What is the best zongzi for the Dragon Boat Festival? The Dragon Boat Festival is coming, what are t

Beijing red jujube dumplings.

The north loves sweetness, and the fillings are mostly jujubes, candied dates and honey beans, which are one of the typical representatives of sweet rice dumplings in the north, with the soft glutinous rice and the sweetness of red dates

Jiaxing salted meat dumplings.

The south loves to eat salty, Jiaxing's zongzi is famous all over the world It is famous for its glutinous but not pasty, fat but not greasy, fragrant and delicious, and has the reputation of "the king of zongzi".

North-south fusion dumplings.

The north loves sweet, and the south loves salty, so how can you make zongzi that both the north and the south love to eat? Try this north-south fusion dumpling

Duck gizzards, chicken thighs, abalone, and oyster mushrooms have a rich and layered taste, and the sauce is fragrant; The glutinous rice is soft and glutinous in the mouth, and it is also full of the sweetness of brown sugar. The two flavors of sweet and salty are perfectly combined in one zongzi, and the taste is unique, and the pants are simply a must.

Guangdong reed dumplings.

Zongzi is not only sweet and salty, but also has its own characteristics in each place, and Zongzi leaves, Zongzi rice, and fillings are also particular. For example, Guangdong reed dumplings, the leaves are all made of reed leaves, and after picking, they need to go through a series of treatments such as high temperature exposure, high temperature scalding, cleaning, and thorn removal before they can be used to wrap zongzi.

Not only is the appearance good-looking, but the taste of the reed dumplings is not ordinary. After a long time of steaming, the glutinous rice is fully integrated with the taste of the filling, although the whole is salty, but the red beans and mung beans have a sweet aftertaste after the entrance, and each bite is a different taste experience.

Zhaoqing steamed dumplings.

Zhaoqing's zongzi are famous for their size, with small ones being two or three catties and being more than ten catties large! Generally, the zongzi are wrapped with winter leaves, which are triangular on all sides, and the steamed zongzi in Zhaoqing are wrapped in winter leaves, which are pillow-shaped or four-cornered mountain bags.

The Dragon Boat Festival is coming, and now there are a lot of zongzi to eat. In addition to the traditional red bean dumplings, brown sugar dumplings, meat dumplings, red date dumplings, etc., there are also a lot of chocolate dumplings, nut dumplings, and so on, which are very innovative and delicious.

You can try Guizhou Qianguifang's zongzi, which has Guizhou characteristics and is better to give away.

Date dumplings, meat dumplings, sugar dumplings, crystal dumplings, all kinds of cakes.

Our Qianguifang zongzi in Guizhou is good.

The northern dumplings are fragrant and sweet, and the southern dumplings are salty and fresh.

Tofu brain has a dispute between sweet and salty in the south and salty in the north, and the taste of zongzi is also different from north to south. The northern zongzi are mainly sweet, including red date zongzi, red bean zongzi, candied fruit zongzi, etc.; Southern zongzi are mainly salty, including pork zongzi, ham zongzi, egg yolk zongzi and so on.

Beijing zongzi is a representative of northern zongzi. Beijing zongzi is larger, the raw material is mainly glutinous rice, some areas use rhubarb rice, the filling is mostly golden silk jujube, red bean, candied fruit, the shape is oblique quadrangular or triangular, the taste is sticky, the taste is fragrant. In addition, the western and southwestern mountainous areas of Lushan County, Henan Province will eat a special kind of zongzi - mistletoe pendant during the Dragon Boat Festival, which is made of millet, millet, red beans and carob seeds, and some people also add chestnuts and jujubes.

Honey cold zongzi is a unique variety in Xi'an, Guanzhong and southern Shaanxi, it resembles water chestnut, white as jade, cut into small pieces with silk thread or bamboo knife, and then poured honey or rose, osmanthus syrup, it tastes soft and sweet, fragrant and delicious.

The zongzi in the south are not only Guangdong salted meat dumplings, Hakka gray water dumplings, Jiaxing dumplings and so on. In addition to the common meat dumplings and salted egg yolk dumplings, there are also assorted dumplings filled with diced chicken, duck meat, barbecued pork, mushrooms, mung bean puree, etc. Jiaxing zongzi is also a well-known variety among the southern zongzi.

Jiaxing zongzi is quadrangular, with fresh meat, bean paste, eight treasures and other varieties, especially famous for fresh meat dumplings. When making fresh meat dumplings, a piece of fat meat will be sandwiched between the lean meat, and after the dumplings are cooked, the fat of the fat meat will penetrate into the glutinous rice, so that the dumplings will be fat but not greasy, smooth and tender.

Hakka gray water dumplings are not filled with any local stuffing, with natural plant alkaline water (cloth wattle grass, burning ashes filtered with water) and then pour glutinous rice into gray water to soak, so that the glutinous rice is dyed with a faint yellow, wrapped into a sharp triangle with soaked reed leaves, and tied tightly with a natural leaf. After cooking, the gray water dumplings peel off the yellow and clear color, have the reed leaves' anti-loss fragrance, dip in white sugar, fragrant and sweet, soft and glutinous, especially delicious.

Whether you're a northerner or a southerner, someone loves salty zongzi, someone loves sweet zongzi, or both.

I still recommend Hakka gray water dumplings, dipping rock sugar is simply delicious in the world, Baitong Brigade liquid sugar and gray water dumplings are a perfect match.

Dragon Boat Festival Zongzi Delicious Ranking (in no particular order):

1. Tongqinglou celebrity chef dumplings.

Reason: Innovation. Tongqing Lou is a time-honored brand in China, Tongqing celebrity chef zongzi on the basis of the traditional zongzi innovative flavor, one to the signature dish into the zongzi, the other to add broth, not only better than the traditional zongzi, but also steaming convenient, no need to wash the pot.

2. Wufangzhai big meat dumplings.

Reason: High popularity, time-honored brand in China, Zongchen makes plums "glutinous but not pasty, fat but not greasy, fragrant and delicious, salty and sweet".

3. Guangzhou restaurant dumplings.

Reason: The road is simple, it looks like a zongzi with nothing added, but it is full of flavor and tastes super good.

4. The bosses have fine sand sweet dumplings.

Reason: The old zongzi is inherited from the Jiangnan flavor of Jiahu fine points, after a hundred years, it is a slender four-corner pillow shape, and the meat dumplings have meat at the mouth, and they are fragrant and glutinous.

5. It's really old.

Reason: Like Wufangzhai, they are all representatives of Jiaxing zongzi, and the taste is very authentic.