If it is fresh zongzi leaves, it takes about two hours to wrap the zongzi; If it is dry and hard, it takes one night or 12 hours to make zongzi. Before wrapping zongzi, soak the leaves in advance or scald them with boiling water to make them soft, so that they are not easy to break and can also remove the green flavor of the leaves.

When you start cleaning the leaves, you should screen out the bad leaves in advance. Put the leaves of Zongzi in water with edible salt, put them in a pot and cook for a while, then take them out when the leaves are flexible. After taking out the leaves, wash the salt on the surface with clear water, then wipe the texture on both sides of the leaves with a wet cloth, and finally soak them in clear water.

There are many kinds of zongzi leaves, such as reed leaves, Indocalamus leaves, cinnamon leaves, peach leaves, banana leaves, lotus leaves, Zongba leaves and bamboo shoot shells.

Ruo leaves are relatively large, so they have become common palm leaves in the south of the Yangtze River. Ruo leaves are wider, not as slender as reed leaves. Indoors are generally used to wrap triangular and quadrilateral zongzi.