Do you think zongzi should be sweet or salty?

I think zongzi should be sweet or salty, and it is found all over the country. It doesn't matter how it tastes, what matters is personal preference.

Beijing zongzi

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.

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. Winter leaves are wrapped with glutinous rice, mung beans, salted egg yolk, mushrooms, peanuts, pork belly and lotus seeds. This is a traditional steamed dumpling method, and rich materials fill the satisfaction of the taste.

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. ?

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. ?

Zongzi in Taiwan Province Province

It has a strong Minnan flavor and a wide variety, including white zongzi, mung bean zongzi, barbecued pork bun, eight-treasure 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. A Taiwanese song "Roasted Meat Zongzi" is very popular in Teresa Teng, which shows the position of Zongzi in Taiwan Province Province in the food culture of Taiwan Province Province. ? Xi' an zongzi

Eating honey and cold zongzi is the custom of the Dragon Boat Festival solar eclipse in Xi, Guanzhong and southern Shaanxi. Candied zongzi began in the Tang Dynasty, and evolved from the "fragrant zongzi" at the "tail-burning banquet" held by Tang Wei Juyuan for Emperor Zhongzong. The annotation is "pour honey", which means to pour honey on zongzi. It is an ideal summer food to pour honey on cold zongzi. It is cool, sweet and fragrant, refreshing. The main raw materials are glutinous rice and honey. ?

Jiaxing zongzi

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. ?

Shandong zongzi

Among the many varieties of zongzi, the earliest one to promote Shandong yellow rice zongzi should be the largest and oldest one in the generation. 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. ?

Guangxi zongzi

If you think all zongzi are small and exquisite, you are wrong. A big zongzi in Hengxian County, Guangxi, is comparable in size to a human face. Hengxian Dazong is famous in Guangxi for its big and full body, bright colors and delicious taste. Won the gold medal of Southeast Asia International Tourism and Food Festival for two consecutive times, and it is the most famous traditional snack of Han nationality in Guangxi. ?

Minnan zongzi

The roasted meat dumplings and alkaline 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. ?