Beijing Zongzi is the representative of northern Zongzi, which is mainly made of yellow rice, which is different from glutinous rice used in southern Zongzi. Yellow rice is a shelled millet fruit, slightly larger than millet, pale yellow in color, sticky after cooking and more chewy than glutinous rice. Moreover, Beijing zongzi is generally matched with candied dates, which is completely different from the taste of southern zongzi.

2. Zhaoqing steamed dumplings

Steamed dumplings are a specialty of Zhaoqing, known as the "king of tea". Zhaoqing steamed zongzi is different from ordinary zongzi. It is wrapped with local unique winter leaves and then wrapped with aquatic plants. Zongzi is pillow-shaped or Egyptian pyramid-shaped, and it is very big. Winter leaves are similar in shape to banana leaves. It not only smells fragrant, but also has the functions of clearing away heat and toxic materials and reducing fire.

Steamed zongzi should be made of glutinous rice, mung beans and fat pork with appropriate amount of wine, peanut oil, white sesame seeds and spiced powder. After jiaozi is wrapped, it should be boiled for 8- 10 hours.