Old leaves are particularly heavy, and it is easy to have rotten leaves when cleaning zongzi leaves. When wrapping zongzi, it is easy to explode when folding zongzi. Don't pick new leaves that have just spread out, because the leaves are small. When making zongzi, use one or two leaves (usually three leaves can make a zongzi). When eating young leaves to make zongzi, the leaves are sticky and sticky.

Storage method:

Zongzi leaves are all green, and after a period of time, they will gradually turn yellow-green or yellow-brown. Experienced old people will soak the leaves in water for preservation, or hang them to dry, and then soak them in water to recover when eating, but neither method can keep the leaves green all the time.

In recent years, some zongzi manufacturers have added industrial copper sulfate and industrial copper chloride to the water when soaking zongzi leaves, so that the zongzi leaves can be "green".