It's about to be the Dragon Boat Festival, and the good season for eating zongzi every year is coming. In the past few days, I have begun to look for rice dumplings! Not only to be delicious, but also sticky but not paste, fat but not greasy, fragrant and delicious, after trying several stores, finally found the most delicious and delicious rice dumplings, is this net red Jiaxing rice dumplings.
This net red Jiaxing rice dumplings, the material is particularly sufficient, do not eat do not know, a meal frightened, this material is also too much to give it!
Zongzi, also known as Zongzi, is one of the traditional festival foods of the Chinese nation, originally used to sacrifice ancestral gods, and legend has it that Zongzi was passed down to qu yuan who threw the river.
Its main materials are glutinous rice, filling, wrapped with bamboo leaves, citrus leaves or ancient leaves, etc., mainly have sharp corners, four corners and other shapes, represented by Guangdong bacon dumplings and Zhejiang Jiaxing dumplings.
Legend has it that Zongzi was born for the sacrifice of Qu Yuan of the TouJiang River, and as early as the Spring and Autumn Period, the rice wrapped in leaves was called "Horned Dumpling"; and the rice sealed and roasted in a bamboo tube was called "Barrel Dumpling".
At the end of the Eastern Han Dynasty, the rice was soaked in grass and wood ash water, because the water contained alkali, the rice was wrapped in a quadrangle with the leaves of the water, cooked, and was called Guangdong alkali water dumpling. During the same period, a small number of stuffed rice dumplings were most popular than pork dumplings.
Until now, at the beginning of the fifth lunar month every year, Chinese people have to soak glutinous rice, wash rice dumpling leaves, and wrap rice dumplings, and their varieties of flowers are more diverse. From the perspective of filling, the North has a lot of small jujube Beijing Jujube Dumplings; in the south, there are mung beans, pork belly, bean paste, Eight Treasures, Ham, Winter Mushrooms, Egg Yolk and other fillings, of which Guangdong Bazhou Dumplings, Zhejiang Jiaxing Dumplings are represented. Rice dumplings in various places are generally wrapped in glutinous rice in shells, but the color of the flowers contained in them is determined according to local specialties and customs. The custom of eating zongzi has been prevalent in China for thousands of years, and it has spread to Korea, Japan and Southeast Asian countries.
Today's recommended to you this zongzi, originated from Jiaxing, Jiaxing zongzi is the natural color of white rice, without adding any seasonings and soy sauce, in the early min gradually evolved into Jiaxing zongzi now have the sauce red, and to the rice dumplings are not paste, fat but not greasy, fragrant and delicious, salty and sweet moderately famous. And it has become a Chinese intangible cultural heritage project.
Good rice has a good taste, selected high-quality Northeast rice, soft and sticky sweet, very delicious.
Select high-quality cold and fresh pork belly, fat but not greasy, how to eat will not feel greasy.
Insist on hand-made, carefully wrapped good dumplings, people who have eaten it say that it is too delicious.
Nutritious and sweet, suitable for all ages, soft and delicious. Whether you eat it yourself or give it to your friends and family, it is very face-saving!
Now the activity price, only 42 yuan, but also free shipping to home Oh!
Seven egg yolk long strip large meat dumpling 400 grams * 1-4 Jiaxing net red rice dumplings oversized meat stuffing flow oil meat dumpling ¥42.9 purchase