Dragon Boat Festival, regardless of the north and south, the custom in China is to eat zongzi. However, in the vast land of China, there are various versions of Zongzi, whether it is white rice Zongzi, red jujube Zongzi, red bean paste Zongzi, bacon Zongzi or egg yolk Zongzi, and all tastes have a bunch of loyal fans. The origin of zongzi is well known, and the ordinary version can probably be memorized. But there are not many people who must know all kinds of interesting stories about zongzi. Xi An Mi-Han Zongzi, the oldest Zongzi, Duan's Youyang Miscellany describes "Yu Jia Zongzi, white as jade" in Chang 'an, Tang Dynasty. Tang Yuanzhen's poem says: "Clouds are continuous, fragrant jade is white." All these fully show that zongzi made of glutinous rice and honey has become a popular flavor in ancient Chang 'an more than 1000 years ago, from the palace to the city people. Over time, it gradually evolved into today's honey-cooled zongzi. Therefore, Xi 'an's candied zongzi has the longest history and deserves it. The candied zongzi evolved from the "fragrant zongzi" in the "tail-burning banquet" held by Tang Wei Juyuan for Emperor Zhongzong. The annotation is "honey shower", which means pouring honey on zongzi. It is an ideal summer food to pour honey on cold zongzi. It is cool, sweet and fragrant, refreshing. The main raw materials are glutinous rice and honey. Jiaxing Zongzi, the most famous Zongzi, has a long history and is famous all over the country. As a folk food, the history of spreading zongzi in Jiaxing can be traced back to the Ming Dynasty at the latest. Ming Dynasty's "Wanli Xiushui County Records" has a cloud: "On the Dragon Boat Festival, mugwort is hung and millet drinks pu yellow wine, and the female painting is human, which is called healthy people, and the young are tied with colored ropes." Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken Zongzi and other varieties. Jiaxing Zongzi is known as the king of Jiangnan Zongzi. Its zongzi is unique in material selection, production and cooking. Rice should be top-grade white glutinous rice, and meat should be pig hind legs. After the zongzi is cooked, the fat oil permeates into the rice. To some extent, Jiaxing Zongzi has become the symbol of Jiaxing, the land of rice, and is known as "the representative of food culture and the messenger of foreign exchange". Many friends at home and abroad didn't know the place name of Jiaxing, Zhejiang until they tasted Jiaxing Zongzi. Guangdong Zongzi, with the largest variety of zongzi, is a representative variety of southern Zongzi. Contrary to Beijing Zongzi, it is characterized by its big head, unique shape, square front and a sharp corner protruding from the back, which looks like an awl. In addition to the common fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings filled with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste. There are many varieties in jiaozi, including chestnuts, fresh meat, egg yolk and mushrooms. Jiaozi has roast duck, mushrooms, chestnuts, fresh meat, egg yolk, rice kernels, etc., and others include jiaozi with alkaline water, jiaozi with bean paste, jiaozi with fresh meat, jiaozi with fresh egg yolk, and jiaozi with red beans. Sichuan spicy zongzi, the hottest zongzi Speaking of the hottest zongzi, people everywhere like to eat spicy rice and naturally think of Sichuan zongzi. Sichuanese like to eat spicy food, so zongzi is also divided into sweet and spicy. Sichuan spicy zongzi is one of the famous snacks in Sichuan, with exquisite production, complex technology and unique taste. Jiaozi with pepper and salt beans in Sichuan is unique. First, soak glutinous rice and red beans for half a day, add pepper noodles, Sichuan salt and a little diced bacon, wrap them into small dumplings with four corners, then cook them on high fire for three hours, and then bake them with charcoal on barbed wire. Jiaozi, Sichuan's chili smoked fish, because there are many mountains, dense forests and high air humidity, people like to wrap jiaozi with chili peppers and smoked fish, and they will sweat after eating a jiaozi. Sichuan spicy brown is generally wrapped in bamboo leaves. If there are no bamboo leaves, reed leaves will do. Three reed leaves on each side, folded into a bucket. It's wrapped. About the size of a fist. Next, cook zongzi, add cold water, bring it to a boil with high fire, then stew it with low fire and let it cool naturally. It tastes crisp outside and tender inside, which is quite tasty.