The leaves of dumplings are collectively called "Zongzi leaves", which are the main raw materials for dumplings, and there are many kinds. Almost all the species used in China are different. In southern China, Indocalamus leaves are the main species, while in northern China, reed leaves are the main species. Although they are different, they all have a * * * in common, both have a certain fragrance, and they are not easy to break after being boiled in water, and their leaves are very large.

Zongzi leaves contain a variety of amino acids and chlorophyll, which is not only fragrant, but also beneficial to human health. It has certain antibacterial and antioxidant effects. It is introduced in the dictionary of traditional Chinese medicine, and it has the effects of clearing away heat, reducing swelling and detoxifying. It is also known as natural green food, which can be used not only to make zongzi, but also as an ornament on the table.