Question 1: What kinds of rice dumplings are there? Jiangnan's rice dumplings are the most famous, and their 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, which makes them fragrant.

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: white glutinous rice rice dumplings wrapped in bamboo leaves and boiled. The tips are like raw cut water chestnuts.

Ai Xiang Zong: Wash the glutinous rice, add dates, chestnuts, and mung beans, soak the rice with mugwort leaves and wrap it, and cook it in a pot.

Mint-flavored rice dumplings: Rice soaked in mint water is first steamed until soft, mixed with sugar, wrapped in bamboo slippers to make small rice dumplings, and then cooked.

Bean paste rice dumplings: bean paste, sugar, and fat are wrapped in small rice dumplings and cooked.

Lotus seed rice dumplings: Peel the skin and core, mix with sugar, and wrap small rice dumplings.

Pine nut rice dumplings: peel off the skin and make small rice dumplings

Ham rice dumplings: add ham pieces to wrap the rice dumplings, the ham should be golden, and the fat should be balanced. Also, rice dumplings can 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 sale. 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 traveled to 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. It has a delicate fragrance and does not go rancid easily.

As a traditional food, rice dumplings produced in various places can be supplied 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 Zongzi are:

1 Wufangzhai Zongzi (Chinese famous brand, Chinese well-known trademark, Chinese time-honored brand)

2 Daoxiangcun Zongzi (founded in 1895 (the 21st year of the reign of Emperor Guangxu of the Qing Dynasty), China’s time-honored enterprise)

3 Holi Lai Zongzi (well-known brand, large 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 Shanghai in 1922, a time-honored Chinese enterprise)

Question 2: How to make Zongzi 1*** There are several kinds of raw materials for Zongzi: glutinous rice, red rice, black rice, rye flakes, red dates, Mung beans, red beans, wolfberry, lily (the ingredients are up to you, but the ratio of the total amount to glutinous rice is 1:1, not too much), white sugar. Method: 1. Soak glutinous rice overnight, soak red beans, mung beans, black rice and red rice for 24 hours, soak red dates, black oatmeal, wolfberry lily for several hours. Then drain off the water, add the ingredients except dates and sugar and mix well. 2. Wash the rice dumpling leaves thoroughly, both front and back. Cut off the stem, right side, with the smooth side facing up. Roll into a funnel, folding the bottom. 3. Scoop a spoonful of rice, put a red date, and cover it with rice. Wrap it up and tie it with cotton rope. 4. Boil enough water in the pot. After the water boils, put the rice dumplings in, turn to high heat for half an hour, then turn to medium heat for at least 1 or 5 hours. After turning off the heat, you can continue to simmer for 1-2 hours. Brown sugar rice dumpling ingredients: glutinous rice (soaked overnight), a little white sugar, brown sugar, flour (flour should not exceed 1/4 of brown sugar). Method: 1. Drain the glutinous rice and mix in a little white sugar. Add brown sugar and flour and mix well. You can put it into the dry grinder of a food processor and beat it. Add an appropriate amount of water or oil to form a small ball. 2. Roll up the rice dumpling leaves as shown in the picture. The order is also one spoonful of glutinous rice, one brown sugar ball, and then one spoonful of glutinous rice. Just wrap it up. 3. Place the rice dumplings after the water boils. For rice dumplings filled with brown sugar, the glutinous rice close to the brown sugar inside often appears to be uncooked. This is because the brown sugar filling is too dry. When making the filling, you can add some water and oil. The amount should be thin enough to form a ball. Glutinous rice can be soaked for 24 hours, but it must be refrigerated. When cooking, cook for a little longer. Can be cooked for 2-3 hours. That way there's no problem. Curry Beef Rice Dumplings Ingredients: Glutinous rice (soaked overnight), beef tenderloin, curry powder, light soy sauce, dark soy sauce, salt, sugar. Method: 1. Cut the beef into small pieces, add curry powder, light soy sauce, dark soy sauce, salt and sugar, mix well, and marinate for half a day, preferably overnight. 2. Mix the marinated beef and drained glutinous rice evenly. 3. Make rice dumplings as shown in the picture. The same order is a spoonful of glutinous rice, add a few pieces of beef, then cover with a spoonful of glutinous rice, and wrap it up. 4. After the water boils, add the rice dumplings and cook on high heat for half an hour and medium heat for 1 or 5 hours. Spare ribs rice dumplings Ingredients: glutinous rice (soaked overnight), ribs (cut into 3-4 cm pieces), dark soy sauce, light soy sauce, black pepper, salt, sugar, oyster sauce. Method: 1. Blanch the ribs, add dark soy sauce, light soy sauce, black pepper, salt, sugar and oyster sauce, mix well, marinate for half a day, preferably overnight. 2. Mix the marinated pork ribs and drained glutinous rice evenly. 3. Pay attention to the position of the rice, which is more to the right in the picture. Also take a spoonful of rice and a piece of ribs. Cover the ribs with a spoonful of rice and wrap them up. 4. After the water boils, add the rice dumplings and cook on high heat for half an hour and on medium heat for 1 to 5 hours.

Question 3: There are several ways to make rice dumplings. First, soak the glutinous rice overnight. 2 hours before preparing to make rice dumplings, take out the rice and dry it. You can wrap it into triangles, drumstick shapes, or Weighing weight shape

Question 4: How many ways are there to wrap rice dumplings? There are six ways to wrap Zongzi:

How to wrap Zongzi 1

1. Overlay two brown leaves and fold them into a funnel.

2. Add a small amount of glutinous rice.

3. Add the accessories.

4. Add another layer of glutinous rice.

5. Wrap the palm leaves tightly,

6. Tie the rice dumpling tightly with a rope.

How to wrap zongzi 2

1. After arranging the zongzi leaves, bend them into the cone shape in the picture. Be careful not to leak anything underneath! It needs to be pointed, and after bending, hold it with your hands to prevent it from falling apart.

2. Put a spoonful of rice in, then put a piece of meat, and cover with a layer of rice. Be careful not to fill the rice too full, it should be about 5 mm from the mouth.

3. Pick up the rice dumpling leaf and turn it over to the front right, cover the rice, and go back to the tip of the rice dumpling.

4. Then use the tail of the rice dumpling leaf to turn over and wrap the bottom of the rice dumpling as shown in the picture.

5. Take another rice dumpling leaf and place it on one end of the rice dumpling.

6. Use the newly added rice dumpling leaves to surround the rice dumpling.

7. When you go to the front and left to reach the top, follow the tip of the rice dumpling and circle back.

8. Follow the direction of the rice dumpling leaves and wrap the tail around it like this, as shown in the picture.

9. Pass a needle through the middle of the rice dumpling, insert the tail of the rice dumpling leaf into the hole of the needle tail, and press the needle down with your thumb.

10. Pull the needle out from the other end, and then tighten the tail of the rice dumpling leaf that passes through it!

How to wrap four-corner rice dumplings

1. Prepare two rice dumpling leaves and place them front and back.

2. Roll into a bucket shape.

3. Continue to put rice.

4. Put a piece of marinated meat

5. Cover the rice dumpling leaves, hold them tightly and don’t let go.

6. If the folded leaf is too small, you can add a small leaf like this to make it easier to tie.

7. Pay close attention to the same.

8. Take a rope that is long enough, connect it end to end, and put it on like this.

9. Close.

10. Like this, twist the two strands of the tail of the rope together, and then you can start winding.

11. Go around to the end and make a figure eight on the other two corners.

12. Finally pull the rope end and tighten it.

13. The four corners of the rice dumplings are completed.

Triangular rice dumpling wrapping method

1. Overlap two palm leaves.

2. Fold part of the last piece.

3. Fold the right one to 90 degrees.

4. Fold to the left again.

5. Press slightly on all sides.

6. It is shaped into a cone when held in the hand and can be adjusted in size.

7. After adding the fillings, fold the front side inwards.

8. Fold the back forward.

9. Fold the left side to the right.

10. Fold the right side to the left.

11. Fold the excess forward.

12. Tie with cotton thread and the rice dumplings are ready.

How to wrap Guangdong rice dumplings

1. If the palm leaves are very small, stack two of them and they are wide enough. First put a layer of glutinous rice, then a layer of mung beans. Pork and chestnuts, then covered with mung beans and glutinous rice.

2. Cover with glutinous rice.

3. First press it from left to right, pinch it; press it from right to left; press it down; press it from left to right.

4. Press from left to right and then bend down; take a rope, wrap it around your hand a few times, and then pull it to the top; first tie it a few times and tighten it , the same goes for the middle and back; finally tie it with the thread just now.

5. The Cantonese rice dumplings are wrapped.

How to wrap glutinous rice dumplings

1. Boil the rice dumpling leaves in boiling water for 5 minutes, then turn off the heat and add the malian grass to simmer for a while, so that the rice dumpling leaves are not easy to break; Soak dates in warm water for 3 to 5 minutes.

2. Take 2-3 soaked rice dumpling leaves, fold them into a cone shape, and put a soaked jujube at the bottom.

3. Fill in the glutinous rice, and sandwich the bean paste filling in the middle of the glutinous rice.

4. Cover the glutinous rice and press it tightly.

5. Press the lower sides of the rice dumpling leaves toward the middle.

6. Fold the top rice dumpling leaves down to cover the glutinous rice, and nest the grown rice dumpling leaves into corners.

7. After wrapping, tie the rice dumplings tightly with horse lotus grass.

8. Put the rice dumplings into the pot tightly, add water to cover the rice dumplings, cook for 1 hour, then reduce to simmer and cook for 30 minutes.

9. The glutinous rice dumplings are ready. ...gt;gt;

Question 5: What kinds of leaves are there in Zongzi? _ There are two types of Zong leaves, one is reed leaves (Reed, also known as reed, a perennial herb that grows in shallow water. The stems are hollow and can be used to make paper, weave mats, etc. The rhizomes can be used as medicine), and the other is Indicalamus. Leaf), the leaves of the broad-leaf Latifolius in the genus Latifolius (l.NaKai), mainly distributed in the hilly areas of the provinces south of the Yangtze River. Some rice dumpling leaves grow on land (ruo leaves), and some grow in water (reed leaves). In southern my country, most rice dumplings are made of rice dumplings made of rice dumplings, taking advantage of their special bamboo fragrance and antiseptic effect. Growing in the vast mountains and ridges, it has a well-developed root system and strong vitality. It is not only a good soil and water protection vegetation, but also an inexhaustible wealth. It is a "green bank" for people in mountainous areas, covering an area of ??200,000 mu, with an output of 8,000 tons. It contains a large amount of chlorophyll and a variety of amino acids that are beneficial to the human body. It can extract natural flavors, fragrances and food additives. It smells fragrant and smells like returning to nature. It can not only be used for making rice dumplings, but also for packaging other foods, decoration on the table, and food accompaniment. It can also be used to make utensils, make lunch boxes, and cut into various shapes. Zong leaves grow naturally, are non-toxic and non-polluting, and can be harvested every year and every season. As food packaging, they are non-polluting and "disposable". Therefore, it is called "natural green food" by today's nutritionists. It has long been recorded in "Compendium of Materia Medica" that zong leaves have the effects of clearing away heat and stopping bleeding, detoxifying and reducing swelling, treating acne, bleeding, dysuria, and carbuncle. In recent years, studies have proven that polysaccharides from bamboo leaves have anti-cancer effects. The "Dictionary of Traditional Chinese Medicine" also introduces the functions of rice dumpling leaves: clearing away heat and stopping bleeding, detoxifying and reducing swelling, and treating indigestion, dysuria, laryngeal numbness, and carbuncle. View original post gt; gt;

Question 6: What types of rice dumplings are there? Hello!

There are many types of zongzi. If divided by region, they are roughly divided into south and north.

In addition, the types of leaves used to make rice dumplings are also divided into southern and northern ones.

1: The distinction between north and south rice dumplings:

Because bamboo is abundant in the south, local materials are used to tie the rice dumplings with bamboo leaves. Most people like to use fresh bamboo leaves, because the rice dumplings tied with dried bamboo leaves will not have the fragrance of bamboo leaves after they are cooked.

As for northerners, they are accustomed to using reed leaves to tie rice dumplings. The reed leaves are long and narrow, so use two or three of them stacked together. The size of the rice dumplings also varies greatly, from giant rice dumplings weighing one or two kilograms to small and exquisite sweet rice dumplings less than two inches long.

In terms of taste, the rice dumplings in the north are mainly sweet, while the rice dumplings in the south are less sweet and more salty.

2: Types of Zongzi:

1. 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. Xiamen’s meat rice dumplings 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. Some people also eat them dipped in sugar.

2. Beijing’s rice dumplings can be roughly divided into three types: one is white rice dumplings made purely from glutinous rice, which are steamed and dipped in sugar. The other type is jujube rice dumplings, whose fillings are mainly jujubes and preserved fruits. The third type is red bean paste rice dumplings, which are relatively rare. There is another type of rice dumpling in North China that uses yellow millet instead of glutinous rice, and the filling is red dates. After steaming, you can see the yellow and sticky millet embedded with bright red dates. Some people euphemistically call it "gold-wrapped agate".

3. Zhejiang’s Huzhou rice dumplings are fragrant and soft, and are divided into salty and sweet varieties. The salty rice dumplings are made of fresh pork soaked in fine soy sauce, and each rice dumpling is stuffed with a piece of fat and lean meat. Sweet rice dumplings are filled with date paste or bean paste and topped with a piece of pork suet. After steaming, the lard is blended into the bean paste, making it very smooth and delicious. The fillings are all specially selected, including eight-treasure rice dumplings, chicken rice dumplings, bean paste rice dumplings, fresh meat rice dumplings, etc., each with its own characteristics.

4. The Yao people use glutinous rice with bacon strips and mung beans to make rice dumplings, and wrap them in "pillow rice dumplings", which are shaped like pillows and weigh about 250 grams each. There are also brown sugar, peanuts, etc. added to glutinous rice to make cold rice dumplings with plain filling.

5. The rice dumplings of the She ethnic group are called Gujiao among the people. Wrap the glutinous rice into four corners with Ruo leaves. Then they are tied with dragon grass and made into a bunch of ten. Some people also add vegetables, meat, red dates, etc. as fillings when making the rice dumplings. Gray alkaline water is commonly used to cook rice dumplings. After the rice dumplings are cooked, they will be yellow in color and fragrant, and can be stored for half a month.

6. The Dai people also eat rice dumplings during the Dragon Boat Festival and also celebrate the "Zongzi Festival". It is said that the "Zongzi Festival" commemorates a young man and woman who died in love because their parents opposed their marriage. On this day, all unmarried Dai boys will make rice dumplings and meet the girls under the mango tree in Dalongtan. The men and women will form a circle, the girls will sing love songs, and the boys will play leaves to accompany them. Then the young man gave the rice dumpling bag to the girl he liked.

7. The Maonan people also celebrate the Dragon Boat Festival, but the meaning of the festival is different from that of the Han people. It is called the "Medicine Festival" among the people. During the Medicine Festival, it is customary to collect mugwort leaves, calamus, turmeric and other herbs to boil water and drink juice, or use these herbs to make rice dumplings for consumption. Folks believe that eating this kind of stuffed rice dumplings during the Dragon Boat Festival can detoxify and cure diseases.

Three: Types of foreign rice dumplings:

1. Vietnamese rice dumplings

Vietnamese rice dumplings 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. Eat rice dumplings on the Dragon Boat Festival in the lunar calendar. Salty rice dumplings are made of glutinous rice, dried shrimps, lean pork, red beans, and half a salted egg; alkaline rice dumplings are made of glutinous rice flour, shredded coconut, shrimp, and mung beans wrapped into a diamond shape and dipped in sugar to eat; fatty rice dumplings are made of glutinous rice Wrapped with , rib meat, dried shrimps, mung beans and five-spice seasoning, cooked, peeled and sliced ??before eating.

2. 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.

3. Cambodian rice dumplings

Cambodian rice dumplings are called "bag rice dumplings". They are not wrapped in plant leaves. Instead, they take a cloth bag and put glutinous rice, red beans, red dates, etc. Stuff the bags layer by layer, then tie the bags tightly and steam them. When eating, peel off the cloth bag and cut it with a knife.

4. Rice dumplings in Thailand

Rice dumplings are eaten during the Songkran Festival and the rainy season, mainly sweet rice dumplings. It is glutinous rice soaked in coconut milk, added with coconut meat, black beans, taro, and sweet potatoes. It is wrapped in banana leaves and steamed before eating. 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 taste...gt;gt;

Question 7: This passage After introducing some aspects of Zongzi, Qu Yuan prompted me to use neem leaves to wrap the rice! "My mother smiled and touched her little brother's head and said, gently folding it into a bucket shape. Then I left home. Now it's the Dragon Boat Festival again, and I made it into the shape of the later rice dumplings. But when I was a child, I only knew the joy of the festival, "Five The fifth day of the lunar month is the Dragon Boat Festival, so eat it with flavor.

3. Put the glutinous rice and fillings, rice on both sides, egg yolk and pork belly in the middle.

2. Rice dumplings with bean paste

Ingredients: glutinous rice, bean paste, raisins, rice dumpling leaves.

Method:

1. Soak the leaves in advance and rinse them thoroughly.

2. Soak the glutinous rice for at least 4 hours, rinse the raisins with water and mix well with the soaked glutinous rice.

3. Turn the smooth side of the Ruo leaves inwards and roll them into a funnel shape.

4. Use a spoon to pour a spoonful of glutinous rice into the funnel, then a spoonful of bean paste, then a spoonful of glutinous rice, and wrap the entire rice dumpling.

3. Fresh meat rice dumplings

Ingredients: glutinous rice, pork belly, Ruo leaves, etc.

Method:

1. Choose leaner pork belly, peel and dice it, add salt, chicken essence, ginger powder, pepper, cooking wine, soy sauce, and oil, mix well and marinate More than 1 hour.

2. Wash and soak the glutinous rice, drain, add edible alkali and salt and mix well.

3. Wrap the glutinous rice and fillings in Ruo leaves and cook in water.

Question 9: What are the shapes of zongzi? The more the better. Depending on the region, the materials and even the leaves of the rice dumplings are very different. Even the shape of the "wrapped" is also very different. For example, in the early days, it was popular to sacrifice horns to the sky. Therefore, the rice dumplings in the Han and Jin Dynasties were They are often made into angular shapes, and are used as the basis of ancestor worship products. In addition, there are generally various shapes such as equilateral triangles, equilateral squares, pointed triangles, squares, and rectangles.