* Zongzi – Regional Variations: Taiwanese, Sichuanese, Fujianese and Shanghainese Styles
Posted on May 8th, 2009 by Linda. Filed under Appetizer, Breakfast, Chinese sausages, Cuisine, Glutinuous Rice, Pork, Street Foods.
This is the last of the series on savory Zongzi. By now, you should be getting the folding instructions and methods down. Here is just a list of the regional variations you can do.
Chef’s tip: For the full detailed instructions on how to fold the dumpling and boiling the dumplings, please refer to the Cantonese Joong recipe for the leaf template and step by step instructions.
Taiwanese-style
Pork belly
Salted duck egg yolk
Shiitake
Chestnut
Scallions
Fried shallots
Dried shrimp
Peanuts
Five spice powder
Sichuan-style
Pork belly
Pumpkin slices
Sichuan peppercorn
White pepper
Fujian-style
Pork belly / chicken
Chinese sausage
Salted duck egg yolk
Shiitake
Dried shrimp
Chestnut
Five spice powder
Shanghainese-style
Pork belly
Soy sauce
Dark soy sauce
Rice wine
Cinnamon stick
Star anise
Five-spice powder
Tweet
2 Responses to “Zongzi – Regional Variations: Taiwanese, Sichuanese, Fujianese and Shanghainese Styles”
Leave a Reply
Browse:
Tag Cloud:
Recent Recipes:
- Two Way Salmon Rice Salad
- Wuxi Pork Ribs
- Panaeng Beef Curry
- Thin-Crusted Quick Pizza
- Pad Thai
- Do Fu Hua
- Acar
- Pan Fried Chives and Shrimp Dumplings
- Lobak Rolls
- Thai Imperial Spring Rolls
- Baked BBQ Buns – “Chan Bao”
- Kerabu Green Mango
- Mango and Shrimp Salad
- Barley with Beancurd and Gingko Nuts
- Aloo Masala in Wonton Cups with Savory Granola
July 9th, 2011 at 6:49 pm
Do you have a Cantonese version?
July 9th, 2011 at 10:26 pm
Of course. Here it is. Cantonese Joong