每到端午節(jié)，大家都要吃zongzi（粽子），也就是rice dumplings wrapped in leaves，雖然這一天全國各地的人們都要吃粽子，但因?yàn)榈胤斤嬍沉?xí)慣和風(fēng)俗的不同，粽子也各具風(fēng)格，一起來看看吧！

北京粽子

In Beijing, they are most commonly stuffed with a candied or dried jujube, the dried Chinese red date. Some zongzi are left plain, to be dipped into sugar. Other places in North China replace glutinous rice with glutinous yellow millet, and these days, some folks replace white glutinous rice with purple rice.

北京粽子通常會(huì)以dried Chinese red date（紅棗）作餡，有些粽子本身不加調(diào)料，吃的時(shí)候蘸糖吃。華北一些地方的人用glutinous yellow millet（黃黍）代替糯米來制作粽子，還有一些地方的人用的是紫米。

廣東、福建和廣西的粽子

In some parts of Guangdong and Fujian provinces, and Guangxi Zhuang autonomous region, people soak the glutinous rice in alkaline water, which gives the rice a honey-colored glaze and a softer texture.

在廣東、福建和廣西壯族自治區(qū)的一些地方，人們會(huì)把糯米浸在alkaline water（堿水）里，這樣糯米就會(huì)變成蜜黃色，質(zhì)地也會(huì)更柔軟。