Different styles of Zongzi
By Ye Jun and Pauline D.Loh | chinadaily.com.cn | Updated: 2014-05-28 07:00
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Shop assistants make zongzi with fresh ingredients at a local market in Taipei, Taiwan, June 8, 2013. [Photo/Xinhua] |
People in Sichuan province make a spicy zongzi with chili powder and preserved pork while in Suzhou, Jiangsu province, the locals put a piece of pork fat into the dumpling to give it a special aroma.
In Hainan, zongzi are wrapped in banana leaves, while dumplings on the mainland are wrapped in either bamboo or reed leaves.
Over on the island of Taiwan, zongzi are made with fried glutinous rice and fried pork, as well as bamboo shoots, dried mushroom and dried bean curd.
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