Different styles of Zongzi
By Ye Jun and Pauline D.Loh | chinadaily.com.cn | Updated: 2014-05-28 07:00
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People make zongzi to welcome Dragon Boat Festival at a nursing home in Jing'an county,East China's Jiangxi province, June 8, 2013. [Photo/Xinhua] |
But the huge variety of zongzi south of the Yangtze River makes zongzi so much more a South China food. Other than jujubes, southern dumplings are stuffed with ham, braised pork, salted egg yolk, chestnut, fragrant mushroom, barbecued pork, and the ubiquitous red bean paste.
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