In ancient times, dumpling was referred to as “angledmillet” because of its tapered or diamond shape.
After the Ming and Qing dynasties glutinous rice was used as thefilling ingredient, and it was then called “zongzi.”
Abstracting from its shape into a setting ofdelicate compact triangular shaped dishes, the design implies a continuum of three highaccomplishments, and three stars shining in an auspiciously brightly light. Separately, there is a larger plate tocollect, stack and store.
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