Zongzi in the north is mostly simple white rice or mixed with red beans, dates and sugar. Zongzi in Jiangnan is the most famous and complicated, especially the stuffing, which is varied. A big difference with the northern rice dumplings is that the glutinous rice raw materials of Jiangnan rice dumplings are mostly soaked in soy sauce in advance and steamed with meat stuffing, which is fragrant. China's Zongzi is the most famous one in Jiaxing, south of the Yangtze River. Jiaxing Zongzi enjoyed a high reputation as early as the Qing Dynasty. The food book records the types and practices of Jiaxing Zongzi: "Bamboo leaves Zongzi": "Take bamboo leaves and wrap them in white glutinous rice Zongzi and cook them, and their tips are like raw water chestnuts." "Ai Xiang Zongzi": "The glutinous rice is washed clean, wrapped with dates, chestnuts and mung beans, and boiled in a pot." "Sweet Tea Zongzi": "Take the high-quality sweet tea from Zhenwushan as Zongzi. Zongzi is golden and shiny in color, smooth and tender in entrance, soft and glutinous, fragrant in teeth and cheeks, sweet in aftertaste and rich in nutrition. " "Mint-flavored zongzi": "The rice soaked in mint is steamed first, mixed with foreign sugar, and then wrapped into small zongzi." "Red bean paste jiaozi": "Red bean paste, sugar, fat oil, cooked in a small jiaozi." "Lotus Dumplings": "Peel the heart, mix foreign sugar and wrap steamed buns." Dumpling with pine nuts: Dumpling with small bags; Dumpling with ham: Dumpling with ham. If Jinhua ham is needed, the fine fertilizer should be even. Also, diced meat can be wrapped in jiaozi. " "Egg yolk Zongzi": "There is an egg yolk in the middle. The egg yolk must be made of good eggs. The entrance is sweet and salty but not greasy." Among Jiaxing Zongzi, Wufangzhai is the most famous. Jiaozi, the fresh meat of Jiaxing Wufangzhai, is supplied in all seasons. They divided it into four pieces with chopsticks. Each piece looks like meat, fragrant and moist, crisp and tender, fat and waxy but not greasy. Huzhou's oldest zongzi, good at sand washing and sweet zongzi. It is not uncommon to fill them with bean paste and diced meat. What is rare is that the red bean paste is washed and shelled, and then fried with sugar, cooked lard and rose juice until it is dark and bright. This red bean paste is delicious, moist, fine and smooth. In Jiangnan, the Dragon Boat Festival is quite grand. This festival with a strong folk flavor is also the time when all kinds of zongzi foods are on the market. I still remember when I was a child, my grandmother would hang a string of miniature zongzi around my neck every holiday. Green zongzi leaves and faint fragrance are happy topics for my friends to get together. Later, I went to Jiaxing, which is famous for producing zongzi, only to know that the meat zongzi here is really extraordinary, its fragrance is delicious, and there is no comparable zongzi so far. I went to Shaoguan, Guangdong Province more than 20 years ago, and I saw the huge zongzi produced. That kind of big square zongzi, as long as you eat one, you will feel full, but in terms of taste, it is still normal. The older generation said that the rice dumplings wrapped in rice dumplings are exquisite, a kind of specially planted green reed leaves or bamboo rice dumplings with special width and length. If you cook them in zongzi, you can make them fragrant and not go bad easily. As a traditional food, zongzi produced in various places can be supplied all year round, which is Jiaxing meat zongzi mentioned above. Today, all Chinese and foreign tourists who come to Jiaxing know how to taste new products and buy some strings to take home. In Hongkong, some shops specializing in selling Jiangnan food also supply homemade bacon ham jiaozi or fresh meat jiaozi all the year round. But in terms of taste, they are naturally inferior to local producers in Jiaxing. The more famous zongzi are: 1, Wufangzhai Zongzi (China famous trademark, China famous trademark, China time-honored brand, origin: Jiaxing, Zhejiang) 2, Zhen Zhen old Zongzi (Jiaxing Zongzi successor, China time-honored brand, Jiaxing specialty) 3, Daoxiang Village Zongzi (founded in 1895 [Guangxu 2 1]. Chinese time-honored enterprises) 4. Holiland Zongzi (famous brand, large pastry chain enterprise) 5. Sanquan Zongzi (a famous brand in China) 6. Miss Zongzi (China Famous Brand) 7. Likoufu Zongzi (famous brand, owned by Guangzhou Catering Enterprise Group) 8. Laobian Zongzi (founded in 1829, a Chinese time-honored catering enterprise) 9. Miqi Zongzi. Famous brand) 10, Jinyuan Zongzi (1996, a famous brand in Tianjin)1,Kutokuhayashi Zongzi (1922, founded in Shanghai, a time-honored enterprise in China) 12, Dayuan Zongzi (1 Among the gifts of zongzi, the rare ones are: 14, Shalina Zongzi (Chongqing famous brand, wholly owned by Indonesia) 15, Yangtze River Wuchang fish Zongzi (national Zongzi competition gold medal, Hubei famous brand) 16, and Jiuzi Zongzi. Emperor Qianlong of the Qing Dynasty, after eating Jiuzi Zongzi in the palace during the Dragon Boat Festival, Long Yan was overjoyed and full of praise. He happily wrote a poem: "The four seasons are beautiful, and Jiuzi Zongzi strives for novelty." Jiuzi Zongzi is a kind of Zongzi, that is, nine Zongzi are connected in a string, big and small, the big one is above and the small one is below, with different shapes and very beautiful. And nine colors of silk thread tied together to form colorful. Jiuzi Zongzi is mostly used as a gift for relatives and friends, such as a gift from a mother to her married daughter and a gift from her mother-in-law to her wedding. Because "Zongzi" is homophonic for "neutron", there is a folk custom that eating "Zongzi" can give birth to a son, so it is called "Jiuzi Zongzi". Wu Manyun, a poet in the Qing Dynasty, also wrote a poem praising Jiuzi Zongzi: "Even a bucket of rice is wrapped in spring, Jiuzi's colorful light is re-tied, the green leaves are all white, and the lotus root of the smiling cook is loose."
Edit this famous zongzi from north to south.
Zongzi not only has many shapes and varieties, but also has a sweet and salty taste in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also assorted dumplings, bean paste dumplings and mushrooms with southern flavor; There is also a sweet and salty "double dumpling". These zongzi have different tastes, which makes the zongzi family colorful.
Guangdong area
Representative varieties of southern zongzi. It is very big and has a unique appearance. In addition to fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings filled with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste. Japanese zongzi
southern Fujian
The roasted meat jiaozi and soda jiaozi in Xiamen and Quanzhou are famous at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly. Pork is marinated and fragrant first, and mushrooms, shrimps, lotus seeds, braised pork soup and sugar are added. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. Zongzi in southern Fujian is divided into alkali zongzi, meat zongzi and bean zongzi. Alkaline zongzi is steamed by adding lye to glutinous rice, which is sticky, soft and slippery. It is especially delicious to add honey or syrup after ice. Jiaozi's meat stuffing consists of braised pork, mushrooms, egg yolk, dried shrimps and dried bamboo shoots. The dumplings in Quanzhou Chonglou Dumpling Shop are the most famous. Bean buns are very popular in Quanzhou. They are made of September beans mixed with a little salt and wrapped in glutinous rice. After steaming, the beans smell delicious. Of course, there are also foods dipped in sugar, namely white water jiaozi.
Ningbo area
Zhejiang Ningbo Zongzi is quadrangular, and there are varieties such as alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious.
Jiaxing area
Jiaxing Zongzi is triangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy.
Sweet tea area
Zhenwushan's high-quality sweet tea leaves are boiled to make zongzi. Zongzi is golden in color and lustrous, smooth and tender in mouth, soft and waxy, fragrant in teeth and cheeks, sweet in aftertaste, greasy and difficult to digest, and rich in nutrition, which is suitable for diabetics. In most parts of Zhejiang, especially in the mountainous areas of western Zhejiang, people have cooked zongzi, tea rice and tea porridge with sweet tea for generations. In the sixty-second chapter of A Dream of Red Mansions, Jia Baoyu's love for sweet tea and fragrant rice was mentioned many times.
Beijing area
Beijing Zongzi is a representative variety of northern Zongzi, with a small head and an oblique quadrangle. In rural areas in the northern suburbs, people are used to eating rhubarb zongzi, which is sticky and fragrant, and the stuffing is mostly red dates and red bean paste.
Guangxi region
Pillow jiaozi in Lingshan, Guangxi
In central Guangxi, big pillow zongzi, which looks like a pillow, is very popular. Jiaozi, a big pillow in Guangxi, uses half a catty to a catty of rice; In Guilin, a kilo of rice can make six or seven dumplings. In the north of Guilin, I like jiaozi wrapped in a dog's head. In the process of making zongzi, the ingredients have their own characteristics. For example, Guilin people like to add some alkaline powder to jiaozi to make the boiled jiaozi produce alkaline fragrance; However, Quanzhou people like to soak glutinous rice with straw ash. The zongzi made by this method has moderate alkalinity and delicious taste. Other famous zongzi are spicy zongzi from Sichuan and Hubei, pickled zongzi from Guizhou and salted egg zongzi from northern Jiangsu.
Shanghai area
Cantonese-style zongzi, represented by Xinghualou and Xinya, has a soft taste and a strong flavor. Its shape is flat, square and pentagonal, with one corner facing upwards and the rest extending in all directions. There are many varieties in jiaozi, including chestnuts, fresh meat, egg yolk and mushrooms. Jiaozi has roast duck, mushrooms, chestnuts, fresh meat, egg yolk, rice kernels, etc., and others include jiaozi with alkaline water, jiaozi with bean paste, jiaozi with fresh meat, jiaozi with fresh egg yolk, and jiaozi with red beans. The special dumplings in Huaiyang, represented by Laobanzhai and Yangzhou Hotel, are "eight flavors and eight styles", authentic "little feet" dumplings, quadrangular red dates and red beans dumplings, weight-shaped egg yolk chestnut dumplings, ingot-shaped ham dumplings, triangular douban bacon dumplings, pillow fresh meat dumplings, long pillow chicken dumplings and rhombic bean paste dumplings, all with their own characteristics. Kutokuhayashi's mushroom dumplings, bean plate dumplings, bean paste dumplings, red bean and red date dumplings, pine nuts and white rice dumplings and arhat dumplings are all vegetarian. The zongzi of Muslim Hong Changxing is very Muslim, with a slightly green shell, angular edges, delicate appearance and pure taste, especially the "beef zongzi", which is not available in other gangs. Shen Dacheng, Jiaxing Zongzi Store, Wufangzhai and other traditional specialty stores supply all kinds of zongzi, such as red bean paste, fresh meat, white rice, red dates and red beans, and fresh egg yolk. Shen Dacheng pioneered curry chicken zongzi, which is colorful. All kinds of zongzi are different in variety, shape, taste and color. There are 450 grams of big zongzi wrapped in Cantonese pillows, but only 25 grams of mini zongzi.
Suzhou area
Suzhou Zongzi is mostly 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.
Sichuan area
Sichuanese like spicy food, so zongzi can be divided into sweet and spicy. Sichuan spicy zongzi is exquisite in production, complicated in technology and unique in taste.
Hainan area
Unlike Zongzi in the north, it is wrapped in banana leaves into a square cone and weighs about half a kilogram. There are salted egg yolk, barbecued pork, bacon and braised chicken wings in glutinous rice.
Taiwan region
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. In addition, Zongzi also has its own characteristics, such as sauerkraut Zongzi in Guizhou, honey cold Zongzi in Xi 'an, salted egg Zongzi in northern Jiangsu, salty Zongzi in Shanghai and ham Zongzi in Yunnan.