1, Zhaoqing steamed dumplings
In addition to glutinous rice, there are peeled mung beans and pork, and some people will add chestnuts and salted egg yolks according to their own preferences.
2. Chaoshan Zongzi
In Chaoshan area, in addition to pork and mung beans, salted egg yolk and sweet bean paste will be added to the rice dumplings. Some people will also add lotus seeds, etc. Before eating, a layer of diluted syrup and some sesame seeds will be sprinkled to make the whole salty rice dumplings bring a little sweetness, which is really special.
3. Alkaline water dumplings
It is made of edible alkali and glutinous rice flour. Because of its sticky taste, it is generally not wrapped in other foods. It is eaten with a knife and dipped in white sugar. The taste is relatively simple. It is a good choice for people who don't like greasy and relatively sweet food.
4. Roasted meat dumplings
The rice of roasted meat dumplings must be of the best quality, pork pork is pork belly and marinated fragrant and rotten first, plus mushrooms, shrimp, lotus seeds, braised pork soup, white sugar, etc. When eating, it is dipped in garlic paste, mustard, red hot sauce, radish acid and other seasonings, which is sweet and smooth and oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi.
5. Meat dumplings
The materials of meat dumplings are braised pork, mushrooms, egg yolk, dried shrimps, dried bamboo shoots, etc. Xiamen's meat dumplings are the most famous.
6. Bean dumplings
Bean dumplings are popular in Quanzhou. They are made of September beans mixed with a little salt and wrapped with glutinous rice. After steaming, the beans smell fragrant.
7. White rice dumplings
White zongzi made of glutinous rice, steamed and dipped in sugar.
8. Jujube dumplings
Jujube dumplings, the filling center is mainly jujube and preserved fruit.
9, millet dumplings
There is another kind of zongzi in North China, which uses yellow millet instead of glutinous rice, and the stuffing is red dates. After steaming, I saw red dates embedded in sticky millet in Huang Chengcheng, and some people called it "agate wrapped in gold".
10, pure glutinous rice dumplings
Zongzi in Northeast China is generally white glutinous rice dumplings. As soon as the zongzi is out of the pot, the thick fragrance of zongzi comes to the nose, and then dipped in fine sugar, it tastes fragrant and sticky, and it is very enjoyable. In addition to eating zongzi on the Dragon Boat Festival, zongzi will also be put on the table during the Spring Festival in Northeast China.