Mainland China •
Jiaxing zongzi (嘉興粽子): This is a kind of
zongzi famous in mainland China and named after the city
Jiaxing, Zhejiang. Typically savory with the rice mixed with soy sauce and having pork, chestnut and salted duck egg yolk as its filling, but sweet ones with
mung bean or red bean filling also exist. •
Jia zong (假粽): Instead of glutinous rice, balls of glutinous rice flour (so no individual grains of rice are discernible) are used to enclose the fillings of the
zongzi. These "fake
zong" are typically smaller than most and are much stickier. •
Jianshui zong (碱水粽): These "alkaline water
zong" are typically eaten as a dessert item rather than as part of the main meal. The glutinous rice is treated with
jianzongshui (碱粽水, alkali[ne]
zongzi water, aqueous
sodium carbonate or
potassium carbonate), giving them their distinctive yellow color.
Jianshui zong typically contain either no filling or are filled with a sweet mixture, such as
sweet bean paste. Sometimes, a certain redwood sliver (
蘇木) is inserted for color and flavor. They are often eaten with sugar or light syrup. •
Cantonese jung (廣東糉): This is representative of the southern variety of
zongzi, usually consisting of marinated meat, such as pork belly, and duck, with other ingredients like mung bean paste, mushrooms, dried scallops, and salted egg yolk. Cantonese
jung are small, the front is square, back has a raised sharp angle, shaped like an awl. •
Chiu Chou jung (潮州粽): This is a variation of Cantonese
jung with red bean paste, pork belly, chestnut, mushroom, and dried shrimp, in a triangular prism. •
Banlam zang (閩南粽):
Xiamen,
Quanzhou area is very famous for its pork rice dumplings, made with braised pork with pork belly, plus mushrooms, shrimp, and so on. •
Sichuan zong (四川粽):
Sichuan peppercorns,
chili powder, Sichuan salt, and preserved pork are wrapped into four-cornered dumplings, which are cooked and then roasted. •
Beijing zong (北京粽): The Beijing
zong are sweet and often eaten cold. •
Shanxi zong (山西粽): In Shanxi, zongzi are often made with yellow glutinous millet or sticky yellow rice instead of the more commonly used white glutinous rice. Typical fillings include red dates or sweetened red beans. The resulting texture is notably chewy and dense, offering a distinctively hearty flavor.
Taiwan • Taiwanese
zongzi are regionally split by the process of cooking rather than filling. • Northern Taiwanese
zongzi (北部粽) are wrapped with husks of
Phyllostachys makinoi bamboo (桂竹籜), then steamed. • Southern Taiwanese
zongzi (南部粽) are wrapped with leaves of
Bambusa oldhamii (麻竹葉), then boiled. • The filling is classified simply by eating habits: • Vegetarian
zongzi in Taiwan is made with dry peanut flakes. • A special sweet
chimaki is eaten on
Children's Day (
kodomo no hi, May 5), and is identifiable by its long narrow conical shape. == Museum ==