Jiaozi, a strip of grey water in Guangzhou, is very distinctive. First, you need to burn a plant to ashes to make alkaline water, and then put the glutinous rice into it to soak it completely. At this time, the color of glutinous rice will gradually turn pale yellow, and the glutinous rice will be wrapped into four corners with the leaves of glutinous rice balls, without adding too much stuffing. However, this kind of grey water zongzi may be bitter when eaten directly. Locals usually dip it in yellow sugar. In fact, jiaozi with bean paste in Beijing is also very representative. Generally, they are triangular or quadrilateral in size, so people who like sweet mouth must try them.
There is a colorful zongzi in Yunnan, which is a local feature and attractive at first sight. Although this kind of zongzi looks colorful, it actually contains no essence and pigment, and all colors come from natural plants in nature. Locals will cook it with red sorghum, Liquidambar formosana leaves, Buddleja officinalis and other plants. Juice will dye glutinous rice red, yellow, purple and black, and the white of glutinous rice itself just forms five colors, symbolizing a happy and auspicious life.
The taste of black pork dumplings in Ding 'an, Hainan is absolutely unique. The local people have very strict requirements when making this kind of jiaozi. First, the leaves of glutinous rice balls must grow in the volcanic area of Ding 'an County, and the glutinous rice must also be selenium-enriched glutinous rice in the same place. The fillings are Ding 'an black pork and salted duck egg yolk. It is precisely because of the strict requirements for selecting raw materials that this kind of zongzi has become a major local feature, and even many tourists will choose to taste it specially before and after the Dragon Boat Festival.