每到端午節(jié)，大家都要吃zongzi(粽子)，也就是rice dumplings wrapped in leaves，雖然這一天全國(guó)各地的人們都要吃粽子，但因?yàn)榈胤斤嬍沉?xí)慣和風(fēng)俗的不同，粽子也各具風(fēng)格，一起來(lái)看看吧！

　　北京粽子

　　In Beijing, they are most commonly stuffed with a candied or dried jujube, the dried Chinese red date. Some zongzi are left plain, to be dipped into sugar. Other places in North China replace glutinous rice with glutinous yellow millet, and these days, some folks replace white glutinous rice with purple rice。

　　北京粽子通常會(huì)以dried Chinese red date(紅棗)作餡，有些粽子本身不加調(diào)料，吃的時(shí)候蘸糖吃。華北一些地方的人用glutinous yellow millet(黃黍)代替糯米來(lái)制作粽子，還有一些地方的人用的是紫米。

　廣東、福建和廣西的粽子

　　In some parts of Guangdong and Fujian provinces, and Guangxi Zhuang autonomous region, people soak the glutinous rice in alkaline water, which gives the rice a honey-colored glaze and a softer texture。

　　在廣東、福建和廣西壯族自治區(qū)的一些地方，人們會(huì)把糯米浸在alkaline water(堿水)里，這樣糯米就會(huì)變成蜜黃色，質(zhì)地也會(huì)更柔軟。

　四川和蘇州粽子

　　People in Sichuan province make a spicy zongzi with chili powder and preserved pork while in Suzhou, Jiangsu province, the locals put a piece of pork fat into the dumpling to give it a special aroma。

　　四川人用chili powder(辣椒粉)和preserved pork(腌豬肉)來(lái)包一種“辣粽”，而在江蘇的蘇州，當(dāng)?shù)厝藭?huì)在粽子里包進(jìn)一塊pork fat(豬油)，讓粽子吃起來(lái)更香。

海南粽子

　　In Hainan, zongzi are wrapped in banana leaves, while dumplings on the mainland are wrapped in either bamboo or reed leaves。

　　在海南，粽子是用banana leaves(芭蕉葉)來(lái)包的，而大陸的粽子是用bamboo leaves(竹葉)或reed leaves(蘆葦葉)來(lái)包裹的。

臺(tái)灣粽子

　　Over on the island of Taiwan, zongzi are made with fried glutinous rice and fried pork, as well as bamboo shoots, dried mushroom and dried bean curd。

　　在臺(tái)灣島，粽子是用炒糯米和炒豬肉來(lái)制作的，還包有竹筍、香菇和豆腐干。

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(guó)最著名的粽子還是浙江湖州和嘉興的粽子，這兩個(gè)地方的粽子的做法已經(jīng)成了中國(guó)粽子的標(biāo)準(zhǔn)。

　　在湖州，咸棕包的是加了醬油調(diào)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。