What are the differences between different regions in the practice of dumplings

Honey Cold Rice Dumplings

The most traditional and popular type of rice dumplings in Shaanxi is honey cold rice dumplings. The honey cool rice dumplings are made of glutinous rice, shaped like a rhombus, white as jade, cool and relieve the summer heat. Eat with silk thread or bamboo knife cut into small slices, placed in a dish, drizzled with honey or flower syrup. It is soft, cool, sweet and aromatic.

Guizhou

Grass Ash Rice Dumplings

In Yunnan and Guizhou, a plant similar to lemongrass is burned into ash and mixed with glutinous rice.

The dumplings made in this way are not bitter, but have a unique fragrance, but also help digestion! In addition, similar practices are "rice ash rice dumplings", the Buyei "ash rice dumplings".

Guangdong

Steamed rice dumplings

They are wrapped in whole winter leaves and cooked for half a day. The dumplings are very large, usually weighing more than a catty, and are filled with an abundance of fillings - egg yolks, barbecued pork, chestnuts, mushrooms, ham, and salted meat - making them a great way to eat the world's treasures in a single bite.

Huzhou

Pillow dumplings

The dumplings that Shuang'er made for Wei-Xiao Bao in The Book of the Deer and the Tripods, which are "unrivaled in their sweetness and flavor," are Huzhou dumplings. Huzhou dumplings are particularly long and richly flavored.

Huzhou dumplings are sweet and salty, the salty ones are filled with pork marinated in soy sauce, while the sweet ones are made with red bean paste mixed with lard, and each dumpling is wrapped with only one fat and one lean meat, but they are full of flavor.

Yunnan

Square Rice Dumplings

Yunnan is close to Southeast Asia, and the dumplings are made with a tropical flavor. Although the ingredients are simply glutinous rice, green rice and pork, they are wrapped in banana leaves or lotus leaves and can be eaten directly or sliced and baked, fried or dipped in sauces.