1, take two zongzi leaves, put them together and stack them. Roll the zongzi leaves into a cone. Put glutinous rice in a conical cylinder.

2. Fold the upper leaves down until the glutinous rice is completely covered. Then pinch the two sides of the leaves by hand, and then the tips of the leaves are folded to one side. Tie the zongzi firmly with string.

Zongzi concept:

Zongzi, a steamed food made of 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 Dragon Boat Festival has been popular in China for thousands of years, and even spread to East Asian countries.

Zongzi, that is, Zongzi Zan, is made of glutinous rice and stuffing, which is wrapped with bamboo leaves (or Hiragi leaves, bamboo leaves, etc.) and has various shapes, such as sharp corners and quadrangles. Zongzi has a long history and was originally used as a tribute to ancestors and gods. The north and the south have different names. In the north, millet is produced, and glutinous rice is used to make zongzi, which is angular. In ancient times, it was called "angular millet" in the north. In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi.

Morphological style of zongzi:

Because of different regions, there are great differences in materials and even in the shape of "wrapping". For example, in the early days, people used horns to worship the sky, so in the Han and Jin Dynasties, zongzi were mostly made into horns as one of the products for ancestor worship. In addition, there are generally regular triangles, regular quadrangles, pointed triangles, squares, long shapes and so on.

Because of the different eating habits in different places, zongzi has formed a north-south flavor. Zongzi in the north is mostly made of glutinous rice and eaten with white sugar or brown sugar. Beijing Zongzi is a representative variety of northern Zongzi.

Beijing Zongzi is large, with an oblique quadrangle or triangle. Most of the products on the market are glutinous rice dumplings. In rural areas, people are still used to eating rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

The representative variety of South Zongzi is Guangdong Zongzi, which has pyramid shape, strip shape and triangular cone shape. The main varieties are salted meat dumplings, Jianshui dumplings and red bean paste dumplings, among which salted meat dumplings are the most popular. Salted meat dumplings are mainly made of glutinous rice, pork belly and mung beans, and some of them will be filled with salted egg yolk, mushrooms, dried shrimps, scallops, chestnuts and peanuts, which are salty and fragrant and have a better flavor.