Because there are some dust, bacteria and other microorganisms on the fresh leaves of zongzi, boiling it can play a role in sterilization and disinfection. Moreover, the fresh leaves of zongzi are crisp and hard, which can be softened when boiled in water, and it is easy to form when wrapped in zongzi.

Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, and is wrapped with Indocalamus leaves (or leaves, ancient cotyledons, etc.). ) and has various shapes such as sharp corners and quadrangles. Zongzi has a long history, originally as a tribute to ancestors and gods. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread.