To commemorate the "Cold Food Festival" (the day before Tomb-Sweeping Day), it is a folk festival promoted by the meson of Jin State in the Spring and Autumn Period, and people eat zongzi.

In order to commemorate the Jietui of Jin in the Spring and Autumn Period, the folk festival "Cold Food Festival" (the day before Tomb-Sweeping Day) originated earlier than the Dragon Boat Festival. Until now, many places still have the folk custom of Tomb-Sweeping Day eating zongzi the day before.

According to records, as early as the Spring and Autumn Period, millet was wrapped into horns by leaves of zinia latifolia, which was called "horny millet". At the end of the Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contained alkali, it was wrapped in leaves into a quadrangle and cooked, which became the jiaozi of Guangdong Alkaline Water.

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Types of zongzi:

Zongzi not only has many shapes and varieties, but also has different tastes in different places, mainly sweet and salty. Sweet dumplings include white dumplings, red bean dumplings, broad bean dumplings, red date dumplings, rose dumplings, melon seeds dumplings, red bean paste lard dumplings, jujube paste lard dumplings and so on. There are pork jiaozi, ham jiaozi, sausage jiaozi, shrimp dumplings, diced pork jiaozi and so on, but pork jiaozi is more common.

In addition, there are assorted zongzi, red bean paste zongzi and mushroom zongzi. Southern flavor, and a sweet and salty "double dumplings". These zongzi have different tastes, which makes the zongzi family colorful.

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