Wrapping rice dumplings
In Beijing, rice dumplings are wrapped in leaves. The most common method is to wrap them with honey dates or dried jujubes. Some of the dried red jujube dumplings are original and should be dipped in sugar. In other parts of North China, glutinous rice is used instead of glutinous rice. Now, some people use purple rice instead of white glutinous rice. In some places in Guangdong, Fujian and Guangxi Zhuang Autonomous Region, people soak glutinous rice in alkaline water to make it have honey colored glaze Alkaline water with soft color and texture. Sichuan people use chili powder and pickled pork to make a spicy zongzi. In Suzhou, Jiangsu, the local people put a piece of lard in the dumplings to give the dumplings a special flavor. The dumplings in Hainan are wrapped in banana leaves, while those in the mainland are made of bamboo leaves or reed leaves. The dumplings on Taiwan island are made of fried glutinous rice, fried pork, bamboo shoots, mushrooms and beans The most famous zongzi in China are those from Huzhou and Jiaxing in Zhejiang Province. These zongzi have become the national standard of Huzhou. Salty zongzi is made of fresh pork seasoned with soy sauce, while sweet zongzi is made with red dates or red bean paste, plus a piece of pork fat to make the dumplings more fragrant. Jiaxing zongzi uses chicken and "Babao" as stuffing, and it is quite common Red bean paste and duck egg yolk can be seen, but the most popular fresh pork dumplings are to take the meat out of the chicken leg, marinate it with sugar and salt, soy sauce and liquor (Chinese liquor) to give it rich flavor, and then wrapped in bamboo leaves for cooking.
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