Zongzi not only come in many shapes, but also in different varieties. Due to the different flavors in different parts of our country, there are mainly two types: sweet and salty. The sweet flavors include white water rice dumplings, red bean rice dumplings, broad bean rice dumplings, date rice dumplings, rose rice dumplings, melon kernel rice dumplings, bean paste lard rice dumplings, date mud lard rice dumplings, etc. Savory flavors include: pork rice dumplings, ham rice dumplings, sausage rice dumplings, shrimp rice dumplings, diced meat rice dumplings, etc., but pork rice dumplings are more common. There are also Southern-style assorted rice dumplings, bean paste rice dumplings, winter mushrooms, etc.; there is also a "double-combination rice dumpling" with one end sweet and the other salty, and one rice dumpling with two flavors. These rice dumplings all have different flavors, making the rice dumpling family colorful.

Ingredients of fresh meat rice dumplings: glutinous rice, pork leg meat, reed leaves

Ingredients of fresh meat rice dumplings: ginger, star anise, cinnamon, cotton thread

Fresh meat Seasonings for rice dumplings: salt, sugar, cooking wine, dark soy sauce

How to make fresh meat rice dumplings:

1. Wash the reed leaves, boil in water for 5 minutes, and remove.

2. Wash the meat and cut into large pieces, marinate with seasonings overnight to enhance the flavor.

3. Wash the glutinous rice, soak in water for 2 hours, drain, and mix with salt, sugar, dark soy sauce and other seasonings.

4. Make rice dumplings.

5. Put the rice dumplings in the pressure cooker, add 80% of water, bring to a boil over high heat, then boil over low heat for 2.5--3 hours.