Zongzi pie Zongzi in the north is mostly simple white rice or mixed with red beans, dates and sugar. Zongzi in Jiangnan is the most famous and complicated, especially the stuffing, which is ever-changing. A big difference with the northern rice dumplings is that the glutinous rice raw materials of Jiangnan rice dumplings are mostly soaked in soy sauce in advance and steamed with meat stuffing, which is fragrant. China's Zongzi is the most famous one in Jiaxing, south of the Yangtze River. Jiaxing Zongzi enjoyed a high reputation as early as the Qing Dynasty. The food book records the types and practices of Jiaxing Zongzi: "Bamboo leaves Zongzi": "Take bamboo leaves and wrap them in white glutinous rice Zongzi and cook them, and their tips are like raw water chestnuts." "Ai Xiang Zongzi": "The glutinous rice is washed clean, wrapped with dates, chestnuts and mung beans, and boiled in a pot." Mint-flavored Zongzi: "Mint soaked in rice and steamed until soft, mixed with foreign sugar and wrapped in glutinous rice." "Red bean paste jiaozi": "Red bean paste, sugar, fat oil, cooked in a small jiaozi." "Lotus Stuffed jiaozi": "Peel the heart, mix the foreign sugar and wrap the steamed buns." Dumpling with pine nuts: Dumpling with small bags; Dumpling with ham: Dumpling with ham. If Jinhua ham is needed, the fine fertilizer should be even. Also, diced meat can be wrapped in jiaozi. " Among Jiaxing Zongzi, Wufangzhai is the most famous. Jiaozi, the fresh meat of Jiaxing Wufangzhai, is supplied in all seasons. They divided it into four pieces with chopsticks. Each piece looks like meat, fragrant and moist, crisp and tender, fat and waxy but not greasy. Huzhou's oldest zongzi, good at sand washing and sweet zongzi. It is not uncommon to fill them with bean paste and diced meat. What is rare is that the red bean paste is washed and shelled, and then fried with sugar, cooked lard and rose juice until it is dark and bright. This red bean paste is delicious, moist, fine and smooth. In Jiangnan, the Dragon Boat Festival is quite grand. This festival with a strong folk flavor is also the time when all kinds of zongzi foods are on the market. I still remember when I was a child, my grandmother would hang a string of miniature zongzi around my neck every holiday. Green zongzi leaves and faint fragrance are happy topics for my friends to get together. Gradually, I understand that zongzi is delicious for no reason. It turns out that zongzi in the south of the Yangtze River can be divided into Cantonese style and Soviet style, just like the classification of moon cakes. Cantonese dumplings include coconut dumplings, lotus dumplings, roasted duck dumplings, lard bean paste dumplings, barbecued egg yolk dumplings and so on. Su style, there are white dumplings, red bean dumplings, fresh meat dumplings, ham dumplings and so on. Later, I went to Jiaxing, which is famous for producing zongzi, only to know that the meat zongzi here is really extraordinary, its fragrance is delicious, and there is no comparable zongzi so far. I have been to Shaoguan, Guangdong Province for more than 20 years, and I can see the giant zongzi produced. That kind of big square zongzi, as long as you eat one, you will feel full, but in terms of taste, it is still normal. The older generation said that the rice dumplings wrapped in rice dumplings are exquisite, a kind of specially planted green reed leaves or bamboo rice dumplings with special width and length. If you cook them in zongzi, you can make them fragrant and not go bad easily. As a traditional food, zongzi produced in various places can be supplied all year round, which is Jiaxing meat zongzi mentioned above. Today, all Chinese and foreign tourists who come to Jiaxing know how to taste new products and buy some strings to take home. In Hongkong, some shops specializing in selling Jiangnan food also supply homemade bacon and ham jiaozi or fresh meat jiaozi all the year round. But in terms of taste, they are naturally inferior to local producers in Jiaxing. The more famous zongzi are: 1 Wufangzhai Zongzi (a well-known trademark in China) 2 Daoxiang Village Zongzi (founded in 1895 (a time-honored enterprise in Qing Guangxu 2 1)) 3 Holiland Zongzi (a well-known brand and a large pastry chain enterprise) 4 Sanquan Zongzi (a well-known trademark in China and a national inspection-free product) 5 Missing. 6 Likoufu famous brand) 10 Kutokuhayashi Zongzi (1922 was founded in Shanghai, a time-honored enterprise in China) Zongzi has many styles in China: due to different eating habits in different places, Zongzi has formed a north-south flavor. Among them, the more famous zongzi are: the representative variety of Beijing Zongzi North Zongzi. Beijing Zongzi is large, with an oblique quadrangle or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit. Guangdong Zongzi is a representative variety of southern Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front and sharp in back, like an awl. There are many varieties, except fresh meat dumplings, red bean paste dumplings, egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, barbecued pork, mushrooms and mung beans, which have better flavor. Sichuan Zongzi Sichuanese like to eat spicy food, so Zongzi can also be divided into sweet and spicy. Sichuan spicy zongzi, because of its exquisite production and complex technology, has become one of the famous snacks in Sichuan throughout the ages. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor. Suzhou Zongzi Suzhou Zongzi is a slender quadrangle filled with fresh meat, jujube paste, bean paste, lard mixed sand and other varieties, which has the characteristics of exquisite ingredients and fine production. For example, the lard sand dumplings are made of fine adzuki beans. After cooking, peel and filter, then add double sugar and appropriate amount of oil to make stuffing. It's wrapped, and there's a piece of fat in the stuffing. It is bright and sweet, oily and fragrant after cooking. Jiaxing Zongzi Zhejiang Jiaxing Zongzi has a long history and enjoys a good reputation throughout the country. Jiaxing Zongzi is rectangular, with fresh meat, red bean paste, eight treasures, chicken jiaozi and other varieties. Jiaxing Zongzi is known as "the king of Jiangnan Zongzi". Its zongzi is unique in material selection, production and cooking. Rice should be top-grade white glutinous rice, and meat should be pig hind legs. After the zongzi is cooked, the fat oil penetrates into the rice, which is delicious, fat and not greasy. Many friends at home and abroad didn't know the place name of Jiaxing, Zhejiang until they tasted Jiaxing Zongzi. Hainan zongzi Hainan zongzi is different from the zongzi in the north. It is wrapped in banana leaves into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings and so on. In glutinous rice. After peeling, there is the smell of bananas and glutinous rice first, and then the smell of meat and eggs. The fragrance is strong or weak, and the taste and meat are ready-made, which makes people's appetite open. Shandong Zongzi is the most advanced and qualified among many varieties of Zongzi, and Shandong Huangmi Zongzi should be the first one. Zongzi wrapped in glutinous rice in Huang Chengcheng is sticky with red dates. This product has a unique flavor. When eating, white sugar can be added according to diners' habits to increase sweetness. Sichuan zongzi wrapped mustard tuber Sichuan Fuling mustard tuber is world-famous, so wrapping zongzi with mustard tuber has become a must in China. Hunan Zongzi is afraid of spicy Xiangxi Chili smoked fish Zongzi. Because of the high mountains and dense forests and high humidity, people like to wrap zongzi with red pepper and smoked fish. Eating a zongzi will make you sweat. Inner Mongolia zongzi is rich in milk flavor. During the Dragon Boat Festival, herdsmen in Inner Mongolia will mix glutinous rice dumplings with freshly squeezed milk, and their dumplings are full of milk flavor and quite distinctive. Qinghai zongzi wrapped in mutton Qinghai farmers and herdsmen like to wrap zongzi in fresh mutton, which is fat but not greasy and very delicious. This way of eating is very popular in the northwest of China. Raisins for Xinjiang Zongzi When Xinjiang people celebrate the Dragon Boat Festival, they will wrap Zongzi with good raisins. The white and bright rice dumplings are like countless emeralds, which are delicious. The legend of Zongzi in Guluo, Hunan Province is the birthplace of Zongzi. Guluo Zongzi has always been famous for its wide variety and exquisite production. During the International Dragon Boat Festival, dozens of traditional and newly developed zongzi were introduced, which were packaged in exquisite vacuum plastic, canned and sterile, and were deeply loved by consumers at home and abroad. Minnan Zongzi The roasted meat dumplings and alkali dumplings in Xiamen and Quanzhou are well-known at home and abroad. Barbecued pork buns are carefully crafted, and glutinous rice must be the best. Pork consists of 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. "Hot" and "burning" in Minnan dialect have the same meaning. The so-called "roasted zongzi" means zongzi to be eaten while it is hot. Hot food is more delicious. There are many kinds of zongzi in Taiwan Province province, such as rice zongzi, mung bean zongzi, barbecued pork dumplings, eight treasures zongzi and roasted meat zongzi. Roasted meat zongzi is the most popular, and its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs and so on. It has become a traditional snack that can be seen all year round. Hsinchu's "Family Dumpling", Changhua's "Meat Dumpling" and Tainan's "Fat Dumpling" are all famous. Babao Zongzi is also a representative variety with diverse ingredients. Dice pork leg, fat meat, chestnuts (or peanuts), dried radish and squid respectively, and heat in a pan. First add onion powder, add the above ingredients, wine, soy sauce and sesame oil and stir well. Mix well with glutinous rice, wrap and steam, and the flavor is rich. Teresa Teng, a famous singer, became popular with a Taiwanese song "Roasted Zongzi", which shows the position of Zongzi in Taiwan Province Province in the food culture of Taiwan Province Province. In addition, the famous zongzi are sauerkraut zongzi in Guizhou, honey cold zongzi in Xi 'an, roasted meat zongzi in Xiamen, salted egg zongzi in northern Jiangsu, salty zongzi in Shanghai and ham zongzi in Yunnan. Abroad: Eating zongzi on Dragon Boat Festival is a traditional custom in China, but it is also a custom in some countries and regions in the world. Vietnamese Zongzi Vietnamese Zongzi is wrapped in banana leaves, round and square. They believe that the round zongzi represents the sky, the square zongzi represents the earth, and the heaven and the earth are integrated and thriving. Eating zongzi on the Dragon Boat Festival can achieve good weather and good harvests. Zongzi in Myanmar Burmese love to eat Zongzi, but it has nothing to do with the Dragon Boat Festival. Zongzi is made of glutinous rice as the main raw material and ripe bananas and coconuts as fillings. This kind of zongzi is fragrant and intoxicating. Zongzi in Cambodia Zongzi in Cambodia is called "Bao Zongzi". It is not wrapped in plant leaves, but a bag filled with glutinous rice, red beans, red dates and so on. Layer by layer, and then tightly steamed. When eating, peel off the cloth bag and cut it with a knife. Thai Zongzi jiaozi wrapped by Thai people is as small as an egg. Because they are wrapped in green zongzi leaves, they are light green after steaming and taste delicious. Japanese Zongzi In Japan, people make zongzi not with sticky rice, but with ground rice flour. The shape of zongzi is also different from that of China. They are used to making zongzi into the shape of a hammer. North Korea's Zongzi North Korea's Zongzi is called "Wheel Cake". People cook fresh and tender mugwort leaves, mash them and add them to rice flour, and then make them into the shape of wheels. It tastes delicious. Filipinos like to wrap long zongzi, which tastes different from those in China and Zhejiang. Zongzi is also a necessary food for Filipinos to celebrate Christmas. Indonesia's Zongzi Indonesians pay special attention to Zongzi stuffing, and often add mushrooms and onions to chopped fresh meat to make Zongzi stuffing. It is smooth and delicious when eaten, and it is not greasy to eat more. Zongzi in Costa Rica Zongzi in Costa Rica is made of specially processed sticky corn flour as the main raw material, with chicken, beef, carrots, potatoes and so on. Some of them are also poured with beef juice and wrapped in fresh banana leaves into a flat square. Mexican Zongzi Mexicans also have the custom of eating Zongzi. They call Zongzi "Dagmar". The main ingredient is coarse-grained corn flour, stuffed with sliced meat and pepper, and then wrapped with corn leaves or banana leaves, which has a unique flavor. Peruvian zongzi Peruvians eat zongzi at Christmas. The family sat together, eating zongzi and celebrating Christmas. Even the married daughter rushed back to her mother's house to taste zongzi.