The most representative eating custom of Loong Boat Festival is eating zongzi. Zongzi became popular as early as the 2nd century AD. At first, rice was cooked in a new bamboo tube to make zongzi. Later, neem leaves, wild reed leaves, bamboo leaves and reed leaves were used to wrap rice into the shape of a sharp angle heart, and cooked before eating. This custom was introduced into the Yangtze River and Hanshui River basins, combined with the custom of throwing zongzi into the river to sacrifice Qu Yuan at the Loong Boat Festival, and spread as festival food. Since Tang and Song Dynasty, zongzi has become the most popular festival food and gift in the country. Not only every family makes zongzi, but also the market sells all kinds of rice zongzi. Emperor of Tang Ming also chanted poems praising zongzi for this. During the festival, rice dumplings are used for worshiping gods, Buddhas and ancestors. Since more than 1700 years ago, there have been many kinds of zongzi. With the migration of Chinese people to all parts of the world, zongzi has also been brought to all parts of the world as a delicacy of Chinese food and a treasure of fast food. Zongzi has long been out of the shackles of the ancient culture of sacrificing Qu Yuan, and has become a popular traditional food in the world.
As a festival food, the original meaning of zongzi is not the need of sacrifice, but mainly the need of festivals. On the fifth day of may in the lunar calendar, it is mostly the solar terms around the summer solstice, which happens to be the midsummer when the cold finally disappears and the heat reaches saturation, and the Yin and Yang reach a state of mutual threat and even harmony. At this time of the year is the most moderate season, so the ancient loong boat festival is also known as Tianzhong Festival. In this festival, you can eat cold food made of sticky rice, wrapped with wild rice leaves, reed leaves and bamboo leaves, cooked in water and then cooled in the air. The color, fragrance and taste are unique. You can experience the flavor of Yin-Yang combination from zongzi. Otherwise, why don't people make glutinous rice as usual, which is time-saving and time-consuming, instead of making all kinds of zongzi? Judging from this ancient traditional feature, the invention and creation of zongzi and the custom of eating zongzi have a long history, but there are some scientific reasons to adapt to the natural ecological environment and choose the corresponding lifestyle. In compendium of Materia Medica, Li Shizhen introduced zongzi as a kind of food. It can be seen that as a festival delicacy, there is a considerable health value of medicinal diet food.