1

Chambrown

Features: This kind of zongzi is common in Guangxi and other places. Generally, it is wrapped with zongzi leaves, which are very wide, like banana leaves, so that you can put rich fillings in it and tie it up with ropes. Although the shape is average, it tastes good.

2

Southern four-cornered palm

Features: The south corner palm is mainly salty zongzi, with rich fillings, such as bacon, egg yolk, scallops, mushrooms, mung beans, barbecued pork, dried laver and chestnuts.

three

North quadrangular palm

Features: the northern four-cornered palm is very popular in the northern region. It's not very big, it's a trapezium. More red dates and bean paste are used as stuffing, and some preserved fruits can be put appropriately. Of course, you can also steam the white dumplings completely and dip them in sugar directly after steaming.

four

Triangular brown

Features: Triangle dumplings are beautiful and special in appearance, and can be made into sweet and salty flavors. Egg yolk, barbecued pork and candied dates are all good fillings.

five

Tower zongzi

Features: Pagoda Zongzi is mainly a special kind of Zongzi in Guangdong, which is huge and can be said to be overlord Zongzi. Because it can hold a lot of things, it also forms sweet and salty tastes. The sweet stuffing is mainly bean paste, and the salty stuffing is pickled chicken or pork.

six

Tapered Zongzi (Horn Zongzi)

Features: Niujiao Zongzi is popular in Heyuan, Guangdong and other places, sharp as a horn. Known as "corn millet" in ancient times, it may be the most similar variety to ancient zongzi.