Crispy: It's made of glutinous rice, sticky, with finely chopped weeds inside, which should be the most in spring. It was rated as one of the top ten specialty snacks in Xiangshan.

Xiangshan Mashi is a kind of Zhejiang cuisine, which can be divided into many categories due to different fillings, mainly including: Mashi Laxi, Mashi Slippery, Sieving Rice Flowers, Mashi Eating Fruits, etc.

Practical reference

Zongzi is a delicacy in Zhejiang, usually made in Tomb-Sweeping Day. Its practice is as follows:

First, grind the glutinous rice into white, wash it, soak it for a day and a night, filter and steam it, pour it into a bamboo board and mix it with an appropriate amount of alkaline water. After the rice turns golden brown, it is steamed for the second time, exposed to the atmosphere and poured into a stone mortar.

Tamp with bamboo (wood) poles until the rice grains disappear and the surface is smooth. Take out the rubbing strips and cut them into strips with a length of 8 inches, a width of 1.5 inches and a thickness of about 1 inch, or press them into round cakes in a patterned mold, cool them and float them in alkaline water.

When eating, cut into pieces, put in fresh soup and cook, add garlic, pepper, soy sauce, monosodium glutamate and other seasonings, or boil and fry in water, then mix with sugar or add salt.