"When I first went to Cao Lack, I saw there were some Zongzis on the table. I opened them and was surprised to see only rice inside." That is what Huang from Tong City told the journalist.

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"I started looking around and saw the sugar nearby; then I realized that the Zongzi was served with the sugar." He continues, "This is different from what I have known in my hometown. We all eat the Zongzi made with rice and salty meat. When you open the reed leaves, you can smell the salty meat and they are quite tasty."

Chen is also from Tong city. He emphasizes that the salty meat Zongzi is much more popular than the sweet ones. "Sweet Chinese Apple Zong is too rich for me. It is OK to have a little bit of them sometimes, but I cannot have more than two of sweet Zongzis. Now the market also sells the salty meat and salty yolk type, and is similar to the moon cakes, which is tasty, too."

In Pangbu, the custom is different. Ms. He says there are many different kinds of sweet Zongzi, and rice go-with sugar is just one of them. We have sweet Chinese apple as suffers, and also salty with sweet Chinese apply suffers. She lives in Hefei City with her family. It is said that most of time they prepare the sweet Zongzi, and are willing to try salty meat as well.

This situation is mostly based on various factors, such as climate types, eating habits, crops categories and etc. To date, due to the modern transportation and storage technology, people in different parts of China have more chance to enjoy the foods from other parts. Besides, their children would share their homeland cooking methods with their classmates and colleges when they stay in other cities.