It needs cooking. As the dried zongzi leaves can't be directly wrapped with zongzi, they need to be boiled at high temperature before being wrapped with zongzi, and can be used only after being sterilized. At the same time, it can promote the zongzi leaves to absorb more water and increase the toughness of the leaves.

However, it should be noted that the cooking time of the leaves is about 10 minute, which is too short to meet the requirements of sterilization. If the cooking time is too long, it will affect the freshness of the leaves, lose some of their fragrance, or break and make them unusable.

Zongzi, steamed with glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, Zongzi has spread far. The custom of eating zongzi on the Dragon Boat Festival has been popular in China for thousands of years, and spread to Korea, Japan and Southeast Asian countries.