Eating zongzi on Dragon Boat Festival is one of the top ten schools of zongzi in China?

As the saying goes, "A hundred miles is different from the wind, and a hundred miles is different from the customs". China has a vast territory, and the customs of various places are rich and colorful. It is this sentence that sometimes it is the same festival, and the customs of different places are different. Then, as the 20 17 Dragon Boat Festival approaches, let Lao Huangli take Zongzi as an example to learn about the top ten dazzling schools of Zongzi in China and see which one you want to eat most.

Miluo Zongzi, one of the top ten schools of Zongzi Keywords: The legendary origin of Zongzi lies in its leaves.

The legend of Miluo, Hunan Province is the birthplace of zongzi, which has always been famous for its variety and exquisite production. For Miluo people, making zongzi is a big deal. In the local area, after breakfast on the first day of May, jiaozi will be hired. All the steps of zongzi are done by hand. Zongzi leaves collected in the mountains, glutinous rice planted by ourselves, smoked bacon by ourselves, and finally turned into triangular or square zongzi by themselves.

The stuffing of Miro Zongzi is "casual". Put nothing in the stuffing, or put bacon or dates according to your mood. Miluo's zongzi, the mind is never on the stuffing, but on the layer of zongzi leaves that wraps the stuffing. On the eve of the Dragon Boat Festival, villagers will go up the mountain to pick zongye together. This zongzi leaf is very particular. Although the lower leaves are wide, they are not tender enough. Only the upper leaves are wide and green, suitable for making zongzi.

At first glance, it is not difficult to make rice dumplings. Fold the leaves of zongzi into a bucket shape from the middle, but no holes can be left to avoid rice grains missing. When filling rice with zongzi leaves, press hard. When tied with string, you can't let the leaves of zongzi fall off, otherwise it will easily fall off when cooking, so you are very experienced.

The legend of Miluo Zongzi is the origin of Zongzi later. In 278 BC, the capital of Chu was breached, and Qu Yuan, the founder of China's romantic poems and a great patriotic poet, threw himself into the Miluo River. In memory of Qu Yuan, people have the custom of eating zongzi and rowing dragon boats, from which the Dragon Boat Festival comes.

Traditional dumplings are sharp, mainly original. After cooking, peel it off and eat it with sugar, which has no flavor. Later, according to the local characteristics of Miluo, skilled pastry chefs created sweet rice dumplings featuring Xiang Lian rice dumplings, miscellaneous grains rice dumplings and red bean rice dumplings, and salty rice dumplings featuring bacon rice dumplings and egg yolk rice dumplings, which gradually made Miluo rice dumplings famous for their rich flavor and exquisite production.

Health-preserving alkaline zongzi, Miluo bacon zongzi and Furong Xianglian Zongzi are all very popular in Hunan. Health-preserving alkaline glutinous rice balls are a kind of traditional original glutinous rice balls in Hunan, which are made of Anhui high-quality glutinous rice and a little edible alkali. Zongzi is naturally weak alkaline and tastes very healthy. Alkaline zongzi has no stuffing, so it can be dipped in sugar according to local customs in Hunan, or dipped in soy sauce according to northern customs.

Miluo bacon jiaozi is made of pre-seasoned glutinous rice wrapped in pig forelegs smoked by special smoking technology. Bacon is added to each zongzi according to the ratio of fat to thin (1: 2), and the unique smoking method makes the bacon zongzi taste particularly rich.

Furong Xianglian Zongzi contains three dried Xianglian in Xiangtan, Hunan Province, which adds a fresh flavor to Zongzi.

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