PS: no matter how many flavors of zongzi are there in different parts of the country, the favorite is still the hometown style zongzi~
Beijing style zongzi
The representative variety of zongzi in the north, Beijing zongzi is large, with a diagonal quadrangle or triangle shape. At present, most of the glutinous rice dumplings are available on the market. In the countryside, people are still used to eating rhubarb rice dumplings. Sticky and fragrant, unique flavor, Beijing zongzi mostly dates, bean paste as filling, a few also use preserved fruit as filling.
Guangdong style zongzi
The representative of Southern zongzi is unique in shape, small in size, square in front and tapered in back. Guangdong zongzi is the most abundant and time-consuming of all zongzi. The winter leaves are wrapped with glutinous rice, mung beans, mushrooms, salted egg yolk, peanuts, streaky pork and lotus seeds, which is the traditional way of wrapping and steaming zongzi.
Suzhou zongzi
Suzhou zongzi is a long and thin quadrangular shape, with fresh meat, jujube mud, bean paste, lard with sand and other varieties. For example, the lard is mixed with zongzi, and the first-class red beans are selected. After cooking, the skin is peeled and the sand is filtered, and then the filling is made by adding several times of sugar and a proper amount of grease. When binding, there is also a piece of fat in the filling. After cooking, it is bright and sweet, and the oil is moist and fragrant.
Jia Xing Zi
Jiaxing zongzi should push "wufangzhai" as the most, known as "Jiangnan zongzi king". Its zongzi has its own characteristics from material selection, making to cooking. The rice should be first-class white glutinous rice. The meat is selected from the pig's hind legs. When the zongzi is cooked, the fat oil seeps into the rice. The mouth is delicious, fat but not greasy.
Hainan zongzi
Hainan zongzi is different from the northern zongzi. It is made of banana leaves, which are square and cone-shaped. It weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon, braised chicken wings, etc. in the glutinous rice. When the hot zongzi is peeled off, it first has the fragrance of banana and glutinous rice, and then the fragrance of meat and eggs.
Zongzi of Shandong style
Among many varieties of zongzi, the one with the largest generation and the oldest qualification should be the first to promote Shandong Yellow Rice zongzi. The glutinous rice dumplings wrapped with yellow sticky rice are mixed with red dates. The product has a unique flavor. When eating, you can add sweetness with white sugar according to the customers' habits.
Rice dumplings of Miluo school
The legend of Miluo in Hunan Province is the birthplace of zongzi, which is famous for its variety and exquisite production.
Minnan school zongzi
Xiamen and Quanzhou are famous at home and abroad. The pork zongzi is delicately cooked. The glutinous rice must be of the best quality. The pork must be made of three layers. First, it's marinated, fragrant and rotten. Then, it's mixed with mushrooms, shrimp, lotus seeds, marinated meat soup and white sugar. When eating, it's dipped with various seasonings such as mashed garlic, mustard, red hot sauce and radish acid. It's sweet, tender and greasy.
Changan dumplings
Honey cool zongzi began in Tang Dynasty with the annotation "Honey drench", which means to drench zongzi with honey. It is an ideal summer food to pour honey on the cool zongzi. It is cool, sweet, fragrant and refreshing. The main raw materials are glutinous rice and honey. In today's Xi'an, this kind of zongzi eating method is still quite popular.