Writing ideas: mainly write how to wrap zongzi.

Making zongzi is a traditional custom of Dragon Boat Festival. First of all, we should prepare zongzi leaves, which are called zongzi leaves when used in making zongzi. The second is to prepare the stuffing inside the zongzi, put the stuffing in the leaves of the zongzi, and then wrap it with thread, and the zongzi is wrapped. Normal zongzi leaves should be yellow-green and slightly old.

The wrapped zongzi has a smell of zongzi leaves rather than other strange smells; If the water is light yellow after cooking zongzi, it means that the leaves of zongzi are fine, otherwise, don't eat zongzi.

Brief introduction of zongzi:

Zongzi is steamed by wrapping glutinous rice with zongzi leaves. Hiragi leaves and Indocalamus leaves are wrapped in rice and cooked, with sharp corners like the shape of a heart, which is called "Zongzi". Due to the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi. Zongzi in the north are mostly simple white rice, red beans and dates dipped in white sugar, which are often found in oblique corners or triangles.

In the south, zongzi is rich in flavor, such as fresh meat, red bean paste, egg yolk, ribs, candied dates and lotus seed paste, and its shapes mostly reflect regional characteristics. Among them, the more famous zongzi are:

Beijing Zongzi is the representative variety of the northern Zongzi. Beijing Zongzi is large and has an oblique quadrangle or triangle. Most of the products supplied in the general market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing. The leaves of old Beijing dumplings are generally reed leaves.