每到端午节,大家都要吃zongzi(粽子),也就是rice dumplings wrapped in leaves,虽然这一天全国各地的人们都要吃粽子,但因为地方饮食习惯和风俗的不同,粽子也各具风格,一起来看看吧!
北京粽子
In Beijing, they are most commonly stuffed with a candied or dried jujube, the dried Chinese red date. Some zongzi are left plain, to be dipped into sugar. Other places in North China replace glutinous rice with glutinous yellow millet, and these days, some folks replace white glutinous rice with purple rice.
北京粽子通常会以dried Chinese red date(红枣)作馅,有些粽子本身不加调料,吃的时候蘸糖吃。华北一些地方的人用glutinous yellow millet(黄黍)代替糯米来制作粽子,还有一些地方的人用的是紫米。(我们家也是这样哦。)
广东,福建和广西的粽子
In some parts of Guangdong and Fujian provinces, and Guangxi Zhuang autonomous region, people soak the glutinous rice in alkaline water, which gives the rice a honey-colored glaze and a softer texture.
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.
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.
在台湾岛,粽子是用炒糯米和炒猪肉来制作的,还包有竹笋、香菇和豆腐干。
湖州和嘉兴的粽子
But the most famous zongzi in China are those from Zhejiang's Huzhou and Jiaxing, and these have become the national standard.
In Huzhou, salty zongzi are made with fresh pork flavored with soy sauce, while sweet zongzi are made with jujube or red bean paste, with a piece of pork fat added to make the paste even more aromatic.
Jiaxing zongzi use chicken and "eight treasure" stuffing, as well as the more common red bean paste and preserved duck egg yolk.
But fresh pork zongzi is the most popular.
The meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu (Chinese liquor) to give it plenty of flavor. It is then wrapped in bamboo leaf and boiled.