1. First, draw an equilateral triangle on white paper as the main body of zongzi.

2, the three corners should be rounded, not too angular.

3. It's better to be curved on three sides.

4. Next, you can draw leaves on the zongzi by the method of arc average, so that a zongzi is basically finished.

Finally, we can add a little face to zongzi to make it look more lovely and beautiful. Ok, the lovely little zongzi is ready.

Zongzi morphological style:

Because of different regions, the material and even the shape of the "wrap" are very different. For example, people used horns to worship the sky in the early days, so in the Han and Jin Dynasties, zongzi was mostly made into horns as one of the products of ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.

Because of the different eating habits in different places, zongzi has formed a north-south flavor. Zongzi in the north is mostly made of glutinous rice and eaten with white sugar or brown sugar. Beijing Zongzi is a representative variety of northern Zongzi.

Beijing Zongzi is a big, trapezoid or triangle. Most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.

The representative variety of South Zongzi is Guangdong Zongzi, which has pyramid, strip and triangular cone. The main varieties are bacon dumplings, Jianshui dumplings and bean paste dumplings, among which bacon dumplings are the most popular. Bacon dumplings are mainly filled with glutinous rice, pork belly and mung beans, and some also add salted egg yolk, mushrooms, dried shrimps, scallops, chestnuts and peanuts, which are salty and delicious and have a better flavor.