Different styles of Zongzi
Updated: 2014-05-29 22:48
By Ye Jun and Pauline D.Loh (chinadaily.com.cn)
|
|||||||||
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.
Most Viewed
Editor's Picks
Turning Africa's resources into rewards |
Long march to end employment bias |
Missing 'bracelet' sets safety alarm bells ringing |
Hidden dangers, ruined lives |
Meeting mummy in the valley of the giants |
The city that's not forbidden, just avoided |
Today's Top News
Chinese students learn about US foreign policy from pros in DC
A year after Sunnylands issues linger
US e-cigarettes relocate production from China
Action plan drawn up to counter cyberthreats
Snowden says would like to go home
Opinion: US-Japan alliance and China
Opinion: Cooperation to overcome rift
Google's self-drive plan
US Weekly
Geared to go |
The place to be |