What is the best 10 zongzi in China?

Zongzi, also known as "corn millet" and "tube zongzi", is steamed with glutinous rice wrapped in zongzi leaves and is one of the traditional festival foods of the Chinese nation. Zongzi appeared as early as the Spring and Autumn Period. It was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food to celebrate the Dragon Boat Festival. According to folklore, zongzi is eaten in memory of Qu Yuan. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has also spread far away. China people also eat Yuanxiao in Japan, Viet Nam, Singapore, Malaysia and Myanmar. Because of the different eating habits in different places, zongzi has formed a north-south flavor. Let's take a look at the best 10 zongzi in China. What do you think is the best place?

1, Beijing Zongzi

Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is a big, trapezoid or triangle. Most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.

2. Henan Zongzi

Mistletoe is one of the special snacks in the western and southwestern mountainous areas of Lushan County, Henan Province. Mistletoe is a special kind of zongzi, including millet or millet, adzuki bean, red bean and western pea (bean seeds). Even better, add chestnuts and jujubes. Zongzi in Lushan County is made of leaves from a local deep mountain, and its shape is cylindrical. Locals also call it "mistletoe".

3. Zhejiang Jiaxing Zongzi

Jiaxing Zongzi is quadrangular, 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. Zhenwushan's high-quality sweet tea leaves are boiled to make zongzi. The zongzi is golden in color and lustrous, smooth and tender in mouth, soft and glutinous, fragrant in teeth and cheeks, sweet in aftertaste, rich in nutrition, and 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.

4. Hunan Zongzi

Hunan Zongzi has always been famous for its variety and exquisite production. Miluo's roasted dumplings, glutinous rice must be the best, pork should be three layers, pickled first, plus mushrooms, shrimps, lotus seeds and braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red pepper sauce, radish acid and other seasonings, which is oily but not greasy.

5. Jiangsu Wuxi Zongzi

Compared with Suzhou, which is also the land of Wu civilization, Wuxi's zongzi is not so particular about the wrapping method and materials, let alone so exquisite. From the way of jiaozi, Wuxi people prefer jiaozi with small feet and jiaozi with triangle. In terms of materials, jiaozi eaten by Wuxi people is mostly red bean stuffing, white rice stuffing and meat stuffing jiaozi. These fillings are relatively simple and have a long storage time.

6. Fujian Zongzi

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.

7. Guangdong Chaozhou Zongzi

Zongzi in Chaoshan has its own characteristics. A kind of zongzi called "double boiled" is a famous traditional snack in Chaoshan area. Steamed dumplings are a specialty of Zhaoqing, known as the "king of tea", but they are obviously different from the familiar "Dragon Boat Festival dumplings". Generally, zongzi is wrapped with awn leaves in a twisted quadrangle or strip shape, while Zhaoqing is wrapped with winter leaves and aquatic plants in a pillow shape or an Egyptian pyramid shape.

8. Zongzi in Guilin, Guangxi

Jiaozi, a big pillow in central Guangxi, uses half a catty to a catty of rice, and Guilin likes to make six or seven small pillows and jiaozi. 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 alkaline powder to jiaozi, and the boiled jiaozi will produce alkaline taste, while Quanzhou people like to soak glutinous rice in straw ash water. Jiaozi made by this method has moderate alkalinity and attractive color.

9, Zhejiang Hangzhou Zongzi

Hangzhou Zongzi is different from Jiaxing Zongzi and Huzhou Zongzi, and has its own style in appearance and binding mode. Its representative is "Tangqi Zongzi" of Huichang Store in the past century, which mainly features pork belly, Shaoxing wine, glutinous rice, green bamboo leaves, earthen stoves, iron pots and broth. Hangzhou Zongzi cooking also has a unique technique, which requires a particularly long time, emphasizing that "a thousand rolls are not as boring as one roll". Chen Guoming's poem "Eat Huichang Zongzi" is full of old winter baking, and the blue is never poor all his life. To understand the true taste of the world, Mijia calligraphy and painting will be Chang Zongzi.

10, Xi 'an Zongzi Honey Cold Dumpling is a unique summer popular food in Xi 'an, Guanzhong and southern Shaanxi. Shaped like a water chestnut, white as jade, cool and refreshing. When eating, cut small pieces with silk thread or bamboo knife, put them on a plate, and pour honey or rose osmanthus syrup. The taste is soft, cool and sweet, fragrant and delicious, refreshing and unique in flavor. Honey-cooled zongzi has a long history and is recorded in many historical books. It is recorded in Youyang Za written by Chang 'an people in Tang Dynasty that Geng's zongzi is as white as jade. As early as the reign of Tang Zhongzong, it was a delicious dish in the popular "barbecue" at that time.