Excuse me, what leaves are usually used to wrap brown seeds?

Spring and Autumn Period: Wrap millet rice with mushroom leaves (white leaves) into a horn-shaped, called "horned millet"; Rice packed in a bamboo tube is sealed and baked, called "tube dumplings".

At the end of the Eastern Han Dynasty: grass and wood ash soaked millet rice, because the water contains alkali, the millet is wrapped with mushroom leaves into a quadrangular shape, and cooked to become Guangdong alkaline water dumplings.

Jin Dynasty: Zongzi was officially designated as the food of the Dragon Boat Festival. At this time, in addition to rice, the raw materials for wrapping zongzi are also added with Chinese herbal medicine Yizhiren, and the cooked zongzi is called "Yizhi Zong".

Northern and Southern Dynasties: Miscellaneous rice dumplings appeared. The variety increases, the rice is mixed with poultry and animal meat, chestnuts, red dates, red beans, and the wrapped zongzi is also used as a gift for communication.

Song Dynasty: There are "mugwort fragrant dumplings" that are "soaked in mugwort leaves and wrapped in rice", as well as "candied dumplings", see Su Dongpo's poem title of "when I see bayberry in the zongzi". At this time, there were also advertisements made of stacked pavilions and pavilions with zongzi, wooden carts, oxen and horses, indicating that it was very fashionable to eat zongzi in the Song Dynasty.

Yuan Dynasty: Zongzi wrapping material has changed from mushroom leaves to basket leaves, breaking through the seasonal limitations of mushroom leaves.

Ming Dynasty: Zongzi wrapped in reed leaves appeared, and the additional ingredients have appeared bean paste, pork, pine nut kernels, dates, and walnuts, and the varieties are more colorful.

Qing Dynasty: "Ham dumplings" appeared.

Nowadays, there are thousands of kinds of zongzi, which are brilliant. Nowadays, the zongzi in various places are generally wrapped in glutinous rice with a hoop, but the connotation and color are determined according to the specialties and customs of various places, and the famous longan dumplings, meat dumplings, crystal dumplings, lotus paste dumplings, candied fruit dumplings, chestnut dumplings, spicy dumplings, sauerkraut dumplings, ham dumplings, salted egg dumplings and so on.

Vietnamese zongzi are made with plantain leaves.

The leaves of the reeds are more flavorful.

The leaves of the dumplings are different from north to south, and most of them are based on local plants.

The zongzi leaves of the old Beijing zongzi are generally reed leaves, and they are called zongzi leaves when used to wrap zongzi.

Guangzhou people use more leaves to wrap zongzi, and it is better to choose a smooth and soft surface.

Shantou people use bamboo leaves to wrap zongzi, and zongzi have the fragrance of bamboo leaves, but they should be boiled soft and then used.

Shanghai and other places use the leaves picked from Huangshan Mountain in Anhui Province every year, which contains a special fragrance, commonly known as "Huizhou Fuji".

Generally speaking, the most common leaf used to wrap zongzi in the south is the bamboo leaf, also called palm leaf, which is the leaf of the plant bamboo, and the leaves of the reed are more used in the north.

The scientific name of Zongye is Zongye, (indicalamus leaf), the leaves of the genus Zongzhu (the broad-leaved Zongzhu (mainly distributed in the hilly areas of the provinces south of the Yangtze River, in the south of our country, Zongzi has been wrapped in Zongzi leaves, which is to use its special bamboo fragrance and antiseptic effect. Growing in the vast mountains and mountains, the root system is developed, the vitality is strong, it is not only a good soil and water protection vegetation, but also an inexhaustible wealth, is the "green bank" of the people in the mountainous areas, with an area of 200,000 mu and an output of 8,000 tons. It contains a large number of chlorophyll and a variety of amino acids that are beneficial to the human body, and can extract natural flavors and fragrances and food additives.

It can be used not only for making zongzi, but also for packaging other foods and table decorations and food foils, and can also be used to weave utensils, make lunch boxes and cut into various shapes. Zongye leaves, naturally grown, non-toxic, non-polluting, and can be harvested every year, harvested every season, as food packaging, with no pollution and use of "disposable". Therefore, it is called "natural green food" by today's nutritionists.

In the south, it is mainly composed of hoop leaves, and in the north, it is dominated by reed leaves.

<> palm leaves are made of reed leaves, basket leaves and basket leaves, zongzi leaves have a fragrance, large leaf area, good wrapping, not easy to leak, leaves are not broken for a long time, chlorophyll and amino acids contained in it are beneficial to human health. The leaves of the reed are lanceolate-shaped, with a sharp apex, a length of 30 cm and a width of 2 cm.

Zongye is made of reed leaves, chopsticks and leaves, these leaves have a fragrant smell, the leaf area is larger, the wrapping shape is stronger, it is not easy to leak, and these leaves are resistant to cooking, not easy to break, and the leaves do not contain harmful substances to the human body, and they have the effect of antiseptic.

Phragmites vulgaris belongs to the grass family, perennial aquatic or wet tall grasses, the height of the plant is 130 800 cm, the diameter of the stem is 1 4 cm, it has more than 20 branches, the shape is elongated, the surface of the stem is covered with a waxy powdery substance, the length is 20 40 cm, the width is 5 8 cm.

The leaves of the reed are lanceolate, linear, sharp at the apex, filamentous, 30 cm long and 2 cm wide, with white hairs on the margins of the leaves. The inflorescence is in the shape of a cone, the length is 20 40 cm, the width is 10 cm, the petals are in the shape of ears of wheat, the flower color is yellowish-brown, the anthers are millimeters long, and the color is yellow.

Reeds grow mainly in rivers and lakes, low wetlands, ponds and ditches, and along coastal beaches, preferring to grow in warm, moist, sunny environments. Phragmites australis has a strong growth and reproduction ability, which is mainly propagated by cuttings and sowing, and has a weak flood tolerance, so drainage measures need to be taken.