Corn leaf is also a kind of leaf, which is often used to make zongzi. We all know that corn is delicious. When cooking corn, many people like to cook the leaves together, which can also ensure that the corn is fresher and sweeter. Wrapping rice dumplings with corn leaves can induce diuresis and reduce swelling, and corn leaves can also improve the taste and freshness. Cooked with glutinous rice, it will have a faint corn flavor and will not stick together.

Zongzi, a steamed food made by wrapping glutinous rice with Zongzi leaves, is one of the traditional festival foods in China. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and spread to South Korea, Japan and Southeast Asian countries. Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, and is wrapped with Indocalamus leaves (or leaves, ancient cotyledons, etc.). ) and has various shapes such as sharp corners and quadrangles. Zongzi has a long history, originally as a tribute to ancestors and gods. North and South have different names. Millet is produced in the north, and glutinous rice is made into zongzi, which is angular. In ancient north, it was called "corn millet".