Common rice dumplings can be divided into three types: one is white rice dumplings made purely from glutinous rice, which are steamed and dipped in sugar to eat. The other type is jujube rice dumplings, whose fillings are mainly jujubes and preserved fruits. The third type is red bean paste rice dumplings, which are relatively rare. There is another type of rice dumpling in North China that uses yellow millet instead of glutinous rice, and the filling is red dates. After steaming, you can see bright red dates embedded in the yellow sticky millet. Some people call it gold-wrapped agate.

: Zongzi, also known as Zongzi, is one of the traditional festival foods of the Chinese nation. It was originally used as a tribute to ancestors and gods. Legend has it that Zongzi was passed down to commemorate Qu Yuan, who threw himself into the river.

The main materials are glutinous rice and fillings, which are wrapped with Ruo leaves, Hieragi leaves or Bibid cotyledon leaves. They mainly have sharp angles, square shapes and other shapes. They are famous for Guangdong bacon rice dumplings and Zhejiang Jiaxing rice dumplings. Zongzi is the representative.