Types and tastes of zongzi in Beijing

Beijing Zongzi, the representative variety of northern Zongzi, is a large, oblique quadrangle or triangle. There are about three kinds of zongzi in Beijing: one is white zongzi made of glutinous rice, which needs to be dipped in white sugar and a little rose juice, and has a pleasant smell. The other is to wrap two or three red dates in glutinous rice, which is called Xiaozaoer Zongzi. It needs to be refrigerated before eating, and it will have a cold pleasure when eating. The third kind is red bean paste zongzi, which is relatively rare. There is another kind of zongzi in North China, which uses yellow millet instead of glutinous rice, and the stuffing is red dates. After steaming, I saw red dates embedded in sticky millet in Huang Chengcheng, and some people called it "agate wrapped in gold". At present, most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

Sichuan zongzi

Types and tastes of Sichuan zongzi

Sichuan people are fond of spicy food, so zongzi can be divided into sweet and spicy food. Sichuan's spicy zongzi has become one of the famous snacks in Sichuan through the ages because of its exquisite production, complex technology and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour out the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap them into a square dumpling with about 60 grams of leaves. Eat it after cooking, spicy and palatable, with unique flavor. Sichuan's pepper and salt bean dumplings are also unique. First soak glutinous rice and red beans for half a day, add pepper noodles, Sichuan salt and a little diced bacon, and wrap them into small dumplings with four corners. Cook for three hours on high fire, then put it on barbed wire and bake it with charcoal. It tastes tender and tender on the outside, which is quite flavorful.

Suzhou zongzi

Types and tastes of Suzhou zongzi

Suzhou Zongzi is a long and thin quadrangle with fresh meat, jujube paste, bean paste, lard mixed with sand and other varieties, which has the characteristics of exquisite ingredients and fine production. For example, the first-class adzuki bean is selected for the rice dumplings with lard and sand. After cooking, it is peeled and filtered, and then doubled sugar and appropriate amount of oil are added to make stuffing. When wrapped, there is still a piece of fat in the stuffing. After cooking, it is bright and sweet, oily and fragrant.

Guangdong zongzi

Types and tastes of Guangdong zongzi

Guangdong Zongzi, the representative variety of southern Zongzi, is the opposite of Beijing Zongzi, with a small head, unique appearance, square front and a sharp horn protruding from the back like an awl. Guangdong zongzi is the most abundant material in all zongzi, and it takes the longest time to do so. Salted dumplings are filled with ham, bacon, egg yolk, roast chicken, barbecued pork, roasted duck, chestnuts, mushrooms and shrimps. Sweet fillings include lotus seed paste, mung bean paste, red bean paste, chestnut paste, jujube paste, walnuts, etc. Among them, assorted zongzi with diced chicken, diced duck, barbecued pork, mushrooms and mung beans is better in flavor.

Guangxi zongzi

Types and tastes of zongzi in Guangxi

Pillow Dumplings in ling shan, Guangxi In the middle of Guangxi, large pillow dumplings resembling pillows are liked. A big pillow dumpling in central Guangxi uses half a catty to a catty of rice; In Guilin, a kilo of rice can be used as a small pillow dumpling for six or seven zongzi. To the north of Guilin, I like to wrap dumplings with the shape of a dog's head. In the process of making zongzi, the ingredients have their own characteristics. For example, Guilin people like to add some alkaline powder to the dumplings, so that the cooked dumplings produce alkaline fragrance; However, people in Quanzhou like to soak glutinous rice in straw gray water. The zongzi made by this method has both moderate alkaline flavor and attractive appetite.

Guluo zongzi

Types and tastes of glutinous rice dumplings

The legend of Guluo in Hunan Province is the birthplace of Zongzi, which has always been famous for its variety and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed zongzi were introduced, which were packaged in exquisite vacuum plastic and canned, sterile and hygienic, and were deeply loved by consumers at home and abroad. Minnan Zongzi The roasted meat dumplings and alkali dumplings in Xiamen and Quanzhou are well-known at home and abroad. Barbecued dumplings are carefully crafted, and glutinous rice must be the best. Pork is made of three layers. First, it is fragrant and rotten, plus mushrooms, shrimp, lotus seeds and braised pork soup, sugar, etc. When eating, it is dipped in garlic paste, mustard, red hot sauce, radish acid and other seasonings, which is sweet and smooth, and oily and not greasy. In Minnan dialect, heat and burning have the same meaning. The so-called roasted meat dumplings are dumplings that should be eaten while they are hot, and hot food is more flavorful.

Jiaxing zongzi

Types and tastes of Jiaxing zongzi

Zhejiang Jiaxing Zongzi has a long history and is famous in China. Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken dumplings and other varieties. Jiaxing Zongzi is known as the king of Zongzi in the south of the Yangtze River. Its zongzi is unique in material selection, production and cooking. The rice should be top-grade white glutinous rice, and the meat should be selected from the pig's hind legs. After the zongzi is cooked, the fat oil seeps into the rice, which is delicious and fat but not greasy. Many friends at home and abroad didn't know the place name of Jiaxing, Zhejiang until they tasted Jiaxing Zongzi.

Ningbo zongzi

Types and tastes of Ningbo Zongzi

Zhejiang Ningbo Zongzi is quadrangular, and there are varieties such as alkaline water Zongzi, red bean Zongzi and red jujube Zongzi. Its representative variety, Suanshui Zongzi, is made by adding an appropriate amount of Suanshui to glutinous rice and wrapping it with old yellow leaves. After cooking, the glutinous rice turns pale yellow and can be dipped in white sugar, which is fragrant and delicious.

Huzhou zongzi

Types and tastes of Huzhou zongzi

It is a taste of Jiangsu and Zhejiang, which can be tasted in Jiangsu and Zhejiang dim sum restaurants, and it is also divided into sweet and salty. The sweet ones are filled with oily red bean paste, and the salty ones are filled with pork marinated in soy sauce, and each zongzi is wrapped with only one piece of fat meat and one piece of lean meat, and there are no other materials. The wrapping method of zongzi is also very special, which is in the shape of a shovel head with a protruding end and a flat end. After Huzhou Zongzi is steamed, lard is mixed with bean paste, which is very smooth and palatable. The fillings are all selected by special personnel, including eight-treasure dumplings, chicken dumplings, red bean paste dumplings, fresh meat dumplings and so on, each with its own characteristics.

Minnan zongzi

Types and tastes of zongzi in southern Fujian

The roasted meat dumplings and soda dumplings in Xiamen and Quanzhou are well-known at home and abroad. The rice of the roasted meat dumplings must be the best, the pork is the pork belly, which is marinated fragrant and rotten first, plus mushrooms, shrimp, lotus seeds, braised pork soup, white sugar, etc. When eating, it is dipped in garlic paste, mustard, red hot sauce, radish acid and other seasonings, which is sweet and smooth and oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding alkali liquor to glutinous rice, which is sticky, soft and slippery, and it is especially delicious when added with honey or syrup after ice. The materials of meat dumplings are braised pork, mushrooms, egg yolk, dried shrimps, dried bamboo shoots, etc. Xiamen's meat dumplings are the most famous. Bean zongzi is popular in Quanzhou, where September beans are mixed with a little salt and wrapped with glutinous rice. After steaming, the beans smell fragrant, and some people dip them in white sugar to eat.

Hainan zongzi

Types and tastes of Hainan zongzi

Hainan Zongzi is different from the Zongzi in the north. It is wrapped in banana leaves into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings, etc. in glutinous rice. When it is peeled off, it has the fragrance of banana and glutinous rice first, and then the aroma of meat and eggs. The fragrance is both strong and weak, and the taste and meat are all ready, which makes the eater's appetite open.

Taiwan Province zongzi

Types and tastes of Taiwan Province Zongzi

Taiwan Province meat dumplings can be divided into north and south. Northern Zongzi is made by frying glutinous rice with red onion, soy sauce, salt and pepper until it is cooked to 80%, then wrapping it with fried stuffing such as pork, dried bean curd, bamboo shoots, marinated eggs, mushrooms, dried shrimps and dried radish, and steaming it in a steamer, which is chewy and not too sticky. The southern rice dumplings are made by slightly frying glutinous rice and peanuts, without sauce color. The dumplings are filled with pork, red onion, chestnuts, dried bean curd, taro, etc. Then, the wrapped dumplings are boiled in water until the glutinous rice is cooked, and when eaten, they are dipped in seasonings. The southern rice dumplings are sticky and less chewy.

Shanxi special yin Guo Jin zong

Types and tastes of Shanxi zongzi

Shanxi zongzi is made of millet wrapped in red dates, which is euphemistically called "golden white jade wrapped in agate". This is because, as the head of the five grains, millet originated in Shanxi and Shaanxi areas of the Yellow River Basin. Up to now, millet still plays an important role in Shanxi people's diet. People in Shanxi often use soft yellow rice to grind into flour to make vegetarian cakes, and people in Shanxi also use millet to wrap red dates.

Thanks to Shanxi's food custom culture and long history, Taiyuan's double-synthetic rice dumpling culture is deeply influenced by the millet food custom in the Yellow River valley, which is profound and unique, and is a typical representative of millet dumplings. Yellow rice and red dates dumplings, miscellaneous red dates and chestnut dumplings, and multi-grain healthy dumplings are outstanding representatives of millet dumplings. They organically combine Shanxi specialty yellow rice with other miscellaneous grains and red dates, and have a mellow taste and a fragrant grain. Shrimp, bacon and mushroom dumplings, Supreme Chestnut Dragon Dumplings and wormwood Green Tea Dumplings are the "Nanyin" dumplings made by double synthesis. The "silver-wrapped golden millet fragrant dumplings" will integrate the essence of the northern yellow rice dumplings and the southern glutinous rice dumplings, realizing the north-south combination of glutinous rice dumplings and millet dumplings.