Zongzi: also known as corn millet and horn, is steamed with glutinous rice wrapped in leaves of Zongzi, which is one of the traditional festival foods of the Han nationality and appeared as early as the Spring and Autumn Period. It was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival.
Legend has it that zongzi is eaten in memory of Qu Yuan. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has also spread far away. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating zongzi. The legend of Zongzi was handed down in memory of Qu Yuan who threw himself into the river. It is the traditional food with the deepest cultural accumulation in the history of China.
There are many kinds of zongzi, from the stuffing point of view, there are Beijing dates wrapped in brown in the north; In the south, there are many kinds of fillings, such as bean paste, fresh meat, eight treasures, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has lasted for thousands of years. Every year, on the fifth day of the fifth lunar month, people in China soak glutinous rice, wash zongzi leaves and wrap zongzi.