1. Fold both sides of a square piece of paper in half towards the center line.

2. After opening, fold both sides into two triangles, and then fold them in half.

3. Next, fold the triangle in half in the middle and stuff it into the paper below.

4. Then, fold it into a crease like a square in the middle.

5, one * * * prepare three, the color can be selected according to your own preferences.

6. Insert one corner into the other. Then insert another one, two or three together.

7. Put the other side together, and a simple and beautiful zongzi will be finished.

Zongzi, called fermented crisp in ancient times, is a kind of food steamed with glutinous rice wrapped in Zongzi leaves, and it is one of the traditional festival foods of the Chinese nation. Originally used to worship ancestors, it is said that Zongzi was handed down in memory of Qu Yuan who threw himself into the river.

There are many kinds of zongzi. Judging from the stuffing, there are Beijing jujube zongzi wrapped in dates in the north. In the south, there are many kinds of fillings, such as mung bean, pork belly and rubber, red bean paste, eight-treasure porridge, ham, mushrooms and egg yolk, among which Guangdong bacon zongzi and Zhejiang Jiaxing zongzi are the representatives. 20 12 zongzi was selected as one of the second series of food in the documentary "China on the tip of the tongue-the story of staple food".

Due to different regions, there are great differences in materials and leaves of zongzi, and even the shape of stuffing is very different from that of Bixun. For example, in the early days, people used horns to worship the sky, so in the Han and Jin Dynasties, zongzi was often made into horns as one of the products of ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.