Zongzi, that is, zongzi, is a kind of zongzi, also known as "corn", "tube zongzi", by zongzi leaves wrapped in glutinous rice steamed and become, is one of the traditional festive food of the Chinese people. Zongzi has appeared as early as before the Spring and Autumn Period, initially used to worship ancestors and gods. To the Jin Dynasty, zongzi become the Dragon Boat Festival food. The custom of eating zongzi at the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries. [1][2]

The main materials of zongzi are rice, stuffing and Ruo leaf (or Shuu leaf). Due to the different dietary habits of different places, zongzi formed the North and South flavor; from the taste points, zongzi have salty zongzi and sweet zongzi two categories. The custom of eating rice dumplings, the Dragon Boat Festival on the fifth day of the fifth month of the lunar calendar every year for thousands of years, the Chinese people have to soak glutinous rice, wash rice dumplings, wrapping rice dumplings. Zongzi as China's history and culture of the deepest accumulation of one of the traditional food, the spread is also very far. [3]

Folklore has it that eating zongzi is in honor of Qu Yuan, and legend has it that the zongzi were handed down to commemorate Qu Yuan, who threw himself into the river. There are many kinds of zongzi, from the filling, the north has wrapped small dates Beijing date zongzi; the south has green beans, pork, bean paste, eight treasures, ham, mushrooms, egg yolks and other fillings, which is represented by Guangdong salted meat zongzi, Zhejiang Jiaxing zongzi. 2012 zongzi was selected for the documentary film "Tongue on the tip of the China" the second episode of the "Staple story" one of the series of food.