1, Zhejiang Jiaxing Zongzi first came from Huzhou, and then gradually developed, each with its own characteristics. This kind of zongzi is short and square (like a pillow). There are fresh meat zongzi, bean paste brown, eight-treasure zongzi, chicken zongzi and other varieties. The selection of materials is fine and the seasoning is exquisite. For example, fresh meat jiaozi (also known as ham jiaozi) is made by mixing superior glutinous rice with soy sauce, then cutting fresh leg meat into small pieces and mixing with sugar, wine and salt. When wrapping, put a piece of fat between two pieces of lean meat. After the zongzi is cooked, the fat of the fat penetrates into the rice. Melt in the mouth, fat but not greasy.

2. Guangdong Zongzi is big and unique in appearance, with a square front and a sharp corner like an awl at the back. There are many varieties, besides fresh meat jiaozi and red bean paste jiaozi, there are salted egg yolk jiaozi and assorted jiaozi, which contain diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and green beans. Zongzi is wrapped in lotus leaves, and each big zongzi weighs about 500 grams.

3. Beijing Zongzi is small and has an oblique quadrangle. At present, most glutinous rice dumplings are supplied in cities, but in rural areas, they are still used to eating glutinous rice dumplings, and a few are brown with sorghum rice. Dahuangmi Zongzi is a representative variety of northern Zongzi, which is sticky, tough, fragrant and has a unique flavor. Most of Beijing zongzi are filled with red dates and red bean paste, and a few of them also use preserved fruit.

4. Ningbo Zongzi. Ningbo Zongzi in Zhejiang Province is also famous for its quadrangular shape, and its varieties include alkaline water Zongzi, red bean Zongzi and red jujube Zongzi. The representative variety is alkaline zongzi, and an appropriate amount of alkaline water is added to glutinous rice. Wrapped in old yellow leaves, cooked glutinous rice turns yellow, elegant and unique, dipped in white sugar, sweet and refreshing.

5. Shaanxi zongzi. Honey-frozen zongzi is a specialty of Shaanxi. In addition to steamed stuffed bun with cold skin, local zongzi in Shaanxi is also very distinctive. Honey-cooled zongzi is made into the shape of water chestnut, without wrapping zongzi leaves or adding other fillings to glutinous rice. After cooking, cut it into small pieces with thread or knife, and then pour honey or syrup. When zongzi is cold, it is delicious.

6. Sichuan spicy jiaozi. Spicy zongzi is a unique zongzi in Sichuan. I have to say that a place has a local flavor. Spicy zongzi tastes spicy and is mainly made of glutinous rice and bacon. Wrap it and cook it in a pot. You can taste it after cooking.