Zongzi is one of the traditional foods in China with a long history, which can be traced back to the Shang Dynasty more than 3,000 years ago. It is said that the nobles at that time would sacrifice zongzi to their ancestors during the Dragon Boat Festival, and it gradually evolved into folk food.

In ancient times, Zongzi was mainly made of glutinous rice, meat, beans and other ingredients wrapped in bamboo leaves or lotus leaves. In different areas, the taste and making method of zongzi are different. For example, jiaozi in the south of the Yangtze River is mostly sweet, while that in the north is salty.

Cultural Inheritance of Zongzi

Zongzi is not only a delicacy, but also a cultural heritage. In the traditional culture of China, Zongzi has far-reaching significance. On the Dragon Boat Festival, people will pack jiaozi, race dragon boats and hang mugwort leaves to commemorate the great patriotic poet Qu Yuan.

Besides Dragon Boat Festival, Zongzi also plays an important role in other festivals. For example, on Valentine's Day in China, on the seventh day of the seventh lunar month, people will write down their wishes on zongzi and pray for a smooth marriage between the cowherd and the weaver girl in the sky. On the Mid-Autumn Festival, people will enjoy the moon, taste moon cakes and zongzi, and feel the warmth of family reunion.

Steps of wrapping zongzi

Making zongzi requires some skill and patience. Here are the steps to make zongzi:

1. Preparation materials: glutinous rice, meat, beans and other ingredients, bamboo leaves or lotus leaves, ropes, seasonings and so on.

2. Soak the glutinous rice: soak the glutinous rice for 6-8 hours to soften it.

3. Prepare stuffing: cut meat, beans and other ingredients into small pieces, and add appropriate seasoning for curing.

4. Wrapping zongzi: Boil bamboo leaves or lotus leaves with water, put glutinous rice and stuffing on the leaves and wrap them into triangles or rectangles.

5. Cooking zongzi: Put the wrapped zongzi into the pot, add enough water and cook for 1-2 hours.

6. Take out and cool: Take out the cooked zongzi and cool it before eating.