The material of zongzi leaves varies from place to place.

Because bamboo is abundant in the south, local materials are used to wrap zongzi with bamboo leaves.

Most people like to use fresh bamboo leaves, because zongzi tied with dried bamboo leaves have no fragrance of bamboo leaves after cooking.

Northerners are used to tying zongzi with reed leaves.

Reed leaves are slender and narrow, so two or three leaves should be used overlapping.

Jiangmi is glutinous rice, and the north is called Jiangmi.