美食台 | 廣東小吃的一朵奇葩，鹹甜一家！

湯圓、豆漿、燒餅，這些食物都是典型的鹹甜之爭肇事者，粽子也是其中之一。不過今天我們介紹的這種“奇葩口味”粽子，甜裡透著鹹，鹹裡泛著甜，一顆粽子居然將鹹甜兩種味道融合得渾然一體，它就是廣東潮汕地區傳統的雙拼粽球。
會吃的潮汕人做這種雙拼粽很是講究，餡料豐富，不僅有鹹蛋黃、蝦米、海蝦、去芯蓮子、香菇、綠豆沙，糯米還用沙茶醬炒過，五花肉用了腐乳醃過，鵪鶉蛋亦用糖水漬過，一口下去，鹹甜兩種滋味交織，古怪卻又很好吃！
There are certain types of food that would easily cause a war of words among Chinese netizens about whether they are salty or sweet, such as Tangyuan, soy milk and Chinese pancakes. Zongzi is actually also one of them. But today we are going to introduce you a “weird” type of Zongzi, which is both salty and sweet. It is the bi-flavor Zongzi balls from the Chaoshan district in Canton. It’s stuffed with various ingredients, including salted eggs yolk, dried shrimps, prawns, lotus seeds without germs, shiitakes and green bean paste. The glutinous rice has been fried with Satay sauce. The marbled pork has been cured with fermented bean curd. And the quail eggs have been soaked in sugar water. The combination of the salty and sweet tastes makes the Zongzi unexpectedly delicious!

[@user-px1lq3fk2r]

我是直接把綠豆/眉豆或紅豆泡好，與糯米一起翻炒的。

[@AsianPatty]

I gave one of these to my childhood Hispanic friends as a kid. He said it was the tastiest Asian tamale he'd ever had. Just thinking about Zongzi brings back so many memories.

[@sbakery5885]

看着就好吃，讲解员声音好性感。

[@SC-yp9sr]

这才是我小时候吃到的正宗潮州粽子。现在那些粽子都是先在糯米里加上一大堆的香菇虾米….之类的配料混炒，配料味道太浓烈，把其它食材的独特味道都淹没了。反倒失去了潮州粽子味道的层次感。

[@cleaneating2539]

这也太好吃了吧~

[@六水-q2d]

想到了肇庆裹蒸粽

[@czh998]

材料好多 肯定好吃

[@zoechen4923]

想家了