I think zongzi should be sweet or salty, it doesn’t matter. Zongzi representing these two flavors can be found all over the country.

It doesn't matter what it tastes like, what matters is personal preference.

Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is larger and has an oblique square or triangular shape.

At present, most of the products on the market are glutinous rice dumplings.

In rural areas, it is still customary to eat rhubarb rice dumplings.

Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.

Guangdong Zongzi is the representative variety of southern Zongzi. Guangdong Zongzi is the opposite of Beijing Zongzi. It is smaller in size and has a unique shape, with a square front and a sharp corner at the back, like an awl.

Glutinous rice, mung beans, salted egg yolk, mushrooms, peanuts, pork belly and lotus seeds are wrapped in winter leaves. It is a traditional method of wrapping steamed rice dumplings. The rich ingredients are full of satisfying taste.

Sichuan Zongzi Sichuan people love spicy food, so Zongzi can also be divided into sweet and spicy. Sichuan Spicy Zongzi has a unique taste due to its exquisite production and complex craftsmanship, so it has become one of Sichuan's famous snacks that have been passed down through the ages.

The preparation method is to first soak the glutinous rice and red beans for 5 to 6 hours, pour out the water, add pepper powder, Sichuan salt, MSG and a little bacon, and wrap it with rice dumpling leaves into four-cornered rice dumplings of about 60 grams each.

Eat it after cooking. It is spicy and delicious, with a unique flavor.

?Suzhou Zongzi Suzhou Zongzi is a long and thin square shape, with varieties such as fresh meat, date paste, bean paste, lard and sand, etc. It has the characteristics of exquisite ingredients and fine production.

For example, to make zongzi with lard and sand, use the best red adzuki beans. After cooking, peel and filter the sand. Then add multiple times of sugar and an appropriate amount of fat to make the filling. When wrapping, there is also a piece of fat meat in the filling. After cooking,

Bright and sweet, oily and fragrant.

?Taiwanese rice dumplings have a strong southern Fujian flavor and come in many varieties, including white rice rice dumplings, mung bean rice dumplings, barbecued pork rice dumplings, eight-treasure rice dumplings, and roasted pork rice dumplings.

Roast pork rice dumplings are the most popular. Its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs, etc., and has become a traditional snack that can be seen all year round.

Teresa Teng became very popular with a Taiwanese song "Roast Meat Zongzi", which shows the status of Taiwanese Zongzi in Taiwan's food culture.

?Eating rice dumplings with honey and cold rice dumplings in Xi'an is a Dragon Boat Festival food custom in Xi'an, Guanzhong and southern Shaanxi.

Honey cold rice dumplings originated in the Tang Dynasty. They evolved from the "offering of fragrant rice dumplings" at the "Shaowei Banquet" hosted by Tang Wei Juyuan to entertain Emperor Zhongzong. The annotation is "honey drenching", which means pouring honey on the rice dumplings.

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Drizzle honey on cold rice dumplings for an ideal summer treat.

It has the characteristics of cool, sweet aroma and refreshing taste.

The main raw materials are glutinous rice and honey.

?Jiaxing Zongzi Jiaxing Zongzi is recommended by "Wufangzhai" as the best, known as the "Jiangnan Zongzi King".

Its rice dumplings are unique in selecting ingredients, making and cooking.

The rice should be high-quality white glutinous rice, and the meat should be selected from the hind legs of pigs. After the rice dumplings are cooked, the oil from the fat meat will seep into the rice, making it delicious, fat but not greasy.

Many friends at home and abroad know the place name of Jiaxing, Zhejiang after tasting Jiaxing rice dumplings.

?Shandong rice dumplings Among the many varieties of rice dumplings, the oldest and most senior one is Shandong yellow rice rice dumplings.

The glutinous rice dumplings are made of yellow sticky rice and filled with red dates. The product has a unique flavor. When eating, it can be served with white sugar to increase the sweetness according to the diners' habits.

?Guangxi Zongzi If you think that all zongzi are small and exquisite, you are wrong. The size of a Guangxi Hengxian Zongzi is comparable to a human face.

Hengxian rice dumplings are famous in Guangxi for their large, plump body, bright color and delicious flavor.

It has won the gold medal at the Southeast Asia International Tourism Food Festival for two consecutive years and is the most famous traditional Han snack in Guangxi.

?Southern Fujian Zongzi Xiamen and Quanzhou’s roasted pork rice dumplings and alkaline rice dumplings are both famous at home and abroad.

The roasted pork rice dumplings are made with exquisite craftsmanship. The glutinous rice must be of the highest quality. The pork must be three-layered and braised until it is fragrant and rotten. Mushrooms, dried shrimps, lotus seeds, braised broth, white sugar, etc. are added. When eaten, it is dipped in minced garlic and mustard.

, red chili sauce, radish sour and other condiments, it is sweet, tender and smooth, oily and not greasy.

In southern Fujian, "heat" and "burn" have the same meaning. The so-called "roasted meat rice dumplings" are rice dumplings that are meant to be eaten while they are hot. Eating them hot has more flavor.