People in Guangzhou usually use bamboo leaves to make zongzi, and it is better to choose the one with smooth, soft and tough surface.

People in Shantou usually use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be boiled until soft.

In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in the dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo".

Most of the bamboo shoots are made in Ningbo and Chongqing. There are large circular stripes on the bamboo shoots. Some netizens joked that this kind of bamboo shoots is "leopard-patterned zongzi", but some places in Fujian also use bamboo shoots to wrap zongzi. Lotus leaf dumplings are occasionally seen on the dining tables of Fujian people. Generally speaking, the leaves most used for making zongzi in the south are Indocalamus leaves, also called palm leaves, which are the leaves of Indocalamus plants, while in the north, there are more leaves of reeds.