Dragon Boat Festival: Eating zongzi

1. Zongzi leaves

2. Brush clean one by one

3. Boil in water for 15 minutes to increase leaf toughness

4. Take out the cooked leaves and filter them out

5. Wash and soak glutinous rice for 1 hour, then filter it

6. Divide the cotton thread into two strands and one strand

7. Roll the zongzi leaves into inverted triangles by hand

8. Use chopsticks to press the rice tightly, requiring up and down movement to press it

9. Continue to tighten with Jiami

10. Press flat by hand and prepare to seal

11. Press the leaves diagonally with two thumbs

12. Leaf head cover down

13. Press out the edges and corners

14. Tie with a rope

15. Wrapped Zongzi

16. Cook slowly in cold water over low heat for 5 hours in a pot

17. Cooked Zongzi

18. Peel Zongzi

19. Stained with white sugar and ready to eat

20. Details