In ancient times, it was called "horn millet" in the north, which was produced in the north. Glutinous rice is used to wrap jiaozi, which is angular and called "corn millet". Because of 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.
Extended data
Ming and Qing Dynasties: Zongzi wrapped in reed leaves appeared, and bean paste, pine nuts, dates and walnuts appeared as additives, and the varieties were more colorful. "Ham Zongzi" appeared in Qing Dynasty. During the Ming and Qing Dynasties, zongzi became auspicious food. According to legend, all the scholars who took part in the imperial examination at that time, in order to win a favor, had to eat "pen zongzi" specially wrapped for them at home, which looked like a writing brush and homophonic "must play".
Up to now, at the beginning of the fifth lunar month every year, every household in China has 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; In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk and so on. Among them, Guangdong bacon zongzi and Zhejiang Jiaxing zongzi are the representatives.
Zongzi around the world are usually wrapped in glutinous rice shells, but the color contained in them depends on local specialties and customs. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.