Description of the beautiful paragraphs of the zongzi are:

1, zongzi with green Ruo leaf wrapped in snow-white glutinous rice and bright red jujube. After cooking, peel off the dark green Ruo leaf, only to see the white rice ball as if embedded with a few deep red shiny agate, it is very good to see.

2, the shape of this zongzi most of the strip, into a column, wrapped slightly tighter. After a boil the water in the lean meat and fat meat in the oil are let the rice absorbed, so the taste of this meat is particularly good, better than ham meat, rice dumplings have oil in the rice, taste slightly salty, coupled with the fragrance of the dumplings leaves, this taste is really fresh and beautiful.

3, in Thailand also ate a kind of banana leaf dumplings, is to use glutinous rice sandwiched between bananas, and then wrapped in a banana leaf in the pot steamed, eat, remove the banana leaf, mixed with shredded coconut meat, a unique flavor.

4, gently peel off the lime green leaves, a dumpling flavor comes to the nose, revealing the milky white glutinous rice. Dab a little sugar, gently bite a mouthful. Well, the flavor of the dumplings is really good!

5, Beijing zongzi is the representative varieties of the northern zongzi, Beijing zongzi head is larger, for oblique quadrangular or triangular. At present, most of the market supply is glutinous rice dumplings. In the countryside, still accustomed to eating rhubarb rice dumplings. Sticky and fragrant, distinctive flavor, Beijing dumplings are mostly stuffed with red dates, bean paste, and a few are also stuffed with dried fruit.