The rice dumpling leaves used to make rice dumplings in old Beijing are usually reed leaves, which are called rice dumpling leaves when they are used to make rice dumplings.

Guangzhou people often use Ruo leaves to make rice dumplings, and the ones with a smooth, soft and tough surface are better.

Shantou people often use bamboo leaves to make rice dumplings. The rice dumplings have the fragrance of bamboo leaves, but they need to be boiled until soft before use.

Shanghai and other places use Ruo leaves picked from Huangshan Mountain in Anhui Province every year during the Great Dog Day. They contain a special fragrance and are commonly known as "Huizhou Fu Ruo".

Generally speaking, the most commonly used leaves for making rice dumplings in the south are Ruo bamboo leaves, also called palm leaves, which are the leaves of the plant Ruo bamboo. In the north, more reed leaves are used.

How to make zongzi: 1. Wash the black glutinous rice.

2. Wash the glutinous rice.

3. Wash the bacon, cut into cubes and set aside.

4. Wash the palm leaves and rice dumpling leaves, blanch the palm leaves in water and set aside.

5. Mix black glutinous rice, glutinous rice, peanuts and a little salt.

6. Roll the rice dumpling leaves into rolls.

7. Add an appropriate amount of glutinous rice, press it slightly, and wrap it with some bacon bits.

8. Cover with brown leaves.

9. Wrap them in order.

10. Cover the wrapped rice dumplings with water, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours.