As are the representative of the southern rice dumplings, the Guangdong style Zongzi are fat and perfect pyramids stuffed with peanuts, a single salted egg yolk, soy sauce-seasoned pork, dried shrimps and an intensely fragrant dried mushroom.

As the representative variety of northern Zongzi, Beijing style are bigger in size with square or triangle shape. They mostly use red date, red bean paste or a few preserved fruits for fillings. This style of Zongzi are sweet scent and sticky to be a delicate flavor.

Sichuan people are spicy food lovers, so S ichuan style spicy Zongzi have a special taste for the exquisite and complex production to become one of the top snakes in Sichuan. Sichuan style Zongzi are filled with pepper, Sichuan salt , MSG and little bacon.

Suzhou style Zongzi are long and thin in quadrangle shape, with fresh meat, red date paste and lard red bean stuffing. When wrapping up the Suzhou style Zongzi, you can add a piece of flat to make Zongzi glossy and sweet.

Hainan style Zongzi different from other varieties are wrapped up by banana leaves in square taper shape. There are salt egg yolk, barbecued pork, preserved meat and stewed chicken wings inside the glutinous rice.

It is popular to eat a pillow like Guangxi style Zongzi in the central Guilin area. Half or one pound of rice can be used to make just one Guangxi style Zongzi in order to supply a whole family to eat for several days.