As early as the Spring and Autumn Period, corn was wrapped in leaves into horns, which were called "corn millet"; Rice is sealed and baked in bamboo tubes, which is called "tube zongzi".

At the end of the Eastern Han Dynasty, millet soaked in plant ash water. Because the water contains alkali, millet is wrapped in leaves and cooked in quadrangles, 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.

In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to glutinous rice, jiaozi also added Alpinia oxyphylla, and the boiled jiaozi was called "Yizhi jiaozi". Rice is mixed with the meat of rare animals, chestnuts and so on. And there are more and more varieties. Zongzi is also used as a gift for communication.

Tang dynasty: the rice used for zongzi is "white as jade", and the shape of zongzi appears conical and rhombic. There is a record of "Da Tang Zongzi" in Japanese literature.

There was a kind of "candied zongzi" in the Song Dynasty, that is, fruit was put into zongzi. The poet Su Dongpo has a poem "See Yangmei in Zongzi". At this time, there were also advertisements for building pavilions and wooden chariots and horses with zongzi, indicating that eating zongzi was very fashionable in the Song Dynasty.

In the Yuan and Ming Dynasties, the wrapping material of zongzi changed from wild vegetable leaves to wild vegetable leaves, and then came out again.

zongzi

Now, bean paste, pine nuts, dates, walnuts, etc. are added to the zongzi wrapped in zongzi leaves, and the varieties are more colorful.

Ming Dynasty: Zongzi wrapped in reed leaves appeared, and bean paste, pine nuts, dates and walnuts appeared as additional materials, with more colorful varieties.

Qing Dynasty: "Ham Zongzi" appeared.

To this day, every year at the beginning of the fifth lunar month, people in China have to soak glutinous rice, wash zongzi leaves and wrap zongzi, and the varieties are even more varied. From the perspective of stuffing, there are many dates in the north, such as jiaozi; In the south, there are many kinds of fillings, such as bean paste, fresh meat, eight treasures, ham and egg yolk, among which Zhejiang Jiaxing Zongzi is the representative. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries.