1, crystal rice dumplings do not need to heat to eat. Crystal rice dumplings are brightly colored and have a crystal clear skin. Crystal rice dumplings are made of sago, plus a variety of ingredients, such as bean paste, fruit and other fillings. The traditional rice dumplings are based on glutinous rice as raw materials, plus a variety of ingredients, most of which belong to the high-fat, high-calorie food, eat more than the inappropriate digestion, especially the elderly, children and poor digestive capacity of people can not eat more.

2, zongzi, that is, zongzong_, is a kind of _, also known as corn, tube zongzong, by zongzhi leaves wrapped in glutinous rice steamed and become, is one of the traditional festive food of the Chinese people. Zongzi as early as before the Spring and Autumn period has appeared, initially used to worship ancestors and gods. To the Jin Dynasty, the zongzi became the Dragon Boat Festival food. The custom of eating rice dumplings has been prevalent in China for thousands of years and has spread to Korea, Japan and Southeast Asian countries.

3, folklore eating zongzi is to commemorate qu yuan, the legend is that zongzi is to pay tribute to qu yuan cast river and inherited. Zongzi as China's history and culture is one of the deepest accumulation of traditional food, the spread is also very far. Japan, Vietnam, and the Chinese population of Singapore, Malaysia, Myanmar and other places also have the custom of eating rice dumplings.

4, zongzi variety, from the filling, the north has a package of small jujube Beijing jujube zongzi; the south has green beans, pork, bean paste, eight treasures, ham, mushrooms, egg yolks, and other fillings, which is represented by the Guangdong salted meat zongzi, zongzi in Jiaxing, Zhejiang as a representative. Eat zongzi custom, for thousands of years every year on the fifth day of the fifth lunar month of the Dragon Boat Festival, the Chinese people's families have to dip glutinous rice, wash zongzi leaves, wrapped zongzi. 2012 zongzi was selected for the documentary "tongue on the tip of China" the second episode of the "staple of the story of the" series of food, one of the food.