Choose 23 zongzi leaves and fold them staggered, that is, the upper zongzi leaves press half of the lower zongzi leaves. Fold the zongzi leaves into a funnel shape, put a small half of rice in this funnel, then put a few red dates, and then put some rice to cover the red dates.

Just keep the rice level with the funnel mouth. If it is too little, the rice dumplings will be very flat, and if it is too much, it can't be wrapped. Fold the rice dumplings so that the rice dumplings can be wrapped completely. Wrap the zongzi with cotton thread for 4-5 times, and fasten the movable buckle, which is convenient to untie when eating zongzi.

Beijing Zongzi is the representative variety of the northern Zongzi. Beijing Zongzi is large and has an oblique quadrangle or triangle. Most of the products supplied in the general market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

Making zongzi is a traditional custom of Dragon Boat Festival. First of all, we should prepare zongzi leaves. The zongzi leaves of old Beijing dumplings are generally reed leaves, which are called zongzi leaves when used on dumplings. The second is to prepare the stuffing in the zongzi, put the stuffing in the zongzi leaves, and the zongzi is finished.