Add salt and water into a large pot, stir to make light salt water, soak the leaves in the light salt water, put a heavy object on it and press it. In order to soak the leaves in water well, soak them in salt water for at least four hours to let them absorb water. This has the function of sterilization, and Bao jiaozi is more at ease. Add water to the pot and bring it to a boil. When the water boils, put the leaves in the pot, continue to cook for two or three minutes, and then take them out. The zongzi leaves processed in this way are both soft and tough. It is very easy to use to wrap zongzi, and the fragrance is not lost. However, cooking is not enough. Soak in light salt water before cooking, then scald with boiling water, and soak in cold water after cooking. Immediate cooling can increase the toughness of zongzi leaves, and the wrapped zongzi is intact.

The custom of eating zongzi on Dragon Boat Festival is a traditional custom in China. According to historical records, eating zongzi originated in the Spring and Autumn Period and the Warring States Period, and was gradually handed down to commemorate Qu Yuan, a doctor of Chu State. To this day, at the beginning of May every year, people in China have to soak glutinous rice, wash the leaves of zongzi, and wrap zongzi, with more colors and varieties.