Founded in 1848, located in Wuzhen, Sanzhen Zhai is the king of lo-mei in the south of the Yangtze River, named after the three treasures of "braised meat, sausage and ham", the cooked meat is red and bright in color, and the marinade is fragrant, becoming the gourmet treasures in Jiangsu, Zhejiang and Shanghai. In the thirties of the last century, Sanzhen Zhai set up a cabinet in Shanghai, and the famous writer Mr. Mao Dun was in love for ten minutes. Now, nearly a century later, Sanzhenzhai is still located on the bustling streets of the ancient town, and there is an endless stream of admiring diners.
 
Sanzhenzhai's zongzi are made of solid materials, the taste is traditional and classic, and it has a certain reputation in China. Zongzi is made of full and transparent Jiaxing rice, the delicious taste not only lies in the marinated skills, but also lies in the aroma of the old soup, the cooked zongzi looks crystal bright, smooth and full, oily but not greasy, and has the reputation of "a pot of precious fragrance ten miles deep".
 
The zongzi of Sanzhen Zhai have fewer flavors, all of which are common fillings, fresh meat dumplings, egg yolk dumplings, and candied bean paste dumplings. The pork content of fresh meat dumplings is high, it is a rare large piece, the weight of the dumplings is 500g, the price is about 10 yuan, it combines the process of making lo-mei at home, the entrance is fragrant and sticky, and the meat is rich. Jujube bean paste is the usual combination of sweet rice dumplings, the ratio is very high, and the taste is sweeter, but it still retains the grain taste of glutinous rice, and the price is about 8 yuan. The position of salted egg yolk in zongzi should not be underestimated, the whole body is burnt yellow, the oil is not hard, the salty fragrance is moderate, and it can blend with glutinous rice. Sanzhen Zhai's small zongzi is not cheap, 100g is priced at 5 yuan, and there are stores nearby to recommend buying fresh zongzi, the texture and taste will be much better.