Salty and sweet. Zongzi, also known as Zongzi, is one of the traditional festival foods of the Chinese nation. It was originally used to pay homage to ancestors and gods. It is said that Zongzi was handed down in memory of Qu Yuan who threw himself into the river. Its main ingredients are glutinous rice and stuffing, which are wrapped with Indocalamus leaves, Hiragi leaves or bamboo leaves. , and is dominated by sharp corners and quadrangles, represented by Guangdong bacon zongzi and Zhejiang Jiaxing zongzi. Because of different regions, the material and even the shape of the "wrap" are very different. For example, people used horns to worship the sky in the early days, so in the Han and Jin Dynasties, zongzi was mostly made into horns as one of the products of ancestor worship.

Cultural custom: Zongzi not only has many shapes and varieties, but also has two kinds, sweet and salty, due to different tastes in different parts of China. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also Hiragi leaves, egg yolk, meat stuffing, jiaozi (Hainan), assorted jiaozi, bean paste, jiaozi, mushrooms and other southern flavors; There is also a sweet and salty "double dumpling". These zongzi all have different tastes.