Zongzi style: Zongzi in the north are mostly made of simple white rice, or mixed with red beans, dates, and dipped in white sugar. The rice dumplings from Jiangnan are the most famous, and the preparation is also complicated, especially the fillings, which are varied. A major difference from northern rice dumplings is that the raw material of glutinous rice in Jiangnan rice dumplings is often soaked in soy sauce in advance and steamed with meat fillings, giving it a fragrant aroma. Among domestic rice dumplings, those produced in Jiaxing, Jiangnan are the most famous. Jiaxing Zongzi enjoys a high reputation as early as the Qing Dynasty. Food books record the types and methods of Jiaxing rice dumplings: "Bamboo leaf rice dumplings": "Wrap white glutinous rice rice dumplings with bamboo leaves and boil them. The tips are like raw cut water chestnuts." "Aixiang rice dumplings": "Wash the glutinous rice, add dates, chestnuts, "Mung beans soaked in moxa leaves and wrapped in rice, put into a pot and cooked." "Mint-flavored rice dumplings": "The rice is soaked in mint water and steamed until soft, then mixed with sugar, wrapped in bamboo slippers to make small rice dumplings, and then cooked." , sugar, and fat are diced into small rice dumplings and cooked. ""Lotus seed rice dumplings": "Peel the skin and core, mix with sugar, and make small rice dumplings." "Pine nut rice dumplings": "Peel the skin and make small rice dumplings." "Ham rice dumplings": "Put in ham pieces. To make rice dumplings, the ham should be made with golden ham, which has a good amount of fat. It can also be made with diced meat. " Among Jiaxing rice dumplings, Wufangzhai is the most famous. Jiaxing Wufangzhai's fresh meat rice dumplings are available all year round. Use chopsticks to divide the rice dumplings into four pieces. The meat is visible in each piece. It is fragrant and moist, crispy, tender and fresh, fat and glutinous but not greasy. Huzhou's famous rice dumplings are famous for their washed-sand sweet rice dumplings. It's not uncommon to use bean paste and diced pork suet as fillings. What's rare is that the bean paste is washed-sand - red adzuki beans are boiled and shelled, then stir-fried with sugar, cooked lard, and rose juice. The bean paste is jet black, shiny and strong. This kind of bean paste tastes delicious, moist, fine and smooth. In the Jiangnan area, the Dragon Boat Festival is quite grand. This festival with a strong folk flavor is also a time when all kinds of rice dumplings are on the market and sell well. I still remember that when I was a child, during this festival, my grandmother would hang a bunch of miniature rice dumplings around my neck that were very playable. The green rice dumpling leaves and the faint fragrance were a happy topic when my friends got together. . As time goes by, I realize that there is a reason why rice dumplings are delicious. It turns out that rice dumplings in the Jiangnan area are divided into Cantonese style and Suzhou style, which are the same as moon cakes. Cantonese style, including coconut rice dumplings, lotus paste rice dumplings, roasted duck rice dumplings, lard bean paste rice dumplings, barbecued pork egg yolk rice dumplings, etc. Su-style rice dumplings include white rice rice dumplings, red bean rice dumplings, fresh meat rice dumplings, ham rice dumplings, etc. Later, I went to Jiaxing, which is famous for its rice dumplings, and I learned that the meat rice dumplings here are really extraordinary. Their fragrant, glutinous and delicious taste is unmatched by any other rice dumplings. When I visited Shaoguan in Guangdong more than 20 years ago, I was really satisfied when I saw the giant rice dumplings produced there. You only need to eat one of the big square rice dumplings to make you feel full, but in terms of taste, it is still ordinary. The older generation said that the rice dumplings used to wrap the rice dumplings are very particular. They are specially grown green reed leaves or a particularly wide and long bamboo basket. Wrapping the rice dumplings in it and cooking it can make it fragrant and less likely to go rancid. As a traditional food, rice dumplings produced in various places can be supplied in endless supply all year round, such as the Jiaxing meat rice dumplings mentioned above. Today, all Chinese and foreign tourists visiting Jiaxing know how to try something new and buy a few more skewers to take home. In Hong Kong, some stores specializing in Jiangnan food also offer homemade bacon and ham rice dumplings or fresh meat rice dumplings all year round. However, in terms of taste, they cannot compete with those made locally in Jiaxing. The more famous rice dumplings include: 1 Wufangzhai rice dumplings (Chinese famous brand, well-known Chinese trademark, Chinese time-honored brand) 2 Daoxiangcun rice dumplings (founded in 1895 (the 21st year of Emperor Guangxu’s reign in the Qing Dynasty), a Chinese time-honored enterprise) 3 Haolilai rice dumplings (well-known brand, large-scale Pastry chain enterprise) 4 Sanquan Zongzi (Chinese famous brand, national inspection-free product) 5 Missing Zongzi (Chinese famous brand, national inspection-free product) 6 Likofu Zongzi (famous brand, a subsidiary of Guangzhou Restaurant Enterprise Group) 7 Laobian Zongzi (founded in 1829, China's time-honored catering enterprise) 8 Miqi Zongzi (1994, Xi'an, famous brand) 9 Jinleyuan Zongzi (1996, Tianjin, famous brand) 10 Gongdelin Zongzi (founded in 1922, Shanghai, China's time-honored enterprise) Various styles of rice dumplings Domestic: Due to different eating habits in different places, rice dumplings have formed a northern and southern flavor. Among them, the more famous rice dumplings are: Beijing rice dumplings. The representative variety of northern rice dumplings, Beijing rice dumplings are larger and are oblique square or triangular. At present, most of the products on the market are glutinous rice dumplings.

In rural areas, it is still customary to eat rhubarb rice dumplings. Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling. Guangdong Zongzi A representative variety of southern Zongzi, Guangdong Zongzi is the opposite of Beijing Zongzi. It is smaller in size and has a unique shape, with a square front and a sharp corner at the back, like an awl. There are many varieties, 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, mushrooms, and mung beans, which have a better flavor. Sichuan Zongzi Sichuan people love spicy food, so Zongzi can also be divided into sweet and spicy. Sichuan Spicy Zongzi is one of Sichuan's famous snacks that has been passed down through the ages due to its exquisite production and complex craftsmanship. Its taste is certainly unique. The preparation method is to first soak the glutinous rice and red beans for 5 to 6 hours, pour out the water, add pepper powder, Sichuan salt, MSG and a little bacon, and wrap it with rice dumpling leaves into four-cornered rice dumplings of about 60 grams each. When eaten after cooking, it is spicy and delicious, with a unique flavor. Suzhou Zongzi Suzhou Zongzi is a long and thin rectangular shape. There are varieties such as fresh meat, date paste, bean paste, lard and sand, etc. It has the characteristics of exquisite ingredients and fine production. For example, to make zongzi with lard and sand, use the best red adzuki beans. After cooking, peel and filter the sand. Then add multiple times of sugar and an appropriate amount of fat to make the filling. When wrapping, there is also a piece of fat meat in the filling. After cooking, Bright and sweet, oily and fragrant. Jiaxing Zongzi Jiaxing Zongzi, Zhejiang Province, has a long history and is famous in China. Jiaxing Zongzi is rectangular and comes in varieties such as fresh meat, bean paste, eight-treasure rice dumplings, and chicken rice dumplings. Jiaxing Zongzi is best known as "Wufangzhai", known as the "Jiangnan Zongzi King". Its rice dumplings are unique in selecting ingredients, making and cooking. The rice should be high-quality white glutinous rice, and the meat should be selected from the hind legs of pigs. After the rice dumplings are cooked, the oil from the fat meat will seep into the rice, making it delicious, fat but not greasy. Many friends at home and abroad know the place name of Jiaxing, Zhejiang after tasting Jiaxing rice dumplings. Hainanese rice dumplings are different from northern rice dumplings. They are made of banana leaves wrapped in a square cone shape and weigh about half a kilogram. The glutinous rice contains salted egg yolk, barbecued pork, bacon, braised chicken wings, etc. When the hot rice dumplings are peeled off, banana and The fragrance of glutinous rice is followed by 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. Shandong rice dumplings Among the many varieties of rice dumplings, the oldest and most senior one is Shandong yellow rice rice dumplings. The glutinous rice dumplings are made of yellow sticky rice and filled with red dates. The product has a unique flavor. When eating, it can be served with white sugar to increase the sweetness according to the diners' habits. Sichuan Zongzi Wrapped with Pickled Vegetables Fuling, Sichuan is world-famous for its pickled mustard, so using pickled mustard to make rice dumplings has become a unique specialty in our country. Hunan rice dumplings are not spicy. Chili-smoked fish rice dumplings in western Hunan. Because the local mountains, dense forests and high humidity are high, people like to use red peppers and smoked fish to make rice dumplings. After eating one rice dumpling, you will sweat all over. During the Dragon Boat Festival in Inner Mongolia, herdsmen in Inner Mongolia mix glutinous rice with freshly squeezed milk to make rice dumplings. The rice dumplings are full of milky fragrance and are quite distinctive. Qinghai Zongzi with Mutton Wrapped in Zongzi Farmers and herdsmen in Qinghai Province like to use fresh mutton to make Zongzi, which is fat but not greasy and very delicious. This way of eating is more popular in northwest my country. Raisins are used for Xinjiang rice dumplings. During the Dragon Boat Festival, Xinjiang people use high-quality raisins to make rice dumplings. The snow-white and bright rice dumplings are like inlaid with countless emerald gems, and the fruity aroma is overflowing. Miluo Zongzi It is said that Miluo Zongzi in Hunan is the birthplace of Zongzi. Miluo Zongzi has always been famous for its many varieties and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed rice dumplings are launched for the first time, and are packaged in exquisite vacuum plastic packaging and cans, which are sterile and hygienic and are deeply loved by consumers at home and abroad. Minnan Rice Dumplings Xiamen and Quanzhou’s roasted pork rice dumplings and alkaline rice dumplings are both famous at home and abroad. The roasted pork rice dumplings are made with exquisite craftsmanship. The glutinous rice must be of the highest quality. The pork must be three-layered and braised until it is fragrant and rotten. Mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. are added. When eaten, it is dipped in minced garlic and mustard. , red chili sauce, radish sour and other various condiments, it is sweet, tender and smooth, oily and not greasy. In southern Fujian, "heat" and "burn" have the same meaning. The so-called "roast meat rice dumplings" are rice dumplings that are meant to be eaten while they are hot. Eating them hot has more flavor. Taiwanese rice dumplings have a strong southern Fujian flavor and come in many varieties, including white rice rice dumplings, mung bean rice dumplings, barbecued pork rice dumplings, eight-treasure rice dumplings, and roasted pork rice dumplings.

Roast pork rice dumplings are the most popular. Its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs, etc., and has become a traditional snack that can be seen all year round. Hsinchu’s “Chengjia Meat Rice Dumplings”, Changhua’s “Meat Rice Dumplings” and Tainan’s “Zaifahao Meat Rice Dumplings” are all famous. Babao Zong is also a representative variety. It has a variety of ingredients. Cut the pork leg, fat, chestnuts (or peanut kernels), dried radish, and squid into cubes respectively. Heat the pot, add minced onions first, and then add the above ingredients. Stir-fry it with wine, soy sauce and sesame oil, mix it with glutinous rice, wrap it and steam it until it's fragrant. The famous singer Teresa Teng became very popular with her song "Roast Meat Zongzi" in Taiwanese. This shows the status of Taiwanese Zongzi in Taiwan's food culture. In addition, famous rice dumplings include Guizhou’s “sauerkraut rice dumplings”, Xi’an’s “honey cold rice dumplings”, Xiamen’s “roasted pork rice dumplings”, northern Jiangsu’s “salted egg rice dumplings”, Shanghai’s “salty rice dumplings”, and Yunnan’s “salted rice dumplings”. Ham rice dumplings" and other dishes have their own characteristics. Abroad: Eating rice dumplings during the Dragon Boat Festival is a traditional custom in China, but in some countries and regions around the world, there is also the custom of eating rice dumplings. Vietnamese Zongzi Vietnamese Zongzi are wrapped in banana leaves and come in round and square shapes. 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. Eating rice dumplings during the Dragon Boat Festival can bring good weather and good harvests. Zongzi in Myanmar Myanmar people love to eat zongzi, but it is not associated with the Dragon Boat Festival. Zongzi is made of glutinous rice and filled with ripe banana and coconut. This kind of rice dumplings has a fragrant and intoxicating aroma. Cambodian rice dumplings are called "bag rice dumplings". They are not wrapped in plant leaves. Instead, a cloth bag is filled with glutinous rice, red beans, red dates, etc. layer by layer, and then the bag is tied tightly and steamed. When eating, peel off the cloth bag and cut it with a knife. Thai 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 fragrant taste. Japanese Zongzi In Japan, people make Zongzi not with glutinous rice, but with ground rice flour. The shape of the Zongzi is also different from that in China. They are used to making hammer-shaped Zongzi. Korean rice dumplings North Korean rice dumplings are called "wheel cakes". People boil fresh mugwort leaves, mash them, add them to rice noodles, and then shape them into wheel shapes, which taste delicious when eaten. Philippine Zongzi Filipinos like to make long rice dumplings, and the flavor is different from the rice dumplings in Zhejiang, China. Zongzi is also an essential Christmas food for Filipinos. Indonesian Zongzi Indonesian people are very particular about the filling of Zongzi. They often use fresh minced meat, mushrooms and green onions to make Zongzi filling. It's smooth and delicious when eaten, and you won't get tired of it if you eat more. Costa Rica’s rice dumplings are made of specially processed sticky corn flour as the main raw material, with chicken, beef, carrots, potatoes, etc. Some are also topped with beef juice, and then wrapped in fresh banana leaves into flat squares. . Mexican Zongzi Mexicans also have the custom of eating zongzi, which they call "damal". The main ingredient is coarse-grained cornmeal, stuffed with sliced ??meat and chili peppers, and wrapped in corn leaves or banana leaves, giving it a unique flavor. Peruvian Zongzi 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 taste the flavor of Zongzi.