A catty of sago is wrapped in a catty of zongzi, which is steamed with glutinous rice wrapped in zongzi leaves and is one of the traditional festival foods of the Chinese nation. Zongzi appeared before the Spring and Autumn Period, and was originally used to worship ancestors and gods. In the Jin Dynasty, zongzi became the food for the Dragon Boat Festival. The custom of eating zongzi on the Dragon Boat Festival has been popular in China for thousands of years, and spread to Korea, Japan and Southeast Asian countries.

The main materials of zongzi are glutinous rice, stuffing and leaves (or leaves). Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi. The custom of eating zongzi, for thousands of years, every year on the Dragon Boat Festival on the fifth day of the fifth lunar month, China people have to soak glutinous rice, wash zongzi leaves and make zongzi. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has spread far.

According to folklore, Zongzi is eaten in memory of Qu Yuan, and it is said that Zongzi was passed down in memory of Qu Yuan who threw himself into the river. There are many kinds of zongzi. From the perspective of fillings, there are Beijing jujube zongzi wrapped with 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. 20 12 Zongzi was selected as one of the series of delicacies in the second episode of the documentary China on the tip of the tongue, The Story of Staple Food.