Abstract: Alkaline zongzi, a traditional delicacy prepared by steeping glutinous rice in plant ash extract, characteristically exhibits a golden-yellow or light brown hue with distinctive textural resilience. This study adopts “Chemical Principles in Gastronomy” as its conceptual framework, replicating the traditional zongzi-making process by formulating an alkaline solution from Vitex negundo branch ashes (pH ≈ 9). Parallel experiments were conducted using isohydric potassium carbonate solutions (termed “alkaline water”) and pure water controls. Through visualized reaction processes and instrumental analyses, we systematically investigated the chemical interactions between alkaline solutions and glutinous rice components (polyphenols and proteins), elucidating the fundamental relationships between culinary processing and chemical transformations. The experimental design incorporated multiple modules: pH characterization of plant ash extracts, comparative chromatic analysis of treated glutinous rice versus starch, and mechanical property evaluation of alkali-heated glutinous rice dough. Our science communication strategy integrates hands-on workshops, live demonstrations, thematic lectures, and innovative experiments, offering tiered educational content adaptable for diverse audiences. This initiative seeks to cultivate public engagement with chemistry, advocate nutritional awareness, and celebrate the chemical wisdom embedded in Chinese culinary heritage.

Key words: Alkaline zongzi, Plant ash extract, Glutinous rice composition, Colour and taste, Food and chemistry