The taste of zongzi has its own characteristics:
The legend of Miluo, Hunan Province is the birthplace of zongzi, which has always been famous for its variety and exquisite production. Glutinous rice must be the best, and pork should be three layers. First, it is fragrant and rotten, plus mushrooms, shrimps, lotus seeds and braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. This is an important part of the Dragon Boat Festival.
The roasted meat jiaozi and soda jiaozi in Xiamen and Quanzhou are famous at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly. Pork is marinated and fragrant first, and mushrooms, shrimps, lotus seeds, braised pork soup and sugar are added. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. The dumplings in Quanzhou Chonglou Dumpling Shop are the most famous. Bean buns are very popular in Quanzhou. They are made of September beans mixed with a little salt and wrapped in glutinous rice. After steaming, the beans smell delicious. Of course, there are also foods dipped in sugar, namely white water jiaozi.
Zhejiang Ningbo Zongzi is quadrangular, and there are varieties such as alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious.
Jiaxing Zongzi is triangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy.
In central Guangxi, big pillow zongzi, which looks like a pillow, is very popular. Jiaozi, a big pillow in Guangxi, uses half a catty to a catty of rice; In Guilin, a kilo of rice can make six or seven dumplings. In the north of Guilin, I like jiaozi wrapped in a dog's head. In the process of making zongzi, the ingredients have their own characteristics. For example, Guilin people like to add some alkaline powder to jiaozi to make the boiled jiaozi produce alkaline fragrance; However, Quanzhou people like to soak glutinous rice with straw ash. The zongzi made by this method has moderate alkalinity and delicious taste.
Candied zongzi is a unique summer popular food in Xi, Guanzhong and southern Shaanxi. Shaped like a water chestnut, white as jade, cool and refreshing. When eating, cut small pieces with silk thread or bamboo knife, put them on a plate, and pour honey or rose osmanthus syrup. The taste is soft, cool and sweet, fragrant and delicious, refreshing and unique.
Honey jiaozi (4)