It is said that after the poet-statesman Chu Yuan ended his life by drowning, people began throwing balls of sweet rice wrapped in bamboo leaves into the Miluo River to keep the fish from eating the patriot's body. Over time these rice balls became more elaborate and varied with the addition of pork, peanuts, salted eggs, and other fillings, gradually evolving into the modern day tsung tzu.

The Chinese are lovers of food and drink, and nowhere is this more apparent than the plethora of different types of tsung tzu. Large or small, sweet or savory, with meat or vegetarian, tsung tzu come in almost every size and flavor imaginable. One week prior to Dragon Boat Festival, families and stores begin preparing the ingredients for stuffing tsung tzu. When cooked, the tsung tzu releases a mouth-watering aroma.

In Taiwan, it is very convenient to buy ready-to-eat tzung tzu. However, many families still prefer to make their own. This is especially true of families with children preparing for the once-a-year college entrance exams held after Dragon Boat Festival, since it is believed that eating homemade tsung tzu before the test will help bring high scores.

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