Zongzi is steamed with glutinous rice wrapped in zongzi leaves, which is one of the traditional festival foods of the Chinese nation. The main ingredient is glutinous rice. If it is dried rice 100 g, and it is about 300 g after being cooked, which is 6 Liang, then it is about the size of two women's fists. If it is wet rice100g, it will be about 200g, that is, 4 liang, after it is cooked. Therefore, a zongzi is about 200 to 300 grams.

There are many kinds of zongzi. From the perspective of fillings, there are Beijing jujube zongzi wrapped with dates in the north. In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms and egg yolk. Under normal circumstances, the heat of a 200-300-gram zongzi is about 500-600 calories.

Cultural customs of zongzi

Zongzi is a kind of "Fu", which is a tribute used by people to worship their ancestors during festivals. It is an ancient traditional custom to make Fu to worship their ancestors during festivals. There are many kinds of glutinous rice, and different kinds of glutinous rice will be made in different festivals. Zongzi is a tribute to the ancestors of the gods during the Dragon Boat Festival. At the end of the Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contained "alkali", the millet was wrapped in leaves and cooked into a quadrangle, which was called Guangdong Alkaline Water Zongzi.

Eating zongzi during the Dragon Boat Festival is a traditional custom in China. Hiragi leaves, Indocalamus leaves or Phragmites australis leaves are mainly used to make zongzi, which are collectively called zongzi leaves. The traditional form of zongzi is triangle, which is generally named after the inner pulp. Zongzi has many shapes, which reflect different regional characteristics. Zongzi not only has many shapes, but also has different varieties. Because of the different flavors in different parts of China, there are mainly two kinds: sweet and salty.

Sweetness includes white water dumpling, red bean dumpling, broad bean dumpling, jujube dumpling, rose dumpling, melon seed dumpling, bean paste lard dumpling, jujube paste lard dumpling and so on. Salty taste: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced pork dumplings, etc., but pork dumplings are more. There are also Hiragi leaf yolk meat dumplings (Hainan), assorted dumplings, bean paste dumplings, mushrooms and so on with southern flavor; There is also a "double dumpling" with a sweet end and a salty end. These zongzi are all served with different flavors.