Why do northerners like sweet zongzi and southerners like salty zongzi?

One is the restriction of property. With the Yangtze River as the boundary, residents in the south love to marinate salted bacon, and the southeast coast is rich in seafood. They like to put bacon and seafood in zongzi, and jujube is produced in the north, so it is wrapped in candied dates.

One is influenced by eating habits. Zongzi can be used as a staple food in the south, and meat and vegetables are naturally matched. But in the north, zongzi is a holiday snack, and northerners are more used to cooking meat.

Zongzi in northern China can generally be divided into three types. One is white zongzi made of glutinous rice, which is steamed and eaten with sugar. The other is to use dates and preserved fruits as fillings; The other is jiaozi with red bean paste. Until a few decades ago, rhubarb zongzi was still very common in the northern countryside, and later it was gradually replaced by refined white glutinous rice.