1. Northern four-cornered brown. Northern square brown is very popular in the northern region. It is not very big and has an oblique square shape. It is mostly filled with jujube and bean paste, and you can also put some preserved fruits and candied fruits in it. Of course, you can also steam the white rice dumplings completely, and dip them in sugar directly after steaming.

2. Wrapping method: Take two rice dumpling leaves, put them together and stack them. Roll the rice dumpling leaves into a cone shape. Fill the cone-shaped tube with glutinous rice. Fold the upper rice dumpling leaves downward until they completely cover the glutinous rice. Then pinch off both sides of the leaf with your hands, and then fold the tip of the zong leaf to one side. Use string to tie the rice dumplings firmly.

3. Triangular rice dumpling. The shape of the triangular rice dumplings is pretty and special. It can be made into sweet or salty flavors. Egg yolk, barbecued pork, and candied dates are all good fillings.

4. Wrapping method: Take a wide rice dumpling leaf and roll it into a cone shape. Fill the cone with glutinous rice. Fold the upper rice dumpling leaves downward until they completely cover the opening. Fold all the rice dumpling leaves along the edges of the triangle. Use string to tie the rice dumplings firmly.

5. Tower-shaped rice dumplings. Pagoda rice dumplings are mainly special rice dumplings from Guangdong. They are huge and can be said to be the king of rice dumplings. Since they can hold a lot of things, they also have two flavors: sweet and salty. The sweet filling is mainly bean paste, while the salty filling is made of marinated chicken or pork.

6. Wrapping method: Take two rice dumpling leaves and cross them to form a nest shape. Fill it with glutinous rice. Take two more rice dumpling leaves and add them to the left and right sides respectively to completely wrap the glutinous rice. Take another rice dumpling leaf and cover the top. Then fold the rice dumpling leaves on both sides toward the center. Then fold the leaf tips on the other two sides inwards, hold it with your hands and turn the entire rice dumpling over. Wrap the zongzi diagonally with string.

7. Cone-shaped rice dumplings (horn rice dumplings). Ox-horn rice dumplings are popular in Heyuan and other places in Guangdong. They are pointed and resemble ox horns. In ancient times, the rice dumplings were called "horn millet". This may be the most similar variety to ancient rice dumplings.

8. Wrapping method: Take a wide rice dumpling leaf and roll it into a cone shape. Use your hand to rotate the cone in the cone to make it more elongated. Fill the cone with glutinous rice. Fold the two sides of the rice dumpling leaf inwards at the end without rice. Then fold the rice dumpling leaves downwards until the mouth of the glutinous rice is completely covered, and fold the excess rice dumpling leaves over the mouth repeatedly. Use string to tie the rice dumplings firmly.

9. Long rice dumplings. This kind of rice dumplings are mostly found in Guangxi and other places. They are usually wrapped with rice dumpling leaves. The rice dumpling leaves are very wide, like banana leaves, so that rich fillings can be put into them, and then tied with ropes. Although the shape is ordinary, the taste is delicious.

10. Wrapping method: Place the rice dumpling leaves flat on the table, fold one edge and press it firmly with your hands. Fold both ends of the leaves toward the middle and press them tightly with your hands to make the leaves look like long envelopes. Place the glutinous rice into the folded rice dumpling leaves. Fold the other side down to completely wrap the glutinous rice. Use string to tie the rice dumplings firmly.

11. Southern four-corner brown. Southern Four Corner Brown is mainly characterized by salty rice dumplings. The fillings are quite rich and can include bacon, egg yolk, scallops, mushrooms, mung beans, barbecued pork, dried shrimps, chestnuts, etc.

12. Wrapping method: Take a larger rice dumpling leaf and fold it in half. Fold the bottom edge of the double layer up and press it firmly with your hands. Open the rice dumpling leaves and fill them with glutinous rice. Try to fill the glutinous rice into a long shape. Fold the rice dumpling leaf over. Then pinch off both sides of the leaf with your hands, and then fold the tip of the zong leaf to one side. Use string to tie the rice dumplings firmly.