Zongzi can be divided into meat dumplings, vegetarian rice dumplings, salty rice dumplings and sweet rice dumplings.

1. Peking rice dumplings: mostly sweet rice dumplings, mainly divided into two types. The first one is white rice dumplings made of pure glutinous rice. When eating, you need to dip it in sugar and add a little rose juice and sweet-scented osmanthus stew. It has a pleasant aroma. The other is to wrap two or three red dates in glutinous rice, called jujube rice dumplings. It needs to be refrigerated before eating, and you will have a cold pleasure when eating.

2. Guangdong Zongzi: It is the most abundant of all Zongzi. It is very large and takes the longest time to make. The fillings of salty rice dumplings include ham, bacon, egg yolk, roast chicken, barbecued pork, roast duck, chestnuts, mushrooms, shrimps, etc. Sweet fillings include lotus paste, mung bean paste, red bean paste, chestnut paste, date paste, walnuts, etc.

3. Taiwanese rice dumplings: Taiwanese meat rice dumplings are divided into north and south. Northern rice dumplings are made by first frying the glutinous rice with shallots, soy sauce, salt, pepper, etc. until it is medium cooked, and then wrapping it with fried fillings such as pork, dried tofu, bamboo shoots, braised eggs, mushrooms, dried shrimps, dried radish, etc., and then placed Steamed in a steamer, it has a chewy texture and is not too sticky. Southern rice dumplings are made by lightly frying glutinous rice and peanuts without adding any sauce, and are filled with pork, shallots, chestnuts, dried beans, taro, etc. The wrapped rice dumplings are then steamed with water until the glutinous rice is cooked. When dipped in seasonings, the southern rice dumplings are fragrant, glutinous and sticky, and less chewy.

4. Huzhou rice dumplings: They belong to Jiangsu and Zhejiang flavors and can be tasted in Jiangsu and Zhejiang dim sum restaurants. They are also divided into sweet and salty. The sweet one is filled with fat red bean paste, and the salty one is filled with pork marinated in soy sauce. Each rice dumpling only contains one piece of fat meat and one piece of lean meat, and no other ingredients. The way of wrapping the rice dumplings is also very simple. In particular, it has the shape of a shovel head with one end protruding and the other flat.

5. Jiaxing Zongzi: famous. It is similar to Huzhou rice dumplings and also belongs to Jiangsu and Zhejiang flavors.

6. Zhenwu Mountain Sweet Tea Zongzi:

Take the high-quality sweet tea from Zhenwu Mountain and boil it to extract the juice to make rice dumplings. The rice dumplings are golden and bright in color, smooth and tender in the mouth, soft and sticky, and chewy. It has a long-lasting fragrance, a sweet aftertaste, can remove greasiness and digestion, is rich in nutrients and is suitable for people with diabetes. Residents in most places in Zhejiang, especially in the mountainous areas of western Zhejiang, have had the traditional habit of cooking rice dumplings with sweet tea for generations. In the 62nd chapter of "Dream of Red Mansions" and other plots, Jia Baoyu's love for sweet tea and rice has been mentioned many times.

There are many types of zongzi. If divided according to region, they are roughly divided into south and north.

In addition, the types of leaves used to make zongzi are also divided into southern and northern ones.

1: The distinction between north and south rice dumplings:

Because bamboo is abundant in the south, local materials are used to tie the rice dumplings with bamboo leaves. Most people like to use fresh bamboo leaves, because the rice dumplings tied with dried bamboo leaves will not have the fragrance of bamboo leaves after they are cooked.

As for northerners, they are accustomed to using reed leaves to tie rice dumplings. The reed leaves are long and narrow, so use two or three of them stacked together. The size of the rice dumplings also varies greatly, from giant rice dumplings weighing one or two kilograms to small and exquisite sweet rice dumplings less than two inches long.

In terms of taste, the rice dumplings in the north are mainly sweet, while the rice dumplings in the south are less sweet and more salty.

Two: Types of Zongzi:

1. Zongzi in southern Fujian are divided into alkaline rice dumplings, meat rice dumplings and bean rice dumplings. Alkali rice dumplings are steamed by adding lye to glutinous rice. They are sticky, soft and slippery. They are especially delicious when chilled and added with honey or syrup. The ingredients of meat rice dumplings include braised pork, mushrooms, egg yolks, dried shrimps, dried bamboo shoots, etc. Xiamen’s meat rice dumplings are the most famous. Bean rice dumplings are popular in Quanzhou. They are made from September beans mixed with a little salt and wrapped in glutinous rice. After steaming, the beans are fragrant. Some people also eat them dipped in sugar.

2. Beijing’s rice dumplings can be roughly divided into three types: one is white rice dumplings made purely from glutinous rice, which are steamed and dipped in sugar. The other type is jujube rice dumplings, the fillings are mainly jujubes and preserved fruits. The third type is red bean paste rice dumplings, which are relatively rare. There is another type of rice dumpling in North China that uses yellow millet instead of glutinous rice, and the filling is red dates. After steaming, you can see the yellow and sticky millet embedded with bright red dates. Some people euphemistically call it "gold wrapped agate".

3. Zhejiang’s Huzhou rice dumplings are fragrant and soft, and are divided into salty and sweet varieties. The salty rice dumplings are made of fresh pork soaked in fine soy sauce, and each rice dumpling is stuffed with a piece of fat and lean meat. Sweet rice dumplings are filled with date paste or bean paste and topped with a piece of pork suet.

After steaming, the lard is blended into the bean paste, making it very smooth and delicious. The fillings are specially selected, including eight-treasure rice dumplings, chicken rice dumplings, bean paste rice dumplings, fresh meat rice dumplings, etc., each with its own characteristics.

4. The Yao people make rice dumplings with bacon strips and mung beans wrapped in glutinous rice, which are shaped like pillows and weigh about 250 grams each. There are also brown sugar, peanuts, etc. added to glutinous rice to make cold rice dumplings with plain filling.

5. She nationality rice dumplings are called Gujiao among the people. Wrap the glutinous rice into four corners with Ruo leaves. Then they are tied with dragon grass and made into a bunch of ten. Some people also add vegetables, meat, red dates, etc. as fillings when making the rice dumplings. Gray alkaline water is commonly used to cook rice dumplings. After the rice dumplings are cooked, they will be yellow in color and fragrant, and can be stored for half a month.

6. The Dai people also eat rice dumplings during the Dragon Boat Festival and also celebrate the "Zongzi Festival". It is said that the "Zongzi Festival" commemorates a young man and woman who died in love because their parents opposed their marriage. On this day, all unmarried Dai boys will make rice dumplings and meet the girls under the mango tree in Dalongtan. The men and women will form a circle, the girls will sing love songs, and the boys will play leaves to accompany them. Then the young man gave the rice dumpling bag to the girl he liked.

7. The Maonan people also celebrate the Dragon Boat Festival, but the meaning of the festival is different from that of the Han people. It is called the "Medicine Festival" among the people. During the Medicine Festival, it is customary to collect mugwort leaves, calamus, turmeric and other herbs to boil water and drink juice, or use these herbs to make rice dumplings for consumption. Folks believe that eating this kind of stuffed rice dumplings during the Dragon Boat Festival can detoxify and cure diseases.

Three: Types of foreign rice dumplings:

1. Vietnamese rice dumplings

Vietnamese rice dumplings are wrapped in banana leaves and come in two types: round and square. . They believe that round rice dumplings represent heaven and square rice dumplings represent earth. The unity of heaven and earth brings good luck and good fortune. Eating rice dumplings during the Dragon Boat Festival can bring good weather and good harvests. Eat rice dumplings on the Dragon Boat Festival in the lunar calendar. Salty rice dumplings are made of glutinous rice, dried shrimps, lean pork, red beans, and half a salted egg; alkaline rice dumplings are made of glutinous rice flour, shredded coconut, shrimp, and mung beans wrapped into a diamond shape and dipped in sugar to eat; fatty rice dumplings are made of glutinous rice Wrapped with , rib meat, dried shrimps, mung beans and five-spice seasoning, cooked, peeled and sliced ??before eating.

2. Zongzi in Myanmar

Burmese people love to eat zongzi, but it is not associated with the Dragon Boat Festival. Zongzi is made of glutinous rice and filled with ripe banana and coconut. This kind of rice dumplings has a fragrant and intoxicating aroma.

3. Cambodian rice dumplings

Cambodian rice dumplings are called "bag rice dumplings". They are not wrapped in plant leaves. Instead, they take a cloth bag and put glutinous rice, red beans, red dates, etc. Stuff the bags layer by layer, then tie the bags tightly and steam them. When eating, peel off the cloth bag and cut it with a knife.

4. Rice dumplings in Thailand

Zongzi are eaten during Songkran Festival and rainy season, mainly sweet rice dumplings. It is glutinous rice soaked in coconut milk, added with coconut meat, black beans, taro, and sweet potatoes. It is wrapped in banana leaves and steamed before eating. The rice dumplings wrapped by Thai people are as small as eggs. Because they are wrapped in green rice dumpling leaves, they turn light green when steamed and have a very fragrant taste.

5. Japanese Zongzi

In Japan, people make Zongzi not with glutinous rice, but with ground rice flour. The shape of the Zongzi is also different from that in China. They are used to it. Made with hammer-shaped rice dumplings. Zongzi is called Maojuan and is eaten on the fifth day of the fifth lunar month. It is made of rice flour wrapped in Ruo leaves or wild rice leaves and grows into a cylindrical shape.

6. North Korean rice dumplings

North Korean rice dumplings are called "wheel cakes". People boil fresh mugwort leaves, mash them, add them to rice noodles, and then shape them into wheel shapes, which taste delicious when eaten.

7. Philippine rice dumplings

Filipinos like to make long rice dumplings, and the flavor is different from the rice dumplings in Zhejiang, China. Zongzi is also an essential Christmas food for Filipinos.

8. Zongzi in Indonesia

Indonesians are very particular about the filling of Zongzi. They often use fresh minced meat, mushrooms and green onions to make Zongzi filling. It's smooth and delicious when eaten, and you won't get tired of it if you eat more.

9. Zongzi in Costa Rica

Zongzi in Costa Rica are made of specially processed sticky corn flour as the main raw material, with chicken, beef, carrots, potatoes, etc. Also poured with beef juice, then wrapped in fresh banana leaves into a flat square shape.

10. Mexican Zongzi

Mexicans also have the custom of eating Zongzi, which they call "Damal". The main ingredient is coarse-grained cornmeal, stuffed with sliced ??meat and chili peppers, and wrapped in corn leaves or banana leaves, giving it a unique flavor. There is a "Zongzi Festival" to celebrate the corn harvest. During the festival, every household wraps corn, beef, chicken, carrots, potatoes, peppers, etc. in banana leaves and cooks them before eating.

11. Peruvian Zongzi

Peruvian people eat Zongzi at Christmas. The whole family sits together to celebrate Christmas and eat Zongzi, even the married ones. The daughter also rushed back to her parents' home to taste the flavor of her parents' rice dumplings again.

12. Zongzi in Venezuela

When Christmas comes, every household in Venezuela wraps up zongzi, which has become a festive scene. Even the shops selling snacks on weekdays are full by then. Zongzi. This kind of rice dumplings is made of cornmeal as the main ingredient, with ham, bacon or sausage as the filling. Olives and raisins are also added. They are wrapped in fresh banana leaves into a rectangular shape, each weighing about half a kilogram. After drying the banana leaves, the rice dumplings are ready. Peel off the rice dumplings and the fragrance overflows. Eating rice dumplings to celebrate the festival is a special kind of fun.