Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling". These zongzi have different tastes, which makes the zongzi family colorful.

Raw materials of fresh meat dumplings: glutinous rice, pork legs and reed leaves.

Ingredients of fresh meat zongzi: ginger, star anise, cinnamon and cotton thread.

Fresh meat zongzi seasoning: salt, sugar, cooking wine, soy sauce.

The practice of fresh meat jiaozi:

1. Wash reed leaves, boil them in boiling water for 5 minutes, and take them out.

2. Wash and cut the meat into large pieces and marinate it with seasoning for one night.

3. Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, and mix in seasonings such as salt, sugar and soy sauce.

4. Pack jiaozi.

5. Put the zongzi into the pressure cooker, add water for 8 minutes, boil over high fire and stew over low fire for 2.5-3 hours.