1, Guangdong Zongzi

Guangdong Zongzi is a representative variety of southern Zongzi. Not only during the Dragon Boat Festival, but also in daily life, Cantonese people often eat zongzi. In addition to the essential rice leaves and glutinous rice, Guangdong Zongzi often uses salted egg yolk as its main material, and barbecued pork, diced chicken, diced duck, mushrooms, egg yolk, mung beans and peanuts are also its main materials.

2. Hainan zongzi

Hainan province is rich in lobsters. Every year during the Dragon Boat Festival, fishermen along the coast like to use fresh sea lobsters that have just been caught, cut off their beards and shell them, and wrap zongzi with their fresh shrimp meat, which is delicious.

3. Suzhou Zongzi

Suzhou people love to wrap zongzi into a diamond shape, using pork, jujube paste, white lotus, sesame seeds, nuts and so on. And the ingredients are extremely elegant. Legend has it that Emperor Qianlong once went down to the south of the Yangtze River, and when he passed through Suzhou, local officials regarded it as imperial food, which was a great pleasure for the elders. In the future, jiaozi, with its four diamond corners, became a tribute.

4. Sichuan Zongzi

Sichuanese love spicy zongzi, so it is also sweet and spicy. Sichuan's spicy zongzi has become one of Sichuan's famous snacks through the ages because of its complicated production process and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor.

5. Hunan Zongzi

Pepper smoked fish dumplings in Xiangxi, because of the high mountains, dense forests and high humidity, people love to wrap dumplings with red pepper and smoked fish, and they will sweat after eating a dumpling.

6. Zongzi in Taiwan Province Province

It has a strong Minnan flavor and a wide variety, including white zongzi, mung bean zongzi, barbecued pork bun, eight-treasure zongzi and roasted meat zongzi. Roasted meat zongzi is the most popular, and its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs and so on. It has become a traditional snack that can be seen all year round.

7. Qinghai Zongzi

Farmers and herdsmen in Qinghai province like to wrap zongzi with fresh mutton, which is fat but not greasy and very delicious. This way of eating is very popular in the northwest of China.

8. Xinjiang Zongzi

When Xinjiang people celebrate the Dragon Boat Festival, they will wrap zongzi with good raisins. White and bright zongzi are like countless emeralds, and the fruits of food are fragrant.

9. Beijing Zongzi

Beijing Zongzi, the representative variety of northern Zongzi, is a large, trapezoid or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit. Generally speaking, the country makes zongzi with northern flavor, mostly with red dates and red bean paste as fillings.

10, Huzhou Zongzi

Zhejiang Huzhou Zongzi is fragrant and soft, and it can be divided into two kinds: salty and sweet. The salty ones are soaked in fresh pork with superior soy sauce, and each zongzi is filled with a piece of fat and a piece of lean meat. Sweet zongzi is filled with jujube paste or bean paste, with a piece of pig fat on it. Steamed lard mixed with bean paste is very smooth and palatable. The fillings are all specially selected, including eight-treasure dumplings, chicken dumplings, bean paste dumplings, fresh meat dumplings and so on, each with its own characteristics.