Every year during the Dragon Boat Festival, zongzi from all over the country begin to be listed. Because of the different customs in China, the dumplings from all over the country are also different, so where the dumplings are delicious has become a topic. There are two main schools: sweet zongzi school PK salty zongzi school. As for which kind of food is delicious, different people have different opinions. However, in Chaoshan, Shuangpin Zongzi is a kind of Zongzi with both sweet and salty taste, and the two different flavors are just right. Therefore, Zongzi in Chaoshan is the best, because both sweet pie and salty pie can get the taste they want.

Come to a Chaoshan veteran who has been in Shantou city for more than 40 years? This boutique visited how their zongzi was made.

Bamboo leaves have been soaked, and this color is safe bamboo leaves. If they are too green, they should not be used.

Glutinous rice is the most important raw material for making zongzi.

Glutinous rice has another taste, so there are more choices.

The ingredients are quite rich.

This is the most distinctive ingredient of Chaoshan Zongzi: red bean paste, and other ingredients are salty. With this sweet bean paste, the taste is so wonderful and harmonious.

When the ingredients were ready, the masters began to wrap zongzi nervously.

After years of making, the masters are very skilled in gestures, and soon many zongzi appear in front of them. Zongzi in Chaoshan are sold hanging like this, and you can cut as much as you want. Isn't it interesting?

Steamed zongzi is in front of us, and I can't help but try it.

Pulling open the bamboo leaves, a fragrant smell came to my nose, mixed with the fragrance of various ingredients, and I couldn't help but drool.

Sprinkle with Chaoshan's unique sweet noodle sauce, and Chaoshan's unique double-spelling zongzi is satisfying.

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