Product origin: Jiaxing, Zhejiang Province

Product characteristics: waxy but not rotten, fat but not greasy, tender and delicious meat, moderate salty and sweet.

Product ingredients: protein, fat, dietary fiber, etc.

Efficacy of the product: nourishing stomach, enriching blood, promoting fluid production, beauty beauty and prolonging life.

Product Description: Known as the "King of Zongzi in the South of the Yangtze River", it is famous for its waxy but not rotten, fat but not greasy, tender and delicious meat, and moderate saltiness and sweetness. Wufangzhai Zongzi is refined according to the traditional formula, and the selection of materials is very particular. The meat Zongzi is made of fine white glutinous rice, lean hind legs and Huizhou Fu Ruo, while the sweet Zongzi is made of fine red beans "Dahongpao", which is refined through many processes such as batching, seasoning, dressing and cooking. Jiaxing Wufangzhai Zongzi has dozens of varieties such as meat zongzi, bean paste and egg yolk. Nowadays, Jiaxing Wufangzhai Zongzi is loved by tourists because of its delicious taste, convenient carrying and eating, and is known as "Oriental fast food". Products are exported to Japan, Southeast Asia and other places, and won the first domestic boutique award.

Product history: Zongzi was called "Jiaoshu" in ancient times, and the legend was invented for the sacrifice of Qu Yuan who threw himself into the river-it's just a legend, and the truly recorded Zongzi can be found in the Local Records of the Jin and Zhou Dynasties; And the well-circulated and oldest zongzi is the honey-cooled zongzi in Xi 'an, which is contained in Tang Wei Juyuan's cookbook. It is characterized in that glutinous rice is used only, without stuffing, cooked and air-cooled. When eating, it is pulled into thin slices with silk thread and poured with honey and yellow osmanthus sauce-white sugar pickled osmanthus sauce.