Custom foods eaten during the Dragon Boat Festival include zongzi, tea eggs, cakes, oil cakes, steamed bread, garlic eggs and so on.

1 Zongzi

The custom of eating zongzi on Dragon Boat Festival has a long history and is very popular. Nowadays, almost every household eats zongzi during the Dragon Boat Festival, and the types and practices of zongzi are also different, with different tastes. South Zongzi is most famous in Suzhou, Ningbo, Jiaxing and other places, and its fillings are mostly bean paste, ham, bacon, jujube paste and so on. The northern zongzi is represented by jujube zongzi, and the common fillings are jujube and preserved fruit.

2. Tea eggs

Nanchang, Jiangxi has the custom of cooking tea eggs and salted eggs during the Dragon Boat Festival. The locals also dyed eggs, duck eggs and goose eggs red, put them in colorful net bags and hung them around the children's necks, hoping that the children would be safe.

3. Garlic eggs

Rural areas in Henan, Zhejiang and other places should eat garlic and eggs during the Dragon Boat Festival. Eat garlic and eggs together to make breakfast. In some places, a few pieces of mugwort leaves are put when cooking garlic eggs.

4, oil cake

Eating oil cakes on Dragon Boat Festival is a traditional custom in Lantian County, Shaanxi Province. Oil cake is made of scalded oil noodles, stuffed with white sugar, osmanthus, walnuts, roses and lard, and then fried in an oil pan. The fried oil cake is golden yellow, crisp outside and sweet inside, which makes people drool when they take a bite.

Step 5 make a cake

The most representative food for Korean people in Yanbian, Jilin Province to celebrate the Dragon Boat Festival is making cakes. Ciba is a kind of rice cake made by putting mugwort and glutinous rice in a stone mortar or wooden trough and beating them with a long-handled mallet. It is a kind of food with national characteristics.

6. Ai Mo Mo

Eating Folium Artemisiae Argyi during the Dragon Boat Festival can sterilize and repel insects, and has inhibitory effects on a variety of bacteria and skin fungi. Therefore, in many places, rice flour or flour is steamed with mugwort after fermentation, which tastes sweet and soft.