Zongzi. It is a traditional festival food of the Han people during the Dragon Boat Festival. It is made of glutinous rice wrapped in rice dumpling leaves and steamed. The legend is spread in memory of Qu Yuan. In order to prevent fish and shrimp from damaging his body, people threw bamboo tubes filled with rice into the river. From then on, in order to express their respect and memory for Qu Yuan, on this day, people would pack rice in bamboo tubes and throw them into the memorial ceremony. This is the origin of the earliest rice dumplings in my country - "Tong Zong", also known as bamboo tube rice. Today's rice dumplings are even more diverse and colorful. Famous ones include longan rice dumplings, meat rice dumplings, crystal rice dumplings, lotus paste rice dumplings, candied fruit rice dumplings, chestnut rice dumplings, spicy rice dumplings, pickled cabbage rice dumplings, ham rice dumplings, salted egg rice dumplings, etc. Our northern rice dumplings are mainly made of bean paste and candied dates. () Ingredients Main ingredients glutinous rice 1000g auxiliary ingredients bean paste appropriate amount candied dates appropriate amount 50 pieces of rice dumpling leaves appropriate amount of cotton string Steps 1. Prepare the ingredients. Wash the glutinous rice first, soak it in cold water for 2 hours and set aside. 2. Wash the rice dumpling leaves and blanch them in boiling water and set aside. 3. Bean paste and candied dates. 4. Prepared materials and cotton string. 5. Take one or two rice dumpling leaves and choose according to the size of the rice dumpling leaves. 6. Fold a triangle. 7. Put a spoonful of rice. 8. Add bean paste or candied dates. 9. Add another spoonful of rice and press it firmly with your hands. 10. Fold the rice dumpling leaves from top to bottom to form a triangle. 11. Tie firmly with cotton thread. 12. Wrapped rice dumplings. 13. Put the rice dumplings into the pressure cooker with enough water to cover the rice dumplings, put a basin of water on top, cover the pot, close the pressure limiting valve and bring to a boil, then turn to low heat for 45 minutes. 14. When the rice dumplings are cooked, put them in cold water to cool down. This will make them taste better. 15. The rice dumplings are cooked. Tips: When making rice dumplings, be sure to tie the cotton thread tightly to prevent rice from leaking during the cooking process.