1, reed leaves

Zongzi leaves, the well-deserved king of zongzi leaves, are deeply loved by northerners, and the wrapped zongzi is fragrant and soft. Reed leaves can be used once or reused after cleaning.

2. Indocalamus leaves

Indocalamus leaf is a kind of broad-leaved bamboo leaf with dark green color and unique bamboo fragrance, which is widely used by southerners. Ruoye can not only make zongzi, but also steam rice cakes and glutinous rice in cages.

3. Lotus leaf

Lotus leaf is often used to wrap ingredients, such as glutinous rice chicken with lotus leaf, steamed pork with lotus leaf, ribs with lotus leaf and so on. It is not surprising that they are used to wrap zongzi, but they have one disadvantage, that is, the leaves are brittle and easily broken when wrapping.

4. Banana leaves

People in Guangxi, Yunnan, Hainan and even Vietnam have wrapped jiaozi with banana leaves. The leaves are wide and hard. After washing and dicing, the jiaozi is square.

5. Corn bracts

It is estimated that many people don't know that corn bracts can also make zongzi. Slightly transparent leaves are soft and elastic. The wrapped zongzi is yellow, with a little sweetness of corn.

6. Bamboo shoot skin

In southern areas such as Ningbo, Changzhou and Sichuan, many people like to wrap jiaozi with bamboo shoots. Because there are many brown spots on the skin, it is nicknamed "Leopard Brown" by netizens.

How to wrap North and South Zongzi?

Northern quadrangular rice dumplings

1. Special northern zongzi, with a small head and an oblique quadrangle, with a sweet taste and red dates, red bean paste and preserved fruit. Of course, it is also possible to completely steam white zongzi. After steaming, dip it in sugar and eat it directly. 2. Practice: Fold two leaves of Zongzi together, roll them into a cone shape, put the stuffing away, fold the leaves of Zongzi down to completely cover Zongzi, then tie them with a string to make them firm, and then steam them in the pot!

South quadrangular rice dumplings

1. Zongzi in the south is generally salty and rich in fillings, including bacon, egg yolk, scallops, mushrooms, mung beans, barbecued pork, dried dried seaweed, chestnuts and so on. 2. First, fold a large reed leaf in half, fold the lower edge of the double layer in half and compact it by hand, then open it and fill it with stuffing. Finally, fold the extra leaves and cover them completely, then tie them up and put them in the pot.

Sanjiaozong

1. Triangular zongzi with characteristics in the north and south. They are sweet and salty. Pale yellow, barbecued pork and candied dates can all be used as fillings. The triangular zongzi is flat in shape, with less materials and looks big. This is the kind of zongzi you usually buy. 2. The method is to directly roll the broad leaves into a cone. After filling the stuffing, fold the leaves on it, cover them tightly along the two sides of the triangle, and then tie them up. Flower friends, what kind of zongzi do you like to eat? Leave a message and communicate with everyone!