Xupu Zongzi

Xupu Zongzi

　　Xupu Zongzi uses a wide variety of ingredients, with glutinous rice as the main component, along with mung beans, red beans, corn, wheat, millet, dried yam rice, and more. Locals in Xupu commonly refer to it as "mixed grain" sticky rice cake. Legume ingredients require no processing, while wheat, corn, millet, and dried yam rice all need to be ground into granules before being mixed into the glutinous rice. After steaming or boiling, these zongzi made with mixed grains taste even better than those made purely with glutinous rice. If you make too many and can’t finish them, don’t worry — you can cut the zongzi into thick slices about half an inch thick, dry them, and store them in a clay jar. Later, you can pan-fry them, and they’ll turn out wonderfully crispy. They are often served as a dish to treat guests, tempting everyone to have a taste.