Are zongzi sweet or salty?

Should zongzi be eaten sweet or salty?

Zongzi is not easy to digest, don't let it cool and eat it, eat it while it's hot.

Most of the unstuffed rice dumplings are made with rhubarb rice, which is rich in vitamin B1, vitamin E, dietary fiber, etc. This ingredient is very sticky, high in starch, easy to digest, and suitable for people who are thin, anemic, and do not have much stomach acid.

Sweet zongzi, jujube is generally used in the north, sweet but not greasy, but the calorie is higher than that of unstuffed zongzi, and the glycemic index will also increase, so friends with bad blood sugar should be vigilant.

Salty zongzi, generally popular in the south, glutinous rice mixed with lard, put salt, soy sauce, and then wrapped into barbecued pork, bacon, egg yolk, etc., although there is no sugar, but high calories, high sodium content, high saturated fat, for fat loss, high blood pressure, dyslipidemia and other people to be vigilant.

Okay, although the zongzi are good, don't be greedy, remember to consume before and after meals, let's take food and health into account!

As we all know, the north prefers salty, and the south loves sweet and spicy, but in the matter of zongzi, it is completely the opposite.

In the south, it is mainly salty rice dumplings, wrapped in fresh meat and ham and egg yolk, and in the north, sweet rice dumplings are mainly packed, wrapped in red date bean paste, and some are also dipped in white sugar and eaten. This subverts the salty and sweet practice of the north and south, because zongzi is a kind of commemorative food, and it is a kind of sacrifice made in honor of Qu Yuan, so in the south, where there are usually more sweets, the salute dumplings made of meat and eggs will be used to show piety; However, sugar cane is not produced in the north, and there is little sugar, so during the memorial service, the sugar that is usually treasured and the sincere mood will be wrapped into the zongzi.

According to personal taste.

Personally, I think it's better to be sweet, after all, in the north, most people like sweet.

In ancient times, zongzi were both sweet and salty, and the pursuit of eating was the same for ancient and modern people, and they would choose suitable fillings according to their preferences. And according to the different dietary preferences of southern and northern people, the sweet and salty taste of zongzi is definitely different.

In the north, the most common zongzi is the red date, that is, the taste is sweet, the northerners do not have so many ingredients in the south, and the northerners are more bold, so they feel that the eating habits of the northerners are more concise. For example, you will not be able to eat such a simple and easy dish as Northeast Messy Stew in the south. So, many of the various types of zongzi we eat in the north are basically transmitted from the south.

As southerners, we feel very delicate, they have high requirements for the quality of life, and the dishes they cook are also very exquisite. In the south, there are not only zongzi wrapped in reed leaves, but also zongzi made from bamboo tubes. We can even eat meat-filled rice dumplings.

As the saying goes, one side of the water and soil supports the other side, and the women in the south are hardworking and capable, so they will put more effort into the study of the dishes. In addition, the ingredients in the south are more abundant than those in the north, so the food you eat is more diverse.

Sweet, the filling of zongzi is more, and the taste is salty and sweet. Sweet zongzi include, red date zongzi, candied date zongzi, red bean zongzi, raisin zongzi, etc., salty zongzi include fresh meat zongzi, bacon zongzi, salted egg yolk zongzi, pork rib chestnut zongzi, beef zongzi, etc.

I think the zongzi are still sweet and delicious, because the most authentic zongzi should be glutinous rice, with jujubes in it, so it should be sweet and the taste is more pure.

Are sweet or salty zongzi delicious? There are many shapes of zongzi, and the taste of zongzi is also divided into sweet zongzi and salty zongzi according to the geography of the north and south.

The north is mainly sweet, so I think sweet zongzi is authentic; Southerners are mainly salty, so they think that salty zongzi is authentic.

The most representative of the northern zongzi is the Beijing zongzi, which is mostly triangular, mainly glutinous rice, and is breaded with sweets such as red dates, bean paste, and preserved fruits. During the Qianlong period of the Qing Dynasty, Ji Xiaolan loved the zongzi made of golden silk jujubes.

Among the Beijing zongzi, the Chinese time-honored brand "Daoxiangcun" zongzi is the best, which has a history of more than 100 years since its establishment in 1895.

If you want to eat authentic sweet zongzi, I recommend trying Beijing Daoxiangcun zongzi.

Compared with the northern zongzi, the southern zongzi is more complex, almost every place has a different filling, the southern zongzi is represented by the "Cantonese zongzi", there are dozens of kinds of stuffing such as coconut filling, salted meat filling, roast chicken filling, egg yolk filling, etc., but most of them are salty zongzi.

In the Deer and Ding Ji", Wei Xiaobao saw the "Huzhou pillow dumplings" open in the plate, lifted the chopsticks and ate them, and said to Shuang'er while eating: "Shuang'er, this Huzhou zongzi tastes so good." ”

However, speaking of the most famous zongzi, we have to mention "Jiaxing zongzi", as long as it reaches the boundary of Zhejiang, almost every high-speed service area has a window to sell Jiaxing zongzi, which is a famous specialty of Jiaxing.

Wufangzhai zongzi, founded in 1921, is the first batch of Chinese time-honored enterprises, the product is glutinous but not rotten, fat but not greasy, tender meat and fragrant, salty and sweet "characteristics by people, is the most representative zongzi brand in Jiaxing.

Southerners like sweets, but zongzi are salty, northerners love salty, but zongzi is sweet.

Northerners say sweet zongzi are delicious, and southerners say salty zongzi are delicious. If you're a northerner, you might as well buy a pack of salty zongzi to try, and if you're a southerner, you might as well buy a pack of sweet zongzi to try.

In fact, in my opinion, whether it is sweet or salty, the zongzi wrapped by my mother is the best.

The difference between salty zongzi and sweet zongzi is that their fillings are different, the fillings in salted zongzi are generally pork belly, salted egg yolk, meat floss, shiitake mushrooms, etc., and the taste of boiled zongzi is relatively fresh and fragrant. Salted zongzi is a favorite taste of southerners, so generally southerners make more salty zongzi.

The filling of sweet zongzi is generally sweet dates, candied dates, lotus paste, etc., and the taste of boiled zongzi is relatively sweet. There are also people who sprinkle white sugar directly on top of the zongzi and dip it in white sugar to eat. Sweet zongzi is a favorite taste of northerners, so generally northerners make more sweet zongzi.

In addition to the taste, there is also the appearance of zongzi. There are triangular zongzi, four-cornered zongzi, as well as crystal zongzi with delicate and small appearance, and so on.

Everyone's taste is different, one is sweet zongzi, for example, some jujube-flavored zongzi, some red bean paste flavored zongzi, and some salty zongzi, salty zongzi is more common, such as some pork-flavored zongzi, and some salted egg yolk-flavored zongzi, that is, everyone's taste is different.

It's all delicious. The south eats sweet, the north eats salty. Zongzi is just the opposite, northerners generally eat bean paste, red dates and sweet fillings, while southerners in addition to sweet, but also eat pork and other salty fillings zongzi.

From the north, I like to eat sweet zongzi, dip in honey, it tastes great, and if I like salty, it is salty, and vice versa, radish and cabbage have their own love, and they don't like it, and they can't accept meat zongzi.

Zongzi is sweet and delicious, as a northerner, the northern zongzi are all sweet, such as red date zongzi, pineapple zongzi.

Salted zongzi is delicious or sweet zongzi is delicious depends on the growing environment and eating habits, if you grow up eating sweet zongzi since childhood, you must support sweet zongzi, but if you eat salty zongzi every year since you were a child, you must think that salty zongzi is the best.

A person thinks that zongzi is still relatively sweet and delicious.

Sweet in the south and salty in the north. The customs and food culture are different from place to place. Southerners have a sweet tooth, while northerners prefer heavier flavors. It's all about geography.

The taste of zongzi is still decided according to everyone's different tastes and what tastes they like to eat, and it is also decided according to different people in each region, that is, the zongzi made in the north and south are different and different, while sweet zongzi and salty zongzi have their own characteristics in taste.

Depending on the individual's taste, some people like to eat sweeter, some people like to eat salty, I think sweet and salty are more delicious.

Zongzi I think it's still sweet and delicious, because I'm a northerner, and I've always eaten sweet since I was a child!

I love to eat cold white dumplings without sugar and delicious with the fragrance of rice, hot too much white sugar can also be brown sugar, salty of course meat dumplings are delicious, but you can try more.

Southerners like to eat salty, northerners like to eat sweet. Look at the individual.

I felt that the salty was delicious, and he tasted very textured and very delicious. The shooter is also very tempting and gives people an appetite.

I think it's still sweet to eat zongzi, but this depends on personal taste.

Northerners like to eat sweet, southerners like to eat sweet, northerners like to add dates inside, southerners like to add that inside, salted duck egg yolk and meat floss.

Salted zongzi are more delicious than sweet zongzi, salted zongzi are delicious and fragrant. It is a delicacy that every household loves to eat during the Dragon Boat Festival.

Steps of the home-cooked practice of salty zongzi:

1.Select large dumpling leaves and wash them.

2.Wash the rice dumpling leaves, put them in a pot with cold water, add a little alkali and cook for 10 minutes.

3.Take out the boiled dumpling leaves and soak them in cold water.

4.Cut the pork belly into medium-sized pieces, add salt, sugar, oyster sauce, light soy sauce and allspice powder.

5.Stir the seasoning well and put it in the refrigerator to marinate and refrigerate.

6.Wash the glutinous rice, soak it for 5 to 6 hours in advance, and drain it!

7.Peanuts have no shells, mung beans, and red beans are also soaked in advance.

8.Drain the glutinous rice, pour it into a basin, add salt and light soy sauce to color, then add thirteen spice powder and stir well, let it stand for 1 hour and set aside!

9.Then add the drained peanuts and red beans and stir well.

11.Add a spoonful of glutinous rice to the funnel dumpling leaves and add an appropriate amount of mung beans.

12.Add a teaspoon of glutinous rice to cover the meat and mung beans.

13.Fold the high side of the funnel dumpling leaf back into a triangular shape.

14.Gently fold the left and right sides of the triangle, and fold the long dumpling leaf in the middle at a 90-degree angle to the end.

15.Wrap the three corners with a rope.

16.The wrapped zongzi are stacked in the pressure cooker one by one, put the water just over the zongzi, cover the pot and press it on high heat for 30 minutes, and press it on low heat for 15 minutes.

Sweet or salty zongzi? What exactly is the difference between the North and the South?

Do you know what Qu Yuan's surname is?

Sweet and delicious, I personally like a little purer, white rice with red dates, delicious.

And the salty zongzi, the outside ** is the same as, and it is very greasy, even if it does not put much oil, but it gives people a particularly greasy feeling, eating neither meat, nor rice, nor the taste of reed leaves, it is simply garbage. When I eat salty zongzi, I instinctively want to vomit in my mouth.

It is recommended not to eat salty zongzi, just treat the salty zongzi as a piece of.

Sweet or salty is not a matter of personal preference!! Don't compare the two with each other.

Are zongzi sweet or salty? This issue is often accompanied by the dispute between the north and the south, and it is active on the cusp. Below, let's trace back to the source, from historical analysis, whether zongzi should be sweet or salty.

In the Eastern Han Dynasty, the "Customs and Customs" recorded that the earliest zongzi food "horn millet" was wrapped in white leaves instead of glutinous rice. A dark dish made with water mixed with plant ash. Nowadays, in some areas of Guizhou, there is still the practice of adding plant ash to zongzi, which shows that it is really necessary to trace back to the origin, sweet and salty, that is heresy, and plant ash is orthodox.

Foods like this that wrap ingredients in leaves actually existed long before Qu Yuan, and there are also "Greek dumplings" wrapped in grape leaves in foreign countries. The "Mexican dumplings" wrapped in corn leaves can be understood as the lack of effective cooking methods for early humans, so they could only wrap the ingredients in soil and put them in the fire to heat, so in order to prevent the ingredients from being contaminated, they were isolated with leaves.

Zongzi is the remnant of this ancient cooking method, the earliest record of zongzi is to commemorate Qu Yuan's documents, is the Northern and Southern Dynasties "Continuation of Qi Harmonic Records" far later than the time when zongzi was invented. In addition to commemorating Qu Yuan, it is also used to commemorate Wu Zixu in many areas of Jiangsu, and even in the "Suzhou Mansion Chronicles", it is also very local to emphasize that "the folk noon day is to serve Dr. Wu with rice dumplings, not Qu Yuan". Since it is used for sacrifices, it doesn't matter what the taste of the zongzi is.

During the Tang Dynasty, when the country was strong and the economy developed, zongzi was freed from the shadow of grass and tree ash. fell from the sacrificial platform to the public, but the Tang Dynasty's record of zongzi paid more attention to the shape. There are horn dumplings, rhombic dumplings, tube dumplings, scale dumplings, cone dumplings, Gengjia dumplings, Jiuzi dumplings, Baisuo dumplings, etc., and there are few talks about the taste of zongzi.

Wei Juyuan Roasted Tail Banquet Food List" has a kind of "Ci Scarlet Fragrant Rice Dumplings", which is made of glutinous rice and saffron spices, sliced when eaten, and poured with honey on a plate, which is probably the earliest flavorful zongzi in China, which should be sweet. Later, it was the years when sweet zongzi dominated the years, such as the Song Dynasty, whether it was "Miscellaneous Notes of the Year" or "Tokyo Menghualu" or "Old Things of Wulin", almost all of them were sweet zongzi, with red dates, pine nuts, chestnuts, walnuts, and even ginger and musk. It was not until the middle of the Ming Dynasty that the "Zhuyu Mountain Fang" recorded a large number of zongzi fillings, and there was a "pork sauce (hai) material", that is, pork sauce, given that the taste was not explained, it was impossible to judge whether it was sweet or salty.

But judging from the "Zhongfeng Record" in the middle of the Qing Dynasty, all the bags at this time are jujubes, chestnuts, ginkgo, red beans, and even the "zongzi banquet" held in the eighteenth year of Qianlong is also sweet from the perspective of light ingredients. The salty zongzi that is genuine and undeceived by Tong Su has to wait until the ham zongzi recorded in Yuan Mu's "Sui Yuan Food List" later. This has made the status of sweet zongzi, which has dominated the millennium, unstable, and in recent years, there has been a trend of salty zongzi sweeping the eight wildernesses.

Therefore, the taste of zongzi is a process of changing from sweet to salty.