Zongzi is called "Wrapped Rice Dumpling" in Yangjiang proverb and "Jiao Millet" in ancient times. It is said that it was invented to commemorate Qu Yuan, but it is just a legend. The earliest rice dumplings are called "tube rice dumplings". They were produced in the late Eastern Han Dynasty. Millet was soaked in alkali-containing plant ash water and wrapped in wild rice leaves to form a square shape. This is actually our Yangjiang ash-wrapped rice dumpling (alkaline water rice dumpling). In the Jin Dynasty, rice dumplings were officially designated as Dragon Boat Festival food. At this time, in addition to rice, the raw materials for making rice dumplings were also added with the Chinese herbal medicine Zhizhiren, which was called "Yizhizong". The strange thing is that we in Yangjiang Daba are rich in Zhizhi, but we have never heard of "Yizhizong".

In addition to glutinous rice and pork fillings, Yangjiang rice dumplings are also filled with mung beans and egg yolks. One (Yangjiang people call it a strip) wrapped in rice dumplings is equivalent to a bowl of glutinous rice filled with the aroma of pod leaves.

Nowadays, Yangjiang rice dumplings have developed from a traditional festival food into a daily food. They are sold at road stalls and tea shops all year round. Although the price is about 2 yuan and the scale is small, they have become popular. A prototype industry has been formed. In recent years, not only have there been more and more varieties, but also restaurants have launched expensive rice dumplings stuffed with abalone. The packaging has become more and more exquisite, and there is a great future for development.

Tianjiu Lane is a cross-alley on Nan'en Road, famous for its shoe wholesale street. Recently, the rice dumpling business is booming, and it has earned the reputation of "Zongzi Street". There are only two companies selling rice dumplings in Tianjiu Lane, but they taste good and sell a lot of rice dumplings. Many restaurants sell them wholesale from here, so they quickly become famous.