端午節(jié)說說全國各地的特色“粽子”（組圖）

四川和蘇州粽子

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（辣椒粉）和preserved pork（腌豬肉）來包一種“辣粽”，而在江蘇的蘇州，當(dāng)?shù)厝藭?huì)在粽子里包進(jìn)一塊pork fat（豬油），讓粽子吃起來更香。

海南粽子

In Hainan, zongzi are wrapped in banana leaves, while dumplings on the mainland are wrapped in either bamboo or reed leaves.

在海南，粽子是用banana leaves（芭蕉葉）來包的，而大陸的粽子是用bamboo leaves（竹葉）或reed leaves（蘆葦葉）來包裹的。

臺(tái)灣粽子

Over on the island of Taiwan, zongzi are made with fried glutinous rice and fried pork, as well as bamboo shoots, dried mushroom and dried bean curd.

在臺(tái)灣島，粽子是用炒糯米和炒豬肉來制作的，還包有竹筍、香菇和豆腐干。