Why do you use bamboo or bamboo shoot leaves?

Because the regional culture is different. And the rice wrapped in this leaf is very delicious. For example, bamboo bucket rice, etc.

It's all like this. And I personally think. I don't touch the thing made of iron.

It's better than usual. I don't believe you cut cucumbers with a kitchen knife. Cut into segments.

Take a piece with a kitchen knife or a hard object and pat it into small pieces.。 Try.. The taste is not very different.

A lot of places with reed leaves,

First, the growing plants are different.

1. Zongye leaves: the south is dominated by hoop leaves, and the north is dominated by reed leaves.

2. Bamboo leaves: Leaves on bamboo.

Second, the characteristics are different.

1. Characteristics of zongzi leaves: natural growth, natural antiseptic, non-toxic, pollution-free, can be harvested every year, can be harvested every season, as food packaging, with the characteristics of pollution-free and one-time use.

2. Characteristics of bamboo leaves: bamboo leaves are divided into sheaths, petioles and leaves. The leaf sheath wraps the twigs and internodes. The leaf sheath connects the inside of the leaf with a protrusion called the leaf tongue. The ear-like protrusions on both sides are called leaf ears. Shoulder hairs are often present on the margins of leaf ears.

Bamboo leaves can wrap zongzi. Zongzi was called "horn millet" and "tube zongzi" in ancient times, which was made by wrapping glutinous rice in zongzi leaves or cooking with added accessories. There are many varieties of zongzi leaves, generally made of reed leaves, bamboo leaves, etc., which are indispensable materials for making zongzi, the north is mainly reed leaves, and the south is generally dominated by bamboo leaves.

Bamboo is a plant of the genus Poaceae and Bamboo, and its leaves are very large, which are mostly used to line tea baskets or pretend to be various rainproof supplies, and can also wrap zongzi.

Zongzi: A food steamed from glutinous rice wrapped in zongzi leaves, it is one of the traditional festival foods of the Han nationality in China. As one of the traditional foods with the deepest historical and cultural accumulation in China, zongzi has spread far and wide.

The custom of eating rice dumplings during the Dragon Boat Festival has been prevalent in China for thousands of years, and has spread to Korea, Japan and Southeast Asian countries. Zongzi, that is, zongzi, commonly known as zongzi, the main material is glutinous rice, filling, wrapped with hoop leaves (or Hiiragi leaves, Yigu cotyledons, etc.), with various shapes, mainly sharp horns, quadrangular shapes, etc. Zongzi has a long history, and was originally used as a tribute to the ancestral gods.

The name of the north and the south is different, the north produces millet and uses millet to make zongzi, horn-shaped, and in ancient times it was called "horn millet" in the north. Due to the different eating habits in various places, zongzi has formed a north-south flavor; In terms of taste, there are two categories of zongzi: salty zongzi and sweet zongzi.

Zongzi leaves are not bamboo leaves, the common zongzi leaves are Zongzi leaves, it is a kind of bamboo leaves, but the northern region will use reed leaves as Zongzi leaves, it is not bamboo leaves, the shape of Zongzi leaves is lanceolate or oblong-lanceolate, the shape of reed leaves is long line or long lanceolate, and people in some places will also use lotus leaves and banana leaves as Zongzi leaves.

1. It's not a bamboo leaf

Zongzi leaves are not bamboo leaves, there are many kinds of zongzi leaves, the common zongzi leaves refer to bamboo leaves, this kind of leaves are bamboo leaves, but in the northern region, people generally use the leaves of reeds as zongzi leaves, it can be said that the bamboo leaves are zongzi leaves, but it cannot be considered that zongzi leaves are bamboo leaves.

2. Characteristics of hoop leaves

The leaves of the leaf have a clear fragrance, which can make the zongzi have a fragrant taste, its leaf shape is lanceolate or oblong-lanceolate, 20-46 cm long, cm wide, the color of the surface of the leaf is green, the back color is gray-green, and the edge of the leaf has fine serrations.

3. Characteristics of reed leaves

The seeds wrapped in reed leaves also have a fresh fragrance, its leaves will have a little fine hairs, the shape of the leaves is long or lanceolate, 15-45 cm long, wide cm, it is a grassy plant, generally grows in river banks, swamps and streams and other places with sufficient water.

4. Other dumpling leaves

There are many types of zongzi leaves, and people in some areas will also take lotus leaves, banana leaves and zongzi leaves as zongzi leaves, these leaves are non-toxic, and they grow very large, and they are very suitable for wrapping zongzi, and the fragrance of different leaves is different, which can bring different flavors to zongzi.