Types and tastes of zongzi in Beijing

Beijing Zongzi is a representative variety of northern Zongzi, which is a large and oblique quadrangular or triangular Zongzi. 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. It smells good. The other is to wrap two or three red dates with glutinous rice, which is called Xiaozaoer Zongzi. It needs to be refrigerated before eating, and there will be a cold pleasure when eating. The third kind is red bean paste zongzi, which is relatively rare. There is also a kind of zongzi in North China, which uses yellow millet instead of glutinous rice, and the filling is red dates. After steaming, I saw red dates embedded in sticky millet in Huang Chengcheng. Some people called them "golden jade". At present, most products on the market are glutinous rice dumplings. 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 red bean paste, and a few of them are filled with preserved fruit.

Sichuan zongzi

Types and tastes of Sichuan zongzi

Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan's spicy zongzi has become one of Sichuan's famous snacks 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 off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap it into a square jiaozi with about 60 grams of leaves. After cooked, it is spicy and palatable, and has a unique flavor. Jiaozi, a pepper and salt bean in Sichuan, is 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 four-corner dumplings. Boil for three hours on high fire, then put it on barbed wire and bake it with charcoal. It tastes crisp outside and tender inside, quite tasty.

Suzhou zongzi

Types and tastes of Suzhou zongzi

Suzhou Zongzi is a slender quadrangle composed of fresh meat, jujube paste, bean paste and lard mixed with sand, which has the characteristics of exquisite ingredients and fine production. For example, the zongzi with lard and sand is made of superior red beans. After cooking, peel and filter, then add double sugar and appropriate amount of oil to make stuffing. After wrapping, 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 is a representative variety of southern Zongzi. Contrary to Beijing Zongzi, it is small in size, unique in shape, square in front and sharp in back, like an awl. Guangdong Zongzi is the most abundant material in all Zongzi, and it takes the longest time to make Zongzi. There are ham, bacon, egg yolk, roast chicken, barbecued pork, roast duck, chestnuts, mushrooms and shrimps in salty jiaozi. Sweet stuffing includes lotus seed paste, mung bean paste, red bean paste, chestnut paste, jujube paste, walnut and so on. Among them, the assorted zongzi with diced chicken, diced duck, barbecued pork, mushrooms and mung beans tastes better.

Guangxi zongzi

Types and tastes of zongzi in Guangxi

Pillow in Lingshan, Guangxi jiaozi is in the middle of Guangxi. People like jiaozi, a big pillow like a pillow. Jiaozi, a big pillow in central Guangxi, used half a catty to a catty of rice; In Guilin, a kilo of rice can make six or seven dumplings. In the north of Guilin, I like jiaozi in 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 jiaozi to make the cooked jiaozi produce alkaline fragrance; However, Quanzhou people like to soak glutinous rice with straw ash. The zongzi made by this method has moderate alkalinity and delicious taste.

Guluo zongzi

Types and tastes of zongzi

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 and canned in exquisite vacuum plastic, sterile and hygienic, and were deeply loved by consumers at home and abroad. Minnan Zongzi The roasted meat zongzi and alkaline zongzi in Xiamen and Quanzhou are well-known at home and abroad. Barbecued pork buns are carefully made, and glutinous rice must be the best. Pork consists of three layers. First, it is fragrant and rotten, with mushrooms, shrimp, lotus seeds and braised pork soup, sugar and so on. When eating, dip it in seasonings such as garlic paste, mustard, red hot sauce and radish acid, which is sweet and smooth, oily but not greasy. In Minnan dialect, heat and burning mean the same thing. The so-called jiaozi with meat stuffing is jiaozi to be eaten while it is hot. Hot food is more delicious.

Jiaxing zongzi

Types and tastes of Jiaxing zongzi

Zhejiang Jiaxing Zongzi has a long history and is famous all over the country. Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken dumplings and other varieties. Jiaxing Zongzi is known as the king of Jiangnan Zongzi. Its zongzi is unique in material selection, production and cooking. Rice should be the best white glutinous rice, and meat should be carefully selected from the hind legs of pigs. After the zongzi is cooked, the oil permeates into the rice, which is delicious, 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, with varieties such as alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety "Sour Rice Dumpling" is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. After cooking, the glutinous rice turns pale yellow, which can be dipped in white sugar, and it 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 shops, and it is also divided into sweet and salty. Sweet ones are stuffed with oil red bean paste, and salty ones are stuffed with pork with soy sauce. Each zongzi only contains 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 shovel-headed, with one end protruding and one end flat. After Huzhou Zongzi is steamed, lard and bean paste are mixed together, which is very smooth and delicious. 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 jiaozi and soda jiaozi in Xiamen and Quanzhou are famous at home and abroad. Jiaozi's rice with meat stuffing must be the best. Pork is pork belly, which is braised first and then rotten, plus mushrooms, shrimps, lotus seeds, braised pork soup, sugar and so on. Dip in garlic paste, mustard, red hot sauce, radish acid and other seasonings when eating, which is sweet and smooth, oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. Adding honey or syrup after ice is especially delicious. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. Jiaozi, the meat stuffing in Xiamen, is the most famous. Bean dumplings are very popular in Quanzhou. September beans are mixed with a little salt and wrapped in glutinous rice. After steaming, the beans smell delicious, and some people dip them in white sugar.

Hainan zongzi

Types and tastes of Hainan zongzi

Hainan zongzi is different from the northern zongzi. 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 and so on. In glutinous rice. When it is peeled off, it first has the smell of bananas and glutinous rice, and then the smell of meat and eggs. The fragrance is strong and light, and the taste and meat are ready, which makes the eater's appetite big.

Zongzi in Taiwan Province Province

Types and tastes of Taiwan Province Zongzi

Taiwan Province province's meat stuffing jiaozi can be divided into north and south. The method of northern zongzi is to stir-fry glutinous rice with red onion, soy sauce, salt and pepper until it is 80% cooked, and then wrap it with fried stuffing such as pork, dried bean curd, bamboo shoots, marinated eggs, mushrooms, dried shrimps and radish, and steam it in a steamer, which is chewy but not too sticky. Zongzi in the south is slightly fried with glutinous rice and peanuts, and there is no sauce color. There are pork, red onions, chestnuts, dried bean curd and taro in jiaozi. Then, put the wrapped jiaozi in water and cook until the glutinous rice is cooked, and dip it in seasoning when eating. Zongzi in the south is sticky and not chewy.

Shanxi Teyin Guo Jinzong

Types and tastes of Shanxi zongzi

Shanxi Zongzi is made of millet wrapped in red dates, which is called "golden white jade wrapped in agate". This is because, as the first grain, millet originated in Shanxi and Shaanxi areas of the Yellow River Basin. Today, millet still plays an important role in Shanxi people's diet. Shanxi people often grind soft yellow rice into flour to make vegetarian cakes, and Shanxi people also wrap red dates with millet.

Thanks to Shanxi's food custom culture and long history, Taiyuan's double-synthetic zongzi culture is deeply influenced by the food custom of millet in the Yellow River valley, which is profound and unique, and is a typical representative of millet zongzi. Yellow rice and red dates dumplings, mixed 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, with mellow taste and fragrant grains. Shrimp, bacon and mushroom dumplings, Supreme Chestnut Dragon dumplings and wormwood green tea dumplings are double-synthesized "Nanyin" dumplings. "Silver-wrapped golden millet fragrant dumplings" will combine the essence of northern yellow rice dumplings and southern glutinous rice dumplings, and realize the north-south combination of glutinous rice dumplings and millet dumplings.