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.

The practice of making zongzi:

1. Wash the black glutinous rice.

2. Wash the glutinous rice.

3. Wash and dice the bacon for later use.

4. Wash palm leaves and zongzi leaves and blanch them with clear water for later use.

5. Mix black glutinous rice, glutinous rice, peanuts and a little salt.

6. Roll the leaves into rolls.

7. Put a proper amount of glutinous rice, press it slightly, and wrap it with a little bacon.

8. Cover with palm leaves.

9. Pack them in turn.

10, put the wrapped zongzi into water, boil it over high fire and cook it over low fire for 2 hours.