Differences between zongzi in the north and south during the Dragon Boat Festival
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Southern style: Rich in fillings and mainly savory in taste. Just by looking at their shape, southern zongzi come in various forms – triangular, torch-shaped, conical, or square – and their attractive appearance piques your appetite right away. Unlike the sweet red-date zongzi of the north, the fillings in the south are more varied. Red bean paste, fresh meat, ham, egg yolks... In the north: red date red bean paste. The zongzi from the sweet northern regions are sweet in taste; their main ingredients are glutinous rice along with red dates or honeyed dates. Some also use red bean paste or dried fruits, and white sugar is added to enhance the sweetness. Zongzi come in different sizes, but they are generally not smaller than a little girl’s fist; they are shaped like rhombuses or triangles.
Haichuan gives one Zongzi medal to each person
This is a good suggestion; it can be brought to the attention of the cleaners!
Zongzi that looks so appetizing – why is the zongzi I eat just a ball of rice with a single jujube in it?
People in the north enjoy eating salted pork zongzi, especially those from Guangxi – the kind where meat is wrapped in mung beans and covered with sticky rice on top: lol