Different styles of Zongzi
By Ye Jun and Pauline D.Loh | chinadaily.com.cn | Updated: 2014-05-28 07:00
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The ingredients inside a Guangxi-style zongzi. [Photo/IC] |
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.
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