What delicious zongzi are there on the Dragon Boat Festival this year? Can you recommend it?

delicious zongzi recommendation

NO1: Beijing yellow rice brown

Northerners like to eat sweet zongzi, and Beijing yellow rice brown is the most typical representative. As can be seen from the history of zongzi above, the earliest zongzi was made of "millet", which is today's "yellow rice". Nowadays, the yellow rice brown in Beijing shows the industriousness and wisdom of northerners. It is often combined with soft glutinous rice, nourishing red dates and all kinds of preserved fruits to form a slender zongzi. When you eat it, dip it in some sugar, and it tastes soft, glutinous and sweet, unpretentious, which is the representative of the sweet zongzi in the north.

NO2: Shaanxi honey dumplings

Honey dumplings are very popular in Xi 'an, Guanzhong and southern Shaanxi. This kind of zongzi is a very old zongzi, which started in the Tang Dynasty. After a long period of development, today's honey zongzi has a variety of patterns, but it still keeps its main theme, with glutinous rice and honey as the main raw materials, because Shaanxi is rich in honey and glutinous rice, which can be regarded as local materials. Honey zongzi has no stuffing, no fruit, and no leaves. It is simple and beautiful.

It is shaped like water chestnut and white as jade.

After it is cooked and cooled, it is eaten with honey or osmanthus sauce. In summer, it is like a spring breeze.

It is cool, sweet, fragrant and refreshing. It is a summer flavor food that is deeply loved by people.

NO3: Guangdong Zhaoqing steamed zongzi

Guangdong Zhaoqing steamed zongzi is a traditional specialty of Zhaoqing, which is made of Hiragi leaves and aquatic plants unique to Zhaoqing. Zhaoqing people don't just eat this kind of zongzi on Dragon Boat Festival, but eat it all year round. Even when visiting relatives and friends, they have to take a few, which means "good luck and happiness".

Steamed rice dumplings are as salty, fragrant and waxy as the main style of southern rice dumplings, because they mainly contain glutinous rice, fine pork belly and various bean paste. Although steamed dumplings are called "steamed", they are actually not steamed, but still cooked; Although there is pork belly in it, it tastes soft and smooth, fragrant but not greasy, and it is very big. If you don't eat much, half of it will fill you up.

NO4: Fujian roasted meat zongzi

Fujian roasted meat zongzi is also a typical southern zongzi, especially Quanzhou roasted meat zongzi, which belongs to the traditional local snacks in Quanzhou and has always retained a very strong ancient flavor of southern Fujian. Compared with the plain style of Zongzi in the north, Quanzhou Roasted Meat Zongzi is called "luxury", with exquisite materials selection and production, and exquisite and diverse ingredients. In addition to the main glutinous rice, various delicacies will be added, such as lotus seeds, mushrooms, taro, chicken and shrimp, which can only be regarded as the most basic ingredients.

Quanzhou roasted meat dumplings are as fine and exquisite as the production technology. For example, the meat used should be marinated first and then fried, and the glutinous rice should be soaked and dried first, then fried with marinated soup and onion and colored before use. The cooked pork dumplings look red, yellow and shiny, which is particularly attractive, but the taste is oily and not greasy, salty and sweet. If the hot dumplings are served with sweet and spicy sauce, peanut butter, sand tea sauce or garlic paste, the taste is really excellent. Therefore, the roasted meat dumplings in Quanzhou, Fujian Province are famous at home and abroad for their unique flavor.

NO5: Suzhou candied jujube zongzi

Suzhou candied jujube zongzi is a typical delicious zongzi in the south of the Yangtze River. Its main raw materials are local famous high-quality glutinous rice, golden dates and fresh reed leaves, which are natural, pure, sweet and delicious. In Suzhou, you can often hear a proverb to describe the candied jujube zongzi: "

two pieces of glutinous rice, one jujube and three pieces of zongzi leaves, two ropes

", which shows that its production is very elegant. To make authentic Suzhou candied jujube zongzi, it takes a lot of thought, for example, the length and size of zongzi leaves, the size and quality of candied dates, the time for soaking glutinous rice and cooking zongzi, etc. Every link has to be improved, which is a great test of the producer's technical foundation.

NO6: Jiaxing Zongzi

It can be said that Jiaxing Zongzi has long been famous at home and abroad, and it has a long history, which can be traced back to the distant Ming Dynasty. Nowadays, the zongzi in Jiaxing has long been one of the famous local traditional characteristics, and at the same time, many brands have been formed, but the "Jiaxing fresh meat zongzi" is the most famous. Jiaxing fresh meat zongzi is characterized by its delicious flavor, moderate salty flavor, fat but not greasy, and glutinous but not paste, so it is known as the "king of zongzi". At the same time, the raw materials are very simple, not as complicated as the roasted meat dumplings in Quanzhou. Except the leaves of dumplings, all the others are local specialty ingredients from Jiaxing, such as round glutinous rice and fresh local pork.

Jiaxing produces glutinous rice and pork, among which there are more than 3 varieties of glutinous rice, which provides a very favorable condition for Jiaxing to develop all kinds of zongzi. Although the raw materials of Jiaxing fresh meat dumplings are simple, the production is exquisite. The glutinous rice should be marinated before being wrapped. The marinated seasonings are typical Jiangnan flavors, such as soy sauce, sugar and salt. The wrapped meat should be fat and thin. When cooking dumplings, the oil in the fat meat should be boiled out, so that the oil can penetrate into the glutinous rice and taste fragrant and oily.