端午節說說全國各地的特色“粽子”（組圖）

湖州和嘉興的粽子

But the most famous zongzi in China are those from Zhejiang's Huzhou and Jiaxing, and these have become the national standard.

In Huzhou, salty zongzi are made with fresh pork flavored with soy sauce, while sweet zongzi are made with jujube or red bean paste, with a piece of pork fat added to make the paste even more aromatic.

Jiaxing zongzi use chicken and "eight treasure" stuffing, as well as the more common red bean paste and preserved duck egg yolk.

But fresh pork zongzi is the most popular.

The meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu (Chinese liquor) to give it plenty of flavor. It is then wrapped in bamboo leaf and boiled.

中國最著名的粽子還是浙江湖州和嘉興的粽子，這兩個地方的粽子的做法已經成了中國粽子的標準。

在湖州，咸棕包的是加了醬油調味的新鮮豬肉，甜粽包的是紅棗或豆沙，在粽子里還加了一塊豬油，讓豆沙更香滑適口。

嘉興的粽子填料用的是雞肉和“八寶”，也有包紅豆沙和咸蛋黃的。

但嘉興的鮮肉粽是最受歡迎的。

選取蹄膀上的豬肉，將豬肉浸泡在用糖、鹽、醬油和白酒制成的汁水中，賦予其豐富的口感。然后用竹葉包好，煮熟。

（中國日報網英語點津 陳丹妮）