Dragon Boat Festival is coming. As for the warm memory of the Dragon Boat Festival, there must be the sweetness of my mother wrapping zongzi when I was a child and the joy of tying colorful lines on my wrist, which I still miss when I grow up. Jujube zongzi and candied jujube zongzi in the north, bean paste zongzi in the south, fresh meat brown, eight-treasure brown, ham brown, egg yolk brown ... which do you like best?

Beijing school

Representative varieties of northern zongzi. Beijing zongzi is relatively large, and most of them are glutinous rice zongzi. Most of them are stuffed with red dates and red bean paste, and a few of them are stuffed with preserved fruits.

Guangdong school

Representative varieties of southern zongzi. Small size, unique shape, like an awl. Winter leaves are wrapped with glutinous rice, mung beans, salted egg yolk, peanuts, pork belly and lotus seeds, and rich materials are filled with flavor.

Jiaxing school

Zhejiang Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures and other varieties. Rice should be top-grade white glutinous rice, and meat should be pig hind legs. After the zongzi is cooked, the fat oil penetrates into the rice, which is delicious, fat and not greasy.

Minnan school

Pork dumplings are carefully made, glutinous rice must be the best, and pork is three-layered. One is fragrant and rotten, plus braised pork soup with mushrooms, shrimps and lotus seeds. When eating, dip in garlic paste, red hot sauce and other spices, sweet and smooth, oily but not greasy.

Shandong school

Among the many varieties of zongzi, the earliest one to promote Shandong yellow rice zongzi should be the largest and oldest one in the generation. The glutinous rice dumplings wrapped in Huang Chengcheng are sticky with red dates in the middle, which has a unique flavor. When eating, you can add white sugar to increase the sweetness.

Sichuan school

Sichuanese love spicy food, so Zongzi is famous for its spicy taste. Because of its exquisite production and complicated technology, its taste is of course unique. The spicy, spicy, fresh and fragrant taste is absolutely authentic Sichuan flavor.

Xi an school

Xi 'an's honey salad has a long history, which was first seen in Tang Wei Juyuan's Recipe. It is characterized by using only glutinous rice without stuffing, cooking it, cooling it, drawing it into thin slices with silk thread when eating it, and pouring honey and yellow osmanthus sauce on it.

Yunnan school

Bamboo tube zongzi is a feature of Yunnan ethnic groups. Fresh bamboo tubes of golden bamboo, fragrant bamboo, thin bamboo and sweet bamboo are used as containers, each bamboo tube is filled with water and rice ingredients, and sealed with wide banana leaves and zongzi leaves. The rice can be glutinous rice or fragrant rice.

Dragon Boat Festival is coming. What kind of zongzi do you like best?