The crystal powder of crystal rice dumplings is a mixture of wheat flour and starch.

Crystal rice dumplings are made from sago, with various ingredients such as bean paste, fruit and other fillings.

Crystal rice dumplings are bright in color and have a crystal clear skin.

Zongzi, also known as rice dumplings, is a kind of rice dumpling, also known as horn millet and tube rice dumpling. It is made by steaming glutinous rice wrapped in rice dumpling leaves. It is one of the traditional festival foods of the Chinese nation.

Zongzi appeared long before the Spring and Autumn Period, and was originally used to worship ancestors and gods.

In the Jin Dynasty, zongzi became a food for the Dragon Boat Festival.

The custom of eating rice dumplings has been popular in China for thousands of years and has spread to North Korea, Japan and other Southeast Asian countries.

Folklore says that eating rice dumplings is to commemorate Qu Yuan, and it is said that rice dumplings are passed down to commemorate Qu Yuan, who threw himself into the river.

Zongzi, as one of the traditional foods with the most profound cultural heritage in China, has spread far and wide.

Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating rice dumplings.

There are many kinds of rice dumplings. In terms of fillings, there are Beijing date rice dumplings with jujubes in the north; mung beans, pork belly, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings in the south. Among them, Guangdong bacon rice dumplings, Zhejiang bacon rice dumplings, etc.

Jiaxing rice dumplings are the representative.

The custom of eating rice dumplings has been observed for thousands of years. Every year on the Dragon Boat Festival, the fifth day of the fifth lunar month, Chinese people have soaked glutinous rice, washed rice dumpling leaves, and made rice dumplings.

In 2012, Zongzi was selected as one of the delicacies in the series "The Story of Staple Food" in the second episode of the documentary "A Bite of China".