端午节说说全国各地的特色“粽子”（组图）[1]

每到端午节，大家都要吃zongzi 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 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.

在广东、福建和广西壮族自治区的一些地方，人们会把糯米浸在alkaline water四川和苏州粽子

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.

四川人用chili powder 海南粽子