Zhaoqing steamed dumplings: the entrance is soft, smooth and sweet. Among the numerous jiaozi in Guangdong, Zhaoqing steamed dumplings are the most famous. Zhaoqing is steamed with local unique winter leaves and aquatic plants. The locals say that jiaozi wrapped in big winter leaves is especially tender, smooth and sweet. The steamed dumplings after the production are like pyramids, each weighing about a catty, and the heavy weight is also very satisfying. Its fillings are mainly glutinous rice and unprocessed mung beans. Cook with special firewood for 7 to 8 hours. It smells good when it is hot, and the entrance is very loose, slippery and sweet.
There has always been a saying in Guangdong that the steamed dumplings in Zhaoqing look more like Bao Gong's iron fist, but there are allusions in it. It is said that Bao Zheng was transferred to Beijing because of his outstanding exploits in Guduan Prefecture (now Zhaoqing). When he took office, Duanzhou people made an iron fist-shaped food from glutinous rice, mung beans and pork at home for Bao Zheng to eat on the trip. Therefore, the steamed dumplings in Zhaoqing are more like Bao Gong's iron fist.
Phoenix pillow dumplings: jiaozi's horns and tips are shaped like pillows, so it is named Phoenix pillow dumplings. Jiaozi, the Phoenix pillow, is sharp and cute. It is said that chaozhou people likes to use glutinous rice flour, mixed with gardenia juice, lye and tea in proportion, wrapped in gauze and steamed in a bamboo basket.
According to reports, the leaves in jiaozi must be clean and free from moisture. To wrap it beautifully, it must be pressed neatly, and the reed used should not be too thick. It takes six or seven hours to cook the wrapped zongzi before it becomes sticky. Cooked Zhizong, stained with sugar, tastes sweet and refreshing. When eating, cut it into small pieces with yarn or knife, and eat it with powdered sugar, which has the effect of invigorating stomach and eliminating dampness.
Jiaozi, Zhongshan Deer Bean: jiaozi with thick arms and round sticks is very distinctive. Jiaozi, a mung bean, is characterized by a round stick with a thick arm. Because Zhongshan people prefer to improve and learn, they are especially good at cooking food that suits their tastes. Ancient villagers thought that there were many reeds in the countryside, and thought that this wild plant of Liliaceae had no other use, so it might as well be used as an experiment in jiaozi. Sure enough, the taste of reed bean leaves blends into zongzi and has a unique flavor. Therefore, Ludou Zongzi, which has long been a hometown feature. The ingredients of Ludou Zongzi are also divided into sweet and salty. Sweet ones are lotus seed paste, red bean paste, chestnut paste and jujube paste; Salty bacon, roast chicken, egg yolk, scallops, mushrooms, mung beans and barbecued pork.
Leizhou Duck Mother Zongzi: It has a strange shape and is delicious. There is a kind of zongzi called "Duck Mother" in Zhanjiang and Leizhou. In Xuwen Village, Zhanjiang, villagers often take local materials, collect acanthopanax leaves (commonly known as Japanese guide leaves) in the wild, and weave "duck breeding". This kind of glutinous rice is actually a large zongzi, which can be stuffed with two or three kilograms of rice. The shapes are duck mother glutinous rice and octagonal capsule glutinous rice.
In the old days, Leizhou people used to pick leaves to remove thorns, instead of weaving zongzi (commonly known as "zongzi") in the shape of mother duck, pen container, pot cover, olives and pillows, and making it out of corn or glutinous rice (the zongzi in Leizhou city is big and called big zongzi). The East China Sea Zongzi is big and long, so it is called Jiaotong University Zongzi.
Taishan Zongzi: Taishan Zongzi with twisted corners forms a quadrangular polygon, which is slightly smaller than Zhaoqing Zongzi, and the packages of aquatic plants are also different. According to reports, Taishan Zongzi is a kind of Guangfu White Zongzi. Zongzi is rich in stuffing, but the leaves are tightly wrapped, so tight that even the corners of Zongzi are twisted, which is very different from the flat quadrangle of Cantonese Zongzi and the convex pentagon of Zhaoqing Zongzi, so it is also called twisted-corner Zongzi.
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