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* ''Sichuan zong'' (四川粽): Sichuan people like to eat spicy and "tingly-numbing" (麻) sense food, so they make spicy rice dumplings. They add [[Sichuan peppercorn]]s, [[chili powder]], Sichuan salt, and a little preserved pork, wrapped into four-cornered dumplings. Cooked and then roasted, it tastes tender and flavorful. |
* ''Sichuan zong'' (四川粽): Sichuan people like to eat spicy and "tingly-numbing" (麻) sense food, so they make spicy rice dumplings. They add [[Sichuan peppercorn]]s, [[chili powder]], Sichuan salt, and a little preserved pork, wrapped into four-cornered dumplings. Cooked and then roasted, it tastes tender and flavorful. |
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* ''Beijing zong'' (北京粽): The Beijing ''zong'' are sweet and often eaten cold.<ref name="Stepanchuk"/> Common fillings include red dates and bean paste, as well as preserved fruit.<ref>{{Cite web|url=http://www.sohu.com/a/232981414_100155619|title=不同地区的粽子,你了解多少?|website=www.sohu.com}}</ref> |
* ''Beijing zong'' (北京粽): The Beijing ''zong'' are sweet and often eaten cold.<ref name="Stepanchuk"/> Common fillings include red dates and bean paste, as well as preserved fruit.<ref>{{Cite web|url=http://www.sohu.com/a/232981414_100155619|title=不同地区的粽子,你了解多少?|website=www.sohu.com}}</ref> |
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===Taiwan=== |
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* Taiwanese ''zongzi'' are regionally split by the process of cooking rather than filling. |
* Taiwanese ''zongzi'' are regionally split by the process of cooking rather than filling. |
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** Northern Taiwanese ''zongzi'' (北部粽) are wrapped with husks of ''[[Phyllostachys]] makinoi'' bamboo (桂竹籜), then steamed. |
** Northern Taiwanese ''zongzi'' (北部粽) are wrapped with husks of ''[[Phyllostachys]] makinoi'' bamboo (桂竹籜), then steamed. |
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