Reed leaves are generally used to make zongzi in the north. Thin and long reed leaves are the first choice for northerners to wrap zongzi, and the zongzi wrapped with these leaves with special fragrance also has this special fragrance.

Reed leaves are not only slender, but also thick. The disadvantage is that the leaves are narrow, which requires higher skills in making zongzi. You can boil the reed leaves with boiling water before making zongzi, so that the leaves will become soft and not easy to break.

The leaves of zongzi are wrapped in other places

Indocalamus leaves are the most common and used leaves in South China, and they also have their own fragrance. Indocalamus leaves are wide, and generally 1-2 pieces can wrap a rice dumpling, so it can wrap a lot of stuffing, which is often used to wrap fresh meat dumplings, miscellaneous grains dumplings and so on. Indocalamus leaves also have a "natural advantage". Zongzi wrapped with Indocalamus leaves can be stored at room temperature for 5-7 days.