Zongzi not only comes in many shapes and varieties, but also has different flavors in different parts of China. There are mainly two types: sweet and salty. The sweet flavors include white rice dumplings, red bean rice dumplings, broad bean rice dumplings, date rice dumplings, rose rice dumplings, melon rice dumplings, bean paste lard rice dumplings, date mud lard rice dumplings, etc. Savory flavors include: pork rice dumplings, ham rice dumplings, sausage rice dumplings, shrimp rice dumplings, diced meat rice dumplings, etc., but pork rice dumplings are more common. There are also southern-style rice dumplings with egg yolk and meat in Hainan, assorted rice dumplings, bean paste rice dumplings, mushrooms, etc.; there is also a "double-style rice dumpling" with one end sweet and one salty, one rice dumpling with two flavors. These rice dumplings are all served with different flavors.

Guangxi Region

Zhong Guangxi area likes to make large pillow rice dumplings that are shaped like pillows. The large pillow rice dumplings in Guizhong area use half a catty to one catty of rice; while in Guilin area, one catty of rice can be used to make six or seven small pillow rice dumplings. In the north of Guilin, dog-head rice dumplings shaped like a dog's head are popular. The ingredients used in the process of making rice dumplings have their own characteristics. For example, people in Guilin like to add some alkali powder when making rice dumplings to produce an alkali aroma in the cooked rice dumplings; while people in Quanzhou like to soak glutinous rice in straw gray water when making rice dumplings. The rice dumplings made in this way have both a moderate alkali aroma and a mild alkali aroma. Appetizing color.

Guangdong region

The representative variety of southern rice dumplings. Large in size and unique in appearance, in addition to fresh meat rice dumplings and bean paste rice dumplings, there are also egg yolk rice dumplings made with salted egg yolk, as well as assorted rice dumplings with fillings such as diced chicken, duck meat, barbecued pork, egg yolks, mushrooms, and mung bean paste. Zong.

Chaoshan's rice dumplings are unique. One type of rice dumpling is called "Shuangboo", which is a well-known traditional snack in the Chaoshan area. Wrapped and steamed rice dumplings are a specialty of Zhaoqing, known as the "King of Refreshment", but they are obviously different from the familiar "Dragon Boat Festival rice dumplings". Ordinary rice dumplings are mostly wrapped with miscanthus leaves, in a twisted quadrangular or long strip shape, while Zhaoqing's steamed rice dumplings are wrapped with local winter leaves and water plants, in the shape of a pillow or an Egyptian pyramid.

Hainan area

Different from the rice dumplings in the north of the mainland, it is made of Zong leaves wrapped into a square cone shape and weighs about half a kilogram. Salted egg yolk, pork, and pig can be put into the glutinous rice. Hoof, salted fish, barbecued pork, chicken wings, etc. are used as fillings. The flavor is unique. When the hot rice dumplings are peeled off, there is first the fragrance of tangerine leaves and glutinous rice, and then the strong fragrance of meat and eggs. It has both strong and light aromas and a variety of meat and vegetable flavors, which will whet the appetite of the eaters. Hainan rice dumplings are most famous for Ding'an black pork rice dumplings, Danzhou Luoji rice dumplings, and Chengmai Ruixi rice dumplings. In addition, Hainan rice dumplings also include alkaline rice dumplings made by soaking plant ash in water and soaking glutinous rice in the supernatant. The Li people in Hainan also have three-color rice dumplings and rice dumplings wrapped in coconut leaves.

Fuzhou area

Fuzhou’s rice dumplings can be divided into salty rice dumplings, original soda rice dumplings, peanut soda rice dumplings, etc. They are an essential staple food on the table during the Dragon Boat Festival to worship ancestors. In terms of tying, attention should be paid to coordination and uniformity in size. Only one rope is used to tie them in strings, usually ten in a string, with five heads and tails symmetrical to each other.

Taiwan area

It has a strong southern Fujian flavor and there are many varieties, including white rice rice dumplings, mung bean rice dumplings, barbecued pork rice dumplings, eight-treasure rice dumplings, and roasted pork rice dumplings.

Southern Fujian Region

Xiamen and Quanzhou’s roasted pork rice dumplings and alkaline water rice dumplings are both famous at home and abroad. The rice dumplings used for roasted pork rice dumplings must be of the highest quality. The pork belly must be braised until it is fragrant and tender. Add in mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. When eating, it is dipped in minced garlic, mustard, red chili sauce, Various condiments such as radish sour and so on make it sweet and tender, oily but not greasy. Zongzi in southern Fujian are divided into alkaline rice dumplings, meat rice dumplings and bean rice dumplings. Alkali rice dumplings are steamed by adding lye to glutinous rice. They are sticky, soft and slippery. They are especially delicious when chilled and added with honey or syrup. The ingredients of meat rice dumplings include braised pork, mushrooms, egg yolks, dried shrimps, dried bamboo shoots, etc. The meat rice dumplings from Quanzhou Bell Tower Meat Rice Dumpling Shop are the most famous. Bean rice dumplings are popular in Quanzhou. They are made from September beans mixed with a little salt and wrapped in glutinous rice. After steaming, the beans are fragrant. Of course, there are also white water rice dumplings dipped in sugar.

Wuxi area

Compared with Suzhou, which also belongs to the Wudi civilization, the rice dumplings in Wuxi are not so particular about the way they are wrapped or the materials used, and they are not so exquisite. Judging from the method of making rice dumplings, Wuxi people prefer small-footed rice dumplings, triangular rice dumplings, etc. In terms of ingredients, most of the rice dumplings eaten by ordinary people in Wuxi are red bean fillings, white rice fillings and meat rice dumplings. These fillings are relatively simple to use and can be stored for a long time.

Hunan Region

Hunan Mi has always been famous for its wide variety and exquisite production. For Miluo's roasted pork rice dumplings, you must choose high-quality glutinous rice, and choose three-layered pork, which is braised until it is fragrant and rotten, plus mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc., and is dipped in minced garlic, mustard, and so on. Various condiments such as red chili sauce and radish sour sauce make it moist and not greasy.

Hangzhou area

Hangzhou rice dumplings are different from Jiaxing rice dumplings and Huzhou rice dumplings. They have their own style in appearance and tying method. Its representative is the "Tangqi Zong" from the century-old Huichang store. Its main features are pork belly, Shaoxing wine, glutinous rice, green bamboo leaves, earthen stove, iron pot and old soup. There are also unique techniques for cooking rice dumplings in Hangzhou, which require a very long time, emphasizing that "a thousand boils are worse than a dull one". Chen Guoming's poem "Eating Huichang Zongzi": "A mouth full of gentleness is full of old winter toast, and a green shirt will never be poor in my life. Understand the true taste of the world, Mijia's calligraphy and painting Huichang Zongzi."

Ningbo area

< p>Zhejiang Ningbo rice dumplings are square in shape and include alkaline water rice dumplings, red bean rice dumplings, red date rice dumplings and other varieties. Its representative variety, alkaline rice dumplings, is made by adding an appropriate amount of alkaline water to glutinous rice and wrapping it with old yellow Ruo leaves. After cooking, the glutinous rice turns light yellow and can be eaten with sugar. It is fragrant and delicious.

Huzhou Region

Huzhou, Zhejiang Province, is located on the shore of Taihu Lake and has been a famous land of plenty since ancient times. Huzhou rice dumplings are shaped like pillows, hence the name pillow rice dumplings. Some people also call it beauty rice dumpling because of its beautiful lines and small and elegant shape.

Jiaxing area

Jiaxing rice dumplings are square in shape and come in varieties such as fresh meat, bean paste, and eight treasures. For example, for fresh meat rice dumplings, a piece of fat meat is often sandwiched into the lean meat. After the rice dumplings are cooked, the oil from the fat meat penetrates into the rice, making it fat but not greasy in the mouth.

The high-quality sweet tea leaves from Zhenwu Mountain are boiled to extract the juice and used to make rice dumplings. The rice dumplings are golden and bright in color, smooth and tender in the mouth, soft and sticky, fragrant on the teeth and cheeks, with a sweet aftertaste, which can remove greasiness and eliminate food, and are rich in nutrients. It is also suitable for diabetics. Residents in most places in Zhejiang, especially in the mountainous areas of western Zhejiang, have had the traditional habit of cooking rice dumplings, rice and porridge with sweet tea for generations since ancient times. In the 62nd chapter of "Dream of Red Mansions" and other plots, Jia Baoyu's love for sweet tea and rice has been mentioned many times.

Beijing area

Beijing rice dumplings are the representative variety of northern rice dumplings. They are small in size and have an oblique square shape. In the rural areas of the northern suburbs, it is customary to eat rhubarb rice dumplings, which are sticky, tough and fragrant, mostly filled with red dates and bean paste.

Shanghai area

Cantonese-style rice dumplings, represented by Xinghualou and Xinya, are soft and have a strong taste. They are flat-bottomed, square and pentagonal in shape

Shape: One corner points upward, and the rest extends in all directions. There are many varieties of Cantonese-style rice dumplings, including chestnuts, fresh meat, egg yolks, and mushrooms; pillow-wrapped rice dumplings include roast duck, mushrooms, chestnuts, fresh meat, egg yolks, and rice kernels; others include alkaline water rice dumplings, bean paste rice dumplings, fresh meat rice dumplings, and fresh meat rice dumplings. Egg yolk rice dumplings, red bean rice dumplings, etc.

The Huaiyang specialty rice dumplings represented by Lao Banzhai and Yangzhou Restaurant are eight flavors and eight styles, authentic white rice dumplings with small feet, square red date and red bean rice dumplings, weight-shaped egg yolk and chestnut rice dumplings, ingot-shaped ham meat rice dumplings, Triangular bean board bacon rice dumplings, pillow-style fresh meat rice dumplings, long pillow-style chicken rice dumplings, and diamond-shaped bean paste rice dumplings are all distinctive.

The mushroom rice dumplings, bean paste rice dumplings, bean paste rice dumplings, red bean and red date rice dumplings, pine nut white rice rice dumplings and luohan rice dumplings supplied by Gongdelin are all vegetarian.

Halal Hong Changxing’s rice dumplings are very Muslim-style. The rice dumpling shell is slightly green, with sharp edges and corners, delicate appearance and pure taste. Especially the beef rice dumplings are unique to other restaurants.

Traditional specialty stores such as Shen Dacheng, Shanghai Jiaxing Zongzi Shop, and Wufangzhai offer a variety of rice dumplings, including bean paste, fresh meat, white rice, red dates and red beans, fresh meat and egg yolks, etc. Shen Dacheng is the first to create colorful curry chicken rice dumplings. Various types of rice dumplings vary from variety to appearance, taste to color. The large Cantonese-style pillow rice dumpling weighs 450 grams each, while the mini rice dumplings only weigh 25 grams each.

Suzhou area

Suzhou rice dumplings are mostly long and thin, rectangular in shape, and come in varieties such as fresh meat, date paste, bean paste, lard and sand, etc. They have the characteristics of exquisite ingredients and fine production. .

Sichuan Region

Sichuan people like spicy food, so rice dumplings can also be divided into sweet and spicy. Sichuan spicy rice dumplings have a unique taste due to their exquisite production and complicated craftsmanship.

Shaanxi region

Honey cold rice dumplings are a popular summer food unique to Xi'an, Guanzhong and southern Shaanxi. It is shaped like a water chestnut and is as white as jade, cooling and relieving heat. When eating, cut it into small pieces with silk thread or bamboo knife, put it on a plate, and pour honey or rose and osmanthus syrup on it. It tastes soft, cool and sweet, fragrant and delicious, refreshing and has a unique flavor.

Honey cold rice dumplings have a long history and are recorded in many historical records. "Youyang Zazu" written by Duan Chengshi of the Tang Dynasty who grew up in Chang'an records: "The Geng family rice dumplings are as white as jade." As early as the reign of Emperor Zhongzong of the Tang Dynasty, it was a delicacy at the "Shaowei Banquet" that was popular at that time. At that time, it was called "Gi Fei Han Xiang Zongzi" (honey drizzle). Later, shops specializing in this kind of rice dumplings gradually appeared in Chang'an City, and the skills of making this kind of rice dumplings were quite superb. The famous poet Yuan Zhen of the Tang Dynasty once wrote a poem praising: "Colorful blue jade rice dumplings, fragrant jade rice dumplings with white stands." According to "Miscellaneous Notes of the Year", "There are many famous Dragon Boat Festival rice dumplings with different shapes, including horn rice dumplings, cone rice dumplings, diamond rice dumplings, tube rice dumplings, and scale hammer rice dumplings (also known as nine-child rice dumplings)." It can be seen that as far back as the prosperous Tang Dynasty, Chang'an honey cold rice dumplings were already a famous food from the palace to the people.

Mountain area in western Henan Province

Susk pendant is one of the characteristic snacks in the mountainous areas in the west and southwestern part of Lushan County, Henan Province.

Summer is a must-have food for the Dragon Boat Festival. It is a special kind of rice dumpling. It has as long a history as the Dragon Boat Festival. Quack (sound hu) buns are made from the leaves of the oak tree, including millet or millet, adzuki beans, red beans, peas (carob seeds), and those from better families may also add chestnuts and jujubes; through eight processes, they are made in After washing, rubbing, wrapping, boiling, steaming and covering, you can only eat this fragrant, sweet, sticky and delicious mistletoe buns on the morning of the Dragon Boat Festival two days later. Special mention here is oak leaf, oak leaf - the best green food packaging. "Compendium of Materia Medica" records: oak leaf has a sweet, bitter, flat smell, non-toxic, and has the effects of stopping bleeding, quenching thirst and promoting urination. It is generally taken orally: decoction, puree or powder. External use: boil in water and wash. After washing, rubbing, boiling, steaming and covering the oak leaves, the color of the leaves turned into brownish red and the smell became fragrant. Zongzi during the Dragon Boat Festival is a traditional Chinese custom and a unique seasonal food in China. However, there are also different customs of eating zongzi abroad.

Zongzi in North Korea. Koreans have the custom of eating "wheel cakes" on the Dragon Boat Festival. People boil fresh sprouts

mug leaves, mash them, mix them into rice noodles, and then Made into the shape of a wheel, Koreans call it "wheel cake".

Japanese rice dumplings. Japanese people also eat rice dumplings during the Dragon Boat Festival. However, the Japanese Dragon Boat Festival falls on May 5 in the Gregorian calendar. Japanese rice dumplings are not made of glutinous rice, but made of ground rice flour. Yes, the shape of Zongzi is different from Chinese Zongzi in that it is seed-shaped.

Vietnamese Zongzi Vietnamese Zongzi are wrapped in banana leaves and come in two types: round and square. They believe that round rice dumplings represent heaven and square rice dumplings represent earth. The unity of heaven and earth brings good luck and good fortune. There is also a kind of sweet rice dumpling, which is made of glutinous rice flour and kneaded into a dough. Shredded coconut, red bean or mung bean stuffing is stuffed into the dough to make a diamond-shaped rice dumpling. After being steamed, it is dipped in honey or sugar and eaten. Vietnam eats square salty rice dumplings during the Dragon Boat Festival. This kind of rice dumplings are stuffed with shrimp, lean meat, duck egg yolk, and red beans, and have a Fujian and Cantonese flavor. Zongzi in Myanmar Myanmar people love to eat zongzi, but there is no festival culture or commemorative activities. It is just a kind of food. Burmese rice dumplings are made with glutinous rice as the main ingredient and banana and coconut as filling. They are fragrant, soft, sweet and intoxicating.

Zongzi in Singapore Singaporeans love flowers very much. Whenever a guest comes to visit, the host will send a few bouquets of flowers and rice dumplings dipped in flower juice for the guests to taste. This flower juice rice dumpling is made of green leaves wrapped into a polygonal shape, only the size of an egg. After unfolding the green leaves, the rice dumpling inside is made of rice flour dyed light green with flower juice. The color is attractive and the taste is fragrant and delicious.

Malaysian rice dumplings. In Malaysia, the rice dumplings made by people are somewhat similar to those in Guangdong. In addition to the more common varieties such as fresh meat rice dumplings and ham rice dumplings, there are also several kinds of rice dumplings such as bean paste and coconut paste, which are sweet and fragrant. Delicious, delicious and mellow.

Thailand’s rice dumplings. The rice dumplings wrapped by Thais are as small as eggs. Because they are wrapped in green rice dumpling leaves, they turn light green when steamed and have a very refreshing taste.

Mexican Zongzi Mexican Zongzi is also called "Damale". Its raw material is coarse-grained cornmeal, and its fillings are meat slices and chili peppers. It is wrapped in corn leaves or banana leaves and has a unique flavor.

Zongzi in Indonesia Indonesians are very particular about the fillings of their rice dumplings. There are pork fillings, beef fillings, chicken fillings, bacon fillings, ham fillings, Cantonese sausage fillings, shrimp fillings, and fish fillings. Indonesian rice dumplings are made of japonica rice, which is easier to digest than glutinous rice. The attractive aroma of bamboo leaves can arouse people's appetite.

Costa Rica’s rice dumplings are made from a specially processed, sticky corn flour as the main ingredient, along with chicken, beef, carrots, potatoes, olives, peppers, etc. Some are also topped with beef juice and then wrapped in fresh banana leaves into a flat square shape.

Philippine rice dumplings The Philippine rice dumplings are a bit special. They are used to be wrapped in long strips. The taste is similar to the rice dumplings in Jiangsu and Zhejiang, China. Moreover, they regard rice dumplings as an indispensable food during Christmas.

Zongzi in Latin America A food similar to zongzi is also popular in Latin America, which probably originated from the traditional food of the Indians. They use banana leaves to make zongzi, and the main ingredients are corn flour and kidney beans. smells good. There is also a legend about it: more than 400 years ago, Spanish colonists ruled most of Latin America, and the Indians were forced to go out to work. For this reason, the women wrapped the cooked corn meal and beans in banana leaves as dry food. Relatives lead the way. Over time, it became their tradition.

Zongzi in Peru. Peruvians eat zongzi at Christmas. The whole family sits together to celebrate Christmas and eat zongzi. Even the married daughter rushes back to her parents’ home to have another taste of her parents’ home. Zongzi flavor.

Zongzi in Venezuela When Christmas comes, every household in the country wraps up rice dumplings, which has become a festive scene. Even shops selling snacks on weekdays are filled with rice dumplings. This kind of rice dumplings are made of cornmeal as the main ingredient, ham, bacon or sausage as fillings, olives and raisins are also added, and they are wrapped in fresh banana leaves into a rectangular shape, each weighing about half a kilogram. After drying the banana leaves, the rice dumplings are ready.

Cambodian rice dumplings Cambodian rice dumplings are called "bag rice dumplings". They are not wrapped in plant leaves, but take a cloth bag and stuff it with glutinous rice, red beans, red dates, etc. layer by layer. Then tie the bag tightly and steam it hot. When eating, peel off the cloth bag and cut it with a knife.