The leaves of old Beijing dumplings are generally reed leaves, which are called zongzi leaves when used on dumplings. People in Guangzhou usually use bamboo leaves to make zongzi, and it is better to choose the one with smooth, soft and tough surface. People in Shantou usually use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be boiled until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in the dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo". Generally speaking, the leaves most used for making zongzi in the south are Indocalamus leaves, also called palm leaves, which are the leaves of Indocalamus plants, while in the north, there are more leaves of reeds.

The practice of making zongzi:

1, wash the black glutinous rice.

2. Wash the glutinous rice.

3. Wash the bacon and dice it for use.

4. Wash the palm leaves and zongzi leaves, and blanch the palm leaves in water for later use.

5. Mix black glutinous rice, glutinous rice and peanuts with a little salt.

6. Roll the leaves into rolls.

7. Load a proper amount of glutinous rice, press it slightly, and wrap it with a little bacon.

8. Cover with palm leaves.

9. Wrap them in turn.

10. Boil the wrapped zongzi with strong fire, and then simmer for 2 hours.