Minnan Zongzi is divided into alkali Zongzi, meat Zongzi and bean Zongzi. Alkaline zongzi is cooked by adding lye to glutinous rice, which is soft and slippery. Adding honey or syrup after freezing is especially delicious. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. Bean jiaozi is made of September beans mixed with a little salt and glutinous rice. When the beans are steamed, they smell delicious, and some people eat them with sugar. The roasted meat dumplings and sour water dumplings in southern Fujian are well-known at home and abroad. The glutinous rice in barbecued pork buns must be the best. Pork belly should be marinated first, then add mushrooms, lotus seeds, shrimp, braised pork soup and sugar. In addition, you can add egg yolk, dried bamboo shoots, chicken and quail eggs according to your personal preference. When eating, dip in garlic paste, pepper, red pepper sauce, radish acid and other spices, sweet and smooth, oily but not greasy. Alkaline zongzi is steamed by adding salt solution to glutinous rice, which is soft and slippery. It is especially delicious to dip in honey or syrup after ice. Minnan zongzi is mainly boiled. When cooking zongzi in southern Fujian, water must be boiled before cooking zongzi. Water should be soaked on the surface of zongzi. Turn on the water again and check it for about 3 hours with a big fire. Do not add raw water in the process of cooking zongzi, and take it out while it is hot. Quanzhou's desktop jiaozi belongs to Taipei Zongzi. Generally, Taipei Zongzi is fried glutinous rice with red onion, soy sauce, salt and pepper until it is 70% mature, and then steamed with braised pork, dried bean curd, bamboo shoots, braised egg yolk, mushrooms, dried shrimps and radish in a steamer, which is a bit like fried rice, chewy and not too sticky.