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，拌入醬料與炒好的餡料，最後蒸15分鐘，口感較為粒粒分明。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，再包入滷好的餡料等，以大火水煮而成。

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, steamed and then filling the bag about an hour until fragrant, softer texture; other the day before the rice soaked and chilled, the next day drain off the water and then dry gauze bag steamed, stir-fried fillings and sauces, the last steam for 15 minutes, taste is more distinct and capsules.
Southern dumplings and meat dumplings divided dishes, vegetables and rice dumplings is covered with raw stock and peanut flavored with spices, boiled together directly; marinade the marinated raw meat sucked in rice, then wrapped into a halogen good fillings, boiled together to fire.

結果 (英文) 2:

Northern rice similar to oil rice, there are two practices, one is rice and red onion head, soy sauce and other sauce sizzling to six minutes ripening, and then wrapped into the flavorof of the filling steamed for about an hour, the taste is softer; The taste is 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 filling, etc. , to boil the fire water.

結果 (英文) 3:

Northern zongzi is similar to rice with oil. There are two ways: one is to stir fry glutinous rice, red onion, soy sauce and other sauces until they are six minutes ripe, then steam them with the stuffing that is fried for about one hour, and the taste is soft; the other is to soak glutinous rice in water and refrigerate the day before, drain the water the next day, then dry steam it with gauze, mix the sauce and the fried stuffing, and finally steam for 15 minutes. The taste is more granular.
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 them directly; meat zongzi is made by mixing raw glutinous rice with marinated sauce and then wrapping it with marinated stuffing and boiling it with hot water.