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Luxurious Cantonese-style zongzi are filled with pork, salted egg yolk, mung beans, and sometimes dried scallop. This protein-packed family celebration food is the most indulgent of all regional zongzi styles.
Rinse glutinous rice under cold water several times until water runs clear, then soak for at least 4 hours. Soak mung beans and dried shiitake mushrooms separately in water for 4 hours.
Soak bamboo leaves in hot water for at least 2 hours until pliable, scrubbing both sides clean. Drain and keep covered with a damp towel.
Cut pork belly into 2-inch chunks. In a bowl, marinate pork with soy sauce, oyster sauce, Shaoxing wine, sugar, five-spice powder, white pepper, and salt for at least 1 hour.
Halve salted duck egg yolks and lightly rinse dried scallops. Cut rehydrated mushrooms in half.
Drain rice and mung beans. Toss glutinous rice with 1 tablespoon soy sauce, 1 teaspoon salt, and 2 tablespoons vegetable oil.
To assemble each zongzi: Layer 2 bamboo leaves, form a cone, layer a spoonful of rice, then mung beans, add pork, half an egg yolk, mushroom, and scallop. Top with more mung beans and rice, press firmly, fold to seal, and tie tightly with kitchen twine.
Place zongzi in a large pot, cover with water, weigh down with a plate, and boil gently for 3.5–4 hours. Refill with boiling water as needed to keep zongzi submerged.
Remove from water, drain, and let cool for 15 minutes before unwrapping and serving.
