Wednesday is Duanwu, the day for eating Zongzi. My wife spent the day making her own "Jiaxing Zongzi". I'm wondering where people like to get their zongzi in the Bay Area. Any good Jiaxing-style (pork only) sources hereabouts?
The next time you’re craving pulled pork, forget the smoker and try the Instant Pot. The cook takes a fraction of the time and produces meat so tender and juicy that you’ll be wondering why you haven’t been doing this all along.