Eating too much will get angry. Zongzi can't be eaten cold, but must be eaten hot. The main component of zongzi is glutinous rice with high amylopectin content. After heating glutinous rice, amylopectin will gelatinize, which is beneficial to be decomposed by digestive enzymes and easier to digest; Once cooled, starch will age and grow again, and the cohesion between molecules will be strengthened, so it is not easy to be digested.

When eating zongzi, it is best to drink tea and water at the same time to help swallow and digest. Eat in moderation and eat less at a time. You can choose mini zongzi. When eating zongzi, it should be accompanied by cold vegetables and fruit salad to relieve gastrointestinal discomfort. Zongzi should be fully heated until it is soft to eat.

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, among which the more famous Zongzi is: the representative variety of Beijing Zongzi North Zongzi, which is a large, 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.

Baidu Encyclopedia-Zongzi