What kinds of zongzi are there on Dragon Boat Festival?

Beijing Zongzi, the representative variety of northern Zongzi, is a large, trapezoid 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.

2. Guangdong Zongzi

Guangdong Zongzi, the representative variety of southern Zongzi, is contrary to Beijing Zongzi, with small head, unique shape, square front and sharp corners on the 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.

3. Sichuan Zongzi

Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan spicy zongzi has become one of the famous snacks in Sichuan in the past dynasties because of its exquisite production, complex technology and unique taste. 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.

4. Suzhou Zongzi

Suzhou Zongzi is a slender quadrangle with fresh meat, jujube paste, bean paste, lard mixed with 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.

5. Jiaxing Zongzi

Zhejiang Jiaxing Zongzi has a long history and is famous all over the country. Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures, chicken Zongzi 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.