Cooking rice dumplings with cold water in a pot or hot water in a pot is possible, but the best way to cook rice dumplings with cold water in a pot, rice dumplings are also glutinous rice, fillings and rice dumplings wrapped into the process of cooking with cold water in the process of glutinous rice has a slow process of cooking, rice dumplings can also be in the process of warming up to the flavor will be cooked out of the taste and texture and taste better natural, hot water in a pot to cook rice dumplings taste more hard.

Anciently known as "corner corn" in the north, the northern production of millet, millet rice dumplings, horn-shaped, said "corner corn". Due to the different dietary habits of different places, dumplings formed a North-South flavor; from the taste points, dumplings have salty dumplings and sweet dumplings two categories.

Expanded

Ming and Qing dynasties: the emergence of reed leaves wrapped in zongzi, additional material has appeared bean paste, pine nuts, dates, walnuts, more colorful varieties. Qing Dynasty "ham dumplings". Ming and Qing dynasties, dumplings have become an auspicious food. Legend has it that, at that time, where to participate in the imperial examinations of the Xiu Cai, before going to the examination room, to eat home specially packaged for them "pen dumplings", looks like a long and thin like a hairbrush, harmonic "must be", in order to get a mouthful of color.

To this day, every year, the beginning of the fifth month of the lunar calendar, the Chinese people have to dip the glutinous rice, wash zongzi leaves, package zongzi, its color varieties are more varied. From the filling point of view, the north more packages of small jujube Beijing jujube dumplings; the south has green beans, pork, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, which to Guangdong salted meat dumplings, zongjiang jiaxing zongzi as representative.

The zongzi around the world, generally use Ruo shell package glutinous rice, but contains the color of the flowers according to the local specialties and customs. The custom of eating zongzi has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries.