On the Dragon Boat Festival on the fifth day of May, Hainan people have the custom of "washing dragon water" and soaking in medicinal bath to clean their ancestors. In the hot island summer, people worship their ancestors after soaking in hot water with wormwood, mint and other herbs, and then the family reunites to peel zongzi and have a reunion dinner, which can be described as the summer style of Hainan Island, and the crowded beach due to "washing dragon water" shows that there is no summer in the mainland. The zongzi on the Dragon Boat Festival in Hainan is not the same as that on the mainland. It is made of Hiragi leaves wrapped into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, pork, pig's trotters, salted fish and so on in glutinous rice. When it is peeled off, it has the fragrance of Hiragi leaves and glutinous rice first, and then the aroma of meat and eggs. Although there are also zongzi with alkaline water and white sugar and bean paste in Hainan, what Hainan people like most and admire most, or their impression of zongzi is salty zongzi with egg yolk and pork stuffing wrapped in Hainan Hiragi leaves (commonly known as eggplant Hiragi leaves, winter leaves or zongzi leaves) produced in Hainan Island. For Hainanese, it's just like northerners didn't eat jiaozi during the Spring Festival when they didn't eat zongzi stuffed with salted egg yolk wrapped in Hiragi leaves during the Dragon Boat Festival. Zongzi will be made in all parts of Hainan Island during the Dragon Boat Festival, among which three famous zongzi, namely Ding 'an Zongzi, Loki Zongzi and Ruixi Zongzi, are the most famous. Ding 'an Zongzi, which was formed in Ming Dynasty, is one of the three famous zongzi in Hainan. Ding 'an Zongzi is divided into two types: glutinous rice Zongzi made from glutinous rice and indica rice Zongzi made from indica rice. The raw material is Hiragi leaves of Hainan (namely, Hiragi leaves of Solanum melongena and Hiragi leaves of Zingiberaceae). The collected Hiragi leaves are cooked thoroughly and dried to make zongzi leaves, and then the pure white glutinous rice is soaked until soft, and the glutinous rice and pork are drained in a dustpan. Generally, pork is divided into seven parts of lean meat and three parts of fat meat, and rice is prepared with seasonings such as salt and spices. Hiragi leaves washed in advance are paved, covered with a layer of pork, salted duck eggs and rice, then carefully wrapped and cooked in a pot for about 11 hours before being discharged from the furnace. The production process is very particular. At present, there are many kinds of zongzi in Ding 'an, and there are four representative old brands: Ding 'an Oriental Hotel Black Pork Zongzi, Xintai Lai Black Pork Zongzi, Wenzong Zongzi, Hechao Black Pork Zongzi, and Hsinchu Four Seasons Goose Restaurant Black Pork Zongzi and Xingshun Black Pork Zongzi.

Loki zongzi is rotten with rice on the long slope, and Wang Wu dog meat is fragrant through the chest. The red fish in Majing is fragrant and broken, and the sweet potato is fragrant and swollen. Loki Zongzi, a famous dish of Han nationality, is a Hainan dish. Produced in Loki Town, Danzhou, Hainan, Loki Town merged with Nada Town, so "Loki Zongzi", also known as "Nada Zongzi", is one of the three famous zongzi in Hainan. The basic raw materials are Hiragi leaves, glutinous rice, salted egg yolk and pork. It is famous for adding salted fish meat to zongzi. Loki Town, Danzhou is the most famous rice dumpling in Hainan, and some rice dumplings in Loki have salted fish meat in addition to the above accessories. Peel off the hot Loki Zongzi, and smell the fragrance of banana and glutinous rice, which makes people's appetite open. After that, meat, eggs and fish are even more delicious, which really makes people's appetite open.

Ruixi Zongzi is a traditional Han snack in Hainan Province, which is famous in Ruixi Town, Chengmai County, Hainan Province. Belongs to the Dragon Boat Festival food. It is made of glutinous rice and pork as the main raw materials, and has the characteristics of crisp taste, fragrant taste and no greasy after eating.

"Ruixi Zongzi" began in the Kangxi period of Qing Dynasty and has a history of nearly 361 years. In the early Qing Dynasty, Ruixi built a market, which was called "Bengxi Market". Its name was Bengxi because the Nandu River washed away and caused the bank to crack. On the opening day of the market, people in every village and township danced lions and dragons, drummed gongs and drums, and pushed various agricultural products, snacks and handicrafts on their shoulders to open the market, including zongzi. When prefectural officials and merchants from all over the country came to celebrate, they all praised the zongzi after tasting it: Bengxi Zongzi is the best zongzi in the world! "Bengxi Zongzi" got its name from then on. Later, Qiongtai Academy taught Xie Baolai Nanwen Village in Bengxi Market, and when he wrote "Eight Scenes of Nanwen" for a family named Zeng, he was very fond of "Bengxi Zongzi". Later, in order to thank him, the villagers chose a load of zongzi to thank the academy. Xie Zhangjiao thought that the meaning of "collapse" was ominous, so he changed "collapse stream" to "Ruixi". Since then, Ruixi Zongzi has become famous, and it ranks alongside Ding 'an Zongzi and Danzhou Zongzi as the three famous Zongzi in Hainan. The basic raw materials for preparing Ruixi Town are Hiragi leaves, glutinous rice, salted egg yolk and pork.

Hainan fried zongzi is a kind of zongzi that does not need to be wrapped in zongzi leaves. Cooked glutinous rice, mixed with lotus seeds, mushrooms, dried shrimps, scallops, lard and other ingredients, kneaded into glutinous rice balls, dipped in duck egg liquid and fried until cooked.

"Ding 'an Zongzi" has a long history and has a unique connotation and quality. "Ding 'an Zongzi" is a kind of traditional festival food, which is made of glutinous rice, black pork, salted duck egg yolk with red mud, edible cooked peanut oil and edible seasoning produced in Ding 'an. Hiragi leaves are used as wrapping, stuffed, shaped and boiled, and it is mainly eaten during the Dragon Boat Festival. It has a sweet, fragrant, waxy and tough taste, and is represented by the production technology and flavor characteristics in Ding 'an area.

Ding 'an Zongzi has been registered as a certification trademark of geographical indications in China, and there are strict requirements for using the geographical indications of Ding 'an Zongzi to indicate the trademark: First, the leaves of Zongzi must be taken from semi-old leaves of herbs (Hiragi leaves) growing in volcanic areas such as Lingkou, Hanlin, Longhe and Longmen in Ding 'an County; Second, the glutinous rice used must be high-quality selenium-enriched glutinous rice produced in the above volcanic areas; Third, the dumpling stuffing used must be made of the famous Ding 'an black pork and salted duck egg yolk marinated in red clay, which are made by adding careful ingredients and boiled for more than 1.2 hours.

When making dumplings, spread out three or four Hiragi leaves, put one layer of rice and one layer of meat thinly, circulate for three or four times, and put salted egg yolk in the middle. Fold one side of the palm leaves with both hands, seal the bucket mouth, cut the surplus palm leaves back along the outline of zongzi, and tie them tightly around the waist with small hemp rope, which is in the shape of a porcelain cone. Rope tying is very skillful, and the force should be even. If the rope is tied too loosely, the rice stuffing will easily leak, and if the rope is tied too tightly, the zongzi will be twisted into a melon-cracked jujube shape, and the appearance will be ugly. Cooking zongzi is very particular about the temperature, and the firewood under the stove is burning brightly, and the flames are blazing. When the water boils, the aroma of rice leaves and glutinous rice overflows and spreads around. The length of cooking time determines the strong and mellow taste of zongzi. After more than ten hours of continuous adding firewood to add fire and adding water according to leaves, the cooked zongzi is full of flavor.

Zongzi in Loki Town, Danzhou has two characteristics: the first characteristic lies in the ingredients. In addition to the traditional ingredients of Hainan Zongzi, Loki Zongzi has specially added salted fish meat, which is fragrant and mellow, making the taste of Loki Zongzi not greasy, but on the contrary, it will greatly increase people's appetite and make their teeth fragrant. The second feature lies in its production method. The production of Loki Zongzi focuses on more refined rice. After washing and soaking for two to three hours, the pure glutinous rice is picked up and filtered, and a little refined salt is added to stir. The stuffing is made of lean pork and pig's feet, cut into squares with appropriate size, and marinated with garlic, spiced powder, cooking wine, monosodium glutamate and soy sauce. After careful cooking with firewood, the house is full of strong zongxiang outside.

raw materials for making Loki zongzi: Hiragi leaves (winter eggplant leaves), glutinous rice, red beans, black beans, pork leg, garlic, five-spice powder, cooking wine, soy sauce, salted egg yolk, salted fish meat and shrimp. The production process is as follows:

1. Wash Hiragi leaves, soak them overnight and boil them in water until the leaves turn from green to yellow, so as to remove their bitterness. After cooking, dry the Hiragi leaves, which are the leaves wrapped with zongzi;

2. After washing the glutinous rice, drain the water, add a proper amount of salt and mix well. In addition, red beans and black beans soaked for 1-2 hours can be added according to personal taste. Usually, one catty of glutinous rice can pack 4 or 5 zongzi.

3. Cut the pork leg into squares with appropriate size, and marinate it with appropriate amount of garlic, spiced powder, cooking wine, monosodium glutamate, light soy sauce and other seasonings;

4. Prepare salted egg yolk, salted fish meat and shrimp according to personal taste (dry or wet is optional, and dried shrimp is generally used);

5. Use two or three zongzi leaves to enclose the bottom of a square cone. First, add some glutinous rice, then add pork, salted egg yolk, salted fish meat, shrimp and other ingredients in turn. Finally, add a proper amount of glutinous rice to cover all the ingredients, wrap them with zongzi leaves layer by layer, tie them tightly with ropes, and tie them to form zongzi.

6. put the zongzi into the pot and add clear water. the amount of water should be 3-5cm away from the pot cover. Boil over high heat. After boiling, turn to low heat and cook for 6-8 hours.

Nowadays, Zeng Lingzhang, the most famous rice dumpling maker in Ruixi Town, is particularly easy to find. Ask any old woman in the town and they will show you the way. It is understood that Zengjiabao Zongzi has been wrapped for more than 71 years, and it is the longest and largest Zongzi workshop in the town. Zeng Lingzhang is now in charge, and his son, Zeng Dexian, who is in his thirties, is the third generation "descendant of Zongzi" of the Lao family. According to its introduction, the raw materials for making Ruixi Zongzi are: Zongzi leaves (Hiragi leaves), pork belly, pig's trotters and lean pork hind legs, salted egg yolk, rice, star anise, cinnamon, pepper and other spices, in addition to white wine, raw oil, ginger and garlic. The production process is as follows:

1. Boil Hiragi leaves collected from Wuzhishan for three or four hours to sterilize and increase the toughness of the leaves and facilitate wrapping;

2. Spices made from star anise, cinnamon and pepper are mixed with Chinese liquor, crude oil, ginger juice and garlic, and the meat should be cut into one or two cubes with skins;

3. Soak the glutinous rice for 2 to 3 hours;

4. Take a stack of 5 scrubbed zongzi leaves, put a pinch of glutinous rice in the center of the leaves, put two pieces of fat, one piece of thin meat and one salted egg yolk on the rice, and then cover it with a pinch of rice. Fold the zongzi leaves in half, fold them in the left and right, seal them, tie them tightly with hemp thread, put them in a pot and cook them until cooked.

raw materials: 511g of glutinous rice, 25g of lotus seeds, 25g of mushrooms, 25g of dried shrimps, 25g of scallops, 51g of barbecued pork, 51g of cooked lard, 5g of monosodium glutamate, 5g of white sugar, 8g of refined salt, 111g of crude oil and a proper amount of duck egg liquid. The method is as follows:

1. Wash the glutinous rice and steam it in a cage for later use; Cook the lotus seeds thoroughly, peel and remove the heart; Soak mushrooms, wash them, blanch them in boiling water, cut them into granules, wash dried shrimps and scallops, steam them, and roast them into granules;

2. Put the above ingredients, refined lard, monosodium glutamate, white sugar and refined salt into glutinous rice and mix well, and pinch them into 11 rice balls with the same size;

3. Make oil under a hot pan, evenly dip the glutinous rice balls with duck egg liquid, put them in a hot oil pan and fry them over low heat, and turn them over constantly to heat them evenly until they are golden brown.

Basic raw materials: 5 kg of Shanlan rice, 511 g of mulberry leaves, 511 g of red and blue rattan leaves, 1.5 kg of turmeric, and several pieces of Hiragi leaves. Pork, pepper, star anise powder and other spices, salted egg yolk. The method is as follows:

1. Mulberry leaves and red rattan leaves are boiled in water for 1.5 hours respectively, and when the water is black and red respectively, the leaf residues are taken out, and the colored water is used for later use. The turmeric is mashed, squeezed into pulp, and 511 grams of warm water is added to leach yellow;

2. Wash and filter the Shanlan rice in water, divide it into three equal parts, put it in three different color solutions, soak it for 8 hours until it is dyed, and then take out the rice and filter it dry;

3. Cook Hiragi leaves until they turn yellow, take them out for later use, and marinate pork with spices;

4. Wrap the soaked glutinous rice with Hiragi leaves, add pork and egg yolk, wrap the package and tie it with hemp rope before cooking.

You can refer to the methods of Ding 'an Zongzi, Loki Zongzi or Ruixi Zongzi to prepare glutinous rice and meat eggs, wrap them in coconut leaves and cook them in a pillow shape.