Zongzi is a traditional festival food in China, which is listed around the Lunar Dragon Boat Festival. Depending on the tastes and eating habits of different places, the ingredients and flavors of zongzi also vary from place to place, with their own characteristics. Some of the more famous are:
Suzhou Rice Dumplings. Suzhou brown is long and thin, quadrangular, and there are varieties of fresh meat, date paste, bean paste, lard sandwich sand and so on. It is characterized by exquisite ingredients and fine preparation. Take the representative variety of lard with sand dumplings as an example: select the best red adzuki beans, peel after cooking, filter the sand, and then add double the sugar and the right amount of grease to make the filling, when wrapped, the filling also includes a piece of fat plate oil (or meat), cooked into crystal bright fat, sweet taste.
Jiaxing rice dumplings. Zongzi in Jiaxing, Zhejiang, first came from Huzhou, and later gradually developed, with its own characteristics. This kind of rice dumpling is short and strong (like a pillow), there are fresh meat dumplings, bean paste dumplings, eight treasure dumplings, chicken dumplings and other varieties, fine selection of materials, exquisite seasoning. For example, fresh meat dumplings (also known as ham dumplings) are mixed with high-grade refined rice with soy sauce, and then the fresh leg meat is cut into small pieces, and mixed with sugar, wine, salt and so on to form a filling. When wrapping, use two pieces of lean meat to sandwich a piece of fat meat, after the rice dumplings are cooked, the oil of the fat meat penetrates into the rice, the population is delicious, fat but not greasy.
Cantonese brown. Cantonese brown is large, chic in shape, the front is square, and the back is raised with a sharp horn, shaped like an awl. There are many varieties, in addition to fresh meat dumplings, bean paste dumplings, there are also egg yolk dumplings made of salted egg yolks, and assorted dumplings made of diced chicken, duck, char siu meat, egg yolk, shiitake mushrooms, mung bean paste and other mixtures. The rice dumplings are wrapped in lotus leaves, and each of the large ones weighs about a pound.
Tianjin Zongzi. The rice dumplings in the Tianjin area are small and are mostly wrapped in bamboo leaves to form a diagonal quadrangle or triangle. At present, most of the city's supply is glutinous rice dumplings. Tianjin rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruits.
Ningbo Zongzi. Zhejiang Ningbo zongzi is also very famous, for the quadrangular, there are alkali water dumplings, red bean brown, red jujube dumplings and other varieties. Representative varieties are lye water dumplings, glutinous rice with an appropriate amount of alkali water, wrapped with old yellow leaves, cooked after glutinous rice becomes yellow, the taste is light and elegant and unique, dipped in white sugar to eat, sweet and refreshing.
conscience
June 11, 2021