Eating zongzi on the Dragon Boat Festival is now only known to commemorate the great poet Qu Yuan. However, according to experts' research, Zongzi is just a common folk food, which was not fixed at the Dragon Boat Festival at first. It is said that eating zongzi on the Dragon Boat Festival is a sacrifice to Qu Yuan, which is formed by the attachment of future generations and only reflects the wishes of the people. In fact, the origin of eating zongzi (the day before Tomb-Sweeping Day) is earlier than eating zongzi on the Dragon Boat Festival, which was formed to commemorate the meson push of Jin State in the Spring and Autumn Period. Until now, many places still have the folk custom of Tomb-Sweeping Day eating zongzi the day before. Eating zongzi on the Dragon Boat Festival, as a national custom, was first seen in the local custom written in the early Zhou Dynasty in the Western Jin Dynasty: "Mid-summer Dragon Boat Festival, cooking millet." In the Tang and Song Dynasties, Zongzi had become a necessary food for the Dragon Boat Festival. The evolution of Zongzi dialect in the Spring and Autumn Period: the millet was wrapped into a horn with water bamboo, which was called "horn millet"; Rice packed in bamboo tubes is sealed and baked, which is called "tube zongzi". At the end of the Eastern Han Dynasty: plant ash soaked millet, and because the water contained alkali, the millet was wrapped in leaves into a quadrangle, and cooked to make Cheng Guangdong alkaline zongzi. Jin Dynasty: Zongzi was officially designated as Dragon Boat Festival food. At this time, in addition to rice, Alpinia oxyphylla was added to make zongzi, and the boiled zongzi was called "educational zongzi". Southern and Northern Dynasties: Miscellaneous Zongzi appeared. The variety has increased, and the rice is mixed with animal meat, chestnuts, red dates and red beans, and the wrapped zongzi is also exchanged as a gift. Tang dynasty: the rice used for zongzi is "white as jade", and the shape of zongzi appears conical and rhombic. There is a record of "Da Tang Zongzi" in Japanese literature. Song Dynasty: "Ai Xiang Zongzi" and "Candied Zongzi" with mugwort leaves. See Su Dongpo's poem "See Yang Meizi in Zongzi". At this time, there were also advertisements for building pavilions and wooden chariots and horses with zongzi, indicating that eating zongzi was very fashionable in the Song Dynasty. Yuan dynasty: the wrapping material of zongzi changed from wild vegetable leaves to wild vegetable leaves, which broke through the seasonal restriction of wild vegetable leaves. Ming Dynasty: Zongzi wrapped in reed leaves appeared, and additional materials such as bean paste, pork, pine nuts, dates and walnuts appeared, and the varieties were more colorful. Qing Dynasty: "Ham Zongzi" appeared. Now there are thousands of kinds of zongzi, colorful. Nowadays, glutinous rice is usually wrapped in glutinous rice shells, but the connotation and color depend on local specialties and customs. The more famous ones are longan, meat, crystal, lotus seeds, candied fruit, chestnut, spicy, sauerkraut, ham and salted eggs. Guangdong Zongzi: Guangdong Zongzi is big and unique in shape. In addition to fresh meat zongzi and red bean paste zongzi, there are assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste as fillings. Minnan Zongzi: Roasted meat Zongzi and soda Zongzi in Xiamen and Quanzhou are well-known at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly. Pork is marinated and fragrant first, and mushrooms, shrimps, lotus seeds, braised pork soup and sugar are added. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. Ningbo Zongzi: Zhejiang Ningbo Zongzi is quadrangular, and its varieties include alkaline water Zongzi, red bean Zongzi and red date Zongzi. Its representative variety, Sour Water Zongzi, is made by adding a proper amount of sour water to glutinous rice and wrapping it with old yellow leaves. Glutinous rice turns pale yellow after cooking, and can be dipped in sugar, which is fragrant and delicious. Jiaxing Zongzi: Jiaxing Zongzi is rectangular, with fresh meat, bean paste, eight treasures and other varieties. For example, in jiaozi, fresh meat, there is often a piece of fat in lean meat. After jiaozi is cooked, the fat oil seeps into the rice, which is fat but not greasy. Beijing Zongzi: Beijing Zongzi is a representative variety of northern Zongzi, with a small head and an oblique quadrangle. In rural areas in the northern suburbs, people are used to eating rhubarb zongzi, which is sticky and fragrant, and the stuffing is mostly red dates and red bean paste. Other famous zongzi are spicy zongzi from Sichuan and Hubei, pickled zongzi from Guizhou and salted egg zongzi from northern Jiangsu. Foreign Zongzi Japanese: Zongzi is called Mao Juan and is eaten on the fifth day of the fifth lunar month. It is made by wrapping rice flour with bamboo leaves or bamboo leaves and growing into a cylinder. Vietnam: Eating zongzi during the Dragon Boat Festival. Salted dumplings are wrapped with glutinous rice, shrimp, lean meat and red beans, and half a salted egg; Alkaline zongzi is made by wrapping glutinous rice flour into a diamond shape with shredded coconut, dried shrimps and mung beans and dipping it in sugar. Fat jiaozi is wrapped with glutinous rice, pork ribs, shrimp, mung bean and spiced seasoning, cooked, peeled and sliced for eating. Thailand: Eating zongzi, mainly sweet zongzi, during the Songkran Festival and the rainy season. It is made by soaking glutinous rice in coconut juice, adding coconut meat, black beans, taro and sweet potato, wrapping it with banana leaves, steaming and eating. Mexico: There is a "Zongzi Festival" to celebrate the corn harvest. During the festival, every household wraps corn and beef, chicken, carrots, potatoes and peppers with banana leaves. Cook them before eating. In addition, Costa Rica, Honduras, Peru and other countries also have the custom of eating zongzi.