The dumplings are first soaked in water after cooking.

Cooked rice dumplings need to be placed in the water to soak, do not have to fish out immediately. But it is not directly put the dumplings in cold water to soak. After the rice dumplings are cooked, and do not rush to take it out of the pot, will continue to stay in the pot to soak. If you are using a regular aluminum pot to cook the rice dumplings, the dumplings need to soak in the pot for about 1 hour before removing them from the pot.

The dumplings come in many shapes, reflecting different regional characteristics. Zongzi not only has many shapes and different varieties, due to the different flavors across China, there are mainly sweet and salty. Sweet flavor has white water dumplings, red bean dumplings, broad bean dumplings, date dumplings, rose dumplings, melon nut dumplings, bean paste lard dumplings, date mud lard dumplings and so on. Salty: pork dumplings, ham dumplings, sausage dumplings, shrimp dumplings, diced pork dumplings.

History of Rice Dumplings

The rice dumplings have a long history. Initially, they were used to honor ancestors and gods. Legend has it that in 340 BC, Qu Yuan, a patriotic poet and great doctor of Chu, faced the pain of losing his country. On the fifth of May the day of grief and anger in the arms of a large stone cast the Buro River in order to prevent fish and shrimp damage to his body, people put the rice in a bamboo tube into the river. This is the most primitive form of dumplings.

Later, people slowly used leaves instead of bamboo tubes to hold rice, which became the modern society's dumplings. Until now, every year at the beginning of the fifth month of the lunar calendar, the Chinese people's families have to dip the glutinous rice, washing zongzi leaves, wrapped zongzi, and its color varieties are even more varied. Zongzi everywhere, generally use Ruo shell package glutinous rice, but contains the color is based on local specialties and customs.

The custom of eating rice dumplings, for thousands of years, in China is prevalent, and spread to North Korea, Japan and Southeast Asian countries.