Zongzi, or simply Zong, is red-cooked pork inside of seasoned sticky rice that's wrapped in bamboo leaves and boiled. The first time I had this I thought "this is good, but it's missing something... Egg! It needs a rich delicious egg yolk flowing over it and it would be perfect!" So the next time Lu made zong he fried a couple of eggs over easy and served them on top of the steaming hot sticky rice, and it was spectacular.Today we were fortunate to have farm fresh brown eggs from Baker's Acres of Chenango, my sister and brother-in-laws farm, and the zong was better than ever. If this picture doesn't make you drool at least a little then you don't appreciate good food. :)
