Zongzi (Rice Dumplings) were a traditional Chinese food in Dragon Boat Festival. On the eve of the Dragon Boat Festival, every household will soaked glutinous rice, washed bamboo leaves and package Zongzi (Rice Dumplings). Rice Dumplings made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves, reed, or flat leaves. Rice Dumplings were cooked in boiling water or steaming.
The varieties, shape and fillings of Rice Dumplings were depending on different eating habitat and taste all around the world. The most common and popular Rice Dumplings were “Cantonese Rice Dumplings”, “Nyonya Rice Dumplings”, “Jiaxing, Zhejiang Rice Dumplings” , “Beijing Rice Dumplings”and “NingBo, Zhejiang Rice Dumplings”.
“Cantonese Rice Dumplings”
Cantonese Rice Dumplings also named Cantonese Sticky Rice Dumpling. It’s mainly made of glutinous rice, stuffed with seasoned pork belly, salted duck egg yolks, mushroom, and many different fillings, then wrapped in bamboo leaves, cooked in boiling water or steaming.
“Nyonya Rice Dumplings”
“Nyonya Rice Dumplings” were made similarly to Southern Rice Dumplings. However, the filling was typically minced pork with sweet white gourd, ground roasted peanuts, and a spice mix.
“Jiaxing, Zhejiang Rice Dumplings”
"Jiaxing, Zhejiang Rice Dumplings" were the most popular Rice Dumpling in Jiangnan. It’s mainly made of pork but also can be mung beans, red beans or salted duck egg yolks. It also had vegetarian rice dumplings.
“Beijing Rice Dumplings”and “NingBo, Zhejiang Rice Dumplings”
“Beijing Rice Dumplings” and “NingBo, Zhejiang Rice Dumplings” were the representative of “Pure Glutinous Rice Dumplings. The main ingredient was glutinous rice. The colour of Pure Glutinous Rice Dumplings of “Beijing Rice Dumplings” were white. The colour of Pure Glutinous Rice Dumplings of “NingBo, Zhejiang Rice Dumplings” were yellow as it added some alkaline water into glutinous rice. Rice Dumplings became pale yellow after cooked. We also called “Yellow-Alkaline Rice Dumplings”. People taste it with dipped in sugar or light syrup. it tastes delicate and delicious.
粽子是端午節的傳統食品。每到端午節前夕，家家戶戶都會浸糯米、洗粽葉和包粽子。它是一種由糯米製成的傳統中國菜，餡滿了不同的餡料，包裹竹子，蘆葦或平葉。粽子是在沸水中煮熟或蒸熟。
粽子的品種、形狀和餡類亦按各地的飲食習慣和口味而有所不同。最常見的粽子有廣東粽子、北京粽子、娘惹粽子、浙江嘉興粽子和浙江寧波粽子。
“廣東粽子”
廣東粽子又名廣東鹼肉粽子。它主要由糯米製成並填滿各式各樣的餡料，豬腩肉，咸鴨蛋黃，冬茹和許多不同的餡料，然後裹在竹葉上，在沸水中煮熟或蒸熟。
“娘惹粽子”
“娘惹粽子”的製作方式跟南方粽子很相近。然而，餡料通常是用豬肉末、糖冬瓜、磨碎的花生碎和香料混合物。
“浙江嘉興粽子”
“浙江嘉興粽子”是江南最受歡迎的粽子。它的餡料通常是豬肉，也可以是綠豆、紅豆和咸鴨蛋黃。“浙江嘉興粽子”還有齋粽子。
“北京粽子” 和 ”浙江寧波粽子”
“北京粽子” 和“浙江寧波粽子”是純糯米粽子的代表。粽子的主要成分是糯米。用純糯米製成的北京粽子是白色的。用純糯米製成的浙江寧波粽子是黃色的，原因是在糯米中加入適量的鹼水，煮熟後糯米變成淺黃色。吃時會蘸糖或淡糖漿來品嘗它。味道細膩美味。
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Cantonese Rice Dumplings
廣東粽子 |
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Nyonya Rice Dumplings
娘惹粽子 |
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Jiaxing, Zhejiang Rice Dumplings
浙江嘉興粽子 |
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Beijing Rice Dumplings
北京粽子 |
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NingBo, Zhejiang Rice Dumplings
浙江寧波粽子 |
