Every year as the Dragon Boat Festival approaches, Taiwan sparks a vibrant debate over the perfect zongzi. Beyond the famous rivalry between the Northern and Southern styles, Hakka rice dumplings, millet dumplings, and various sweet, savory, and alkaline varieties all have their loyal followers. Even within our small island, a rich tapestry of flavors has blossomed. If any food lovingly wrapped in leaves can be celebrated as a "zongzi," then the world of these parcels is far vaster and more wondrous than we ever imagined!

Last year, Sousou Corner introduced "Zongzi Around the World" for the first time, discovering just how many delicious relatives this tradition has across the globe. This year, we have invited two talented chefs to bring you six distinct varieties spanning Central and South America, Southeast Asia, and Oceania.

The lineup features everything from a luxurious, giant dumpling large enough to satisfy an entire family, to the classic favorites our community has been eagerly asking to return. Of course, we haven’t forgotten sweet treats perfect for pairing with afternoon tea or coffee. To top it off, the chefs are generously sharing their secret side dish recipes with everyone. Let’s explore the wonderful flavors awaiting you this year!

Colombia | The Luxurious Tamal Tolimense

The tamal (corn dumpling) in Colombia features dozens of regional variations, but the version from the Tolima province is widely celebrated as the most authentic and luxurious representative of them all. Famous for its generous size and unique wrapping style, it is honored every year on June 24th during the grand "Tolima Tamal Festival," a vibrant celebration dedicated to the indulgence and rich flavors of this authentic dish.

The Tolima tamal is more than double the size of a standard Taiwanese zongzi. Its base is a harmonious blend of corn dough and rice, enveloping an incredibly lavish filling of chicken, pork, egg, potato, carrot, green peas, bell pepper, and tomato. Delicately cradled in plantain leaves, it resembles a plump, festive fortune bag. Every bite offers a beautifully balanced medley of ingredients with a subtle hint of cumin aroma—a centerpiece meal large enough to bring warmth and fullness to the whole family.

• Ingredients: Chicken, pork, egg, corn flour, rice, potato, carrot, green peas, bell pepper, onion, scallion, tomato, achiote (annatto), garlic, salt, plantain leaves, cumin.

• Weight: 600g

Ecuador | Bollo de Pescado (Plantain and Fish Dumpling)

A coastal fisherman's treasure from Ecuador, this dish is a beautiful expression of the Creole culinary soul—a harmonious fusion of Spanish, African, and Indigenous heritages. The dough is crafted from a rich blend of mashed green plantain, corn flour, and ground peanuts, which tenderly envelops generous chunks of sailfish (traditionally albacore tuna in Ecuador). Wrapped in plantain leaves and gently steamed, the savory fish is beautifully balanced by the subtle sweetness of the plantain, making it an incredibly refreshing meal. Originally created as a practical "ocean lunchbox" for local fishermen, it remains a testament to the wisdom of coastal living.

• Ingredients: Sailfish, plantain, corn flour, onion, scallion, peanut, bell pepper, cilantro, garlic, achiote (annatto), oregano, salt, pepper, cumin, plantain leaves.

• Weight: 200g

Mexico | Tamal de Cerdo en Salsa Roja (Pulled Pork Corn Dumpling in Red Sauce)

A true Latin American classic highly recommended by Southern Corner. Tender, slow-simmered pulled pork is infused with a rich, vibrant red sauce crafted from traditional Mexican Guajillo and Ancho chilies, complemented by fresh cilantro, bay leaves, oregano, cumin, and paprika. Wrapped gently in corn husks into a slender parcel, the natural sweetness of the corn dough pairs effortlessly with the deeply layered, savory pulled pork. To elevate the experience, the chef is generously sharing a private recipe for authentic Mexican tomato salsa—the perfect accompaniment to unlock a 200% burst of genuine Mexican flavor.

• Ingredients: Corn flour, pork, Mexican chilies, onion, garlic, black pepper, cilantro, bay leaves, oregano, cumin, paprika, lard, corn husks.

• Weight: 180g

Plus+ Recipe | Authentic Mexican Tomato Salsa (Pico de Gallo)

Ingredients: Diced red tomatoes, diced white onion, diced Mexican jalapeño peppers, cilantro, salt, sugar, fresh lime juice.

Steps:

1. Toss the diced red tomatoes, white onion, jalapeño peppers, and cilantro together. Pour in the fresh lime juice, season with a pinch of salt and sugar, and mix gently until well combined to let the flavors marinate.

2. Chill in the refrigerator overnight before serving; the flavors will meld beautifully, making it taste even better.

Vanuatu | Lap Lap (The Ancestral Island Dumpling)

Lap Lap is the proudly celebrated national dish of Vanuatu, a serene island nation in the South Pacific. The Melanesian people, the indigenous inhabitants of the islands, created this dish over 3,000 years ago. Across the millennia, it has blossomed into numerous variations, ranging from vegetarian styles to versions rich with pork, chicken, or even flying fox meat.

For this year’s collection, our chef has faithfully recreated the most ancestral version: nutrient-rich root vegetables like taro and cassava are grated into a smooth, thick paste, mixed with savory beef, fresh greens, and rich coconut milk, then wrapped tenderly in wild banana leaves. It is traditionally slow-baked in an earthen oven known locally as an "Uma."With a delightfully soft, chewy texture reminiscent of traditional mountain yam cakes, every bite of this Lap Lapdumpling releases a pure, elegant aroma of native taro.

• Ingredients: Beef, taro, cassava, coconut milk, onion, leafy greens (cabbage), salt, pepper, oil, plantain leaves.

• Weight: 450g

Peru | Tamal de Pollo (Chicken Corn Dumpling)

The Peruvian version of the tamal is a visual and culinary masterpiece. Its dough is infused with achiote (annatto), paprika, and cumin, giving the dumpling an inviting, golden-reddish hue. Inside, it envelops tender chicken breast, crunchy peanuts, rich black olives, and hard-boiled eggs. For Peruvians, this comforting dish is a beloved weekend breakfast ritual and a staple at festive gatherings. To enjoy it like a local, be sure to pair it with the chef’s pickled red onion salsa (Salsa Criolla) recipe—its bright, tangy, and subtly spicy flavor perfectly cuts through the richness, elevating the corn dumpling to a whole new level of indulgence.

• Ingredients: Corn flour, chicken breast, hard-boiled egg, olives, sun-dried tomatoes, peanut, onion, garlic, paprika, cumin, achiote (annatto), grape seed oil, bamboo leaves.

• Weight: 180g

Plus+ Recipe | Peru’s Signature Pickled Onion Salsa (Salsa Criolla)

Ingredients: Thinly sliced red onion, diced red chilies, fresh lime juice, cilantro, salt.

Steps:

1. Slice the red onion into thin strips and soak them in ice water to remove the sharp, pungent bite.

2. Toss the crisp red onion slices together with the diced red chilies and fresh cilantro. Season with fresh lime juice and a pinch of salt, mixing well to let the flavors marinate before serving.

The Philippines | Suman sa Moron (Chocolate & Vanilla Rice Dumpling) 【Vegetarian】

Suman sa Moron (also known as Chocolate Morón) is a cherished sweet delicacy native to the Eastern Visayas islands of the Philippines. This beautiful treat is crafted by twisting two layers of sweetened rice flour dough together—one infused with aromatic vanilla, and the other rich with pure cocoa powder—and occasionally studded with crunchy peanuts to create its signature, eye-catching two-tone spiral.

Though crafted primarily from glutinous rice flour, its texture surprisingly mirrors the soft, fudgy decadence of a chocolate brownie. Elevated by the delightful crunch of toasted peanuts, this is the only sweet zongzi in this year’s Dragon Boat collection, making it the absolute perfect companion for your afternoon coffee or tea ritual.

• Ingredients: Glutinous rice, rice, milk, sugar, brown sugar, peanut, chocolate, coconut milk, vanilla extract, plantain leaves.

• Weight: 180g

Zongzi Around the World X Chefs from the South

2026 Zongzi Around the World – Assorted 4-Pack Combo

• Bollo de Pescado | Ecuador (Plantain and Fish Dumpling)

• Tamal de Pollo | Peru (Chicken Corn Dumpling)

• Tamal de Cerdo en Salsa Roja | Mexico (Pulled Pork Corn Dumpling in Red Sauce)

• Suman sa Moron | The Philippines (Chocolate & Vanilla Rice Dumpling) 【Vegetarian】

• Regular Price: $1,020

• Special Bundle Price: $790

2026 Zongzi Around the World – Deluxe Assorted 6-Pack Combo

• Tamal Tolimense | Colombia (The Luxurious Corn & Rice Dumpling)

• Lap Lap | Vanuatu (The Ancestral Island Dumpling)

• Bollo de Pescado | Ecuador (Plantain and Fish Dumpling)

• Tamal de Pollo | Peru (Chicken Corn Dumpling)

• Tamal de Cerdo en Salsa Roja | Mexico (Pulled Pork Corn Dumpling in Red Sauce)

• Suman sa Moron | The Philippines (Chocolate & Vanilla Rice Dumpling) 【Vegetarian】

• Regular Price: $2,070

• Special Bundle Price: $1,680

｜Suggested Preparation

• Steam from frozen for 20 minutes.

• Best Before: For the ultimate flavor and freshness, please enjoy within one week of delivery.

｜Shipping & Pickup Details

• Orders will be shipped sequentially starting June 10th (Wednesday).

• Home Delivery: Shipped via Hsinchu Logistics.

• FamilyMart Frozen Store-to-Store Pickup: Please pick up your package within 5 days of its arrival at the designated store.

• In-Store Pickup: Available at the Southern Corner Concept Store from 12:00 to 20:00. (Please notify us of your estimated pickup time in advance.)

｜Important Notice

• Due to food safety and hygiene regulations, all food products are non-refundable and non-exchangeable once shipped.