Speaking of Zongzi in Zhejiang, Jiaxing's fresh meat Zongzi is definitely a member of the Zongzi industry, and even appeared in China on the Tip of the Tongue, which captured the appetite of many Zongzi lovers.

Its raw materials are very simple, only using rice leaves, round glutinous rice and local pork. However, the practice is very particular, in which fat is the essence. Whether it is hot or cold, it is soft and delicious, fat but not greasy. If you eat it in one bite, the fragrance of leaves, glutinous rice and oil will blend with each other, releasing irresistible taste and mouthfeel on the taste buds.

-Huzhou lard fine sand jiaozi-

Mr. Jin Yong is from Haining, but it happened that the zongzi from Huzhou appeared in his Duke of Lushan, which is said to be "delicious beyond compare". Huzhou Zongzi with lard and bean paste made Bian Xiao dumbfounded.

A layer of pork suet and a layer of fine sugar are stacked tightly. After the lard is steamed, it is mixed with bean paste, which is smooth and palatable and has a strong black luster. Glutinous rice and stuffing are integrated into one, and a bite is sweet and delicious, full of satiety.

-Jinhua ham and chestnuts, jiaozi-

Jinhua's zongzi is not much different from other places in appearance, but especially in stuffing. The same salty zongzi, Jinhua uses the specialty ham as the material, and the salty taste is irresistible ~

The ham was stewed until it was crisp and rotten, and the chestnuts were sweet and soft, so it was prepared in the package of Zongye and glutinous rice. There used to be vendors selling ham, chestnuts and zongzi in the streets of Jinhua, which were steaming and full of fragrance.

-Ningbo Water Manager-

Ningbo's alkaline zongzi is really a different way in taste. There are no fillings, only a simple and pure taste, which is traditional from the outside to the inside.

People in Ningbo are used to wrapping zongzi with bamboo shells, that is, the bamboo skin that falls off during the growth of Phyllostachys pubescens, and its shape is relatively wide. After glutinous rice is soaked in alkaline water, proper close combination produces good viscoelasticity. Dip it in sugar after cooking, which was the taste of childhood.

-Suichang Changzong in Lishui-

Generally, zongzi are triangular or quadrangular, but the zongzi in Suichang, Lishui does not take the usual road and has no various edges and corners. Instead, they are long cylindrical zongzi, generally about 20 to 30 centimeters long, tied with Chinese alpine rush.

The traditional Suichang dragon brown stuffing is very particular. A kind of Suichang Dragon Brown is made of alpine glutinous rice soaked in firewood ash juice, hind leg meat of local pigs raised by Suichang villagers, and dried plums naturally in golden ratio, and then leaves are tied with Chinese alpine rush. Now, the craftsmanship of jiaozi, the head of the package, has been gradually lost. We must take the time to try it!

-Zhangzhou Jiangshan, pickled cabbage and bacon jiaozi-

As a spicy party, the people of Quzhou naturally don't let go of zongzi. A spoonful of peasant sauerkraut is mixed with a little spicy taste and a piece of bacon, which is the inner essence of Zhangzhou Jiangshan Palm.

Good zongzi is infused with the fragrance of zongzi leaves. If Jiangshan meat dumplings are wrapped with fresh zongzi leaves, they will lose the flavor of bacon, and glutinous rice will be fresher and less sticky. Take a bite, and the mixture of all kinds of ingredients will stimulate your taste, so delicious that you can't stop.

-Wenzhou Taishun bamboo shoots and leaves zongzi-