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[[Singapore / Malaysia]]
* ''Nyonya chang'' (娘惹粽): A specialty of [[Peranakan cuisine]], this zongzi are made similarly to southern zongzi. However, the filling is typically minced pork with candied [[winter melon]], ground roasted peanuts, and a spice mix. .<ref>{{cite web|url=http://www.huangkitchen.com/nyonya-rice-dumplings|title=Nyonya Rice Dumplings Recipe (Zong Zi) 娘惹粽子 - Huang Kitchen}}</ref>
== Making methods ==
1. Leaves selection: reed leaves zongzi leaves in different regions, with regional disparity varies from place to place, the multi-purpose reed Ye Zhu, or WeiYe, hainan island areas in China also use a lingnan unique plant "Zhong leaf as wrapped in reed leaves, usually triangular shape, cone shape or pyramid shaped. In central China, the leaves of zongzi are mostly quercus leaves, which are rectangular
2. Filling of seasonings: bacon dumplings to the first will be fresh pork with a little MSG, sugar, wine, salt, light soy sauce mix and rub repeatedly until the seasoning into the pork package.
3. The bundle of zongzi: bean paste zongzi should not be tied too tightly, to prevent the rice grains into the bean paste, if not thoroughly cooked will appear sandwich-sheng phenomenon. If the bacon dumplings with fat pork should not tie tight, tight can be appropriate.
4. Zongzi cooking: boiled dumplings must boil water before falling zongzi, water to soak the zongzi noodles, to re-boil after another fire for 3 hours
==Gallery==
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