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.

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的一些地方,人們會把糯米浸在alkaline water（堿水）里,這樣糯米就會變成蜜黃色,質地也會更柔軟.

四川和蘇州粽子

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（腌豬肉）來包一種"辣粽",而在江蘇的蘇州,當地人會在粽子里包進一塊pork fat（豬油）,讓粽子吃起來更香.

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（芭蕉葉）來包的,而大陸的粽子是用bamboo leaves（竹葉）或reed leaves（蘆葦葉）來包裹的.

臺灣粽子

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.

在臺灣島,粽子是用炒糯米和炒豬肉來制作的,還包有竹筍、香菇和豆腐干.