1, Beijing zongzi

The representative varieties of the northern zongzi, Beijing zongzi head is larger, for the diagonal quadrangular or triangular. At present, most of the market supply is glutinous rice dumplings. In the countryside, it is still customary to eat rhubarb rice dumplings. Sticky and fragrant, distinctive flavor, Beijing dumplings are mostly filled with red dates, bean paste, a few also use dried fruit as filling.

2, Guangdong dumplings

The representative varieties of southern dumplings, Guangdong dumplings and Beijing dumplings, on the contrary, smaller, chic shape, square front, behind a sharp corner, like a cone. More varieties, in addition to fresh meat dumplings, bean paste dumplings, there are salted egg yolk made of egg yolk dumplings, as well as chicken diced, duck diced, barbecued pork, mushrooms, mung beans, etc. Blended for the filling of the assorted rice dumplings, the flavor is better.

3, Sichuan zongzi

Sichuan people spicy, so the zongzi also have sweet and spicy points, Sichuan's spicy zongzi, due to the production of sophisticated, complex technology, of course, its taste is unique, so it has become one of the famous snacks handed down through the ages in Sichuan. Its method is the first glutinous rice, red beans soaked for 5 to 6 hours, the water will be poured out, into the pepper, Sichuan salt, monosodium glutamate and a little bacon, wrapped in zongzi leaves into about 60 grams of a four-cornered zongzi. Cooked and eaten, spicy and unique flavor.

4, Suzhou zongzi

Suzhou zongzi is a long and thin quadrangular, with fresh meat, jujube paste, bean paste, lard sand and other varieties, with ingredients, fine production and other characteristics. The zongzi, such as lard sand zongzi, choose the best red beans, boiled and peeled filter sand, and then add a doubled sugar and the right amount of grease to make the filling, wrapped in the filling there is also a piece of fat, after cooking crystal sweet, moist and fragrant oil.

5, Jiaxing dumplings

Jiaxing, Zhejiang dumplings have a long history of famous Chinese, Jiaxing dumplings for rectangular, fresh meat, bean paste, eight treasures, chicken dumplings and other varieties. Jiaxing zongzi when push five Fangzhai for the most, known as the king of Jiangnan zongzi. Its dumplings from the selection of materials, production to cooking are unique. Rice to top white glutinous rice, meat from the hind leg of the pig selected, dumplings cooked, fat meat oil seeped into the rice, the entrance is delicious, fat but not greasy. Many friends at home and abroad know the name of Jiaxing, Zhejiang Province, because they have tasted Jiaxing dumplings.