Inventory of the eight major factions of zongzi in the country. In the rivers and lakes of zongzi, Chinese zongzi are mainly divided into eight factions according to the origin of the zongzi, namely: Zhejiang zongzi, Beijing zongzi, Guizhou zongzi, Sichuan zongzi, Yun zong, Fujian zongzi, Guangdong zongzi, and Taiwan zongzi.
Let's talk about the main characteristics and representative brands of each zongzi genre.
1. Jiaxing dumplings
Main features: Zhejiang Jiaxing zongzi is known for its glutinous but not pasty, fat but not greasy, tender and fragrant meat. Among them, fresh meat dumplings are the most classic.
Representative brand: Wufangzhai, founded in 1921, is the representative brand of zongzi in Jiaxing, Zhejiang.
2. Guizhou dumplings (Guizhou dumplings).
Main features: Guizhou zongzi (Guizhou zongzi) is known for its "rich taste, fresh, spicy and sour". Among them, Guizhou spicy pork rib dumplings and Guizhou spicy chicken dumplings are the most classic. This kind of zongzi is made of high-quality glutinous rice, pork ribs, chicken, sour radish, etc. as raw materials, with Guizhou classic ingredients such as chili pepper, chili oil, glutinous chili pepper and other condiments, zongzi has the characteristics of fresh, spicy, sour, cool, etc., the whole zongzi is full of Guizhou soul, and has the taste of Guizhou.
Representative brand: Qianguifang is the representative brand of Guizhou Qianzong. Known as the "King of Qianzong".
3. Beijing dumplings. Main features: The taste of Beijing zongzi tends to be sweet, and an appropriate amount of rock sugar or brown sugar will be added to the glutinous rice, so that the zongzi have both sweetness and rich taste. In addition, Beijing zongzi are also served with fillings such as red dates and bean paste, which add a sweet taste. Among them, date dumplings are the most classic.
Representative brand: Daoxiang Village, Beijing Daoxiang Village was founded in 1895 and is the first company in Beijing to produce and operate Nanwei food.
4. Sichuan dumplings
Main features: Sichuan zongzi are mainly salty, but there are also two flavors: spicy and sweet. Using glutinous rice, red beans, Sichuan pepper, chili pepper and other main raw materials, with bacon, shiitake mushrooms, dried bamboo shoots, tofu and other fillings, the taste of zongzi is fragrant and delicious, sweet but not greasy, salty and fragrant, spicy and fragrant. Among them, the steamed pork dumplings are the most classic.
Representative brand: Nantaiyue, founded by Mr. Zhang Tao in 1994. At the beginning, the restaurant mainly engaged in Sichuan cuisine and was famous for its puff pastry mooncakes.
5. Cloud dumplings
Main features: Yunnan zongzi is known for its "rich ingredients and diverse tastes", among which salty zongzi are the main ones. Salty zongzi is the mainstream of Yunnan zongzi, which is generally added with ham, pork belly, shiitake mushrooms, mung beans and other ingredients, which is rich in taste and salty and fragrant. Among them, the ham zongzi is the most famous, using high-quality ham meat, wrapped with glutinous rice, shiitake mushrooms and other ingredients, after steaming, the aroma of ham and the taste of glutinous rice are perfectly combined, making people have endless aftertaste.
Representative brand: Pan Xiang Kee is an enterprise mainly engaged in the production and operation of Yunnan-style moon cakes, flower cakes, zongzi, traditional cakes, New Year's goods and other foods.
6. Hokkien dumplings.
Main features: Minnan zongzi is a traditional local famous spot in Fujian Province, and the zongzi are known for being "sweet and tender, oily but not greasy". Among them, roast pork dumplings are the most famous. The rice dumplings of roast meat dumplings must be selected high-quality, pork belly is selected and marinated first to be fragrant and rotten, plus mushrooms, dried shrimps, lotus seeds and braised broth, sugar, etc., when eating, dip garlic, mustard, red hot sauce, radish sour and other condiments, the dumplings are sweet and delicious, oily but not greasy.
7. Cantonese dumplings. Main features: Although Cantonese zongzi also belong to the southern zongzi, it is more inclined to the sweet zongzi in the north, and the taste is dominated by sweetness, and the taste is relatively light, unlike the heavy taste of zongzi in other regions. Among them, bean paste dumplings and lotus paste dumplings are the most classic, and the taste of glutinous rice is fragrant, delicate and sweet.
Representative brand: Guangzhou Restaurant was founded in 1935, originally known as Southwest Restaurant, destroyed in the war in 1939, rebuilt in 1940, renamed Guangzhou Restaurant, because of its reputation for operating classic Cantonese cuisine, known as "the first food in Guangzhou", hence the name.
8. Taiwanese dumplings.
Main features: Taiwanese zongzi has a strong southern Fujian flavor, and the wrapped zongzi glutinous rice grains are distinct, and the refreshing taste is the biggest feature of Taiwanese zongzi.
Taiwanese zongzi are mainly divided into two categories: northern zongzi and southern zongzi, which are different in terms of method, taste and ingredients. The northern zongzi mainly mixes the glutinous rice into soy sauce in advance, stir-fry and stew it, and then add five-spice powder, pepper, soy sauce and other seasonings to wrap it, and the grains are distinct and have a strong five-spice pepper flavor. In the southern zongzi, raw glutinous rice and peanuts are soaked in water and added to the ingredients, wrapped in green bamboo leaves, and boiled in water until fully cooked, so that the glutinous rice is soft and dense.
The zongzi of the above eight factions not only have their own characteristics, but also carry profound regional culture and traditional production techniques, which are an important part of Chinese food culture. See if there are any rice dumplings you like.