The leaves of Zongzi are different from north to south, and most of them are local plants. The following is a detailed introduction of palm leaves.

The leaves of jiaozi in old Beijing are generally reed leaves, which are called zongzi leaves when used in jiaozi.

People in Guangzhou generally use bamboo leaves to wrap zongzi, and it is better to choose the one with smooth, soft and tough surface.

Shantou people usually wrap zongzi with bamboo leaves. Zongzi has the fragrance of bamboo leaves, but it should be cooked until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in dog days every year contain a special fragrance, commonly known as "Huizhou Fu Ruo".

Generally speaking, the leaves most used for making zongzi in the south are Indocalamus leaves, also called palm leaves, which are leaves of Indocalamus plants, while in the north, there are more leaves of reeds.

After reading the introduction of palm leaves, are you curious about why the leaves above are used to make zongzi? In fact, after understanding the requirements of Zongye, this question is very easy to answer. The leaves of zongzi should meet the following three characteristics: first, they have a clear fragrance; Second, they should not break after boiling in water; Third, they should have a large leaf area to make zongzi.