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Rice dumplings are a traditional Chinese food， which are exclusive to the Chinese Dragon Boat Day. This vibrant event is situated on every fifth day of the fifth lunar month. Generally speaking， these dumplings are pyramid-shaped rice rolls， which are wrapped by reed leaves and contain different types of stuffing. This is contingent upon the regional style.
There are a wide variety of rice dumplings in China， as cuisines vary from region to region. Although the dumplings differ in shape， size， stuffing and taste， all of them contain fresh local elements.
Beijing-style
The Beijing-style rice dumpling is representative of all the rice dumplings in North China. It is somewhat larger than the majority of the dumplings that belong to other regions within the country. These specific dumplings are typically quadrangular or triangular， and the majority of them are made with sticky rice. Consequently， they acquire a sticky texture and their flavour is distinctly combined with that of the rice and reed leaf. Commonly， Chinese date and sweetened bean paste is used to stuff the dumplings and occasionally， dried fruit can be discovered inside of them.
Guangdong-style
This particular rice dumpling is typical of those in South China. It greatly differs to the rice dumplings in Beijing， due to its smaller size and precise shape. Such dumplings are fashioned with a square front backed by a pointed corner – similar to the Mesoamerican pyramids in South America. The leaf of the phrynium tree is folded to wrap the sticky rice， green beans， salted egg yolk， mushrooms， peanuts， meat and lotus seed. Such dumplings are traditionally steamed in the pot and such a fusion of ingredients offers a unique taste and scent.
Sichuan-style
The people of Sichuan are particularly fond of spices to flavour their food. Consequently， the rice dumplings in this area are infused with an assortment of pungent spices. The process of making the spicy rice dumplings is meticulous， but it is this procedure that results in such a unique flavour. In order to make Sichuan rice dumplings， the sticky rice and Adzuki beans should be steeped in water for five to six hours. Following this， the water should be drained before adding the pepper powder， spicy salt， and the pickled meat of choice. Subsequently， the sticky rice is shaped into a quadrangle and wrapped by the reed leaf. Once cooked， the rice dumplings possess both a spicy and savoury taste， which is unique to the province of Sichuan. Suzhou-style
The rice dumplings in Suzhou are fashioned in the shape of a slender quadrangle. To name but a few ingredients， the stuffing can include fresh meat， jujube paste， sweetened bean paste and lard with bean paste. Proficient skills are acquired to create this type of dumpling. For example， take the rice dumplings stuffed with lard and bean paste. Firstly， the unrivaled Adzuki beans are selected and skinned after being cooked. They are then smashed into paste， in which granulated sugar（which weighs a great deal more than the bean paste） and oil， is mixed with the aforementioned bean paste. Furthermore， a piece of fat is put inside the mold of sticky rice. After being copiously steamed， the rice dumplings should appear ivory white and release an aromatic scent.
Jiaxing-style
The rice dumplings in Jiaxing， Zhejiang are known for their extensive history. These rectangular rice dumplings are stuffed with fresh meat， sweetened bean paste and an amalga-mation of nuts and chicken. The “Wu Fang Zhai” rice dumplings are the most famous in Jiaxing and boast the title “King of Rice Dumplings in South China”. Their fame originates from carefully selected materials， thorough processing and a unique style of cooking. In order to create them， the finest white sticky rice is used alongside the meat from the rear legs of a swine. After being cooked thoroughly， the melted oil penetrates the rice， giving the dumplings a delectable flavour. It is due to this type of dumpling， that many overseas consumers are familiar with Jiaxing.
Hainan-style
The rice dumplings in the southernmost province of China greatly differ from those in North China. They are fashioned in the shape of a pyramid and are wrapped in Japanese banana leaf. It is also notable that each dumpling weighs approximately half a kilometer！ These rice dumplings are stuffed with salted egg yolk， roast pork， bacon and braised chicken wing. After peeling off the “clothes” of the cooked rice dumplings， the pleasant scent is mixed with that of the sticky， Japanese banana leaf and the hearty aroma of fresh meat and egg.
Shandong-style
The yellow-rice dumplings in Shandong are thought to be the oldest of their kind. The yellow sticky rice stuffed with jujube possesses a distinct and delicious taste. Consumers may opt to add a small amount of sugar in order to enhance the extant sweet flavour. Miluo-style
Miluo， Hunan is thought to be the place of origin for rice dumplings. The rice dumplings in Miluo are recognised for their number of categories and delicate shapes. In recent years， a dozen new rice dumplings have been developed in Miluo， extending the list for both Chinese and foreign consumers.
South-Fujian-style
In Quanzhou and Xiamen， Fujian， the rice dumplings are stuffed with roast meat and alkalized ingredients. They are well known in both Chinese and foreign markets and are famed for their delicacy. They are made with wholesome sticky rice and the finest meat， which is then thoroughly cooked until a mushy texture is created. Subsequently， this paste is mixed with mushrooms， small shrimps， lotus seed and bouillon. Seasoning ingredients such as mashed garlic， wasabi， and chili sauce are required to add flavour to the rice dumplings. Such dumplings must be eaten when they are hot， as heat incites the best flavour.
Xi’an-style
The cool rice dumplings mixed with honey， originated from the Tang Dynasty and were first consumed at the royal banquet. Notably， honey was poured onto the rice dumplings， which had been cooked and proceeded to cool. Due to this， the rice dumplings are ideal for the summer. The ancient poets described the honey-mixed rice dumplings in the Tang Dynasty“as white as the jade”. This dish， which is already 1000 years old， has now become one of the most favoured snacks in Xi’an.
Taiwan-style
The extensive varieties of rice dumplings in Taiwan boast the tantalizing flavours of South Fujian. Although they bear some similarity to the South-Fujian-style rice dumplings， their quality is slightly improved due to factors such as the addition of aquatic ingredients.
There are a wide variety of rice dumplings in China， as cuisines vary from region to region. Although the dumplings differ in shape， size， stuffing and taste， all of them contain fresh local elements.
Beijing-style
The Beijing-style rice dumpling is representative of all the rice dumplings in North China. It is somewhat larger than the majority of the dumplings that belong to other regions within the country. These specific dumplings are typically quadrangular or triangular， and the majority of them are made with sticky rice. Consequently， they acquire a sticky texture and their flavour is distinctly combined with that of the rice and reed leaf. Commonly， Chinese date and sweetened bean paste is used to stuff the dumplings and occasionally， dried fruit can be discovered inside of them.
Guangdong-style
This particular rice dumpling is typical of those in South China. It greatly differs to the rice dumplings in Beijing， due to its smaller size and precise shape. Such dumplings are fashioned with a square front backed by a pointed corner – similar to the Mesoamerican pyramids in South America. The leaf of the phrynium tree is folded to wrap the sticky rice， green beans， salted egg yolk， mushrooms， peanuts， meat and lotus seed. Such dumplings are traditionally steamed in the pot and such a fusion of ingredients offers a unique taste and scent.
Sichuan-style
The people of Sichuan are particularly fond of spices to flavour their food. Consequently， the rice dumplings in this area are infused with an assortment of pungent spices. The process of making the spicy rice dumplings is meticulous， but it is this procedure that results in such a unique flavour. In order to make Sichuan rice dumplings， the sticky rice and Adzuki beans should be steeped in water for five to six hours. Following this， the water should be drained before adding the pepper powder， spicy salt， and the pickled meat of choice. Subsequently， the sticky rice is shaped into a quadrangle and wrapped by the reed leaf. Once cooked， the rice dumplings possess both a spicy and savoury taste， which is unique to the province of Sichuan. Suzhou-style
The rice dumplings in Suzhou are fashioned in the shape of a slender quadrangle. To name but a few ingredients， the stuffing can include fresh meat， jujube paste， sweetened bean paste and lard with bean paste. Proficient skills are acquired to create this type of dumpling. For example， take the rice dumplings stuffed with lard and bean paste. Firstly， the unrivaled Adzuki beans are selected and skinned after being cooked. They are then smashed into paste， in which granulated sugar（which weighs a great deal more than the bean paste） and oil， is mixed with the aforementioned bean paste. Furthermore， a piece of fat is put inside the mold of sticky rice. After being copiously steamed， the rice dumplings should appear ivory white and release an aromatic scent.
Jiaxing-style
The rice dumplings in Jiaxing， Zhejiang are known for their extensive history. These rectangular rice dumplings are stuffed with fresh meat， sweetened bean paste and an amalga-mation of nuts and chicken. The “Wu Fang Zhai” rice dumplings are the most famous in Jiaxing and boast the title “King of Rice Dumplings in South China”. Their fame originates from carefully selected materials， thorough processing and a unique style of cooking. In order to create them， the finest white sticky rice is used alongside the meat from the rear legs of a swine. After being cooked thoroughly， the melted oil penetrates the rice， giving the dumplings a delectable flavour. It is due to this type of dumpling， that many overseas consumers are familiar with Jiaxing.
Hainan-style
The rice dumplings in the southernmost province of China greatly differ from those in North China. They are fashioned in the shape of a pyramid and are wrapped in Japanese banana leaf. It is also notable that each dumpling weighs approximately half a kilometer！ These rice dumplings are stuffed with salted egg yolk， roast pork， bacon and braised chicken wing. After peeling off the “clothes” of the cooked rice dumplings， the pleasant scent is mixed with that of the sticky， Japanese banana leaf and the hearty aroma of fresh meat and egg.
Shandong-style
The yellow-rice dumplings in Shandong are thought to be the oldest of their kind. The yellow sticky rice stuffed with jujube possesses a distinct and delicious taste. Consumers may opt to add a small amount of sugar in order to enhance the extant sweet flavour. Miluo-style
Miluo， Hunan is thought to be the place of origin for rice dumplings. The rice dumplings in Miluo are recognised for their number of categories and delicate shapes. In recent years， a dozen new rice dumplings have been developed in Miluo， extending the list for both Chinese and foreign consumers.
South-Fujian-style
In Quanzhou and Xiamen， Fujian， the rice dumplings are stuffed with roast meat and alkalized ingredients. They are well known in both Chinese and foreign markets and are famed for their delicacy. They are made with wholesome sticky rice and the finest meat， which is then thoroughly cooked until a mushy texture is created. Subsequently， this paste is mixed with mushrooms， small shrimps， lotus seed and bouillon. Seasoning ingredients such as mashed garlic， wasabi， and chili sauce are required to add flavour to the rice dumplings. Such dumplings must be eaten when they are hot， as heat incites the best flavour.
Xi’an-style
The cool rice dumplings mixed with honey， originated from the Tang Dynasty and were first consumed at the royal banquet. Notably， honey was poured onto the rice dumplings， which had been cooked and proceeded to cool. Due to this， the rice dumplings are ideal for the summer. The ancient poets described the honey-mixed rice dumplings in the Tang Dynasty“as white as the jade”. This dish， which is already 1000 years old， has now become one of the most favoured snacks in Xi’an.
Taiwan-style
The extensive varieties of rice dumplings in Taiwan boast the tantalizing flavours of South Fujian. Although they bear some similarity to the South-Fujian-style rice dumplings， their quality is slightly improved due to factors such as the addition of aquatic ingredients.