1, jiaozi with salted egg yolk.
Salted egg yolk meat zongzi is also a kind of zongzi that most southerners especially like to eat. Salted egg yolk zongzi is made of salted duck egg yolk, pork and glutinous rice and cooked. On the Dragon Boat Festival every year, most southerners like to wrap zongzi with salted egg yolk, pork and glutinous rice to eat with their families. Salted egg yolk meat stuffing jiaozi has the taste of salted egg yolk and pork, which is very delicious.
2. Pork belly jiaozi
Also choose local traditional pork, quail eggs with the reputation of "animal ginseng" and "mushroom queen" money mushrooms. If you really think about this combination, your mouth will start to drool. For friends who like to eat zongzi, this one is also worth buying. Soft glutinous rice has a strong meat flavor.
3. Yellow zongzi
This kind of zongzi wrapped in yellow glutinous rice tastes sticky with red dates in the middle. Zongzi has a unique taste. When eating, you can add sugar to increase the sweetness according to the habits of diners.
Types of zongzi:
1, Jingpai: the representative variety of northern zongzi. Beijing Zongzi is a big, trapezoid or triangle. At present, 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. Guangdong school: the representative variety of southern zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is small in size, unique in appearance, square in front and sharp in back, like an awl. Winter leaves are wrapped with glutinous rice, mung beans, salted egg yolk, mushrooms, peanuts, pork belly and lotus seeds. This is a traditional steamed dumpling method, and rich materials fill the satisfaction of the taste.
3. Chuanpai: Sichuanese love spicy food, so Zongzi is also divided into sweet and spicy. Sichuan spicy zongzi has become one of the famous snacks in Sichuan because of its exquisite production, complex technology and unique taste. Its preparation method is to soak glutinous rice and red beans for 5-6 hours, pour off the water, add pepper powder, Sichuan salt, monosodium glutamate and a little bacon, and wrap 60 grams of leaves into a square jiaozi. Cooked and eaten, it is spicy and palatable, and has a unique flavor.