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 glutinous¹ rice with glutinous yellow millet², and these days, some folks replace white glutinous rice with purple rice.

北京粽子通常会以dried Chinese red date（红枣）作馅，有些粽子本身不加调料，吃的时候蘸糖吃。华北一些地方的人用glutinous yellow millet（黄黍）代替糯米来制作粽子，还有一些地方的人用的是紫米。

 

In some parts of Guangdong and Fujian provinces, and Guangxi Zhuang autonomous³ region, people soak the glutinous rice in alkaline water, which gives the rice a honey-colored glaze⁴ and a softer texture⁵.

在广东、福建和广西壮族自治区的一些地方，人们会把糯米浸在alkaline water（碱水）里，这样糯米就会变成蜜黄色，质地也会更柔软。

 

People in Sichuan province make a spicy⁶ zongzi with chili⁷ 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 aroma⁸.

四川人用chili powder（辣椒粉）和preserved pork（腌猪肉）来包一种“辣粽”，而在江苏的苏州，当地人会在粽子里包进一块pork fat（猪油），让粽子吃起来更香。

 

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（芭蕉叶）来包的，而大陆的粽子是用bamboo leaves（竹叶）或reed leaves（芦苇叶）来包裹的。

 

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 curd⁹.

在台湾岛，粽子是用炒糯米和炒猪肉来制作的，还包有竹笋、香菇和豆腐干。

 

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 aromatic¹⁰.

Jiaxing zongzi use chicken and "eight treasure" stuffing, as well as the more common red bean paste and preserved duck egg yolk¹¹.

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.

中国最著名的粽子还是浙江湖州和嘉兴的粽子，这两个地方的粽子的做法已经成了中国粽子的标准。

在湖州，咸棕包的是加了酱油调味的新鲜猪肉，甜粽包的是红枣或豆沙，在粽子里还加了一块猪油，让豆沙更香滑适口。

嘉兴的粽子填料用的是鸡肉和“八宝”，也有包红豆沙和咸蛋黄的。

但嘉兴的鲜肉粽是最受欢迎的。

选取蹄膀上的猪肉，将猪肉浸泡在用糖、盐、酱油和白酒制成的汁水中，赋予其丰富的口感。然后用竹叶包好，煮熟。

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