Water is an alkaline water. Dipping water is generally used as a food additive and as an auxiliary material for cakes in Guangdong. When making Cantonese-style mooncake skins, scooping water will be added. The function of scooping water is to prevent the sour taste of moon cakes and improve the eating taste. When it reacts with acid, it will promote the expansion of moon cakes and ensure that moon cakes are fluffy and delicious and not easy to deform.

The traditional scooping water used by ancestors is plant ash leaching solution, that is, plant ash is boiled with appropriate amount of water and left standing for about 1 day. Scoop the supernatant, the pH value is about 12.6, and the main components are potassium carbonate and sodium carbonate.

In Guangdong, people wrap zongzi in water. The wrapped zongzi is called water zongzi, which is a traditional name and belongs to the Dragon Boat Festival food. Zongzi with scooped water can be kept for a long time. And eating a small amount of Lycium barbarum can balance the pH of human body. In addition, Longshui Zongzi tastes smooth, neither oily nor greasy, and is very popular with diners.

Contemporary people suspect that scooping water is harmful to human body, so it is suggested not to add scooping water when making it, which makes "jiaozi with scooping water" exist in name only and loses its traditional sweet and crisp features. In fact, this kind of food is only eaten for a period of time in a year. I think eating a small amount of water has little effect on human health. However, the storage time of zongzi is not long, and it is easy to rancid and deteriorate.