1, Guangdong Dragon Boat Festival dumplings. The representative varieties of the southern dumplings, in addition to fresh meat dumplings, bean paste dumplings, there are salted egg yolk made of egg yolk dumplings, as well as chicken diced, duck diced, barbecued pork, egg yolks, mushrooms, mung bean paste and other concoctions for the filling of the assorted dumplings.

2, southern Fujian Dragon Boat Festival dumplings. Xiamen, Quanzhou's roast pork dumplings, alkaline water dumplings are famous at home and abroad.

3, Ningbo Dragon Boat Festival dumplings. Ningbo, Zhejiang zongzi mostly quadrangular, alkaline water zongzi, red bean zongzi, red date zongzi and other varieties.

4, Jiaxing Dragon Boat Festival dumplings. Zhejiang Jiaxing dumplings have a long history, there are triangular and rectangular, fresh meat, bean paste, eight treasures and other varieties.

5, Suzhou Dragon Boat Festival dumplings. Suzhou zongzi mostly present long and thin quadrangular, with fresh meat, jujube paste, bean paste and other varieties, with ingredients, fine production and other characteristics.

6, Sichuan Dragon Boat Festival dumplings. Sichuan people spicy, so the dumplings also have sweet and spicy points, Sichuan's spicy dumplings, due to the production of sophisticated, complex technology, its unique flavor.

7, Hainan Dragon Boat Festival dumplings. Different from the northern zongzi, it is wrapped by the banana leaf into a square cone, weighing about half a kilogram or so, glutinous rice with salted egg yolk, barbecued pork, bacon, braised chicken wings and so on.

8, Beijing Dragon Boat Festival dumplings. Representative varieties of the northern dumplings, its smaller, oblique quadrangular, more dates, bean paste filling, a few also use dried fruit as a filling.

9, Shandong Dragon Boat Festival zongzi. Selection of yellow sticky rice wrapped zongzi sticky, sandwiched with red dates, unique flavor.

10, Taiwan Dragon Boat Festival dumplings. With a strong Minnan flavor, many varieties, there are white rice dumplings, green bean dumplings, barbecue pork dumplings, eight treasures dumplings, roasted meat dumplings.

Additionally, there are Guizhou's "pickled cabbage dumplings", Xi'an's "honey cool dumplings", the "salted egg dumplings" in northern Jiangsu, Shanghai's "savory Zong", Yunnan's "ham zong" and so on.

Types of rice dumplings two:

Mung bean and duck egg dumplings

Glutinous rice, mung beans 750 grams, 25 grams of peanut rice, cooked salted duck egg yolk 5.

Chop the egg yolk and glutinous rice, green beans, peanuts and mix well into the filling. Take the soaked dumpling shell leaves folded into a bucket, filled with the right amount of filling,

Packed into the pot with cold water to submerge the dumplings, boiled for 1 hour, change the fire to cook for 1 hour can be.

Beef dumplings with peel

Soaked glutinous rice, mung beans 1000 grams each, beef, peel 100 grams each, 50 grams of ground pork, onion, ginger, salt.

Sauté the chopped green onion in lard for half a minute, then add the beef, peeled pork and chopped pork in turn, and then pour sesame oil on top to make the filling.

When wrapping, first fill in the well-mixed glutinous rice and mung beans, sandwich the filling in the center, and then cook in the above manner.

Hundred Fruit Rice Dumplings

750 grams of glutinous rice, 25 grams each of qingmei (green plums), pineapple meat, and winter melon strips, 15 grams each of watermelon seed kernels, walnut kernels, raisins, and red threads,

300 grams of white granulated sugar. First, the plums, pineapple meat, winter melon strips each boiled in sugar water, drained,

then marinated in sugar for 24 hours, that is, into the filling. Wrap into a five-cornered square-bottomed dumpling, cook for 50 minutes, remove from heat and simmer for 4 minutes.

Pork dumplings

Sticky rice 2.5 kilograms, 1.5 kilograms of fresh pork (fat and thin half), 25 grams of wine, 150 grams of soy sauce, 70 grams of salt, monosodium glutamate less

How much, dumplings shells leaves appropriate. First of all, the glutinous rice amalgamated, plus sugar, salt, soy sauce and mix well. Then cut the pork into small rectangular pieces, and

the rest of the ingredients mix well. Then the dumpling shell leaves rolled into a funnel shape, loaded with 40 grams of glutinous rice, put on the fat, lean pork each piece,

And then covered with about 30 grams of glutinous rice to dial flat, wrapped. Finally, the packaged dumplings will be put into the water to boil for 1 hour, and then cooked on a gentle fire

1 hour or so. During the steaming process, keep adding water to maintain the original water level, cooked out of the pot can be.

Red dates dumplings

Sticky rice 1.5 kilograms, 0.5 kilograms of red dates. Wash the glutinous rice and soak it in cool water for 2 hours and then drain it out. In the rolled into a funnel-shaped brown shell leaves filled with 30 grams of glutinous rice, and then put the red dates 4, then covered with a layer of glutinous rice. After wrapping, put the dumplings into a pot, fill it with cold water

Cover it and cook it for about 2 hours on a high flame. Add water to maintain the original water level during the steaming process.

Fruit and nut osmanthus rice dumplings

Sticky rice 1 kilogram, 100 grams of sesame, 150 grams of lard, 300 grams of sugar, 100 grams of osmanthus, salt, starch in moderation.

Mix the sugar, sesame, salt and lard, add starch while stirring, then add cinnamon and mix well to form the filling.

Fill the funnel-shaped rice dumpling leaves with about 1/3 of the volume of glutinous rice, then put in 1/3 of the filling, and finally cover with 1/3 of the rice.

Wrapped, into the pot row tightly, into the dumplings submerged water. Cook on high heat for 1 hour, then simmer on low heat for half an hour, ready to serve.

Northern vegetarian dumplings

Sticky rice 1.5 kilograms, washed and soaked in cool water for 2 hours and then drained. In the rolled into a funnel-shaped brown shell leaves filled with 30 grams of glutinous rice, wrapped and placed in a pot, filled with water and steam cooking on high heat for 3 hours. When serving, sprinkle with white cane sugar, the flavor is very good.

Some simple ways to make zongzi

The representative variety of zongzi in the north, Beijing zongzi, is larger, diagonal quadrangular or triangular. At present, most of the market supply is glutinous rice dumplings. In the countryside, still accustomed to eating rhubarb rice dumplings. It is sticky and fragrant, with a distinctive flavor. Beijing rice dumplings are mostly filled with red dates and bean paste, and a few are also filled with dried fruit.

Raw materials: jujube or chestnut, white glutinous rice

Practice: first of all, the jujube or chestnut cut into grains, white glutinous rice soaked in cold water for three or four hours, and then in accordance with a layer of rice, a layer of filling in the order of a **** parcel on the three layers of rice, three layers of filling, and finally these ingredients with reed leaves wrapped up, cooked can be.

Bean paste dumplings

Ingredients: bean paste, white glutinous rice

The practice is the same as for fresh fruit dumplings.

Taiwan dumplings

With a strong flavor of southern Fujian, there are many varieties of white rice dumplings, green bean dumplings, barbecue pork dumplings, eight treasures dumplings, roasted meat dumplings. Roasted meat dumplings are the most popular, its content is colorful, including pork, dried scallops, taro, duck eggs, etc., into a year-round visible traditional snacks.

Raw materials: chestnuts, mushrooms, pork, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts.

Practice: chestnuts boiled until cooked chestnut flavor. Soak the shiitake mushrooms in water for an hour, lightly fry them over low heat, and add the spices to cook. The pork is first fried in oil, then fished out and brined with soy sauce and spices. Shrimp is also over oil and fried for a bit to bring out the flavor. The peanuts should be boiled. Meanwhile, you should soak the white glutinous rice in water for about 3~4 hours to soften and set aside.

Put the white glutinous rice and all the other processed ingredients together, the specific proportion can be based on personal preference, blended together, add the sauce stir-fry for a few moments, stir-frying after wrapped in rice dumpling leaves.

Tips: water must be submerged in all the rice dumplings, and then boiled for about one and a half hours.

Scallop meat dumplings

Raw materials: and the ancient flavor of the meat dumplings are almost the same, just add another ingredient, namely, scallop.

The recipe is the same as the old-fashioned meat dumplings.

Top quality rice dumplings

Ingredients: purple rice, ginkgo nuts, scallop, abalone, chestnuts, shiitake mushrooms, five-flower pork, salted egg yolk, shrimp, white glutinous rice, meat sauce, peanuts.

Practice: In the first step, chestnut, mushroom, pork, salted egg yolk, shrimp, white glutinous rice, meat sauce and peanuts are processed in the same way as the ancient meat dumplings. Purple rice should be soaked in hot water for about 6 hours. After soaking, stir-fry the purple rice in a small saucepan over moderate heat to bring out the flavor, but do not make it too soft. The scallop and ginkgo also need to be cooked beforehand. It is best to use dried abalone, which should be soaked in water 7 days in advance. The second step is to mix 60% of the white glutinous rice and 40% of the purple rice together, along with other ingredients, wrapped in Taiwan bamboo leaves into 4 corners, and put into the water to cook for one and a half hours.