The live broadcast life of Lao Linzi in Northeast China

Chapter 586 The Difference Between Leafs (For Subscription)
Studio.

"Does the anchor know much about zongzi?"

"Facts have proved that the anchor is a qualified foodie."

"It's true that the zongzi in our south are relatively small for some reason."

"I still prefer to eat rice dumplings in bamboo tubes, which have a stronger fragrance."

"My favorite food in the past was candied date dumplings, but in the past two years, there have been more and more flavors of rice dumplings, such as ham dumplings and bean paste dumplings, I think they are all delicious."

"And the ham dumpling?"

"Yes, but Jinhua's ham is the best. It's fat and thin, and it tastes the best!"

Li Yuan: "There are indeed more and more varieties of zongzi in recent years. As far as I know, there are already more than 20 varieties of large and small."

"Bamboo leaf rice dumplings, mugwort rice dumplings, sweet tea rice dumplings, bacon and sausage rice dumplings, mint rice dumplings, lotus seed rice dumplings, pine nut rice dumplings, and the egg yolk rice dumplings that everyone generally likes, etc."

"And during the Tang Zong period, there was another kind of zongzi called Jiuzi Zong, which is also a kind of zongzi, but nine zongzi are connected in a string."

"Jiuzi rice dumplings come in different sizes. The big ones are on the top and the small ones are on the bottom. They have different shapes and are very beautiful. Moreover, the nine rice dumplings are tied with silk threads of nine colors, forming a colorful shape."

"However, Jiuzizong is mostly used as a gift for relatives and friends, such as mothers give gifts to married daughters, mother-in-laws give gifts to newlyweds, etc. Because the word 'zongzi' is homonymous to 'neutron', folks say that eating 'zongzi' can give birth to a son." custom."

Studio.

"Are there really so many kinds of zongzi? I'm out, but I only ate one kind of meat zongzi..."

"I've only eaten one kind."

"I'm more interested in this ham dumpling..."

"There are too many types of zongzi, right?"

"Didn't you hear what the anchor said? Zongzi has a history of thousands of years. It's normal to have more varieties, right?"

"Indeed it is."

Li Yuan looked around, and finally stopped in front of a small vendor.

"Ma'am, how do you sell these zong leaves?"

Seeing Li Yuan, the aunt smiled and replied, "Young man, buy zong leaves? It costs five yuan a pack."

Li Yuan looked at the zong leaves, the quality seemed to be pretty good, and then he said, "Ma'am, then get me six packs."

The aunt nodded: "Okay, five, I'll pretend for you now."

Li Yuan just said to buy zong leaves, but suddenly many people left messages in the live broadcast room.

Studio.

"Don't buy it, anchor, it's not Zongye!"

"What kind of leaf is this?"

"Is this zongzi leaf? Why is it different from the zongzi leaves on our side?"

"Wait a minute, anchor, did you buy the wrong one?"

"Although the price is not that expensive, but... isn't this Zongye?"

"This isn't Ruoye Bamboo, is it? You bought the wrong anchor, right?"

"What Ruoye Bamboo? The zongzi is made with this kind of zongzi bought by the anchor, that's right..."

"Yeah, I'm curious too, that's right!"

At this time, Li Yuan, who had already bought the zong leaves and gave them good money, finally saw everyone's doubts in the live broadcast room.

Li Yuan: "Don't worry, everyone, I bought zongzi leaves, but it's because the leaves used to make zongzi are not the same, so everyone thinks I bought it wrong."

"However, in our Northeast, this kind of reed leaves are actually used to make zongzi."

Reed leaves are the most used zongzi leaves in the north.And this kind of reed cotyledon is more common, and it can also be obtained locally, so it can be said to be a very economical and affordable raw material for making zongzi.

Moreover, the zongzi cooked from this kind of zongzi leaves is also very fragrant, so it has always been very popular among Northeast people.

But the only disadvantage is...the leaves of this kind are generally narrow, so it is a little more difficult to wrap the zongzi.

In the south, bamboo leaves are generally used to make zongzi. This kind of leaves is wider and easier to wrap, but it is more suitable for beginners.

Studio.

"So, the leaves of the zongzi are all different?"

"No wonder! I said it looks different from the leaves that make zongzi here!"

"Is this called Weiziye?"

"We generally use reed leaves in Guangzhou. This is the reed leaf... This is the first time I have heard of it."

"Ruo leaves? We also use this kind of rice dumplings at home. My mother said that Ruo leaves are very flexible and smooth!"

Li Yuan nodded.

"Well, Ruo Ye is indeed a material often used to make zongzi in Guangzhou."

"I remember that the south seems to use reed leaves or reed leaves, right?"

"There are actually many leaves for making zongzi, mainly because the environment of each region is different, so there are different zongzi leaves. After all, not every region can grow the same leaves."

"I remember that the ones used in Hainan Island seem to be a kind of Zongye called Hiiragi leaf, which is unique to Lingnan. The shape of this kind of Zongzi is usually triangular, and this kind of Zongye is not available in other regions."

"Also in the Central Plains, most of the zongzi leaves are made of oak leaves, which are wrapped in a rectangular shape. Shantou people mostly use bamboo leaves to make zongzi. The zongzi has the fragrance of bamboo leaves, but they must be boiled until soft before use."

"Also in Shanghai, rice dumplings are made with reed leaves picked from AH Huangshan every year during the dog days. This kind of rice dumplings also has a special fragrance."

"And the leaves for making zongzi include Hiiragi leaves and eggplant Hiiragi leaves."

"This kind of zongzi leaf should be regarded as the largest kind of leaves in making zongzi. It seems that it can be called zongzi compared with the wild rice leaves, reed leaves, and reed leaves that are as big as a few fingers. Ye Zhong's big brother."

Studio.

"Eggplant hiiragi leaf? What is this?"

"What kind of leaf is this, why haven't I heard of it?"

"I know Weiziye and Ruoye, but what is this eggplant leaf?"

"I've never heard of it either... Are the zongzi wrapped in leaves delicious?"

"It's because I haven't seen it. I haven't heard of many leaves..."

Li Yuan smiled and said: "It's actually normal. Many people don't know about this kind of eggplant hiiragi leaf, because this kind of leaf only grows in Guangdong, Hainan, Guangxi and other provinces in the south of Lingnan."

"Moreover, there are not many places where zongzi is wrapped with solanum leaves. There are only a few places such as Hainan, Guangdong, and Guangxi. Even in places such as the north of Wuling, there is no such plant as solanum leaves. Most people don't know it. Recognition is also normal."

"And the hiiragi leaves are somewhat similar to the banana leaves. Sometimes even if you see them, you will subconsciously think that they are banana leaves."

Studio.

"But...how did you know, anchor?"

"Yes, anchor, how do you know so many types of zongzi leaves?"

"Then you don't even need to think about it? It must be for showing off. I've done my homework in advance!"

"That's right, do you still need to think about it?"

"Isn't it?"

"As far as the knowledge of the anchor is concerned, he still uses special preparations to fool us? Do you believe it? Anyway, I don't believe it!"

After buying the zongzi leaves, the next step is to buy the glutinous rice and fillings for making zongzi.

(End of this chapter)