What's the meaning of making zongzi?
Generally, glutinous rice or fried rice, bean paste, mung beans, red beans, plum beans, soybeans, sausages, salted duck eggs, peanuts, chestnuts, corn, mushrooms, shrimp skin and pork are wrapped in bamboo leaves and boiled or steamed.
Morphological style
Because of different regions, the material and even the shape of the "wrap" are very different. For example, people used horns to worship the sky in the early days, so in the Han and Jin Dynasties, zongzi was mostly made into horns as one of the products of ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.
Because of the different eating habits in different places, zongzi has formed a north-south flavor, among which the more famous zongzi are: the representative variety of Beijing Zongzi North Zongzi, which is a large, trapezoid or triangle. 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.
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Extended data:
1, North Zongzi
In the north, reed leaves are generally rolled into funnels. Because reeds are slender and narrow, it often takes two or three to tie zongzi.
The stuffing is glutinous rice, sticky yellow rice, etc. , or you can add a date. Generally, there are only sweet fillings, and red dates or red bean paste are used as fillings. Sealing sticky yellow rice or other sticky particles, tied with string or straw (Malan grass is traditionally used in the north), made into a pyramid regular tetrahedron shape, and then cooked with water, which can be eaten both hot and cold, and has a clear fragrance of leaves.
In modern times, some zongzi in the north have become the same as those in the south, with four corners. But it is still mainly conical. But the taste is mostly jujube, jujube, golden jujube or bean paste, which is mainly sweet and less salty.
2. Southern Zongzi
In the south, bamboo leaves are often used to wrap zongzi, and reed leaves are also useful. The shape of zongzi is close to a triangular cone, and its volume is relatively large. The stuffing is glutinous rice with meat and red beans, which has various flavors of sweet and salty vegetarian food, among which Jiaxing meat dumplings are the most famous. The main types of southern zongzi are meat zongzi, jujube zongzi and chestnut zongzi. Meat dumplings are made by soaking lean pork in soy sauce for a period of time and then wrapping it in rice (or pure white glutinous rice) soaked in soy sauce.
In recent years, people have added more and more fat pork to jiaozi, making it more delicious.
References:
Baidu encyclopedia-zongzi