How to make Northern Zongzi:

1. Wash the glutinous rice and soak it in water for 3 to 4 hours; wash the dates and control the water; boil the reed leaves in boiling water , then rinse with cold water; soak the malian grass in clean water until soft.

2. Arrange 3 to 4 reed leaves (use 4 to 5 for narrow ones) one by one, fold it into a triangular bag, hold it with your left hand, and grab some wet rice with your right hand. Put it in, then put 2 to 3 small dates, then grab some wet rice and put it in, continue to put 2 to 3 small dates, then grab some more wet rice to level it, wrap the leaves, wrap tightly, and use The horse lotus grass is tied up and the rice dumplings are ready.

3. Put the raw rice dumplings in the pot and add 2.5 to 3 kilograms of water (more water is needed to submerge the rice dumplings). Use something heavy to hold it down so it doesn't float. First cook over high heat for 2 hours, then add some water. After boiling, simmer over low heat for 2 to 3 hours until mature.

4. When eating, untie the straw rope and reed leaves and dip them in sugar.

Beijing Zongzi, the representative variety of northern rice dumplings, is larger and has an oblique square or triangular shape. At present, most of the products on the market are glutinous rice dumplings. However, in rural areas, it is still customary to eat rhubarb rice dumplings.