Zongzi, also known as "corn millet" and "tube zongzi", is a traditional festival food of the Han nationality on the Dragon Boat Festival. It is made by steaming glutinous rice wrapped with zongzi leaves. The legend is spread in commemoration of Qu Yuan. It is the deepest traditional food in Chinese culture. It has a heavy sense of history and is loved by people. In December 2010, two kind of dumplings were unearthed from the Song Dynasty ancient tomb in De''an County, Jiangxi. According to research, this is the earliest kind of dumplings in the world. As early as the Spring and Autumn period, "tube brown" has appeared, and the dumplings with medicine and food began to appear in the Liang Dynasty of the Southern Dynasties. Until the fifth day of the fifth lunar month every year, Chinese people have to soak glutinous rice, wash the dumpling leaves, and make dumplings. This custom also spread to North Korea, Japan and Southeast Asian countries.

　　Northern rice dumplings

　　 Previously, northern rice dumplings were mostly long, and the taste was salty rice dumplings. In the north, the reed leaves are generally used as funnels. Because the reeds are slender and narrow, it often takes two or three pieces to overlap to bind the rice dumplings. The filling is filled with glutinous rice, sticky yellow rice, etc., and jujube can also be added. Generally, there is only sweet stuffing. Red bean paste or jujube is used as stuffing. It is sealed with sticky yellow rice or other sticky grains. It is tied with a string or straw (traditional Malan grass in the north) to form a pyramidal tetrahedron shape. Cooked in water, it can be eaten hot or cold, with a clear fragrance of leaves. In modern times, some rice dumplings in the north have become the same as those in the south, becoming rice dumplings with 4 horns. But it is still mainly cone-shaped. But the taste is still mostly jujube, jujube, golden date or bean paste, mainly sweet, less salty.

　　Guangdong rice dumplings

　　The practices in Guangdong and Hong Kong are similar to many coastal areas in southern China, but steamed rice dumplings, alkaline rice dumplings, (sweet food) and bacon rice dumplings (Salty food) mainly, there are red bean dumplings and mung bean dumplings. In recent years, there have also been tea houses and some hawkers. During the Dragon Boat Festival, some food companies even use expensive materials such as shark fin, abalone, Jinhua ham, cured meat, Jiang Yaozhu, etc., as well as Zhongshan reed dumplings and Taishan dumplings. Steamed rice dumplings wrapped with glutinous rice, green beans, salted egg yolks, mushrooms, peanuts, pork belly and lotus seeds with winter leaves are traditional methods of steamed rice dumplings. Rich materials fill the taste.

　　Guangxi rice dumplings

　　Guizhong area, the shape of the buns is similar to the pillow-shaped large pillow rice dumplings. The large pillow dumplings in the Guizhong area use half a catty to a pound of rice; and the Guilin region prefers a pack of rice to make six or seven small dumplings. To the north of Guilin, the bun-shaped rice dumpling looks like a dog''s head. In the process of making dumplings, the ingredients are different. For example, the rice dumplings in Guilin like to add a little alkali powder to produce alkali flavor from the cooked rice dumplings; and the rice dumplings in Quanzhou like to soak the glutinous rice with straw and gray water. The rice dumplings packaged in this way have both a moderate alkali flavor and Has a tantalizing appetite.

　　Sichuan rice dumplings

　　Sichuanese people are spicy, so dumplings are also sweet and spicy. Sichuan spicy rice dumplings, because of the exquisite production and complicated craftsmanship, of course, their taste is of course unique, so it has become Sichuan eternal One of the popular snacks. The preparation method is to soak glutinous rice and red beans for 5 to 6 hours, pour out the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap the rice dumplings into about 60 grams of four-corn dumplings. After cooking, it is spicy and delicious with unique flavor.

　　Jiaxing Rice Dumplings

　　Zhejiang Jiaxing Rice Dumplings has a long history and is famous in China. Jiaxing Rice Dumplings are rectangular, with fresh meat, bean paste, eight treasures, chicken rice dumplings and other varieties. Jiaxing Zongzi should be regarded as the "Wufangzhai" most, known as "Jiangnan Zongzi King". Its dumplings are unique from the selection of ingredients, preparation to cooking. The rice should be top-quality white glutinous rice, and the meat is selected from the pig''s hind legs. After the rice dumplings are cooked, the fat oil penetrates into the rice. The mouth is delicious, fat but not greasy. Many friends at home and abroad have known the place names of Jiaxing, Zhejiang after tasting Jiaxing Zongzi.

　　Hainan Rice Dumplings

　　 is different from the rice dumplings in the northern part of the mainland. It is made of kale leaves wrapped in a square cone and weighs about half a kilo. Salted egg yolks, pork, and pigs can be put in glutinous rice Hoofs, salted fish, barbecued pork, chicken wings and other fillings. The flavor is unique, the hot rice dumplings are peeled off, firstly the fragrance of the leaves and glutinous rice, and then the aroma of the meat and eggs. Both fragrant and light, the taste and meat are ready, which makes the appetizer appetite. Hainan zongzi is also best known as Ding''an Black Pork Zongzi, Danzhou Rocky Zongzi and Chengmai Ruixi Zongzi. In addition, Hainan rice dumplings also have alkaline water rice dumplings made by soaking glutinous rice in the supernatant after soaking the plants and ash. Hainan Li people also have three-color zongzi and zongzi wrapped in coconut leaves.

　　Shandong rice dumplings

　　 Mistletoe is an essential food for the Dragon Boat Festival. It is a special kind of rice dumpling. It is as long as the history of the Dragon Boat Festival. The mistletoe bag is used for the leaves of the mistletoe tree, including millet or millet, adzuki bean, red bean, and pea (soybean seed). If you have a better family, you need to add chestnut and jujube; through eight processes, washing, rubbing, Under the bun, boil, steam, and cover process, this delicious, sweet, sticky and delicious mistletoe can only be eaten in the afternoon of the second day of the afternoon. It should be particularly explained here that the mistletoe, the best food green packaging "Compendium of Materia Medica," records: the mistletoe has a sweet, bitter, flat, non-toxic, hemostatic, thirsty and urinating effect. Oral administration is generally used: decoction, pounding juice or grind. Topical: Wash with decoction. After washing, rubbing, boiling, steaming, and covering, the leaves of the mistletoe become brownish red in color, and the fragrance becomes fresh in smell.

　　Minnan rice dumplings

　　Xiamen and Quanzhou''s roasted meat dumplings and alkaline water dumplings are well-known at home and abroad. The rice dumplings of roasted pork dumplings must be excellent. The pork is pork belly and braised first. It is fragrant and rotten. Plus mushrooms, dried shrimps, lotus seeds and braised broth, white sugar, etc., eat with garlic, mustard, red hot sauce, Radish acid and other condiments, sweet and tender, oily but not greasy. Rice dumplings in southern Fujian are divided into alkali rice dumplings, meat rice dumplings and bean rice dumplings. Alkaline rice dumplings are made by steaming glutinous rice with lye, which is sticky, soft and smooth. It is especially delicious with honey or syrup. The materials of meat dumplings include braised pork, shiitake mushrooms, egg yolks, dried shrimps, dried bamboo shoots, etc. It is most famous for the meat dumplings in the Zhonglou meat dumpling shop in Quanzhou. Glutinous rice dumplings are popular in Quanzhou area. They are mixed with a little salt of September beans and wrapped with glutinous rice. After steaming, the bean fragrance is tangy. Of course, there are also dips in white sugar to eat, that is white water dumplings.

　　Taiwanese rice dumplings

　　 has a strong flavor of southern Fujian, and there are many varieties, including white rice dumplings, green bean dumplings, barbecued rice dumplings, babao rice dumplings, and roasted rice dumplings. Roasted rice dumplings are the most popular, and its "content" is rich and colorful, including pork, scallops, taro, dried clams, duck eggs, etc., becoming a traditional snack that can be seen all year round. Hsinchu''s "Family Meat Dumplings", Changhua''s "Meat Dumplings" and Tainan''s "Re-issued Meat Dumplings" are all famous. Babao rice dumpling is also a representative variety. It has a variety of choices. Cut pork leg, fat, chestnut (or peanut kernel), dried radish, squid into diced, heat it in a pot, first put the onion and add the above ingredients Stir-fry with wine, soy sauce and sesame oil, mix well with glutinous rice, wrap and steam, scent is strong. The famous singer Teresa Teng is very popular with a song in the Taiwanese language "Burning Rice Dumpling", which shows the status of Taiwanese rice dumplings in Taiwan''s food culture.

　　Xian zongzi

　　Honey dumplings started in the Tang Dynasty and evolved from the "Gifts and Fragrant Rice Dumplings" on the "Burning Tail Banquet" hosted by Emperor Zhongzong of the Tang Dynasty Weiyuan Yes, the note is "honeyed", which means drizzling the dumplings with honey. Dripping cold dumplings with honey is an ideal summer food. It has the characteristics of cool sweetness and refreshing heart. The main raw materials are glutinous rice and honey.

　　Tang Duancheng''s "Youyang Miscellaneous Works" describes the "Yujia zongzi, Baiyingruyu" in Chang''an city of Tang Dynasty at that time. Tang Yuanzhen''s poem cloud: "Caiyun Biyunyao, fragrant jade white jade." These all fully illustrate that the ancient Chang''an, which was more than a thousand years ago, came from the palace and went down to the local people, and made dumplings made of glutinous rice and honey. , Has become a popular flavor point. Over time, it gradually evolved into today''s honey dumplings. Therefore, the honey dumplings in Xi''an are well-deserved for their longest history.

　　Imported rice dumplings

　　Starbucks dark strawberry milk flavored iced rice dumplings and Earl Grey flavored iced rice dumplings, as well as caramel hazelnut macchiato iced rice dumplings, Flora coffee chocolate stars There are three new flavors of ice dumplings and mango passion fruit star ice dumplings. The filling is made of fillings such as hazelnut fruit granules, caramel macchiato, florona coffee, mango fruit granules, and passion fruit.