Question 1: What kind of leaves are used to make Zongzi? When the Dragon Boat Festival comes, it’s time for the fragrant Zongzi leaves to bloom again.

After eating so many zongzi, do you know what the leaves used to make zongzi are called?

What kind of plant leaves are zong leaves?

Let Chi.com tell you today!

The leaves used to make rice dumplings vary from north to south, and are mostly made from local materials based on local plants.

The following is a detailed introduction to palm leaves.

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.

After reading the brief introduction of palm leaves, are you curious why the above types of leaves are used to make rice dumplings?

In fact, after understanding the requirements of Zong Ye, this question is easy to answer.

The leaves for making rice dumplings need to meet the following three characteristics: first, they must have a fresh fragrance; second, they must not break after being boiled; and third, the leaves must have a large area, so that they are good for making rice dumplings.

The above is the relevant knowledge about palm leaves. After reading this, it should be able to answer your questions about what the leaves used to make zongzi are called and what kind of plant the zongzi leaves are?

Related reading: How to make various kinds of rice dumplings, a complete list of ways to make rice dumplings, interesting facts about rice dumplings... all in the special topic on how to make rice dumplings in China.

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Question 2: What are the leaves used to make rice dumplings in Hangzhou called? The scientific name of the rice dumpling leaf is Indicalamus Leaf. It is the leaf of the broad-leaf Indicalamus (l.latifolius) in the genus Indicalamus (l.NaKai). It is mainly distributed in the south of the Yangtze River. In the hilly areas of various provinces, zongzi leaves have been used to make zongzi in southern my country. The zongzi leaves used to make zongzi in old Beijing are usually reed leaves, which are called zongye when used to make zongzi.

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

Shantou people mostly use bamboo leaves to make rice dumplings. The rice dumplings have the fragrance of bamboo leaves. Shanghai and other places use Ruo leaves picked from Huangshan Mountain in Anhui during the Dog Day every year. 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.

Question 3: What is the name of the leaves used to make Zongzi in Gaozhou? "Ruo leaves" are often used to make Zongzi in Guangzhou and most areas south of the Yangtze River.

Ruoye is the leaf of Ruo bamboo, generally called palm leaf.

Question 4: What kind of plant leaves are used to make rice dumplings?

Each place is different. 1. Ruo leaves. People in Guangzhou often use this kind of leaves to make rice dumplings, and this is also the case in Shanghai.

2. Bamboo leaves are commonly used to make rice dumplings in Shantou area. The rice dumplings have the fragrance of bamboo leaves.

3. Reed leaves are most commonly used in northern areas, because the above two plants are relatively rare in the north, but there are more reeds in rural areas.

Question 5: What kind of tree do the leaves of the rice dumplings come from?

In our country, reed leaves are generally used.

There are also other leaves, the commonly used ones are mugwort leaves, lotus leaves or reed leaves.

According to records, as early as the Spring and Autumn Period, wild rice leaves (wild rice leaves) were used to wrap millet into a horn shape, which was called "horn millet"; in the late Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contained alkali, wild rice leaves were used to wrap millet into a shape.

Square shaped, cooked to become Cantonese alkaline rice dumplings.

Not only China, but also Vietnam, Thailand, North Korea, Mexico, Costa Rica and other countries have a hobby of eating rice dumplings. There are even more theories: Vietnamese rice dumplings come in two types: square and round, and are wrapped in banana leaves. Costa Rica’s rice dumplings are also wrapped in banana leaves.

The Koreans call the rice dumplings "wheel cake", and boil the fresh mugwort leaves, mash them, mix them into rice flour, and then make them into the shape of a wheel; the Mexicans call the rice dumplings "damal" and use corn leaves or corn leaves.

Wrapped in banana leaves.

Zongzi wrapped in different Zongle leaves also have different flavors. For example, the aroma of mugwort and lotus are different, so the taste of Zongzi is naturally different.

In fact, the earliest rice dumplings in my country were not wrapped in leaves, but "tube rice dumplings".

It is said that in 340 BC, Qu Yuan, a senior official of the Chu State, faced the pain of subjugation and threw himself into the river on May 5th.

In order to prevent fish and shrimp from damaging his body, people put rice in bamboo tubes into the river.

From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the memorial ceremony. This is the origin of rice dumplings.

Later, the change to using leaves to make rice dumplings comes from the record in "Ji Xue Ji": During the Jianwu period of the Han Dynasty, people in Changsha dreamed of a man at night, claiming to be Dr. Sanlu (Qu Yuan's official name), and said to him: The things you sacrifice,

They were all stolen by the dragon in the river. Later, they could be wrapped in mugwort leaves and tied with five-color silk threads. The dragon was most afraid of these two things.

So, people used "wild rice leaves to wrap millet" to make "cornered millet".

It has been passed down from generation to generation and gradually developed into our country's Dragon Boat Festival food.