There are many kinds of zongzi. If they are divided by region, they can be divided into north and south. In addition, even the types of leaves that make zongzi are divided into south and north. One: the difference between the north and the south of zongzi: the south is rich in bamboo, and local materials are used to bind zongzi with bamboo leaves. Most people like to use fresh bamboo leaves, because the zongzi tied with dried bamboo leaves will not have the fragrance of bamboo leaves when cooked. Northerners, on the other hand, are used to tying zongzi with reed leaves. Reed leaves are slender and narrow, so they should be used by overlapping two or three pieces. The size of zongzi also varies greatly, ranging from a giant pocket zongzi of one or two kilograms to a small sweet zongzi that is 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. Types of zongzi: 1. Zongzi in southern Fujian can be divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding alkali liquor to glutinous rice, which is sticky, soft and slippery, and it is especially delicious when added with honey or syrup after ice. The materials of meat dumplings are braised pork, mushrooms, egg yolk, dried shrimps, dried bamboo shoots, etc. Xiamen's meat dumplings are the most famous. Bean zongzi is popular in Quanzhou, where September beans are mixed with a little salt and wrapped with glutinous rice. After steaming, the beans smell fragrant, and some people dip them in white sugar to eat. 2. There are about three kinds of zongzi in Beijing: one is white zongzi made of glutinous rice, which is steamed and eaten with sugar. The other is jujube zongzi, with jujube and preserved fruit as the main stuffing. The third kind is red bean paste zongzi, which is relatively rare. There is another kind of zongzi in North China, which uses yellow millet instead of glutinous rice, and the stuffing is red dates. After steaming, I saw red dates embedded in sticky millet in Huang Chengcheng, and some people called it "agate wrapped in gold". 3. Huzhou Zongzi in Zhejiang Province is fragrant and soft, and it can be divided into 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 lean meat. Sweet zongzi is filled with jujube paste or bean paste, and a piece of pig fat is added on it. After steaming, lard is mixed with bean paste, which is very smooth and palatable. The fillings are all selected by special personnel, including eight-treasure dumplings, chicken dumplings, red bean paste dumplings, fresh meat dumplings and so on, each with its own characteristics. 4. Yao people use glutinous rice to make zongzi with bacon strips and mung beans, which are wrapped in "pillow zongzi" shaped like pillows, each about 25 grams. There are also cold zongzi with plain stuffing made by adding brown sugar and peanuts to glutinous rice. 5. She people's zongzi, which is called Gui Jiao by the people. Wrap glutinous rice into four corners with leaves. And then tied with dragon grass, a string of ten, and some people even add vegetables, meat, red dates and so on to make stuffing when wrapping zongzi. Boiling zongzi is usually done with alkaline water. After cooking, zongzi is yellow and fragrant, and can be stored for half a month. 6. Dai people also eat zongzi during the Dragon Boat Festival, and also celebrate the "Zongzi Festival". It is said that "Zongzi Festival" is to commemorate a pair of young men and women who were killed by their parents' opposition to their marriage. On this day, all unmarried Dai boys will take zongzi bags and meet the girls under the mango tree in Dalongtan. Men and women form a circle, the girls sing love songs and the boys play leaves to accompany them. Then the young man gave the dumplings 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 medicine festival, it is customary to take herbs such as Artemisia argyi, Acorus calamus and Dioscorea zingiberensis to boil water and drink juice, or use these herbs as stuffing to eat dumplings. People believe that eating this kind of stuffed rice dumplings during the Dragon Boat Festival can detoxify and get sick. 3. Types of foreign zongzi: 1. Vietnamese zongzi Vietnamese zongzi are wrapped in banana leaves, which are round and square. They believe that the round zongzi represents the sky, the square zongzi represents the earth, and the heaven and the earth are integrated and prosperous. Eating zongzi on the Dragon Boat Festival can achieve good weather and good harvests. Eat zongzi on Dragon Boat Festival in lunar calendar. Salted zongzi, wrapped with glutinous rice, shrimp, lean pork and red beans, and half a salted egg; Alkaline zongzi is made by wrapping glutinous rice flour with shredded coconut, shrimp and mung bean into a diamond shape and dipping it in sugar. Fat meat dumplings are wrapped with glutinous rice, rib meat, shrimp, mung bean and spiced seasoning, cooked, peeled and sliced and eaten. 2. Zongzi in Myanmar Burmese love to eat Zongzi, but it is not associated with the Dragon Boat Festival. Zongzi is made of glutinous rice as the main ingredient, with ripe bananas and coconut as the stuffing. This kind of zongzi is fragrant and intoxicating. 3. Zongzi in Cambodia The Zongzi in Cambodia is called "Bag Zongzi". Instead of wrapping it with plant leaves, it takes a cloth bag, fills it with glutinous rice, red beans, red dates and so on layer by layer, and then ties the bag tightly and steams it. When eating, peel off the cloth bag and cut it with a knife. 4. Thailand's Zongzi Songkran Festival and the rainy season eat Zongzi, mainly sweet Zongzi. It is glutinous rice soaked in coconut juice with coconut meat, black beans, taro and sweet potato, wrapped in banana leaves and steamed before eating. The dumplings wrapped by Thai people are as small as eggs. Because they are wrapped in green leaves, they are light green after steaming and taste very fragrant. 5. Japanese Zongzi In Japan, people make zongzi not with sticky rice, but with ground rice flour. The shape of zongzi is also different from that of China. They are used to making zongzi in hammer shape. Zongzi is called Maojuan, which is eaten on the fifth day of the fifth lunar month. It is made by wrapping rice flour with bamboo leaves or leaves and growing into a cylinder. 6. North Korea's Zongzi North Korea's Zongzi is called "Wheel Cake". People boil fresh and tender folium Artemisiae Argyi, mash it and add it to rice flour, and then make it into the shape of a wheel. It tastes delicious when eaten. 7. Zongzi in the Philippines Filipinos like to wrap long zongzi, and the flavor is different from that in China and Zhejiang. Zongzi is also an essential food for Filipinos to celebrate Christmas. 8. Indonesia's Zongzi Indonesians are particularly particular about Zongzi stuffing. They often add mushrooms and onions to the minced fresh meat to make Zongzi stuffing. When eating, it is smooth and delicious, but it is not greasy to eat more. 9. Zongzi in Costa Rica Zongzi in Costa Rica is made of specially processed sticky corn flour as the main raw material, with chicken, beef, carrots, potatoes, etc., and some are also poured with beef juice, and then wrapped in fresh banana leaves into a flat square. 1. Mexican Zongzi Mexicans also have the custom of eating Zongzi, which they call "Dagmar". The main ingredient is coarse-grained corn flour, stuffed with sliced meat and pepper, and wrapped with corn leaves or banana leaves, which has a unique flavor. There is a "Zongzi Festival" to celebrate the bumper harvest of corn. During the festival, every household uses banana leaves to wrap corn and beef, chicken, carrots, potatoes, peppers and so on before cooking. 11. Peru's Zongzi Peruvians eat Zongzi at Christmas. The whole family sits around and celebrates Christmas while eating Zongzi. Even the married daughter rushes back to her parents' home to taste the flavor of Zongzi. 12. Venezuela's Zongzi Every Christmas comes, every household in Venezuela wraps Zongzi, which has become a festive scene. At that time, even the shops that sell their hearts on weekdays are full of Zongzi. This kind of zongzi takes corn flour as the main material, ham, bacon or sausage as the stuffing, olives and raisins are added, and they are wrapped into rectangles with fresh banana leaves, each weighing about half a kilogram. After baking the banana leaves, the zongzi is cooked, peeled and fragrant. Eat zongqing festival, don't have some fun.