The method of wrapping zongzi without rope is to first rotate the corner of zongzi leaf under pressure, cover the edge, then take a piece of zongzi leaf and wrap it around the triangle edge under the side where the zongzi leaf was just thrown, press it tightly, just wrap the corner with a gap, turn to the corner where the zongzi leaf was just thrown, wrap it around this corner, wrap the zongzi leaf around the side opposite to the corner where it was just wound, and the zongzi needle passes through, and the tip of the zongzi leaf passes through the eye of the needle.

zongzi

Zongzi, a steamed food made of glutinous rice wrapped in zongzi leaves, is one of the traditional festival foods in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, Zongzi has spread far. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and even spread to East Asian countries.

Zongzi, that is, Zongzi Zan, is made of glutinous rice and stuffing, which is wrapped with bamboo leaves (or Hiragi leaves, bamboo leaves, etc.) and has various shapes, such as sharp corners and quadrangles. Zongzi has a long history and was originally used as a tribute to ancestors and gods. The north and the south have different names. In the north, millet is produced, and glutinous rice is used to make zongzi, which is angular. In ancient times, it was called "angular millet" in the north. In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi.

Because of the different eating habits in different places, zongzi has formed a north-south flavor; From the stuffing, there are Beijing jujube dumplings wrapped in dates in the north; In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk, etc., among which Guangdong salted meat zongzi and Zhejiang Jiaxing zongzi are the representatives.