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湖州和嘉兴的粽子
中国最著名的粽子还是浙江湖州和嘉兴的粽子，这两个地方的粽子的做法已经成了中国粽子的标准。
In Huzhou, salty zongzi are made with fresh pork flavored with soy sauce, while sweet zongzi are made with jujube or red bean paste, with a piece of pork fat added to make the paste even more aromatic.
在湖州，咸棕包的是加了酱油调味的新鲜猪肉，甜粽包的是红枣或豆沙，在粽子里还加了一块猪油，让豆沙更香滑适口。
Jiaxing zongzi use chicken and "eight treasure" stuffing, as well as the more common red bean paste and preserved duck egg yolk.
嘉兴的粽子填料用的是鸡肉和“八宝”，也有包红豆沙和咸蛋黄的。
But fresh pork zongzi is the most popular.
但嘉兴的鲜肉粽是最受欢迎的。
The meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu (Chinese liquor) to give it plenty of flavor. It is then wrapped in bamboo leaf and boiled.
选取蹄膀上的猪肉，将猪肉浸泡在用糖、盐、酱油和白酒制成的汁水中，赋予其丰富的口感。然后用竹叶包好，煮熟。
