Material preparation: cardboard, scissors and hemp rope.

1. Fold the cardboard into 16 equal parts.

2. Fold the two diagonal corners inward, turn them over and fold the remaining two diagonal corners inward. Rotate the paper jam 90 degrees clockwise.

3. Fold the upper surface to a horizontal line. Fold down the left corner. Fold the bottom to a horizontal line.

4. Fold the lower right corner to the vertical line. Insert the upper protruding corner into the gap.

5. Turn the cardboard over. Fold the two corners into creases. Follow the same steps to fold out three parts.

6. Insert the corner of one part into the gap of another part. Follow the same steps to insert another corner, and a corner of Zongzi will appear after insertion.

7. Insert the third part. Insert all the corners into the gap. Add the rope, and the origami of the Dragon Boat Festival Zongzi is finished.

The development history, shape and taste of zongzi;

1, development history

The word "Zongzi" was also written as "zòng" in ancient times, and the written records related to Zongzi probably appeared in Xu Shen's Shuo Wen Jie Zi in Han Dynasty, which was interpreted as "reed leaves wrapped in rice". At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, millet is wrapped in reed leaves and cooked in a quadrangle, which is called Guangdong sour water zongzi.

At the same time, a small number of stuffed zongzi appeared, and the most popular one was pork zongzi. Zongzi food has been circulating for a long time. In the local customs written by the magistrate of Xinping in the Western Jin Dynasty at the beginning of the week, the word "jiao honey" was clearly mentioned: "On the fifth day of midsummer, Fang Bo sacrificed. Enjoy the turtle scales in Shunde. " Millet is produced in the north, and glutinous rice is wrapped in jiaozi, which is angular. In ancient north, it was called "corn millet".

2. The shape and taste of zongzi

Zongzi has many shapes, reflecting different regional characteristics. Zongzi not only has many shapes, but also has different varieties. Due to the different tastes in different parts of China, there are mainly two kinds: sweet and salty. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on.

Salty taste: pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi, etc. But there are more pork dumplings. There are also Hiragi leaves, egg yolk, meat stuffing, jiaozi (Hainan), assorted jiaozi, bean paste, jiaozi, mushrooms and other southern flavors; There is also a sweet and salty "double dumpling". These zongzi all have different tastes.