Shantou Zhijian 1
Zhi Zi, also known as Zongzi, is similar in appearance to Chaoshan glutinous rice balls, which are cooked in a whole steamer with glutinous rice pulp to make round blocks. It doesn't look like a common zongzi in shape at all, but it is actually a kind of zongzi.
Authentic gardenia dumplings must be added with two kinds of medicinal materials: gardenia yellow. Mashing Fructus Gardeniae, soaking, filtering residue, and retaining yellow liquid medicine; Rhizoma Typhonii has the effects of promoting blood circulation, expelling pathogenic wind, detoxicating and killing insects. Ginger should be burned to ashes first, and then water should be added to filter residue to take the liquid for later use. Then glutinous rice flour and the two kinds of liquid medicines are mixed into slurry, and then steamed in a steamer. The prepared gardenia is crystal clear, orange, soft and attractive. Never use a knife when eating. Cut it into small pieces with yarn, put it in a blue and white porcelain plate and enjoy it slowly with sugar.
2. Tangyuan in Malao Palace, Shantou
Shantou Malao Palace Zongzi Ball is undoubtedly a very special kind of Zongzi. With the help of Mazu's belief, the glutinous rice balls in Malao Palace in Shantou have changed from an ordinary diet to an unusual food suitable for all seasons.
3, Chaoshan double boiled jiaozi
The dumplings in Chaoshan have their own characteristics, and the most famous one in Chaoshan is a kind of dumplings called "double boiled". The main characteristics of "double boiled" zongzi are stuffing, one filling of zongzi, one third of sweet stuffing and three molecules of salty stuffing. The sweet stuffing is mainly crystal stuffing, black bean paste stuffing or red bean paste stuffing and sweet glutinous rice; Salty stuffing mainly includes salted eggs, shrimps, mushrooms, sausages, preserved wings, lotus seeds, chestnuts and south milk pork. If a zongzi wants to show both salty and sweet tastes at the same time, it is necessary to mix the salty and sweet stuffing together, but it cannot be mixed evenly. "Double cooked" zongzi is sweet and delicious when bitten in one bite, which is deeply loved by Shantou people and overseas hipsters.
Chaozhou "Double Boiled Zongqiu" pays more attention to "color, fragrance, taste and shape". "Double boiled dumplings" are tightly bound with salty aquatic plants. * * * has four corners, one of which is the longest. The bamboo leaves in this corner are opened, revealing black mushrooms, white pork, red eggs, red bean paste and shrimp skin, which are colorful and beautiful.
4. Enping Zongzi
Enping Zongzi has a variety of styles, including "four-corner Zongzi", "Double Dragon Horn" and "Single Dragon Horn". "Four-corner Zongzi" is mainly used for eating, while "Single Dragon Horn" and "Double Dragon Horn" are for children to enjoy. On the Dragon Boat Festival, children carry zongzi to the river to wash "dragon boat water". It is said that they are smart in reading.
5. Hakka zongzi
Hakka zongzi has a unique flavor. According to taste, it can be divided into sweet, salty, white and alkali. Sweet zongzi are mostly vegetarian, salty zongzi are mostly meat zongzi, and white zongzi are mostly made of pure glutinous rice. Alkaline zongzi is made by adding appropriate amount of plant alkali juice filtered by Artemisia argyi leaves to glutinous rice and wrapping it with old yellow leaves to cook. Its color is light yellow and crystal clear, its taste is elegant and unique, it is refreshing and delicious, and it is sweet and thin when dipped in honey or sweet-scented osmanthus sugar.
Hakka zongzi is rich in variety. According to the materials, it can be divided into four types: white dumplings, dumplings, bean dumplings and meat dumplings. Hakka zongzi has various shapes. There are triangle, quadrilateral, pyramid, pillow, weight, diamond, bamboo tube and so on. It shows the aesthetic orientation and life interest of Hakkas.
Hakka zongzi is beautifully made. Mostly wrapped and bound with green leaves and brown leaves. Before wrapping, you need to soak moss and shredded palm leaves in well water for two days, then pick them up and put them in a pot for a meal, and then pick up the hard stems with their heads and tails cut off. Bao jiaozi also has a knack. Jiaozi of bean paste stuffing should not be too tight, so as to avoid the phenomenon of sticky rice grains mixed with bean paste. Pork dumplings should be moderately elastic if they contain pig paste or fat meat, and tied tightly if they contain lean meat. Pay attention to the heat when cooking zongzi. After putting zongzi into the pot, boil water with strong fire, and then simmer for a few hours with warm fire.
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