There are many kinds of zongzi leaves, generally made of reed leaves and Indocalamus leaves, which are essential materials for making zongzi. Indocalamus leaves are mainly used in the south, but they are longer. Reed is a tall grass, which has been aquatic or humid for many years. It grows in ponds, river banks, streams and other places with water, and often forms reed ponds, which are grown all over the world. Reed leaves can be used as medicine, and zongzi wrapped in fresh reed leaves is fragrant and soft. Price? It's only 3 to 5 yuan a catty. It's nothing valuable, but it only appears on the street for a few days a year.
Later, people dried it, cooked it in winter and wrapped it in it. People sell zongzi in the street all the year round, and some people buy it. The materials used to make zongzi are also different. It is said that there are materials such as laurel leaves and banana leaves that have never been heard of or seen before. No matter what material, it is rich in chlorophyll, which has the function of preservation and antisepsis. No matter what leaves, they can't stop the people all over the country from loving Zongzi. Zongzi leaves are also a kind of bamboo leaves. The surface is smooth, there are some burrs and lines on the back, and it has its own fragrance and stripes. The zongzi wrapped with it will also have a faint fragrance, which is the royal use of wrapping zongzi in the Dragon Boat Festival.
It's just that the methods of wrapping zongzi vary from place to place, and the leaves used are different. The shape of dumplings is even different. Needless to say, there are all kinds of fillings. No matter what it is, there is a name called Zongzi. After soaking soft, you can find that it feels smooth and tender, and its toughness is particularly strong. Southern friends are especially good at wrapping zongzi with this kind of leaves. The products have the best appearance and delicious taste, and must be produced in Huangshan area.