Cantonese zongzi is the most famous steamed zongzi in Zhaoqing. Zhaoqing is steamed with local unique winter leaves and aquatic plants. The locals say that jiaozi wrapped in big winter leaves is especially tender, smooth and sweet. Its fillings are mainly glutinous rice and mung beans. , mix in fine pork belly, salted egg yolk, lotus seeds, wax gourd and spiced powder. It is cooked for 7 to 8 hours in a special vat with high fire. It is fragrant and fragrant when it is hot, and the entrance is loose and sweet. North of the Huaihe River in Qinling Mountains, northerners have always wondered why there is a dispute between the sweetness and saltiness of zongzi. Since childhood, jiaozi made at home is half sweet and half salty, not only in our home, but also sold outside, and jiaozi brought to school by friends is also sweet and salty. I think jiaozi with salted duck eggs and lean meat and with bean paste are particularly delicious.