The difference between the leaf and the reed leaf, the difference between the dumpling leaf and the

1. Different species: Bamboo leaves are bamboo leaves, while reed leaves are tall grasses that grow aquatic or wet for many years.

2. The appearance is different: the leaves of the leaf are oblong or triangular, the two ends are acute, the body is basically round, the leaves are large, the back is slightly hairy, about 10-35 cm long, about 2-5 cm wide; The leaves of the reed have hairs, generally narrow and small, long linear or long-lanceolate, about 15-45 cm long and about cm wide.

3. Different usage: the leaves of the hoop leaf are wider, easy to use, and suitable for beginners to make zongzi; The leaves of the reed leaves are narrower, and it is slightly more difficult to wrap zongzi.

It is understood that the leaves of the reed have chlorophyll and amino acids and other components, have a special antiseptic effect, the smell is fragrant, and it is the two kinds of leaves used to wrap zongzi. The reed is a grass plant, with the fragrance of reeds, and the reeds are generally picked in April and May, while the picking period of the leaves is longer, and the selection can be made according to the different habits and seasons of each region.

The taste of the hoop leaf and the reed leaf is different, and both have a fragrance. Among them, the leaves have a faint fragrance of bamboo leaves, and the reed leaves have the fragrance of reeds, and the specific incense should be chosen according to your preferences.

The difference between a hoop leaf and a reed leaf is reflected in four aspects.

1. Different types: The types of reed leaves and reed leaves are different. The leaves are the leaves of the bamboo genus, while the reeds are aquatic or wet, and the species is completely different.

Different appearance: Hoo leaves and reed leaves are also not the same in appearance. The leaves are triangular or oblong in shape, with two ends tapering sharp.

The leaves are large and have villi on the back. Its leaves are 10 to 35 centimeters long and 2 to 5 centimeters wide. The leaves of the reed, on the other hand, are much narrower, lanceolate or long, 15 to 45 centimeters long and 1 to centimeter wide.

Different usage: The leaves of the basket leaf are wider and easier to use, so it is suitable for people who have just learned to make zongzi. The leaves of the reeds are narrower, and it is more difficult to make zongzi.

4. The picking time is different, and the picking time of the leaves is longer.

Leaves: The leaves are oblong or triangular, the two ends are acute, the body is basically round, the leaves are large, the back is slightly hairy, about 10 to 35 cm long, about 2 to 5 cm wide, due to the wide leaves, easy to use, suitable for beginners in making zongzi. Reed leaves:

There are fluffy hairs on the leaves, which are usually narrow and small, long linear or long-lanceolate, about 15 to 45 cm long and about 1 to cm wide. <

Leaves: Leaves are leaves of the genus Bamboo, generally seen in the southern region, the leaves of the leaves are oblong or triangular, the two ends are gradually sharpened, the body of the oak is basically round, the leaves are larger, the back is slightly hairy, about 10-35 cm long, about 2-5 cm wide, because the leaves are wider, easy to get started, suitable for beginners to make zongzi.

Reed leaves: The reed leaves are tall grasses that are aquatic or wet for many years, mostly found in the northern region, with fluff on the leaves, generally narrow and small, long linear or long lanceolate, about 15-45 cm long, about cm wide, due to the narrow leaves, it is slightly more difficult to wrap zongzi.

The difference between zongye and reed leaf is that the type is different, the leaf shape is different, the freshness of the rotten is different, the taste is different, and the region where it is used is different.

1. Different types.

Reed leaves are the leaves of reeds, and there are many types of zongzi leaves, the more common zongzi leaves are basket leaves, basket leaves, reed leaves, moon peach leaves, plantain leaves, cinnamon bamboo leaves, lotus leaves, etc.

2. The shape of the leaves is different.

The leaves of the reed leaf are narrow and small, and the tail end is concave, and the leaf of the zongzi leaf is relatively wide, and the tail end is pointed.

3. Freshness is different.

Reed leaves are generally fresher, while rice dumpling leaves use more compressed dried leaves.

4. The taste is different.

The taste of the zongzi wrapped in reed leaves is relatively fresh, while the taste of the zongzi wrapped in zongzi leaves is not as good as that of reed leaves.

5. The region of use is different.

Generally, the north is dominated by reed leaves, while the south is dominated by dumpling leaves.

Zongzi is one of the most important traditional festival foods in China, and many families make zongzi to celebrate this festival during the Dragon Boat Festival every year. Different regions have different ways of making zongzi, and the biggest difference is whether to use hoop leaves or reed leaves.

It is a leaf specially used to wrap zongzi and is more common in southern China, where the climate is suitable for the growth of zongzi. The advantage of the leaves is that when the rice dumplings are cooked, a special fragrance is released, so that the cooked rice dumplings taste more delicious.

Reed leaves are mostly found in northern China, because the climate is relatively cold there, which is not conducive to the growth of reed leaves. The advantage of reed leaves is that they are tougher than basket leaves, so the wrapped rice dumplings are not easy to break. In addition, reed leaves are also less expensive than reed leaves, making them a more affordable option.

In general, it doesn't matter whether you choose a reed leaf or a reed leaf, it just depends on habits and personal preferences. Of course, if you want a more authentic southern taste, we recommend using the reed leaf, while the northern taste can use the reed leaf. No matter what kind of leaves are used, you can experience the Chinese food culture in the most traditional way of a sedan chair.