北部粽近似油飯，有兩種做法，一種是將糯米與紅蔥頭、醬油等醬料拌炒至六分

北部粽近似油飯，有兩種做法，一種是將糯米與紅蔥頭、醬油等醬料拌炒至六分熟後，再包入爆香的五花肉、香菇、鹹蛋黃、金鉤蝦等餡料蒸約一小時，口感較軟；另一種則是前一天將糯米泡水並冷藏，隔天把水瀝掉後再包紗布乾蒸20分鐘，再和醬料與炒好的餡料拌在一起，接著再蒸15分鐘左右，口感會較粒粒分明、南部粽又分菜粽與肉粽，菜粽是將生糯米與用高湯及辛香料調味的花生包覆在一起，直接水煮而成；肉粽則是將拌好滷汁的生糯米中，再包入滷好的三層肉、紅蔥頭、香菇、鹹蛋黃、花生等，以大火水煮約一個半小時至兩小時。

結果 (英文) 1:

Northern rice dumplings oil approximation, there are two approaches, one after the rice with red onion, soy sauce and stir-sixth cooked, then entrapped saute pork, mushrooms, salted egg yolk, shrimp and other fillings Jingou steam for about one hour, softer texture; the other is the day before the soaked rice and refrigerated, the next day drain off the water and then dry gauze package steam for 20 minutes, then fried fillings and sauces and mixed together , followed by steaming for 15 minutes, the taste will be more clear capsules,
southern dumplings divided dish with meat dumplings, rice dumplings, the green rice dish coated with peanuts together with the broth and seasoning spices, boiled directly from ; marinated meat marinade sucked raw rice, and then pack into three halogen good meat, red onion, mushroom, salted egg yolk, peanuts, boiled to fire about half an hour to two hours.

結果 (英文) 2:

Northern rice similar to oil rice, there are two practices, one is the rice and red onion head, soy sauce and other sauces mixed to six minutes ripening, and then wrapped in the fragrant five-flower meat, mushrooms, salted egg yolk, golden hook shrimp and other fillings steamed for about an hour, the taste is softened; Then and the sauce and fried filling mixed together, and then steamed for another 15 minutes or so, the taste will be more grainy,
Southern mussels and meat, the dish is the raw rice and with high soup and spices seasoned peanuts wrapped together, directly boiled, meat is mixed with the marinade of raw rice, and then wrapped into a good three layers of meat, red onion, mushrooms, salted egg yolks, peanuts, etc., to boil in hot water for about an hour and a half to two hours.

結果 (英文) 3:

Northern zongzi is similar to rice with oil. There are two ways: one is to stir fry glutinous rice with red onion, soy sauce and other sauces until they are six points cooked, and then wrap them with minced pork, mushroom, salted egg yolk, golden hook shrimp and other stuffing to steam for about one hour. The taste is soft; the other is to soak glutinous rice in water and refrigerate the day before, drain the water the next day, wrap gauze and dry steam for 20 minutes, and then mix with sauce and fried stuffing Mix together, steam for about 15 minutes, the taste will be more clear
Southern zongzi is divided into vegetable zongzi and meat zongzi. Vegetable zongzi is made by wrapping raw glutinous rice with peanuts flavored with high soup and spicy spices and boiling directly; meat zongzi is made by mixing raw glutinous rice with marinated sauce and then wrapping it into three layers of marinated meat, red onion, mushrooms, salted egg yolk, peanuts, etc. and boiling in hot water for about an hour and a half to two hours.