What to eat in Guangdong Dragon Boat Festival? Zongzi has different tastes.

In a few days, people will celebrate the Dragon Boat Festival in 20 17. When it comes to Dragon Boat Festival, the first food that comes to mind should be zongzi. There are many provinces in China, and the types and tastes of zongzi are also rich and colorful. Then let Lao Huangli tell you about the dumplings with different tastes that you ate in Guangdong during the Dragon Boat Festival.

Zhaoqing steamed dumplings: the entrance is loose, smooth and sweet.

Among many zongzi in Guangdong, Zhaoqing steamed zongzi is the most famous. Zhaoqing is steamed and wrapped with local winter leaves and aquatic plants. The locals say that jiaozi wrapped in big winter leaves is especially tender, smooth and sweet. The steamed dumplings after production are like pyramids, each weighing about one catty, and the thick weight is also very satisfactory. Its fillings are mainly glutinous rice and unprocessed mung beans. Cook in a special firewood bucket for 7 to 8 hours. It smells good when it's hot, and the entrance is loose, smooth and sweet.

There has always been a saying in Guangdong that the steamed dumplings in Zhaoqing look more like Bao Gong's iron fist, but there are allusions. It is said that Bao Zheng was transferred to the capital because of his outstanding achievements in Guduan Prefecture (now Zhaoqing). On the occasion of his appointment, Duanzhou people made an iron fist-shaped food with glutinous rice, mung beans and pork at home for Bao Zheng to eat on the trip. Therefore, the steamed dumplings in Zhaoqing are more like Bao Gong's iron fist.

Phoenix pillow jiaozi: jiaozi's horns and tips are like pillows.

It looks like a pillow, hence the name Phoenix Pillow Zongzi. Phoenix pillow dumplings have sharp corners and are very cute. It is said that Chaozhou likes to use glutinous rice flour, mixed with gardenia juice, lye and tea in proportion, wrapped in gauze and steamed in a bamboo basket.

It is reported that the leaves in jiaozi must be clean and there should be no water. To wrap it beautifully, it must be pressed neatly, and the reeds used should not be too thick. It takes six or seven hours to cook the wrapped zongzi before it becomes sticky. Cooked zongzi, dipped in sugar, tastes sweet and refreshing. When eating, cut it into small pieces with yarn or knife, and eat it with powdered sugar, which has the effect of invigorating stomach and eliminating dampness.

Zhongshan Ludou Zongzi: A round stick is as thick as an arm.

Zongzi in Zhongshan has its own characteristics, and Ludou Zongzi is characterized by a round rod shape and thick arms. Because Zhongshan people prefer to improve and learn, they are especially good at making food that suits their tastes. In ancient times, villagers felt that there were many reeds in the countryside, and thought that this wild plant of Liliaceae had no other uses, so they might as well use it as an experiment in jiaozi. Sure enough, the taste of reed bean leaves blends into zongzi and has a unique flavor. Therefore, for a long time, Ludou Zongzi has become a feature of hometown. The ingredients of Ludou Zongzi are also divided into sweet and salty. Sweet ones are lotus seed paste, red bean paste, chestnut paste and jujube paste; Salty ones include bacon, roast chicken, egg yolk, scallops, mushrooms, mung beans and barbecued pork.

Jiaozi, mother of Leizhou Duck: Unique in appearance, fragrant and delicious.

Zhanjiang and Leizhou have a kind of zongzi called "Mother Duck". In Xuwen Village, Zhanjiang, villagers often take local materials, collect acanthopanax leaves (commonly known as Japanese guide leaves) in the wild, and weave "duck breeding". This glutinous rice is actually a big zongzi, which can be stuffed with two or three kilograms of rice. Shapes are duck mother glutinous rice and octagonal bag glutinous rice.

In the old days, people in Leizhou used to pick leaves to remove thorns, instead of weaving zongzi (commonly known as "zongzi") with the shapes of mother duck, pen container, pot cover, olives and pillows, and making it from corn or glutinous rice (the zongzi in Leizhou is big and called big zongzi). The Donghai Zongzi is bigger and longer, so it is called traffic Zongzi.

Taishan Zongzi: Even the corners of Zongzi are twisted.

Taishan Zongzi has a quadrilateral polygon outside, which is slightly smaller than Zhaoqing Zongzi, and the dressing of aquatic plants is also different. According to reports, Taishan Zongzi is a kind of Guangfu White Zongzi. Zongzi is rich in stuffing, but its leaves are tightly wrapped, so tight that even the corners of Zongzi are twisted, which is very different from the flat quadrangle of Cantonese Zongzi and the convex pentagon of Zhaoqing Zongzi, so it is also called twisted corner Zongzi.