Zongzi is made of zongzi leaves and wrapped with that rope. The glutinous rice chicken is only wrapped in lotus leaves, and the rice is loose when steamed.

2. Different raw materials.

Zongzi can be divided into salty taste and sweet taste. Generally, there will be beans, salted egg yolk and meat in salty zongzi. Sweet zongzi is usually eaten with honey in alkaline water or with bean paste inside. Glutinous rice chicken is salty, and there may be meat, chicken, mushrooms and so on.

Glutinous rice chicken is a local specialty snack in Guangdong, China, which belongs to Cantonese cuisine. The preparation method is to put chicken, barbecued pork, ribs, salted egg yolk, mushrooms and other fillings into glutinous rice, then wrap them with lotus leaves and steam them in a steamer. The entrance of glutinous rice chicken is full of lotus leaf fragrance, which sticks to the teeth when chewing and has the meat flavor of chicken.

Extended data:

Glutinous rice chicken source:

According to legend, glutinous rice chicken originated from the night market in Guangzhou before liberation. It was steamed in a bowl at first. Later, for the convenience of being sold by vendors, it was wrapped in lotus leaves. The ancient glutinous rice chicken was made of glutinous rice, scallops, dried shrimps or boneless chicken wings.

The traditional glutinous rice chicken has a large weight, three or four meters. Eating a glutinous rice chicken is almost half a meal. Therefore, Guangdong restaurants imported "guinea fowl" from 1980 with the same materials and half the size.