“粽”最初是用来祭祀祖先和神灵的贡品，具体起源年代无考。《山海经.南山经》：“凡鹊山之首，自招摇之山以至箕尾之山，凡十山，二千九百五十里，其神状皆鸟身而龙首。其祠之礼：毛，用一璋玉瘗；糈用稌米，一壁，稻米、白莹为席”。东汉末年，以草木灰水浸泡黍米，因水中含“碱”，用菰叶包黍米成四角形，煮熟，即为广东碱水粽。到了晋代，正式定粽子为端午节庆食物。
“Zong” was originally used as a tribute to ancestors and gods. The specific origin of the rice dumpling is unknown. “The Classic of Mountains and Seas. Nanshan Classic”: “The head of Queshan Mountain, from the Mountain of Swinging to the Mountain of Jiwei, and all ten mountains, 2950 miles away, all have the body of a bird and the head of a dragon. Their ancestral halls are Ritual: Mao, use a piece of jade; rice, rice, white jade as a mat.” At the end of the Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contained “alkali”, the millet was wrapped in wild rice leaves into a square shape and cooked, which became Guangdong alkaline rice dumplings. In the Jin Dynasty, rice dumplings were officially designated as the Dragon Boat Festival food.
粽子，即粽籺，属于“籺”的一种，籺是人们在逢年过节时用来拜神祭祖的贡品，用籺作拜祭贡品是古老的习俗。籺有很多品种，不同的节日会做不同的籺，粽籺是端午节拜神祭祖的贡品。粽，在古代我国北方人不称为“粽”，而是称为“角黍”。因北方产“黍子”，用菰叶包黍做成牛角状，故称“角黍”。《说文》：“黍，禾属而黏者也。”按：今北方谓之黄米。西晋周处所写的《风士记》，则明确提到了“角黍”一词：“仲夏端五，方伯协极；享用角黍，龟鳞顺德”。端午食粽的风俗，千百年来在中国盛行不衰，已成了中华民族影响最大、覆盖面最广的民间饮食习俗之一，而且流传到朝鲜、日本及东南亚诸国。
包粽子是端午节的一种传统风俗，首先要准备好粽子叶，用在包粽子上就被称为粽叶。其次则是准备粽子里面的馅料，将馅料置于粽叶中，再用线包起来，粽子则包好了。正常的粽叶应该是黄绿色略显陈旧。包出的粽子有一种粽叶的香味而不是其他的怪味；如果煮完粽子之后，水是淡黄色，那说明这粽叶没问题，否则，那粽子还是不要吃了。粽子不宜冷食，一定趁热食。粽子的主料是糯米，支链淀粉含量高；糯米加热后，支链淀粉会糊化，有利于被消化酶分解，更易消化；而一旦冷却，淀粉会老化回生，分子间凝固加强，不容易被消化。
Zongzi, also known as Zongzi, is a kind of “Zhen”. Zhong is a tribute that people use to worship gods and ancestors during festivals. It is an ancient custom to use Zhongzi as a tribute. There are many varieties of zong, and different kinds of zhan are made for different festivals. Zongzhi is a tribute to gods and ancestors during the Dragon Boat Festival. Zong, in ancient times, people in northern my country did not call it “Zong”, but called it “Jiao Millet”. Because “millet” is produced in the north, millet is wrapped in wild rice leaves and made into the shape of an ox horn, so it is called “corner millet”. “Shuowen”: “Millet belongs to the grass family and is sticky.” Note: Today it is called yellow rice in the north. The “Fengshiji” written by Zhou Chu in the Western Jin Dynasty clearly mentioned the word “corn millet”: “In the midsummer Dragon Boat Festival, Fang Bo Xieji; enjoying horn millet, the turtle scales are in good order.” The custom of eating rice dumplings during the Dragon Boat Festival has been popular in China for thousands of years. It has become one of the most influential and widespread folk dietary customs in the Chinese nation, and has spread to North Korea, Japan and Southeast Asian countries.
Making rice dumplings is a traditional custom during the Dragon Boat Festival. First, you need to prepare rice dumpling leaves, which are called rice dumpling leaves when they are used to make rice dumplings. The next step is to prepare the fillings inside the rice dumplings, place the fillings in the rice dumpling leaves, and then wrap them with thread, and the rice dumplings are wrapped. Normal zongzi leaves should be yellow-green and slightly stale. The made rice dumplings have a fragrance of rice dumpling leaves instead of other strange smells; if the water is light yellow after cooking the rice dumplings, it means that the rice dumpling leaves are fine, otherwise, you should not eat the rice dumplings. Zongzi should not be eaten cold, but must be eaten hot. The main ingredient of Zongzi is glutinous rice, which has a high amylopectin content. When the glutinous rice is heated, the amylopectin will gelatinize, which is helpful for being decomposed by digestive enzymes, making it easier to digest. Once cooled, the starch will age and regenerate, and intermolecular coagulation will be strengthened, making it difficult to digest. be digested.