Abstract:This study aimed to develop a new type of fermented Zongzi （rice dumplings）with Chinese liquor yeasts based on the preparation and manufacturing technologies used for the production of Chinese liquor and traditional Zongzi.The assay designated with inoculation amount of Chinese liquor yeasts，fermentation，steaming duration，and sugar content as single factors carried out physical and chemical index tests and sensory identification.The results revealed that the most desirable taste of Zongzi was attained with an inoculation amount of 0.25 g of the Chinese liquor yeast，a fermentation duration of 36 h，a steaming duration of 15 min，and a sugar content of 6 g.The Zongzi thus produced possessed a liquor aroma，chewy texture，moderate fruit sweetness，and the absence of a sour or bitter taste，and contained 3.44 g/100 g of reducing sugar，86.4 mg/mL of ethanol，and 48% of starch.