It is best to cook zongzi in cold water. If hot water is used, the leaves of zongzi suddenly encounter hot air when cooking, which is easy to break the skin and cause rice leakage. Therefore, it is best to use cold water, so that the leaves of zongzi will be heated evenly and will not lose their original taste, or there will be some problems such as hardening and rot. The cooked zongzi will taste better.