Fresh rice dumpling leaves also need to be cooked to wrap the rice dumplings.

Because there is a certain amount of dust, bacteria and other microorganisms on fresh rice dumpling leaves, boiling them can play a role in sterilization and disinfection. Moreover, fresh rice dumpling leaves are relatively brittle and hard, and can be softened by boiling them in water. In this way, when making rice dumplings Easy to shape.

Zongzi, also known as rice dumplings, is commonly known as rice dumplings. The main materials are glutinous rice and fillings, wrapped in Ruo leaves (or _ leaves, _ ancient cotyledons, etc.). It has various shapes, mainly angular, Square shape etc. Zongzi has a long history. It was originally used as a tribute to ancestors and gods. Zongzi, as one of the traditional foods with the most profound cultural heritage in China, has spread far and wide.

Fresh rice dumpling leaves need to be steamed at high temperatures during the production process. The color of the rice dumpling leaves will appear dark green, grayish black or light yellow, and there will never be green rice dumpling leaves. In order to keep the rice dumpling leaves fresh and attractive, some businesses use chemical dyeing methods, adding industrial copper sulfate and industrial copper chloride when soaking the rice dumpling leaves, so that the rice dumpling leaves that have lost their original color can turn green, making the surface bright and bright green.