Another year is the Dragon Boat Festival. The custom of eating zongzi on the Dragon Boat Festival will never change. It is to commemorate Qu Yuan's throwing into the river, fearing that fish will eat Qu Yuan's body and throw zongzi into the river. Zongzi is delicious. In the past, in the north, because of the long journey, you could bring fried noodles on the road. In the south, parents will cook zongzi to eat on the way. Zongzi is made of glutinous rice, red beans and barley wrapped in the leaves of a plant.

Many people buy zongzi. After eating so many zongzi, what is the name of the leaves wrapped in zongzi, whether the leaves of zongzi are leaves of a plant or something? In short, I can't guess. Zongzi is fragrant in Ye Ting, and it has a smell of zongzi leaves when it penetrates into glutinous rice. I will tell you today!

The leaves of rice dumplings are different in north and south, and most of them are based on local plants. The following is a detailed introduction of palm leaves. The leaves of old Beijing dumplings are generally reed leaves, which are called zongzi leaves when used on dumplings. People in Guangzhou usually use bamboo leaves to make zongzi, and it is better to choose the one with smooth, soft and tough surface. People in Shantou usually use bamboo leaves to make zongzi. Zongzi has the fragrance of bamboo leaves, but it should be boiled until soft. In Shanghai and other places, the leaves collected from Huangshan Mountain in Anhui Province in the 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 the leaves of Indocalamus plants, while in the north, there are more leaves of reeds.

After reading the brief introduction of palm leaves, are you curious about why the above leaves are used to wrap zongzi? In fact, after understanding the requirements of zongye, this question is very easy to answer. The leaves for making zongzi should meet the following three characteristics: first, they have a clear fragrance; second, they should not break after being boiled in water; and third, they should have a large leaf area, so as to make zongzi.

Actually, zongzi can be wrapped by itself. As for the leaves of zongzi, many supermarkets sell them. The leaves of zongzi sold in supermarkets are big and fragrant, and the wrapped zongzi is big and not leaking. The leaves of zongzi made from local materials are generally small and cannot be wrapped in rice. The zongzi leaves are not expensive, and they are only a few dollars. You can try to make zongzi at home. Delicious and healthy.