Soviet-style zongzi

There are too many types of Chinese zongzi to count, and almost everyone has an "authentic" zongzi in their hearts, and all other zongzi are heretical. Compared with the different forms of Dongguan Linbian zongzi, Zhaoqing huge steamed palm, Sichuan bacon zongzi and other unique zongzi, Suzhou's zongzi does not have too many memory points, it is better in the workmanship, the taste is varied, there are white water zongzi, meat zongzi, red bean brown, mung bean zongzi, candied date brown, bean paste zongzi, jujube mud zongzi, lard sandwich zongzi, gray soup zongzi, sweet and salty, you can choose. In addition, Suzhou zongzi are wrapped in bamboo leaves, which are more fragrant than reed leaves, taro leaves, and hiiragi leaves, which are easy to be absorbed by glutinous rice and taste better.

Generally, more than half a month before the Dragon Boat Festival, there are large and small restaurants that put the freshly steamed zongzi on the roadside to sell, and people know that the Dragon Boat Festival is coming immediately when they see it. There are also zongzi on weekdays, mainly egg yolk and meat dumplings, which everyone loves, and they are easy to buy at farmers' markets and other places. However, in recent years, the famous Jiaxing zongzi has occupied the Suzhou market and become the star of Jiangnan zongzi.

It is worth mentioning that the Xucheng Building, which is famous for the Olympic stove noodles, innovatively launched the Olympic stove dumplings, that is, the soup (red soup) of the Olympic stove noodles is mixed with glutinous rice to make zongzi, the taste is very salty and fresh, and the diners with heavy tastes should not miss it. Generally, the famous shop on the left side of the main entrance of Xu Cheng Building is sold, which is vacuum-packed and needs to be heated before eating. The hall on the first floor of the building sells well-packaged gift boxes, one box has a variety of flavors, suitable for buying and giving away.

Suzhou's almost lost and most distinctive features are gray soup dumplings and small foot dumplings. Ash soup dumplings refer to being burned to ashes with well-growing rice stalks [why eat it?] It's puzzling ~ it's to get the taste of alkali], put it in water to filter out impurities, and then put the glutinous rice into the water to soak for a day and a night, and the package is a gray soup dumpling with alkaline taste, and the taste is uniform and soft and glutinous. The small foot dumplings are very small and resemble the "three-inch golden lotus" of women in the old days. The taste of these two kinds of zongzi is not very special, but as a local specialty, you can still try it.