Five Delicious Tastes of Zongzi

The five most delicious zongzi tastes are: Runxiang red bean paste zongzi, egg yolk pork zongzi, candied jujube zongzi, Babao Zongzi and chestnut Zongzi.

1, Runxiang red bean paste jiaozi

Jiaozi with red bean paste, whose sweet taste is deeply loved by many foodies, can't find out its faults whether in the north or the south. Red beans also mean "missing". Red beans are boiled into soft red bean paste and wrapped with glutinous rice seeds. After cooking, the soft glutinous rice is served with sweet red bean paste, which makes my heart sweet and gives my family a feeling of missing.

2. Egg yolk pork jiaozi

Egg yolk pork zongzi is also a kind of zongzi popular with foodies. A big salted egg yolk, a large piece of braised pork belly, with glutinous rice seeds inside. When cooked, you can eat the salty and meaty taste of egg yolk with a bite, and the entrance is a great satisfaction.

3. Jujube jiaozi

Jujube dumpling is a kind of Jiangnan dumpling, which uses Jiangnan glutinous rice and golden silk candied dates. Its taste is also sweet, usually half glutinous rice and a jujube. But now, in order to improve the sweetness and taste, many jiaozi dumplings are wrapped with two candied dates, which taste better. When you take a big bite of candied dates, a sweet feeling comes to mind.

4. Babao Zongzi

Babao zongzi is also a kind of zongzi with a very traditional taste. It is made by mixing a variety of coarse grains and adding glutinous rice. Its color looks appetizing. Like babao rice, it has a rich taste. Generally, peanuts, mung beans, red beans, lotus seeds, red dates and millet are added.

5. Chestnut jiaozi

Chestnut zongzi is a kind of zongzi popular in the north. Its raw materials are basically purple rice, ginkgo, chestnut, pork belly and so on. If possible, some seafood such as abalone and scallop will be added to enhance its umami flavor. This kind of zongzi tastes delicious, and the aroma of chestnuts combined with the aroma of various ingredients can create a unique taste.