conversation among Taiwanese people. The carefully developed Danish-style zongzi allowed Danes to feel more involved, creating a cultural connection between the two sides, making it a very meaningful activity.
After enthusiastic tasting and discussion, the final vote resulted in the southern-style zongzi winning with 14.5 votes, defeating the northern-style zongzi's 10.5 votes.
On the same day, Representative Cheng, on behalf of the Overseas Community Affairs Council, personally presented a renewed appointment letter for 'Overseas Community Affairs Promoter' to the President of the Danish Taiwanese Association, Huang Yi-min, and commended the outstanding association cadres and volunteers for their silent dedication and enthusiastic service to the overseas community abroad. (Editor: Wei Shu) 1150611
The Danish Taiwanese Association stated in a press release that the debate between northern and southern zongzi in Taiwan is fiercer than the Olympics. The moment Taiwanese people encounter the topic of 'northern vs. southern zongzi,' their foodie spirit ignites. The 'Northern vs. Southern Zongzi Battle' actually demonstrates Taiwanese people's passion for traditional food culture and their insistence on the taste of home.
The association began preparations a week before the event, repeatedly experimenting with steaming glutinous rice to find the best texture. The dried shrimp and scallops used in the zongzi were roasted and marinated in rice wine, and even the sauces were meticulously designed.
The northern-style zongzi, known for its distinct, separate grains and savory, aromatic flavor, was paired with classic sweet chili sauce to enhance the aroma of the stir-fried rice. The southern-style zongzi was served with 'Danish Licorice Special Blend Soy Sauce Paste,' cilantro, and peanut powder.
The press release stated that participants used their creativity to simmer soy sauce, sugar, and Lakrids (Danish licorice candy) over low heat to create a special southern-style soy sauce paste. The unique herbal sweetness of the licorice powder perfectly blended with the salty-sweetness of the Taiwanese soy sauce paste.
To showcase the Taiwanese people's immense 'inclusivity' for innovative flavors, the association's volunteers boldly experimented by wrapping Remonce (a Danish pastry filling), cardamom powder, and almond crumbs into the glutinous rice. The fragrance of bamboo leaves combined with the rich, milky aroma of the Remonce and the warm spice notes, resulting in a soft, chewy texture that was sweet but not cloying, earning praise from everyone present who declared the 'Taiwan-Denmark collaboration a great success!'
Taiwan's Representative to Denmark, Cheng Jung-chun, and his wife also attended the event. Representative Cheng recalled that his family's breakfast when he was young almost always consisted of plain zongzi, the most traditional kind filled only with peanuts. Notably, these zongzi were wrapped in shell ginger leaves, and whenever they were steamed, the whole house would be filled with the unique, warm, spicy, and woody aroma of the leaves. This heartwarming 'old-fashioned breakfast memory' captivated the attendees, adding a layer of nostalgia and warmth to the intense voting session.
A participant named TK told CNA that in the past, he could only silently miss home during the Dragon Boat Festival, occasionally buying frozen zongzi from Asian supermarkets that lacked authentic flavor. So, as soon as he saw this event, he signed up immediately. His favorite was the inherently charming southern-style zongzi, and he found the Danish-style zongzi to be a brilliant attempt with a refined texture that he would love to eat again.
Volunteer organizer Zhang Tianren, who usually enjoys researching and tasting gourmet food, told CNA that the tasting and discussion of northern and southern zongzi fostered greater unity and conversation among Taiwanese people. The carefully developed Danish-style zongzi allowed Danes to feel more involved, creating a cultural connection between the two sides, making it a very meaningful activity.
After enthusiastic tasting and discussion, the final vote resulted in the southern-style zongzi winning with 14.5 votes, defeating the northern-style zongzi's 10.5 votes.
On the same day, Representative Cheng, on behalf of the Overseas Community Affairs Council, personally presented a renewed appointment letter for 'Overseas Community Affairs Promoter' to the President of the Danish Taiwanese Association, Huang Yi-min, and commended the outstanding association cadres and volunteers for their silent dedication and enthusiastic service to the overseas community abroad. (Editor: Wei Shu) 1150611
FAQ
Where was this event held?
It was held at Bella Uno in Copenhagen, Denmark.
Which type of zongzi won the competition?
Southern-style zongzi won with 14.5 votes, defeating northern-style zongzi which got 10.5 votes.
What was unique about this event?
Creative zongzi and sauces were developed using local Danish ingredients like licorice and Remonce pastry cream.