I like to eat zongzi, what is your favorite flavor of zongzi?

I also like to eat it, especially my mother's zongzi, which is really delicious, I haven't eaten it for several years, I really miss it!

I also like to eat, but I eat up to two at a time, and I can't eat any more.

I like to eat bean paste traps.

I also like that my mother hugged the little dates.

Salted rice dumplings are more popular.

Since 2015, the gap between sweet and salty has been widening, and the sales of salty rice dumplings have continued to increase. In 2017, the sales proportion of salty dumplings was double that of sweet dumplings; In 2018, the ratio of salty and sweet sales was 6:4;In 2020, this proportion has reached 3:

1；This year, the advantage of salty rice dumplings is still maintained, and its sales are four times that of sweet rice dumplings.

The south loves salty, the north loves sweet.

Although the sales of salty rice dumplings are higher across the country, there are still differences in taste between regions.

In some northern cities, sweet rice dumplings are on par with salty rice dumplings, or even more popular.

According to data from Meituan, the people of Shenyang have a soft spot for date dumplings, accounting for more than 60% of consumption, making it the most popular city in the country. The people of Xi'an love bean paste dumplings more, accounting for more than 50% of their consumption.

In contrast, the market for salty rice dumplings in the south is larger.

Among all kinds of salty rice dumplings, the people of Chongqing prefer bacon rice dumplings, and their consumption proportion is the first in the country; The people of Guangzhou are keen on salted meat dumplings, while barbecued pork and ham dumplings cannot escape the tables of the people of Kunming.

Of course, sweet dumplings are not uncompetitive in the south, and the people of Xiamen love bean paste dumplings in the top three in the country, second only to Xi'an and Jinan.

In the Yangtze River Delta, fresh meat dumplings are undoubtedly the first on the popularity list.

According to the data of Meituan, the proportion of fresh meat dumplings in Nanjing has reached more than eighty; In Hangzhou and Hefei, fresh meat dumplings are also the first in sales.

In addition to the regular flavors, the flavors of zongzi are also constantly being updated. Judging from the Dragon Boat Festival consumption trend released by Jingdong Supermarket, the personalized, high-quality, and high-end consumption trend of zongzi is obvious.

According to Jingdong Supermarket's ranking data on new flavored zongzi, Guangdong (16%), Beijing (12%), Jiangsu (9%), Hubei (7%), and Zhejiang (6%) have the most sales of new flavored zongzi.

The data shows that Jiangsu likes spicy crayfish dumplings; Zhejiang likes braised pork rib dumplings; Hubei likes osmanthus nectar lotus root dumplings; Sichuan likes pea bacon dumplings.

The enthusiasm for driving away "poison" and praying for blessings is high.

In addition to eating zongzi, the Dragon Boat Festival is more particular about driving away "poison" and praying for blessings.

The customs with this meaning include "eating five poisons" or "eating five yellows", "hanging wormwood calamus", "hanging bell kui statue", "wearing incense sachets", "wearing five-color ropes" and so on. These are also the customs of the Dragon Boat Festival in the Jiangnan area.

According to Meituan's order data from May 23 to 29, the sales of "five yellows" in all cities have increased, among which Hefei is the city in the free shipping area, and the sales of traditional Dragon Boat Festival food "five yellows" have increased the most month-on-month, reaching 24%.

According to the monitoring data of the Pinduoduo platform, compared with other regions, the Dragon Boat Festival consumption in the Yangtze River Delta region is relatively high in addition to buying zongzi and salted eggs, and the proportion of buying rice wine and yellow croaker is also relatively high"Five yellows"The second of these.

The people of Shanghai, who are locked down at home, are also enthusiastic about the "Dragon Boat Festival".

According to Pinduoduo's consumption data in the "48-hour supply guarantee zone", the sales of fresh rice dumplings and glutinous rice increased by 57% and 63% month-on-month, respectively.

In addition, Dragon Boat Festival products such as zongzi, garlic, rice wine, salted duck eggs and yellow croaker with the customs of "driving away the five poisons" and "eating the five yellows" are also selling well.

During the Dragon Boat Festival, I like to eat sweet zongzi. I am a northerner, and I feel that this is related to the traditional eating habits for many years, and most of them are influenced by the surrounding environment, so it is true that one side of the water and soil nourishes one side of the people, and one side of the people has the living customs of the other side.

My hometown is in the northwest of Shanxi Province, and the traditional wrapping of zongzi is three kinds of filling.

Among them, the most common is millet rice, which is also a zongzi made of yellow rice and jujubes. After so many years of updates, it's just that everyone will choose better quality yellow rice in the supermarket, and dates can choose dates. In addition to the local dumpling leaves, supermarkets also have vacuum packaging to sell, everyone says, once a year, and it is an energy-consuming thing, so the best ingredients will be selected.

Another type of stuffing is the Jiangmi dumplings that are eaten all over the world. Jiangmi is round and long, as for which taste is good, the public says that the public is reasonable, and the mother-in-law says that the mother-in-law is reasonable, and I have not compared. I just feel that as long as the bubble is appropriate, the bag is safe, and the cooking is in place, it is a good zongzi.

Red bean dumplings are also the basic dumplings we wrap.

The key is to soak the beans well, and most people will cook them for medium rare. As for whether it is paired with Jiang rice or millet rice, it depends on personal preferences, but it is rare to wrap pure bean dumplings, because they are too scattered.

The custom of the Dragon Boat Festival in his hometown is that the engaged man should send dozens to nearly 100 zongzi to the woman. The more the woman's family collects, the happier they are, but storage is also a problem. Similarly, in addition to sending a large iron pot to relatives and friends, there are not a few in the refrigerator, so people only pack a small amount to have a festive atmosphere!

I love sweet zongzi, but I try any stuffing that I haven't eaten, I love a colorful life!

In a few days, it is the traditional festival of our country, the Dragon Boat Festival, every year on this day, every household will eat zongzi, in the supermarket, convenience stores can also be seen everywhere Zongzi figure, some people choose to buy ready-made zongzi, some people choose to do their own bag.

Due to the differences between the north and the south, the taste of zongzi is divided into two flavors, sweet and salty, each with its own differences. On the occasion of the Dragon Boat Festival, I have sorted out several different flavors of zongzi for you today, see which flavor you prefer? The bean paste dumplings have both the smooth glutinous glutinous rice and the sweetness of the bean paste, which is sweet and rustling, and should not be missed by those who love sweets.

The red filling of the bean paste is very festive, the sweet taste moistens the throat, the natural and fresh sweetness will not be as greasy as the sugar, and the combination with the glutinous rice is very harmonious, and the glutinous rice is also full of slightly sweet fragrance. Fresh meat dumplings are the classic varieties in zongzi, and the most famous in Jiaxing. Rice should be high-quality white glutinous rice, meat selected from the hind leg of the pig, fresh pork, soft glutinous rice, the meat is crisp and tender, the taste is fragrant and glutinous, take a bite, the oil of the fatty meat penetrates into the rice, the entrance is delicious, fat but not greasy, and the cheeks and teeth are fragrant.

Egg yolk meat dumplings belong to Cantonese style zongzi.

Fresh meat dumplings are the classics in zongzi, and the addition of salted eggs makes the classics more pleasing and delicious. The fresh leaves are mixed with the aroma of fresh meat, which makes people salivate, and the addition of an egg yolk gives the salty and fragrant zongzi a hint of sweetness, and the flavor is unique. Jujube dumplings are a classic product in the history of zongzi, fresh reed leaves, selected glutinous rice, golden silk dates, such a combination, everything is taken from nature.

The crystal clear glutinous rice and golden dates, when you bite into it, every bite is refreshing and sweet. In addition, the nutritional value of candied dates is abundant, and it has the function of nourishing blood and calming the nerves, and replenishing the middle and invigorating qi.

The reason why I like to eat zongzi: the shape of zongzi is unique, small and exquisite, and the edges and corners are distinct. The color of zongzi candy is amber.

Under the sun, the zongzi sugar is crystal clear and sparkling. Take a closer look, there are four or five milky white pine nuts wrapped in the zongzi candy, and these pine nuts are arranged in a staggered manner, which looks very charming.

Folklore has it that eating zongzi is to commemorate Qu Yuan, and legend has it that zongzi is passed down to pay tribute to Qu Yuan who threw himself into the river. Zongzi has a long history, and was originally used as a tribute to the ancestral gods. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

Do you like to eat zongzi? Tell me your own reasons. I love to eat zongzi.

There's no reason for that, just love to eat. There's really no reason to love something to eat. As long as you love to eat, that's the reason.

What is the same thing? As long as you love food, that's the reason. No matter how good things are, if you don't like to eat them, there is nothing. Reason.

The zongzi are very delicious, there are meat dumplings and sweet zongzi, and the zongzi are very soft and glutinous. I really like the fragrance of the dumpling leaves, and I feel very delicious.

There's no reason to like it.

Zongzi is one of the celebration foods of the Dragon Boat Festival, a traditional festival of the Chinese nation. And it has a long history, and the culture is also very well inherited. At first, I came into contact with the simplest white rice dumplings, only glutinous rice and nothing else was added.

Later, in order to meet the taste needs of different people, different flavors of zongzi appeared, and I also found a variety of flavors of zongzi that I liked, so let's introduce you to the flavors I like.

1. Egg yolk fresh meat dumplings.

Second, bacon dumplings.

3. Bean paste dumplings.

I like to eat bacon, because our family has been southerners for generations. So I like the food of the south, a kind of antique culture.

I still prefer to eat date-flavored zongzi, I think this flavor of zongzi is more pure, and it tastes more sweet and delicious, especially the candied dates inside, which are particularly delicious.

1. Roasted meat dumplings with tea shoots. Wenzhou's dried tea shoots are boiled together with pure lean meat, plus the seasoning of soy sauce, and the overall taste is heavy. The sauce aroma of lean meat was robbed of a lot of flavor by dried bamboo shoots, making the bamboo shoot flavor the protagonist, compared with the previous one, but the taste of dried bamboo shoots showed an obvious sense of mechanism, slightly disappointed.

2. Egger. The meat in the middle of the handmade egg yolk meat dumplings is more solid than that of the traditional meat dumplings, with fat and thin so that the fat fills the rice and mouth, and the aroma is full; The egg yolk part, the egg yolk of the entire Gaoyou Lake, compared to the large ones of Zhenyuan Tong and Zhu Boss, the egg yolk is rich in oil and salty, and it blends with the sticky rice just right.

3. Egg yolk fresh meat dumplings. The composition of the zongzi is the same as other homes, the egg yolk and fresh meat are two parts, the egg yolk is sufficient, and the aroma is enough, leaving the egg yolk juice in the glutinous rice, which is very delicious, and the fresh meat is made of fat and thin pork belly, so that the glutinous rice is rich in oil, but not greasy, and the glutinous rice is seasoned with soy sauce, firm and soft and glutinous, and the taste is my favorite zongzi.

4. Zhenyuan is the same. Zhen Yuantong's fresh meat dumplings also have a good performance, the fresh meat is sufficient, and the fresh meat with the sauce contains a small amount of oil, which penetrates into the pearl glutinous rice and has a good taste.

Eating zongzi on the Dragon Boat Festival is to show reverence and nostalgia for Qu Yuan. In 340 B.C., Qu Yuan, a patriotic poet and a doctor of the state of Chu, faced with the pain of losing his country, on May 5, he threw a big stone into the Miluo River with a big stone in his arms, and in order not to make the fish and shrimp damage his body, people used bamboo tubes to put rice into the river. Later, in order to show the reverence and nostalgia for Qu Yuan, every day, people will use bamboo tubes to pack rice, throw themselves into the river to pay tribute, which is the origin of the earliest zongzi "tube zongzi" in our country.

Zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, ancient cotyledons, etc.), the shape is diverse, mainly sharp horns, four corners, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods. The name of the north and the south is different, the north produces millet and uses millet to make zongzi, horn-shaped, and in ancient times it was called "horn millet" in the north.

Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi.

As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.