Question 1: What flavors are there in the rice dumplings? In terms of fillings, Beijing jujube rice dumplings mostly contain jujubes in the north; in the south, there are various fillings such as bean paste, fresh meat, eight treasures, ham, and egg yolks. The famous ones include longan rice dumplings, meat rice dumplings, crystal rice dumplings, and lotus paste rice dumplings. , candied rice dumplings, chestnut rice dumplings, spicy, pickled cabbage rice dumplings, ham rice dumplings, salted egg rice dumplings, etc.

Question 2: What are the flavors of rice dumplings? Zongzi, also known as horn millet or tube rice dumpling, is a traditional food of the Han people during the Dragon Boat Festival. It is steamed by wrapping glutinous rice in rice dumpling leaves. The widely circulated saying is to commemorate Qu Yuan who died by throwing himself into the river. In fact, rice dumplings appeared as early as the Spring and Autumn Period. The two rice dumplings discovered in the Song Dynasty tomb in De'an, Jiangxi Province in 2010 are the earliest physical rice dumplings discovered so far.

"Compendium of Materia Medica" says that millet is wrapped in wild rice (gu1) leaves and cooked into a sharp corner or palm leaf-shaped food, so it is called "corner millet" or "zong". After the Ming and Qing Dynasties, rice dumplings were mostly made of glutinous rice. At this time, they were no longer called Jiao Millet, but Zongzi.

The earliest record of rice dumplings is "Feng Tu Ji" written by Zhou Chu, the prefect of Xinping in the Western Jin Dynasty 1600 years ago: In the midsummer Dragon Boat Festival, duck millet is cooked. Two hundred years later, Wu Jun, a writer of the Southern Dynasties, said in his book: Qu Yuan threw himself into Miluo and died on May 5. The people of Chu mourned him, so they stored rice in bamboo tubes and poured water into him as a sacrifice. As a result, rumors were passed down from generation to generation and became a common practice. This shows how deeply people have deep feelings for loyal people.

Although everyone eats rice dumplings, China has a vast land and abundant resources, and the differences between the north and the south are often very large. People from Beijing who are used to sweet rice dumplings say that glutinous rice foods should be paired with sweet ones, while people from Jiaxing who are used to the taste of soy sauce say that egg yolk meat rice dumplings are the most authentic type of rice dumplings. In some places, such as Nanjing and Shanghai, they eat both sweet and salty foods, and are relatively tolerant. Some netizens took advantage of Shenshi's entry into space and wanted to use this to "decide the outcome" of the Zongzi dispute between the North and the South. Netizen Wudaokou Osama said: The rice dumplings eaten by astronauts are sweet, which determines the standard of rice dumplings in the future.

Regarding the completely opposite taste preferences between the north and the south when eating rice dumplings, some netizens asked: "Why do southerners usually eat sweet and northerners eat salty, but when it comes to rice dumplings, they just switch?" This question, which is close to a philosophical proposition, has no answer yet.

Meat Zongzi is the most representative dish in Jiangsu and Zhejiang. Fresh pork is soaked in soy sauce, and a piece of fat and lean meat is selected and wrapped in the zongzi. You can also add salted egg yolk according to your preference. In the north, in addition to white rice dumplings that only have glutinous rice, which are steamed and dipped in sugar, it is more common to add red dates or bean paste.

In addition to the common rice dumplings, there are also some "specialty" rice dumplings that only exist in certain regions. For example, Liaoning's Spanish mackerel rice dumplings are made with yellow rice, kidney beans and a piece of locally produced mackerel, which is very coastal. The gray rice dumplings from Zhenyuan, Guizhou, are mixed with straw and sesame ash. They believe that the alkalinity of the straw ash can neutralize gastric acid and facilitate digestion.

Bamboo leaves, reed leaves, banana leaves? Come and get to know the "Zong Ye Daguan"

In the eyes of most people, the raw materials for making zongzi are nothing special. Bamboo leaves are mostly used in the south, while reed leaves are generally used in the north. However, a "big view of rice dumpling leaves" recently summarized by Guoke.com has made many people re-recognize the variety of rice dumpling leaves in various places.

It turns out that any non-toxic leaves with plant fragrance have the potential to be used to make rice dumplings. The selection of rice dumpling leaves from various places is based on the four-character policy - using local materials. For example, residents in Hainan, Guangxi, choose banana leaves, which are common in the tropics, to make rice dumplings.

In fact, it doesn’t matter whether the rice dumplings are sweet or salty. What’s important is that they encapsulate our inheritance of Dragon Boat Festival culture and recognition of the taste of our hometown. Although we eat rice dumplings with different flavors, we love ourselves equally. hometown.

Question 3: Types of Zongzi. There are several flavors of Zongzi. Sweet Zongzi: Fruit Zongzi, Bean Paste Zongzi, Date Zongzi, Taro Zongzi

Salty Zongzi: Meat Zongzi, Mushroom Zongzi, Lotus seed brown, etc.

Eight-treasure rice dumplings: There are red and green silk and other materials inside,

Alkaline rice dumplings

White rice dumplings

Ingredients:

(1) 500 grams of glutinous rice, 1 dried shiitake mushroom, 4 lotus seeds, 10 grams of shrimp, 50 grams of mung beans, 2 chestnuts, 1 dried lotus leaf, 6 dried bamboo leaves 2 pieces of slices and dried alkali grass.

(2) 1 salted egg yolk, a little pepper, 30 grams of taro, ribs, about 100 grams of fat; five-spice powder, scallion oil, a little MSG and salt.

Method:

(1) Soak the ingredients in Ingredients 1 in water until they start to rise. Soak the pointed glutinous rice for at least 2 and a half hours, then add pepper and scallion oil. , MSG, and salt to marinate. Cut the taro into cubes and fry, set aside.

(2) Cut the fat into pieces and marinate with five-spice powder for about 30 minutes. Cut the ribs into pieces and marinate them with black vinegar, soy sauce, salt, MSG and flour and set aside.

(3) Tear the lotus leaves in half, with the thick side facing down, lay 3 bamboo leaves and half of the glutinous rice. Then add shiitake mushrooms, lotus seeds, dried shrimps, chestnuts, salted egg yolk, fatty pork, ribs, taro, and mung bean kernels. Add the other half of the glutinous rice and cover with the other 3 bamboo leaves.

(4) Fold the left and right sides of the lotus leaf in half, then fold it in half and wrap it into a square shape. Wrap it with alkali grass and tie it tightly. 5. Boil the rice dumplings in water for four hours before serving.

Question 4: How many flavors are there in Zongzi? The sweet ones include: Rose fine sand, red dates, bean paste, osmanthus eight treasures, rich ants

The salty ones include: Banquet Meat rice dumplings, chestnut meat rice dumplings, egg yolk arc rice dumplings, it depends on what flavor you like

Question 5: What flavor of rice dumplings do you like? Bacon rice dumplings! My mother makes the most delicious rice dumplings, with pork belly in them. Red beans, salted egg yolk! The pork belly is marinated with five-spice powder a few days in advance. It is very delicious. The wrapped rice dumplings are slowly simmered over firewood for eight or nine hours! It’s just that the tooth clips leave a scent! My mouth is watering just talking about it

Question 6: How many flavors of rice dumplings are there? Zongzi in the north are mostly made of simple white rice, or mixed with red beans, dates, and dipped in white sugar.

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": "Wrap white glutinous rice rice dumplings with bamboo leaves and cook them. The tips are like raw cut water chestnuts."

"Ai "Fragrant rice dumplings": "Wash the glutinous rice, add dates, chestnuts, and mung beans, soak the rice with mugwort leaves, and cook it in a pot."

"Mint fragrant rice dumplings": "Soak the rice in mint water and steam until soft, then mix. Make small rice dumplings with foreign sugar, and then cook them. "

"Bean paste rice dumplings": "Wrap small rice dumplings with bean paste, sugar, and fat."

"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. Also, diced meat can be used to make rice dumplings. "

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 made of washed-sand and red adzuki beans, boiled and shelled, then stir-fried with sugar, cooked lard, and rose juice. Black, shiny and strong, this bean paste tastes delicious, moist, thin 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 so 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 truly extraordinary. Their fragrant, glutinous and delicious taste are unparalleled to this type of rice dumplings.

Question 7: What flavor of rice dumplings is delicious? The salty taste is delicious, but it mainly depends on personal taste. I don’t like eating it very much.

Question 8: How many flavors of rice dumplings do Wufangzhai have? It's really hard to tell. In addition to the fixed few classic flavors of rice dumplings, Wufangzhai often has new flavors of rice dumplings, so it feels like it's hard to tell how many styles of rice dumplings there are. Anyway, large meat rice dumplings, medium meat rice dumplings, egg yolk meat rice dumplings, and bean paste rice dumplings should all be classics.

Question 9: What varieties 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 zongzi 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 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, the 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 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. She nationality rice dumplings 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 after being steamed. The taste...gt;gt;

Question 10: What flavor is it? Which rice dumplings are the most delicious? It's red date flavored and tastes very sweet; but this is my personal taste, and everyone has different feelings about food.