Jiaxing zongzi
Jiaxing is a famous specialty and a traditional scenic spot with a long history. In this land of Jiaxing, the ancestors gave birth to the civilization in the lower reaches of the Yangtze River. Jiaxing, as one of the cradles of ancient Chinese civilization, is also one of the earliest cradles of rice cultivation in China. Since the Han and Tang Dynasties, Jiaxing has developed into the most important rice growing area in the history of China, and has the reputation of "the granary in the world". The raw materials for making zongzi are white shell, black bamboo, chicken feet, shrimp whiskers, crab feet, fragrant glutinous rice, aged glutinous rice, reed glutinous rice and mutton. With these rich and high-quality raw materials of agricultural and sideline products, it has created very favorable conditions for the development of various zongzi. So zongzi rose and formed its unique characteristics. Among zongzi, Wufangzhai Zongzi is the representative. Through the development of Wufangzhai, the skill of Zongzi is becoming more and more mature and its reputation is far-reaching.
Jiaxing Zongzi is known as the "King of Zongzi in the South of the Yangtze River", which is famous for its glutinous but not rotten, fat but not greasy, tender and fragrant meat and moderate salty and sweet. Zongzi is refined according to the traditional formula, and the selection of materials is very particular. The meat zongzi is made of top-grade white glutinous rice, lean hind legs and Huizhou Furuo, and the sweet zongzi is made of top-grade red bean "Dahongpao", which is refined through many processes such as batching, seasoning, seasoning and cooking. Jiaxing Zongzi is triangular, with dozens of varieties, such as meat Zongzi, red bean paste, egg yolk and eight treasures. Nowadays, Jiaxing Zongzi is deeply loved by tourists because of its delicious taste, convenient carrying and eating, and is known as "Oriental fast food".