Recommend the most distinctive Dragon Boat Festival Zongzi.

1, Zongzi from Jiaxing, Zhejiang Province, first came from Huzhou, and then gradually developed, each with its own characteristics. This kind of zongzi is short and square (like a pillow), with fresh meat zongzi, bean paste brown, eight-treasure zongzi, chicken zongzi and other varieties, fine selection of materials and exquisite seasoning. For example, fresh meat dumplings (also called ham dumplings) are made by mixing the first-class glutinous rice with soy sauce, then cutting fresh leg meat into small pieces and blending with sugar, wine and salt. When wrapping, put two pieces of lean meat between one piece of fat meat. After the zongzi is cooked, the fat of the fat penetrates into the rice. The entrance is delicious, fat but not greasy.

2. Guangdong Zongzi is big and unique in appearance, with a square front and a sharp back like an awl. There are many varieties, besides fresh meat dumplings and bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings stuffed with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and green beans. Zongzi is wrapped in lotus leaves, and each big one weighs about 500 grams.

3. Beijing Zongzi is small and has an oblique quadrangle. At present, most zongzi are supplied by cities, but in the vast rural areas, they are still used to eating rhubarb zongzi, and a few are sticky sorghum rice brown. Dahuangmi Zongzi is a representative variety of northern Zongzi, which is sticky, tough, fragrant and has a unique flavor. Most of Beijing zongzi are filled with red dates and red bean paste, and a few of them also use preserved fruit.

4. Ningbo Zongzi. Ningbo Zongzi in Zhejiang Province is also famous for its quadrangular shape, and its varieties include alkaline zongzi, red bean zongzi and red date zongzi. The representative variety is alkaline zongzi, and an appropriate amount of alkaline water is added to glutinous rice. Wrapped in old yellow leaves, cooked glutinous rice turns yellow, elegant and unique, dipped in white sugar, sweet and refreshing.

5. Shaanxi zongzi. Honey-frozen zongzi is a specialty of Shaanxi. In addition to steamed stuffed bun with cold skin, local zongzi in Shaanxi is also very distinctive. Honey-cooled zongzi is made into the shape of water chestnut, without wrapping zongzi leaves or adding other fillings to glutinous rice. After cooking, cut it into small pieces with thread or knife, and then pour honey or syrup. Zongzi is delicious when it is cold.

6. Sichuan spicy jiaozi. Spicy zongzi is a unique zongzi in Sichuan. I have to say that a place has a local flavor. Spicy zongzi tastes spicy, mainly made of glutinous rice and bacon. Wrap it and cook it in a pot. After cooking, you can taste it.