Guangdong Zongzi is the best in the world.

In Guangdong, in addition to the Dragon Boat Festival, zongzi can be eaten during the Spring Festival, Lantern Festival, and Valentine's Day.

Because Zongzi is an expression of Cantonese people’s daily dietary logic.

During the Dragon Boat Festival, people in the north and south will always debate whether the rice dumplings are sweet or salty.

At this time, often only Cantonese people will smile and say nothing.

For example, Nan Nan, a friend of mine from Beijing, has only eaten two kinds of rice dumplings since she was a child, the jujube rice dumpling and the bean paste rice dumpling. When you untie the reed leaves, the whole rice dumpling will look white and fat. When you bite into the heart of the rice dumpling, the sweetness of the glutinous rice will be revealed.

spread out.

The stomach I use to store desserts will be reserved for the staple food of zongzi during the Dragon Boat Festival. It is simple but can bring people a sense of happiness.

The taste that can bring people a sense of happiness is the sweetness that comes when you bite into the heart of the rice dumpling. What is the difference between this and eating white rice?

Cantonese people never need to invoke any special flavor in the name of a festival.

Located in the subtropical zone, which is suitable for the growth of sugar cane, sugar has not been a rare thing since ancient times. The dessert sugar water is the daily afternoon tea.

In Guangdong, in addition to the Dragon Boat Festival, zongzi can be eaten during the Spring Festival, Lantern Festival, and Valentine's Day.

Because Zongzi is an expression of Cantonese people’s daily dietary logic.

Xiaobo, a student from Jiangsu and Zhejiang, generally only loves big brands: apart from the rice dumplings from Wufangzhai, Sanzhenzhai, and Zhiweiguan, I simply can’t believe the rice dumplings made by other people.

Food safety is one aspect, but the main reason is that the taste of non-big brand rice dumplings is not guaranteed.

In Guangdong, the most delicious rice dumplings will never come from a store opened by a certain merchant. It is most likely to be found in the house of a grandma with a bad temper in an old neighborhood, or in the circle of friends of relatives of your aunt's colleagues.

Taking the most common four-corner rice dumplings as an example, the standard ingredients are salted egg yolks that are usually used to serve porridge for breakfast, the most common pork belly that is slightly marinated, and mung beans or peanuts that can be bought in any supermarket.

In Guangdong, four-corner rice dumplings are just the basic version.

The same simple and readily available ingredients, with the blessing of glutinous rice and rice dumpling leaves, become an extremely harmonious dish.

With every bite, there is more than one ingredient to stimulate the taste buds of diners, either the sandy texture of mung beans and the soft yet tough texture of glutinous rice, or the soup made from high-temperature essence of fat meat that adds the fragrance of rice dumpling leaves.

It is even more fragrant. When you eat the core part of the rice dumplings, you will find that the completely different flavors are just like the emperor and his ministers, all playing just right, making people have endless aftertaste.

Not only that, Guangdong rice dumplings can also be filled with mushrooms, dried shrimps, scallops, squid, chestnuts, taro, barbecued pork, pork ribs, diced chicken, and diced duck meat. They are all very delicious... If you don’t untie the rice dumpling leaves, you won’t know a Guangdong one.

What's in the rice dumplings?

All in all, on the premise that glutinous rice is regarded as a staple food such as rice, except for fresh green leafy vegetables that are not suitable for long-term steaming, you will not go wrong when matching the ingredients of the zongzi according to the principles of stir-fry cooking.

Moving the perspective to the areas north of the Yangtze River, the image of zongzi becomes very simple: basically it is dominated by the Tiandang family, which does not put too many fillings. The most common combination is to peel off the zongzi leaves and get the white glutinous rice.

There is a small red date lying in the group.

In the eyes of most northerners, the positioning of this food is also very simple: a special snack during the Dragon Boat Festival, which is unlikely to be eaten as a staple food.

Once the Dragon Boat Festival is over, it’s hard to find rice dumplings in restaurants and eateries on the streets and alleys.

As the hometown of rice dumplings, every province, city, county or even a village in the South may have some unique understanding of rice dumplings. However, from Northeast China to the vast north, red date rice dumplings and red bean paste rice dumplings are always the two most common ones.

In Guangdong, there is also a kind of alkaline rice dumpling similar to northern rice dumplings, with almost no fillings.

But in the vast world of Lingnan rice dumplings, it doesn't stand out - Cantonese people with discerning tastes find it too tasteless.

No one can match the creativity of Cantonese people when it comes to rice dumplings.

As for Dongguan Linpang Zong, its shape is as changeable as Transformers.

Traditional Linbian rice dumplings come in at least eight shapes: vegetable basket, fish basket, shrimp dumpling, pillow, magic boots, sandals, pen holder, and dog head.

It is said that it takes half a year to learn how to make this kind of rice dumplings.

There are also giant wrapped steamed rice dumplings, hump-backed rice dumplings whose wrapping is an art, long gray water rice dumplings from western Guangdong, square-shaped Doumen rice dumplings, and sago rice dumplings developed to satisfy the curiosity.

Foodie Chen Xiaoqing recently recalled her experience of eating rice dumplings in Shantou: “Last year when I was in Shantou, the rice dumplings I ate had more than 20 kinds of fillings. Before making the rice dumplings, they had to be topped with freshly fried scallion oil.

Topped with syrup or honey, eating a rice dumpling is like completing a wonderful adventure on a complex terrain. This rich taste may be unmatched by rice dumplings from other places. "As a cornerstone of Guangdong cuisine, Chaoshan has a unique approach to rice dumplings.

interpretation.

Not only that, in Guangdong, if you change one kind of rice dumpling a day, you won’t be able to finish them all in a month.

Cantonese people also have many ways to eat rice dumplings.

Bronze players will cook or steam the rice dumplings directly, gold players may fry the cooked rice dumplings, and diamond players will cut the rice dumplings into steak-like thickness, wrap them in egg liquid and fry them.