Steamed zongzi: It is a specialty of Zhaoqing, Guangdong. Wrapped in winter leaves and aquatic plants, each weighing about 0.5 kg. Its fillings are mainly glutinous rice, mung beans and pork, or mushrooms, sausages and salted eggs are added as fillings. Put it in a big jar and cook it for 7-8 hours. It smells good when it's hot, and the entrance is loose, smooth and sweet.

Longshui Zongzi: The traditional Longshui Zongzi is made by adding a little Longshui to glutinous rice without stuffing and directly wrapping it with winter leaves. The biggest feature of Guishui Zongzi is that the rice grains are not sticky, the meat color is golden and transparent, and the crispy mouth is not greasy. Dip in honey or sugar, it tastes refreshing and elastic, and it has a faint taste of cinnamon. Gaozhou Jianshui Zongzi is a folk practice, which has a western Guangdong flavor and is very pure. According to reports, the zongzi added with drowning water has a relatively long storage time. And eating a small amount of Lycium barbarum can balance the pH of human body. In addition, jiaozi tastes smooth, neither oily nor greasy.

Bacon Zongzi: It is the most common Zongzi in Guangdong, which is triangular. Most of them are filled with peeled mung beans and fat pork, and glutinous rice is the main material. Wrapped with zongzi leaves and aquatic plants. Bacon dumplings are rich in stuffing, including salted egg yolk, mushrooms, fat pork, chicken, scallops and so on.