Whether it's the vacuum-packed jiaozi sold in the supermarket or the street, it's all cooked.

Before entering the vacuum packaging stage, all zongzi are cooked, spread out and cooled.

But when you get home, you still have to boil it before eating it, just like reheating it after putting it in the refrigerator. You'd better eat cooked zongzi when you come back, because it may go bad easily if you cook it for the third time.

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Preservation skills of zongzi

Jiaozi must be soaked in cold boiled water for a while before freezing in the refrigerator, so as to ensure that the water in the jiaozi will not be lost.

Try not to cook frozen jiaozi in water when eating, because cooking in water will lose its flavor. The best way is to steam the zongzi in a pot, so as to avoid the loss of its fragrance, and the steamed zongzi tastes softer and more fragrant.