粽子的种类英文

广东粽子：广东粽子个头大，外形别致，除鲜肉粽、豆沙粽外，还有用鸡肉丁、鸭肉丁、叉烧肉、蛋黄、冬菇、绿豆蓉等调配为馅料的什锦粽。 闽南粽子：厦门、泉州的烧肉粽、碱水粽皆驰名海内外。烧肉粽的粽米必选上乘，猪肉择五花肉并先卤得又香又烂，再加上香菇、虾米、莲子及卤肉汤、白糖等，吃时蘸调蒜泥、芥辣、红辣酱、萝卜酸等多样佐料，香甜嫩滑，油润而不腻。 宁波粽子：浙江宁波粽子为四角形，有碱水粽、赤豆粽、红枣粽等品种。其代表品种碱水粽，是在糯米中加入适量的碱水，用老黄箬叶裹扎。煮熟后糯米变成浅黄色，可蘸白糖吃，清香可口。 嘉兴粽子：嘉兴粽子为长方形，有鲜肉、豆沙、八宝等品种。如鲜肉粽，常在瘦肉内夹进一块肥肉，粽子煮熟后，肥肉的油渗入米内，入口肥而不腻。 北京粽子：北京粽子是北方粽子的代表品种，其个头较小，为斜四角形。北郊农村，习惯吃大黄米粽，粘韧而清香，多以红枣、豆沙为馅。 其他较为著名的粽子还有四川、两湖的辣粽、贵州的酸菜粽、苏北的咸蛋粽。上海地区粽子种类多以杏花楼、新雅为代表的广式粽子吃口松软而味道浓烈，外形为底平，呈正方形、五角形，一角向上，其余伸向四方。广式粽子品种很多，有栗子、鲜肉、蛋黄、香菇；裹枕粽有烤鸭、香菇、栗子、鲜肉、蛋黄、米仁，其他还有碱水粽、豆沙粽、鲜肉粽、鲜肉蛋黄粽、赤豆粽等。 以老半斋、扬州饭店为代表的淮扬特色粽子为"八味八式"，正宗"小脚"白米粽、四角形红枣赤豆粽、秤砣形蛋黄栗子粽、元宝形火腿肉粽、三角形豆板咸肉粽、枕式鲜肉粽、长枕风鸡粽、菱形豆沙粽，特色鲜明。 功德林供应的香菇粽、豆板粽、豆沙粽、赤豆红枣粽、松仁白米粽和罗汉粽，均以素食为特色。 清真洪长兴的粽子很具穆斯林风范，粽壳略青，棱角分明，外观清秀，品味纯正，特别是"牛肉粽"，是其他帮别所没有的。 以沈大成、上海嘉兴粽子店、五芳斋等传统特色店所供应的粽子则是"五花八门"，豆沙、鲜肉、白米、红枣赤豆、鲜肉蛋黄等。沈大成首创咖喱鸡粽，缤纷多彩。各类粽子从品种到外形，从口味到色泽都各不相同，大的广式裹枕粽450克一只，而迷你粽每只仅25克。 Guangdong dumplings: Guangdong dumplings bigger in size, shape and unique, except fresh meat-bean paste dumplings, there are small with a chicken, duck Ding, pork meat, egg yolk, mushroom, green bean deployment of Chengdu and other assorted rice dumplings for the fillings.Taiwanese dumplings: Xiamen, Quanzhou burning meat-alkaline dumplings are famous for. Roast meat-must-superior rice of rice dumplings, pork, pork, and the first halogen may choose fragrant rot, plus mushrooms, dried shrimp, lotus seeds and stewed meat soup, sugar, etc., to eat garlic when the dip transfer, mustard, red chili sauce , radish variety of condiments such as sour, sweet and fresh, oily but not greasy.Ningbo dumplings: Ningbo dumplings for the square, with alkaline dumplings, red bean dumplings, red dates and other varieties of dumplings. Base dumpling varieties of its representatives, is adding an appropriate amount of alkaline rice, leaves to wrap the bar with Huang Ruo. Cooked glutinous rice into a light yellow, can be dipped in sugar to eat, delicious fragrance.Jiaxing dumplings: Jiaxing rectangular dumplings with meat, bean paste, eight treasures and other varieties. Such as fresh meat-often within a folder into a lean fat meat, dumplings cooked, fat infiltration of meters of oil, imported fertilizers and not greasy.Beijing dumplings: Beijing dumplings wrapped in bamboo leaves is representative of northern species, their small size, for the oblique square. Rural northern suburbs, used to eat large yellow rice dumplings, sticky tough and delicate fragrance, and many more dates, red bean paste for the filling.There are other more famous dumplings, Sichuan, Hubei and Hunan spicy dumplings, pickled cabbage dumplings Guizhou, Jiangsu's salted egg rice dumplings.Many kinds of dumplings in ShanghaiTo Xinghua Lou, Xinya widely represented style dumplings I ate soft and strong flavor, appearance for the bottom level, a square, pentagonal, corner up the other toward the square. Many varieties of Cantonese-style dumplings, with chestnuts, meat, egg yolk, mushrooms; wrapped pillow dumplings with roast duck, mushrooms, chestnuts, fresh meat, egg yolk, MI Ren Others include alkaline dumplings, red bean dumplings, fresh meat-meat Egg dumplings, red bean dumplings and so on.The old semi-vegetarian, Yangzhou hotel features dumplings Huaiyang represented as "Ba Wei eight style," authentic "feet" rice dumplings, red bean dumplings square dates, weights of egg-shaped chestnut dumplings, ham and meat-ingot-shaped, triangular bean salty meat-fresh meat-pillow, long pillow style chicken dumplings, diamond red bean dumplings and distinct features.Kutokuhayashi supply mushroom dumplings, bean dumplings, red bean dumplings, red bean dumpling jujube, pine nut rice dumplings and dumpling Lohan, features are vegetarian.Sun Hung Cheung Hing is a Muslim Muslim style dumplings, dumpling shell a little green, angular, handsome appearance, taste pure, especially the "cow meat-" is to help others do not have.By Chen Dacheng, Shanghai Jiaxing dumplings shop, Fong traditional vegetarian specialty stores for the supply of rice dumplings is "variety", bean paste, fresh meat, rice, jujube red bean, fresh egg yolk. Chen Dacheng first curry chicken dumplings, colorful. From species to form various types of dumplings, from taste to color are different, a large Cantonese-style dumplings wrapped 450 grams a pillow, while only 25 grams each mini dumplings.

英语翻译:They eat a special food called zongzi. There are different kinds of zongzi in my hometown.

粽子又称“角黍”、“角粽”，由粽叶包裹糯米蒸制而成，是汉族传统节庆食物之一。粽子早在春秋时期就已出现，最初是用来祭祀祖先和神灵。到了晋代，粽子成为端午节庆食物。民间传说吃粽子是为纪念屈原。粽子作为中国历史文化积淀最深厚的传统食品之一，亦传播甚远。日本、越南以及华人聚居的新加坡、马来西亚、缅甸等地也有吃粽子的习俗。粽子传说是为祭奠投江的屈原而传承下来的，是中国历史上文化积淀最深厚的传统食品。粽子种类繁多，从馅料看，北方有包小枣的北京枣棕；南方则有豆沙、鲜肉、八宝、火腿、蛋黄等多种馅料，其中以浙江嘉兴粽子为代表。吃粽子的风俗，千百年来每年农历五月初五，中国百姓家家都要浸糯米、洗粽叶、包粽子，2012年粽子入选纪录片《舌尖上的中国》第二集《主食的故事》系列美食之一。中文名：粽子英文名：rice dumpling主要食材：粽叶，糯米，红枣，瘦肉，豆沙，蛋黄，红豆，腊肉，香肠，玉米粒分类：中国传统文化，端午节食品口味：甜、咸等端午节日：阴历五月初五相关人物：屈原拼音：Zong Zi

端午吃粽子，现在人们只知道这是为了纪念伟大诗人屈原。但据专家考证，粽子只不过是民间普通食品，最初吃粽子也不固定在端午；说端午食粽是祭屈原，是后人附会而形成的，仅反映民众的心愿而已。实际上，为了纪念春秋时晋国的介子推而形成民间节俗的“寒食节”（清明前一天）吃粽子，起源要比端午食粽早。至今，许多地方仍通行清明前一天与清明食粽的民间风俗。春秋时期：用菰叶（茭白叶）包黍米成牛角状，称“角黍”;用竹筒装米密封烤熟，称“筒粽”.东汉末年：草木灰水浸黍米，因水中含碱，用菰叶包黍米成四角形，煮熟就成广东碱水粽。晋代：粽子被正式定为端午节食品。这时包粽子的原料除米外，还添加中药材益智仁，煮熟的粽子称“益智粽”.南北朝：出现杂粽。品种增多，米中掺杂禽兽肉、板栗、红枣、赤豆，裹成的粽子还用作交往的礼品。唐代：粽子用米已“白莹如玉”,粽的形状出现锥形、菱形。日本文献中就记载有“大唐粽子”.宋代：有“以艾叶浸米裹之”的“艾香粽”,还有“蜜饯粽”,见苏东坡“时于粽里见杨梅”的诗名。这时还出现用粽子堆成楼台亭阁，木车牛马作的广告，说明宋代吃粽子已很时尚。元代：粽子包裹料已从菰叶变革为箬叶，突破菰叶的季节局限。明代：出现用芦苇叶包的粽子，附加料已出现豆沙、猪肉、松子仁、枣子、胡桃，品种更加丰富多彩。清代：出现“火腿粽子”.如今粽子更是千品百种，璀灿纷呈。现今各地的粽子，一般都用箬壳包糯米，但内涵花色则根据各地特产和风俗而定，著名的有桂圆粽、肉粽、水晶粽、莲蓉粽、蜜饯粽、板栗粽、辣粽、酸菜粽、火腿粽、咸蛋粽等等。