Common zongzi fillings include red dates, peanuts, bean paste, egg yolk, pork belly and so on. And the nutritional value of various fillings is not the same.
There are two kinds of zongzi leaves, one is reed leaves (reed, also known as reed, a perennial herb, born in shallow water. The stem is hollow and can be used for papermaking, mat weaving and so on. Roots can be used as medicine), and the other is Indian wild pea leaves, which belong to the genus Indian wild pea and are mainly distributed in hilly areas of provinces south of the Yangtze River. Some zongzi leaves grow on land (Ruo leaves) and some grow in water (Reed leaves). In the south of China, most zongzi are wrapped in bamboo leaves, which makes use of its special bamboo flavor and antiseptic effect.