The heat of a zongzi is about 150 calories. The main materials of zongzi are glutinous rice, stuffing and bamboo leaves (or _ leaves). 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.

History of Zongzi: According to records, as early as the Spring and Autumn Period, millet was wrapped in leaves of Zizania latifolia (Zizania latifolia) into a horn shape, which was called horn millet; Rice in bamboo tubes is sealed and baked, and it is called tube dumplings. Zongzi belongs to a kind of _ _, which is a tribute used by people to worship their ancestors at festivals. It is an ancient traditional custom to worship their ancestors at festivals. _ There are many varieties, and different festivals will make different ones. _ Zongzi is a tribute to the ancestors of the gods during the Dragon Boat Festival. Zongzi belongs to a kind of _. At the end of the Eastern Han Dynasty, the millet was soaked in plant ash water. Because the water contained alkali, the millet was wrapped in leaves to form a quadrangle, and cooked, which became Guangdong Suanshui Zongzi.

Zongzi _, commonly known as Zongzi, was called Jiaoshu in ancient times, and the truly recorded Zongzi was found in the Records of Local Customs in the Jin and Zhou Dynasties. The rice dumplings with an orderly circulation and the longest history are honey cold rice dumplings, which are contained in Tang Wei Juyuan's cookbooks. Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In Jin Dynasty, Zongzi became the festival food of Dragon Boat Festival.

Legend has it that zongzi was born for the sacrifice of Qu Yuan who threw himself into the river. As early as the Spring and Autumn Period, glutinous rice was wrapped in leaves to form a horn, which was called horn millet. Fill rice in a bamboo tube, seal and bake, and weigh the tube dumplings.