Why are some zongzi fillings sweet? Is it salty or sweet?

Although they are all zongzi, everyone will ask what stuffing it is and what stuffing I want to eat. At this time of year, people will endlessly argue about which tastes better, salty or sweet.

In fact, the earliest zongzi had no stuffing. The soaked glutinous rice is wrapped in zongzi leaves and dipped in sugar when eating. I don't know whether it's the glutinous rice, the fragrance of zongzi leaves or the sweetness of sugar that makes white zongzi delicious.

What China people don't lack most is the exploration and innovation of eating, so according to local characteristics and their own preferences, zongzi with various fillings began to appear. But no matter what stuffing is mainly divided into two flavors, salty and sweet, there is also a debate about which flavor is better.

In fact, it is very unfair to judge whether zongzi is delicious by salty and sweet, because salty and sweet are countless kinds of fillings, and any ingredients can be wrapped according to the nature of China people.

Therefore, instead of arguing about which stuffing is better, it is better to argue about salty and sweet.

There are many fillings in salty zongzi, including egg yolk, chicken, beef, ham, prunes and so on. I even think that people in China can wrap all the special dishes in zongzi.

But I think the best salty zongzi is fresh meat zongzi, which is the most famous one produced in Jiaxing and even appeared in China's On the Tip of the Tongue.

Most fresh meat dumplings are fat meat and lean meat. Although the fat meat is particularly tender, sometimes it feels a little greasy when eaten alone.

Good fresh meat jiaozi must use fat and even pork belly. The fat of fat meat is absorbed by glutinous rice, and the rice flavor soaks into the pork belly, which is delicious and fat but not greasy, making people want to eat a second one.

The salty zongzi with other fillings, some are unique, some are too local, and some add too many things to cover up the rice fragrance and lose their souls.

Sweet zongzi is common in the north, such as candied jujube zongzi, red bean paste zongzi, eight-treasure zongzi and purple potato zongzi. Suzhou people will steam golden jujube into jujube paste to make stuffing.

Personally, I think the best sweet zongzi is red bean paste zongzi. China people seem to have a soft spot for red bean paste, and many Chinese cakes have it, such as steamed stuffed buns and moon cakes.

Good bean paste has smooth taste, moderate sweetness, sweet but not greasy, and a faint bean smell. The delicious and sweet taste of bean paste wrapped in zongzi and the fragrance of glutinous rice make the bean paste glutinous rice very delicious.

Meat dumplings and red bean paste dumplings should be my two favorite flavors, so I feel incredible every time I see the online hype about the dispute between sweet and salty.

What is there to argue about, sweet or salty? There are really too many fillings, all of which I like. I also want to eat seafood from Guangdong and spicy food from Sichuan and Chongqing.