1. Soak the dried zongzi leaves with clear water one night in advance, and brush both sides of the zongzi leaves repeatedly the next day. For the sake of safety and sterilization, steam the zongzi leaves for another half an hour and let them cool, so that the zongzi leaves will become soft, and then you can enter the process of wrapping zongzi.

2. The dried zongzi leaves don't have all the fragrance of fresh zongzi leaves, and the fresh zongzi leaves are more fragrant. When the zongzi leaves are dried in the sun, the original fragrance of bamboo leaves will be "locked" into the zongzi leaves, so the original fragrance of bamboo leaves can penetrate into the zongzi more, and the cooked zongzi is more fragrant.

3. The treatment process of zongzi leaves generally includes: washing, boiling, washing, soaking and cutting. After these processes, the zongzi leaves will become more resilient, so that the zongzi leaves will not break when they are wrapped. Also, it is easier for zongzi leaves to penetrate their own flavor into zongzi, so that they will taste fragrant.