From the point of view of nutrition, there is no difference between the two. Long glutinous rice grows in the southern region and belongs to indica glutinous rice. It is characterized by slender rice grains and strong viscosity, and is especially suitable for making zongzi, rice cakes, rice cakes and so on.

Round glutinous rice mainly grows in Northeast China, belonging to japonica glutinous rice. The rice grains are round and short, which is more gluten-free, so it can't be compared with long glutinous rice in terms of viscosity, but its elasticity is better, so it can be used to make glutinous rice balls, mashed potatoes, snowballing and so on. However, the long glutinous rice also has shortcomings. The wrapped zongzi will have the phenomenon of anti-hardness when it is hot, and it is more suitable to be preserved in ice water at room temperature after being refrigerated in the refrigerator for one night. So the two kinds of rice have their own advantages, depending on what kind of taste you like.

In addition, the time of soaking rice also determines the glutinous rice dumplings. The longer you soak rice dumplings, the more glutinous rice dumplings will be. Generally, the practice of the older generation is to soak rice for three to five days, until the rice is semi-fermented, the surface is full of bubbles, and it smells obviously sour. Rinse off the sour water thoroughly when wrapping, so that the zongzi will be soft, glutinous and sweet, and the washed glutinous rice needs to be soaked in water all the time to avoid pulverization and affect the taste.