The best soaking time of rice dumplings wrapped in glutinous rice is: draining time 30 minutes, soaking time 40 minutes, rice-water ratio 1: 2, soaking temperature 30 degrees or so. The glutinous rice soaked in this way is white and shiny, with the unique fragrance of zongzi, moderate viscosity and fine but not rotten. The stickier the glutinous rice, the more delicious jiaozi is. In other words, as long as the method of soaking rice is correct, the longer the rice wrapped in zongzi, the better, at least about 3 hours. The correct way is to soak glutinous rice with clear water, change the water 2 ~ 3 times a day, and then wrap zongzi after soaking for a few days. Because cells absorb water, the cell wall will rupture, and the sticky components will be released, which will make zongzi extremely sticky. As long as the water is changed every day, the glutinous rice will not go bad, but the amount of water should be sufficient, otherwise the rice will be pulverized when exposed to the air after absorbing enough water. Zongzi can be divided into meat zongzi, vegetarian zongzi, salty zongzi and sweet zongzi. 1, Beiping Zongzi: Most of them are sweet Zongzi, mainly divided into two types. One is white zongzi wrapped in glutinous rice, which needs to be dipped in white sugar and a little rose juice, and it tastes very pleasant. The other is to wrap two or three red dates with glutinous rice, which is called Xiaozaoer Zongzi. It needs to be refrigerated before eating, and there will be a cold pleasure when eating. 2. Guangdong Zongzi: It is the most abundant material in all Zongzi, with huge volume and the longest time-consuming practice. Salted dumplings contain ham, bacon, egg yolk, roast chicken, barbecued pork, roast duck, chestnuts, mushrooms and shrimp. Sweet fillings include lotus seed paste, mung bean paste, red bean paste, chestnut paste, jujube paste, walnut and so on. 3. Zongzi in Taiwan Province Province: Zongzi in Taiwan Province Province can be divided into north and south. Northern Zongzi is made by frying glutinous rice with red onion, soy sauce, salt and pepper until it is 80% mature, then wrapping it with fried stuffing such as pork, dried bean curd, bamboo shoots, marinated eggs, mushrooms, dried shrimps and dried radish, and steaming it in a steamer, which is chewy and not too sticky. Zongzi in the south is slightly fried with glutinous rice and peanuts, without sauce color. There are pork, red onions, chestnuts, dried bean curd and taro in jiaozi. Then put the wrapped jiaozi in water and cook it until the glutinous rice is cooked, and dip it in seasoning when eating. Zongzi in the south is sticky and not chewy. 4. Huzhou Zongzi: It is a taste of Jiangsu and Zhejiang, which can be eaten in Jiangsu and Zhejiang dim sum shops, and it is also divided into sweet and salty. The sweet one is oily red bean paste, and the salty one is pork marinated in soy sauce, and each zongzi only contains a piece of fat meat and a piece of lean meat, with no other materials. Zongzi is also wrapped in a special way, which is shovel-headed, with one end protruding and one end flat. 5. Jiaxing Zongzi: Famous. Similar to Huzhou Zongzi, it also belongs to Jiangsu and Zhejiang tastes. 6, Zhenwushan sweet tea dumplings: take Zhenwushan high-quality sweet tea and simmer dumplings. Jiaozi is golden and lustrous in color, smooth and tender in mouth, soft and waxy, fragrant in teeth and cheeks, sweet in aftertaste, rich in nutrition, and suitable for diabetics. In most parts of Zhejiang, especially in the mountainous areas of western Zhejiang, people have cooked zongzi with sweet tea for generations. In the sixty-second chapter of A Dream of Red Mansions, Jia Baoyu's love for sweet tea and fragrant rice was mentioned many times. There are many kinds of zongzi. If divided by region, it can be divided into north and south. In addition, even the leaves for making zongzi are divided into south and north. One: the difference between the north and the south of zongzi: the south is rich in bamboo, using local materials and binding zongzi with bamboo leaves. Most people like to use fresh bamboo leaves, because zongzi tied with dried bamboo leaves will not have the fragrance of bamboo leaves after cooking. Northerners, on the other hand, are used to tying zongzi with reed leaves. Reed leaves are slender and narrow, so two or three leaves should be used overlapping. The size of zongzi also varies widely, from giant pocket zongzi of one or two kilograms to small sweet zongzi less than two inches long. As far as taste is concerned, zongzi in the north is mainly sweet, while zongzi in the south is less sweet and more salty. 2. Zongzi type: 1. Minnan Zongzi can be divided into alkali Zongzi, meat Zongzi and bean Zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. The meat buns in Xiamen are the most famous. Bean zongzi is popular in Quanzhou. In September, beans are mixed with a little salt and wrapped in glutinous rice. Steamed beans smell delicious, and some people dip them in white sugar. There are about three kinds of zongzi in Beijing: one is white zongzi made of glutinous rice, steamed and eaten with sugar. The other is jujube zongzi, which is mainly filled with dates and preserved fruits. The third kind is red bean paste zongzi, which is relatively rare. There is also a kind of zongzi in North China, which uses yellow rice instead of glutinous rice and is filled with red dates. After steaming, I saw Huang Chengcheng's red dates embedded in sticky millet. Some people called it "agate wrapped in gold". 3. Zhejiang Huzhou Zongzi is fragrant and soft, which is divided into two kinds: salty and sweet. The salty ones are soaked in fresh pork with superior soy sauce, and each zongzi is filled with a piece of fat and a piece of lean meat. Sweet zongzi is filled with jujube paste or bean paste, with a piece of pig fat on it. Steamed lard mixed with bean paste is very smooth and palatable. The fillings are all specially selected, including eight-treasure dumplings, chicken dumplings, bean paste dumplings, fresh meat dumplings and so on, each with its own characteristics. 4. Yao people wrap zongzi with glutinous rice, bacon strips and mung beans, and wrap them with "pillow zongzi", which looks like a pillow, and each package is about 250 grams. There are also vegetarian dumplings made of glutinous rice with brown sugar and peanuts. 5. She people's zongzi is called cinnamon pepper. Wrap glutinous rice into four corners with leaves. Then tie it up with Chinese alpine rush, a string of ten, and some people even add vegetables, meat, red dates and so on to make dumplings. Cooking zongzi is usually done with alkaline water. The cooked zongzi is yellow and fragrant, and can be kept for half a month. 6. Dai people also eat zongzi on the Dragon Boat Festival and celebrate the "Zongzi Festival". It is said that Zongzi Festival is to commemorate a pair of young men and women who were killed because their parents opposed their marriage. On this day, all unmarried Dai boys will bring zongzi bags and meet girls under the mango tree in Dalongtan. Men and women form a circle, girls sing love songs and boys play with leaves to accompany them. Then the young man gave jiaozi to the girl he liked. 7. Maonan people also celebrate the Dragon Boat Festival, but the significance of the festival is different from that of Han people, which is called "Medicine Festival" by the people. During the medicinal food festival, it is customary to take herbs such as Folium Artemisiae Argyi, Acorus calamus and Dioscorea zingiberensis to boil water and drink juice, or use these herbs as stuffing to eat jiaozi. People believe that eating this kind of zongzi during the Dragon Boat Festival can detoxify and get sick.