1, as the case may be. Zongzi is usually made in summer. Zongzi is rich in protein, carbohydrates, sugar and other nutrients. If stewed overnight in a high temperature environment, it is easy to breed bacteria and lead to deterioration. But if the ambient temperature is low, it won't be too much problem to put it overnight.

However, it is suggested that it is best not to soak zongzi in the pot for the night. Generally speaking, if you want to make zongzi taste softer and glutinous, you only need to cook it and stew it in the pot for about 30 minutes, without stewing it overnight, and then you can take it out and put it in the refrigerator in time.