Practice and wrapping method of zongzi in Lingshan, Guangxi

1. Spread the leaves of zongzi, lay a bowl of glutinous rice on the bottom, add two spoonfuls of peeled mung beans, put a strip of pork in the middle, add two spoonfuls of mung beans, and finally spread a bowl of glutinous rice to shape.

2. Stand the rice with both hands and move closer to the middle.

3. Keep the branches of the two leaves in the middle. After shaping, pull up the branches and tie them to fix the zongzi shape. After tying them, you have to adjust them slightly by hand.

4. There is a rope under the leaves, which can better help the package of zongzi.

5. Pad one end of zongzi, cut it down with one hand, and collect one end to the bottom.

6. Pinch the angle of zongzi slightly by hand and adjust the shape to achieve beauty.

7. Start winding the thread round and round, starting from the middle, then starting to one side, with a larger interval, so that it can be wound back to the middle from the corner of Zongzi.

8. Finally, remember to make a cross, and the direction is perpendicular to the winding.

9. Put the wrapped zongzi in a big pot and boil it for six hours. During this time, turn the zongzi over, and check the water level in time to prevent it from drying.

Lingshan Zongzi is made of Lingshan high-quality glutinous rice, wild Zongzi leaves, millet, shrimp, pork, mung beans and other ingredients, which are refined according to traditional folk techniques. Its taste and shape are different from those of other four-corner Zongzi. Lingshan Zongzi is "waxy but not sticky, fat but not greasy", which is delicious, nutritious and unique in flavor.