In the south used to wrap zongzi leaves are Ruo bamboo leaves, and in the north is mostly used reed leaves, the rest of the region may also be other bamboo leaves, banana leaves, lotus leaves, etc., but to say the aroma and flavor and degree of resistance to cooking or Ruo leaves and reed leaves are better, so now generally we are choosing the leaves of these two plants to do zongzi leaves.

Compared with other plant leaves, the advantages of these two plant leaves are very obvious, first of all, an easy to wrap the dumplings into a triangle, in fact, is resistant to cooking, not because of a long time of steaming rotten, and finally is that the leaves of these plants are not only fragrant and pleasant, but also contains a large number of beneficial to the human body, such as amino acids.