The rice dumplings, made by steaming glutinous rice wrapped in glutinous rice leaves, are one of the traditional festival foods of the Chinese nation. As early as the Spring and Autumn Period, Zhaizi had appeared. It was originally used to worship ancestors and gods. In the Jin Dynasty, Xunzi became a Dragon Boat Festival food.
Folk legend eats dumplings to commemorate Qu Yuan. As one of the most profound traditional foods accumulated in China's history and culture, Scorpion also spread far. Japan, Vietnam, and Singapore, Malaysia, and Myanmar, where Chinese live in, also have the habit of eating dumplings.
The legend of Scorpion was inherited from the ritual of honoring Qu Yuan in the river. It is the most profound traditional food in Chinese history. There are many kinds of dumplings. From the fillings, there are jujubes in the northern part of the Beijing Zaoju. In the south, there are many kinds of fillings such as red bean paste, fresh meat, babao, ham and egg yolk. The custom of eating rice dumplings has been immersed in glutinous rice, washed leaves, and ladle for the Chinese people every year for five thousand years.