Glutinous rice needs to be soaked before making rice dumplings. According to experts, if the glutinous rice is soaked for a long time, it will be softer and more delicious when wrapped. However, the weather is hot around the Dragon Boat Festival, so soaking it for too long It’s not bad. It’s okay to soak it for 5 hours. If the soaking time is too short, the glutinous rice will not absorb enough water, which will cause the rice dumplings to leak and become uncooked. Another point is that the amount of water for soaking the glutinous rice must be sufficient, and there should be no glutinous rice exposed in the water. Air will cause partial powdering to be incomplete.

Zongzi, a food made of steamed glutinous rice wrapped in rice dumpling leaves, is one of the traditional festival foods of the Han Chinese. Zongzi, as one of the traditional foods with the most profound cultural heritage in China, has spread far and wide. The custom of eating rice dumplings during the Dragon Boat Festival has been popular in China for thousands of years and has spread to North Korea, Japan and other Southeast Asian countries.

Zongzi, the main materials are glutinous rice and fillings, and are wrapped with Ruo leaves (or Hieragi leaves, Ruogu cotyledons, etc.). They come in various shapes, including sharp corners, four corners, etc. Zongzi has a long history. It was originally used as a tribute to ancestors and gods. The names are different in the north and the south. The north produces millet and uses millet to make rice dumplings, which are shaped like horns. In ancient times, it was called "corner millet" in the north. Due to the different eating habits in different places, rice dumplings have formed the northern and southern flavors. In terms of taste, rice dumplings can be divided into two categories: salty rice dumplings and sweet rice dumplings.