The rice straw ash zongzi is harmless.

alkaline water will be obtained when water passes through straw ash, and the made zongzi is easier to cook, and the made zongzi is more fragrant. Grass ash is rich in potassium and weakly alkaline when it meets water. After soaking, it has a faint alkaline fragrance similar to preserved eggs. Increase the flavor of zongzi. It tastes more fragrant.

Edible alkaline solution is a common condiment in cooking in northern and southern China. It is used in pasta or cakes to neutralize the sourness of fermented dough and the grease during baking. When added in proper amount, it can make food appear attractive amber.

When making zongzi, alkaline water subtly changes the texture of glutinous rice, making soft grains fluffy and elastic. If you compare the white zongzi without lye, you will find that the lye zongzi is very chewy.