19/06/2026
🎋 1000 zongzi — yet every single one tastes freshly made.
Here’s how we do it. 👇
People often ask:
“How can a small kitchen produce 1,000 zongzi?”
“Does frozen zongzi still taste good?”
We let our blast freezer answer both questions.
❄️ Our blast freezing technology · The real freshness lock
✅ -23°C rapid freezing (not a regular freezer)
✅ Zongzi are frozen at their peak freshness — within hours of wrapping
✅ Upon thawing: rice stays springy, filling stays juicy
✅ No preservatives — just temperature, doing its job
“Not ‘frozen food’.
Fresh food — paused.”
📦 What this means for you
You ask We answer
Can you really make 1,000 zongzi? ✅ Yes — consistently
Will it still taste fresh? ✅ Frozen at “hour zero” — flavour locked in
Does texture suffer? ✅ Thawed, it’s nearly identical to fresh
Is it safe? ✅ Blast freezing is one of the most natural preservation methods
🎥 In the video you’ll see:
👉 Our blast freezer in action
👉 Zongzi going in — and coming out
👉 A cut-open zongzi after thawing: still rich, still juicy
(Video in comments / click to watch)
📢 One line to remember
*“Not every zongzi can be made in batches of 1,000 and still taste just-wrapped fresh.
Ours can.”*
🔗 Taste freshness that’s been paused, not compromised
🌐 www.loveoftaste.co.uk
🏠 – Malaysian
&
#粽子 Zongzi
Made in the UK · Taste of Malaysia · Flash‑frozen for freshness
