Tools/Materials: Wufangzhai Zongzi, Water, Pot.

1. First, unpack the vacuum dumplings bought from Wufangzhai, take them out and clean them with clear water.

2. Add zongzi into the pot. The water should completely submerge the zongzi. It is best that the water is more than two centimeters. Cover the pot and cook. The zongzi in Wufangzhai is semi-cooked. After the water is boiled, cook for ten minutes.

3. After cooking, take out the zongzi and eat it after it is naturally cooled.

The style of zongzi

Because of different regions, there are great differences in materials and even in the shape of "wrapping". For example, in the early days, people used horns to worship the sky, so in the Han and Jin Dynasties, zongzi were mostly made into horns as one of the products for ancestor worship. In addition, there are generally regular triangles, regular quadrangles, pointed triangles, squares, long shapes and so on.

Beijing Zongzi is large, with an oblique quadrangle or triangle. Most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing. The representative variety of South Zongzi is Guangdong Zongzi, which has pyramid shape, strip shape and triangular cone shape.