The ingredients for making zongzi are glutinous rice, red dates, sugar, preserved fruit, bean paste, plums and so on. Zongzi has a variety of fillings, mostly red dates and bean paste in the north and fresh meat and egg yolk in the south. Zongzi in the north is small, mostly in the shape of oblique quadrangles, with a sweet taste, while Zongzi in the south is mainly salty.

Types of zongzi:

1, Beijing Zongzi: Beijing Zongzi is a big, trapezoid or triangle. Most of them are stuffed with red dates and bean paste, and a few are stuffed with preserved fruit.

2. Guangdong Zongzi: Guangdong Zongzi is a representative variety of southern Zongzi, with a small head and a unique shape. Bacon zongzi is the most common zongzi in Guangdong, including salted egg yolk, mushrooms, fat pork and so on.

3. Hebei Baiyangdian Zongzi: The leaves of Baiyangdian Zongzi are different from those used in the south. Baiyangdian zongzi is made of reeds. Baiyangdian reed leaves are wide, tender and strong, which is very suitable for making zongzi.

4. Suzhou Zongzi: Suzhou Zongzi is a slender quadrangle, and its varieties include fresh meat, jujube paste, bean paste and lard mixed with sand. It has the characteristics of exquisite ingredients and fine production.

5, Sichuan spicy jiaozi: Sichuanese are spicy, so jiaozi is also sweet and spicy. The classic collocation of spicy zongzi is bacon, sausage and smoked fish. The spicy zongzi cooked is delicious and unique.