Question 2: What are the leaves outside Zongzi? There are many kinds of zongzi leaves, which are generally made of bamboo leaves (zhùyè), bamboo leaves (RU ù Yè) and reed leaves, and are essential materials for making zongzi. Bamboo leaves and bamboo leaves are mainly used in the south, and they are also widely used, such as hats and handicrafts.
Zongzi leaves generally contain a lot of chlorophyll and amino acids beneficial to human body. Its special antiseptic effect is also one of the reasons why zongzi is easy to preserve. It smells good and feels natural.
Question 3: What is the botanical name of Zongzi leaves produced in South China? Indocalamus: Gramineae and Indocalamus.
Question 4: What are the leaves of Zongzi? There are two kinds of zongzi leaves. One is reed leaves (reed, also known as reed, a perennial herb, born in shallow water. The stem is hollow and can be used for papermaking, mat weaving and so on. Roots can be used as medicine), and the other is the leaves of Rosa davurica, which are mainly distributed in hilly areas of provinces south of the Yangtze River.
Ruo leaves are mostly used in the south, and reed leaves are used in the north. A few areas use local suitable broad-leaved plants, such as banana leaves and tung leaves. But it is not necessarily called zongzi when it comes out.
Question 5: What leaves are used to make zongzi? When the Dragon Boat Festival arrives, it is the time when the leaves of Zongzi are fragrant. After eating so many zongzi, do you know the name of the leaves that make zongzi? What plant leaves are zongzi leaves? I'll tell you today! The leaves of Zongzi are different from north to south, and most of them are local plants. The following is a detailed introduction of palm leaves. The leaves of jiaozi in old Beijing are generally reed leaves, which are called zongzi leaves when used in jiaozi. People in Guangzhou generally use bamboo leaves to wrap zongzi, and it is better to choose the one with smooth, soft and tough surface. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo". Generally speaking, the leaves most used for making zongzi in the south are Indocalamus leaves, also called palm leaves, which are leaves of Indocalamus plants, while in the north, there are more leaves of reeds. After reading the introduction of palm leaves, are you curious about why the leaves above are used to make zongzi? In fact, after understanding the requirements of Zongye, this question is very easy to answer. The leaves of zongzi should meet the following three characteristics: first, they have a clear fragrance; Second, they should not break after boiling in water; Third, they should have a large leaf area to make zongzi. The above is the knowledge about palm leaves. After reading it, I should be able to answer your questions about what the leaves of Zongzi are called and what plants they are. Related reading: All kinds of zongzi practices, a complete collection of zongzi wrapping methods, and interesting knowledge of zongzi ... are the characteristics of China's eating net zongzi. Tips for China Eating Net: All rights reserved, please indicate the source statement: All recipes, articles, knowledge and data published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.
Question 6: What is the scientific name of Zongzi Leaf? What are bamboo leaves in the south?
Reed leaves in the north
Question 7: What kind of plant is Zongzi leaf? We have Indocalamus leaves here. Bamboo is used in most places, and rakes are also used in some places.
Question 8: What tree leaves are Zongzi leaves? Reed leaves are widely used in China now. There are other leaves, such as mugwort leaves, lotus leaves or reed leaves. According to records, as early as the Spring and Autumn Period, millet was wrapped into horns by leaves of zinia latifolia, which was called "horny millet". At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, the millet is wrapped in leaves into a quadrilateral, and when cooked, it becomes Guangdong sour rice dumplings. Not only China, but also Vietnam, Thailand, North Korea, Mexico, Costa Rica and other countries have a hobby of eating zongzi. It is even said that Vietnamese zongzi are square and round and wrapped in banana leaves, while Costa Rican zongzi are also wrapped in banana leaves. Koreans call zongzi "wheel cake". Fresh and tender Artemisia argyi leaves are cooked, mashed, added to rice flour, and then made into wheel shapes. Mexicans call zongzi "Dagmar", which is made of corn leaves or banana leaves. The dumplings wrapped in different leaves taste different. For example, Ai Xiang and Hexiang are different, and the taste of zongzi is naturally different. In fact, the earliest zongzi in China was not wrapped in leaves from time to time, but "tube zongzi". According to legend, in 340 BC, Qu Yuan, a doctor of the State of Chu, faced the pain of national subjugation and threw himself into the river on May 5th. In order to prevent fish and shrimp from hurting his health, people put rice in bamboo tubes and put it into the river one by one. In the future, in order to show respect and memory for Qu Yuan, people put rice in bamboo tubes and put it into memorial ceremonies on this day, which is the origin of tube dumplings. Later, it was recorded in the beginner's notes that during the Jianwu period of the Han Dynasty, Changsha people dreamed of a man who claimed to be Dr. San Lv (the official name of Qu Yuan) at night and said to him: Everything you sacrificed was stolen by the dragon in the river, so you can wrap it with mugwort leaves and tie colorful silk threads in the future. Dragons are most afraid of these two things. So, people made "corn millet" with "leaves wrapped in millet". From generation to generation, it has gradually developed into the Dragon Boat Festival food in China. To this day, at the beginning of May every year, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, with more varieties of colors. From the perspective of stuffing, there are many dates in the north, such as jiaozi; There are many kinds of fillings in the south, such as red bean paste, fresh meat, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.
Question 9: What kind of plant is Zongzi leaf? There are many kinds of plant leaves for making zongzi. Bamboo leaves are used the most. Among the bamboo leaves, there are mainly bamboo leaves, hemp bamboo leaves and cinnamon bamboo baskets.
Where there is no bamboo in the north, it is necessary to transport bamboo leaves from the south to make zongzi. Some also use local materials and wrap zongzi with reed leaves. Even in southern Guangdong, although there are bamboo leaves, there are also huge brown leaves wrapped in banana leaves.
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Selection of Zongzi leaves: Most people in Guangzhou use bamboo leaves, and it is better to choose a smooth and soft surface. Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo".