The main key to making zongzi here is to look at the collocation of rice. Glutinous rice and white rice are properly matched, so that zongzi will taste glutinous but not greasy, and the taste is naturally refreshing. If you like meat, you can put some old bacon at home, soften it with water, then boil it in water, take it out, cut the fat and thin meat into small pieces and mix it in zongzi, or add some peas or other vegetable particles. It depends on what flavor you like.

After wrapping the zongzi, steam it according to the general procedure.