The Dragon Boat Festival is coming soon. Are you still worried about what kind of rice dumplings to eat during the Dragon Boat Festival? Zongzi appeared as early as the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became a food for the Dragon Boat Festival. There are many different types of Guangdong rice dumplings, and the methods vary from place to place. So what types of rice dumplings are there? Kaimei Catering: On the eve of the Dragon Boat Festival, I summarized the types and origins of Guangdong rice dumplings.

1. Shantou Gardenia

Gardenia, also known as Gardenia, although its appearance is very similar to Chaoshan Sweet Cake, is made of glutinous rice paste and cooked in a round basket. A big piece, it doesn’t look like a common rice dumpling at all in shape, but it is actually a kind of rice dumpling.

Authentic gardenia rice dumplings must be made with two kinds of herbs: yellow gardenia. Mash gardenias and soak them, then filter out the residue and keep the yellow liquid. White Pujiang has the functions of promoting blood circulation, dispelling wind, detoxifying and killing insects. The Pujiang must first be burned to ashes, and then water is added to filter the residue to obtain the liquid for later use. Then the two medicinal liquids are mixed with glutinous rice flour to form a slurry, which is then steamed in a steamer. The prepared gardenia is bright orange, sticky and attractive. Never use a knife when eating, use yarn to pull and cut into small pieces, put them on a blue and white porcelain plate, dip them in white sugar and enjoy slowly.

2. Shantou Lao Mama Palace Zong Balls

Shantou Lao Mama Palace Zong Balls are undoubtedly a very special kind of rice dumplings. Shantou Laoma Palace Rice Dumplings, with the help of the aura of Mazu belief, have transformed from an ordinary diet into an extraordinary food suitable for enjoying in all seasons.

3. Chaoshan double-cooked rice dumplings

Chaoshan’s rice dumplings are unique, and a type of rice dumpling called “double-cooked” rice dumplings is the most famous in Chaoshan. The main feature is the filling, one-third of the filling of the rice dumpling, one-third of the sweet filling and two-thirds of the salty filling. The sweet stuffing is mainly crystal stuffing, black bean paste or red bean paste stuffing and sweet glutinous rice; the salty stuffing is mainly salted egg kernels, dried shrimps, mushrooms, sausages, wings, lotus seeds, chestnuts and southern suckling pork. To make a rice dumpling show both salty and sweet flavors at the same time, the salty and sweet fillings must be mixed together, but not evenly mixed. "Double-cooked" rice dumplings are sweet and fragrant when you bite into them. They are deeply loved by Shantou and overseas trendsetters.

Chaozhou’s “double-cooked rice dumplings” pay more attention to “color, aroma, taste and shape”. "Double-cooked rice dumplings" use salt water grass to tie the rice dumplings tightly. The bottom has four corners, one of which is the longest. Open the bamboo leaves at this corner to reveal black mushrooms, white pork, and red pork. The egg kernels, bean paste, and dried shrimps are colorful and beautiful.

4. Enping Zongzi

Enping Zongzi has various styles, including "four-corner rice dumplings", "double dragon horns" and "single dragon horns". "Four-cornered rice dumplings" are mainly for eating, while "single dragon horns" and "double dragon horns" are for children to enjoy. On the Dragon Boat Festival, children carry rice dumplings on their backs and wash "dragon boat water" in the river. It is said that they can read clever.

5. Hakka Zongzi

Hakka Zongzi has a unique flavor. It can be divided into four types according to taste: sweet, salty, white and alkaline. Most of the sweet rice dumplings are vegetarian rice dumplings, the salty rice dumplings are mostly meat rice dumplings, the white rice dumplings are mostly made of pure glutinous rice, and the alkaline rice dumplings are plant alkaline juice filtered by adding an appropriate amount of moxa leaf burnt ash to the glutinous rice. It is made by wrapping and boiling yellow Ruo leaves. Its color is light yellow and crystal clear. Its taste is elegant and unique, refreshing and delicious. It is eaten dipped in honey or osmanthus sugar. It is sweet, thin and cool.

Hakka rice dumplings are available in various varieties. According to the ingredients, it can be divided into four types: white water rice dumplings, fruit rice dumplings, bean rice dumplings and meat rice dumplings. Hakka rice dumplings come in various shapes. It is roughly in the shape of a triangle, a quadrangular pyramid, a pagoda, a pillow, a weight, a rhombus, a bamboo tube, etc., all showing the aesthetic orientation and life interests of the Hakka people.

Hakka rice dumplings are exquisitely made. It is mostly wrapped and tied with green Ruo leaves and brown leaf silk. Before wrapping, green Ruo leaves and brown leaf shreds need to be soaked in well water for two days, then picked up and put in a pot to cook for a meal, then picked up and cut off the hard stems at the head and tail. There are also tips for wrapping and tying rice dumplings. The bean paste rice dumplings should not be too tight to prevent the glutinous rice grains from being mixed into the bean paste, causing the phenomenon of being caught. If the meat rice dumplings are filled with pig paste or fat meat, they need to be appropriately tight. If they are filled with lean meat, they need to be tied tightly. should. You should also pay attention to the heat when cooking the rice dumplings. After the rice dumplings are put into the pot, boil the water over high heat, then simmer slowly over a warm fire for several hours.

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