The zongzi, also known as "corn", "angle zong", steamed by the zongzi leaves wrapped in glutinous rice, is one of the traditional festive food of the Han people. Zongzi as early as the Spring and Autumn period has appeared, initially used to worship ancestors and gods. By the Jin Dynasty, zongzi became the Dragon Boat Festival food.1 Folklore says that eating zongzi is to commemorate Qu Yuan. As one of the most historically and culturally rich traditional foods in China, zongzi have also spread far and wide. The custom of eating zongzi is also practiced in Japan, Vietnam, and Chinese-populated Singapore, Malaysia, and Myanmar. Legend has it that the dumplings were handed down to honor Qu Yuan, who threw himself into the river, and are the most culturally rich traditional food in Chinese history. There are many kinds of zongzi, from the filling, there are Beijing date palm wrapped with small jujube in the north; in the south, there are bean paste, fresh meat, eight treasures, ham, egg yolk and other kinds of fillings, among which Jiaxing zongzi in Zhejiang Province is the representative. Eat zongzi custom, for thousands of years every year on the fifth day of the fifth month of the lunar calendar, the Chinese people's families have to dip glutinous rice, wash zongzi leaves, packaged zongzi, zongzi in 2012 was selected for the documentary film "Tongue on the Chinese" the second episode of the "Staple Story" one of the series of food.