摄影记者　田建明

　　传统上，每年农历五月五日，中国人通过制作和品尝各种各样的粽子,赛龙舟和畅饮雄黄酒来庆祝端午节。吃粽子源于纪念中国战国时期爱国主义诗人——屈原。他为了证明自己的忠诚和清白，投江自尽于汨罗江。屈原跳江自尽后，当地人在竹筒内装入米，抛进江中以抚慰屈原在天之灵，同时也希望江里的鱼不要噬咬他的尸体。所以，粽子不仅是一种有糯米和美味馅料的小吃，更是传统节日里的核心角色。

　　Traditionally, Chinese people hand-wrapping and eat various kinds of zongzi, hold dragon boat regattas, and drink xionghuang, a type of traditional cereal wine, to celebrate Dragon Boat Festival on every fifth of May on Lunar Calendar. The origin of eating zongzi (glutinous rice dumplings) - to commemorate Qu Yuan (340 - 278 BC), a famous Chinese poet as well as a patriotic living during the Warring States period who tragically drowned himself in the Miluo river to prove his loyalty and innocence. After the poet had killed himself, locals cast sections of bamboo filled with rice into the river to honor his soul. By doing this, they hoped that the fishes in the river would stay away from his body. Above all, the zongzi is not just a snack with glutinous rice and delicious fillings, but a centerpiece of the Dragon Boat Festival in China.

摄影记者　袁培德

　　粽子是一种用竹叶或芦苇叶包成的金字塔形或长锥形的裹馅类食物，具有一种独特的香味。包粽子对于初学者来说并非易事。重叠两张粽叶，卷成一个圆锥形，按适当的顺序添加不同种类的馅料。然后在锥体的边缘裹上一片粽叶使其变宽，随后将叶子折向粽子的中间部位，粽叶剩余部分再向背面裹实，最后用绳线缠绕扎紧即可。

　　Zongzi is a kind of rice dumpling wrapped in bamboo or reed leaves to form a pyramid or thin elongated cone, which has a unique fragrance. Wrapping a zongzi can be very difficult for a beginner. Layer two leaves, with the smooth sides up and form a cone, and add fillings of different kind in proper order. Then add another leaf around the edge of the cone to make it wider and fold the leaf towards the middle, upper remaining part of the leaves towards the back. Finally use string to wrap tightly around the zongzi.

摄影记者　田建明

　　一般说来，粽子分为两类。一种是南方流行的咸粽子，另一种是北方的甜粽子。据史料记载，最早的粽子无馅，仅由小米和栗子制成。现在，以豆沙和红枣为馅料的粽子在中国北方十分受欢迎。咸味粽子主要由糯米制成，辅以猪肉和蛋黄。

　　Generally speaking, zongzi is divided into two categories, salty zongzi which is popular in South China, and the sweet ones in North China. According to historical records, zongzi were originally made of millet and chestnuts with no filling. Now, those filled with sweet red bean paste and Chinese dates are well-received in the north of China, and the salty is mostly made of glutinous rice and complemented with pork and egg yolks.

　　同样，它们的形状大小和口味在不同地区也有很大差异。中国北方人常用芦苇叶包粽子。而在南方，竹叶裹粽颇为受宠。

　　Similarly, their shape and size vary greatly in taste and sizes depending on region. People in north China often wrap zongzi in reed leaves. In south China, they are usually wrapped in local preferred bamboo leaves.

摄影记者　田建明

　　嘉兴粽子以其招牌猪肉粽闻名天下，既不会太甜也不过咸。先将肥猪肉水煮几个小时，然后入锅油炸，接下来与其它馅料混搭，这就使得粽子入口味香而不油腻。食客们总会对各式各样的嘉兴粽子赞不绝口。嘉兴老字号“五方斋”粽子由精选的糯米和各种馅料制作而成，如五花肉、咸蛋黄和红枣。有时也以甜豆沙，枣子和栗子为粽馅。

　　Jiaxing zongzi is well known for its typical filling of marinated pork which is neither too salty nor too sweet. Fat meat, fried in oil after being boiled for several hours, is usually mixed in with the fillings, which makes the zongzi crispy but not greasy. Diners speak of all kinds of Jiaxing zongzi in laudatory terms. In Jiaxing, the time-honored brand Wufangzhai is exquisitely made with well-chosen sticky rice and various fillings such as pork tenderloins and salty egg yolks. Sometimes it is also filled with sweet bean paste, red dates and chestnuts.

摄影记者　袁培德

　　“嘉兴粽子”是以中国东部浙江省城市“嘉兴”命名，它是中国大陆最受欢迎的粽子。嘉兴是粽子的故乡，因为它几乎全年出现在每个家庭的菜单上。对了，来嘉兴千万别错过首个独一无二的粽子博物馆。

　　Jiaxing zongzi, named after the city Jiaxing in east China's Zhejiang province, is the most sought-after kind of zongzi on the Chinese mainland. Jiaxing is the hometown of zongzi as the delicacy almost appears on each family's menu year-around. The more, a must is a visit to the first and the only Zongzi Museum.