First, Shanxi yellow rice dumplings
Zongzi in the north are all sweet, and are basically made of glutinous rice and sweet dates. People in Shanxi eat not only glutinous rice dumplings, but also a kind of yellow rice dumplings, which are made of only yellow rice and red dates. People in Shanxi only use a leaf of Zongzi and then tie it with Malan leaves. The cooked zongzi has a strong smell of millet, so eat it cold and dip it in some sugar.
Second, Shaanxi Zongzi
This is a famous food in Shaanxi. Some honey or other sweet juice is poured on the zongzi. Its history has been more than 1000 years in Shaanxi. Yuan Zhen once wrote a poem for the zongzi in Shaanxi. The cone-shaped zongzi in Zhongzong season also refers to the honey zongzi in Shaanxi. Now it is not only eaten during the Dragon Boat Festival, but also becomes a delicious daily snack.
Third, Chaoshan Zongzi
North sweet zongzi, south salty zongzi, Chaoshan have a kind of double-spelling zongzi, which solves the war of eating sweet or salty zongzi. The ingredients are black bean paste, barbecued pork, ginkgo, mushrooms, salted eggs, shrimp seedlings and glutinous rice. Seasoning with monosodium glutamate salt, sugar, pepper, soy sauce, spiced powder, cooking oil, sugar and scallion oil.
Four, plant ash Zongzi.
Zongzi, which looks very strange, is only found in Guangxi. Burn the soybean stalks into ashes, put them into boiling water, filter them into alkaline water, and soak the glutinous rice in alkaline water for two hours. Then it is wrapped in a long strip shape, which is also a kind of zongzi unique to Guangxi. Zongzi made of grey water is not sweet or salty, and has a faint plant ash flavor.
Five, Sichuan Zongzi
Sichuan zongzi is not sweet or salty, only spicy. In Sichuan, where there is no spicy food, Zongzi is naturally made spicy by people. Sichuan has spicy black pork dumplings with large pieces of pork and bacon. Many people have eaten zongzi for so many years, and it's the first time they heard that there are spicy zongzi. Soak glutinous rice and red beans for five or six hours, pour out the water, and then add salt, Chili powder, monosodium glutamate and bacon.