Various styles of Chinese Zongzi (2)

In Hainan, Zongzi are wrapped in banana leaves, while dumplings on the mainland are wrapped in either bamboo or reed leaves.

广东、福建和广西的粽子

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.

在广东、福建和广西壮族自治区的一些地方,人们会把糯米浸在alkaline water（碱水）里,这样糯米就会变成蜜黄色,质地也会更柔软.

四川和苏州粽子

People in Sichuan province make a spicy zongzi with chili powder and preserved pork while in Suzhou, Jiangsu province, the locals put a piece of pork fat into the dumpling to give it a special aroma.

四川人用chili powder（辣椒粉）和preserved pork（腌猪肉）来包一种"辣粽",而在江苏的苏州,当地人会在粽子里包进一块pork fat（猪油）,让粽子吃起来更香.

海南粽子

In Hainan, zongzi are wrapped in banana leaves, while dumplings on the mainland are wrapped in either bamboo or reed leaves.

在海南,粽子是用banana leaves（芭蕉叶）来包的,而大陆的粽子是用bamboo leaves（竹叶）或reed leaves（芦苇叶）来包裹的.

台湾粽子

Over on the island of Taiwan, zongzi are made with fried glutinous rice and fried pork, as well as bamboo shoots, dried mushroom and dried bean curd.

在台湾岛,粽子是用炒糯米和炒猪肉来制作的,还包有竹笋、香菇和豆腐干.