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恩(en)平(ping)裹(guo)粽(zong)(zong)(zong)(zong)不僅是(shi)廣東恩(en)平(ping)人(ren)(ren)的(de)(de)傳統特(te)色(se)食(shi)俗，也(ye)是(shi)恩(en)平(ping)市(shi)級(ji)非物(wu)質文化遺產。恩(en)平(ping)人(ren)(ren)稱(cheng)包(bao)(bao)(bao)粽(zong)(zong)(zong)(zong)為(wei)“裹(guo)粽(zong)(zong)(zong)(zong)”，一般分為(wei)咸(xian)肉粽(zong)(zong)(zong)(zong)和(he)堿水粽(zong)(zong)(zong)(zong)兩種，但(dan)其裹(guo)的(de)(de)款式卻很多樣，有單龍角、雙龍角，還有四角形。與臺山粽(zong)(zong)(zong)(zong)和(he)肇(zhao)慶粽(zong)(zong)(zong)(zong)不同，恩(en)平(ping)人(ren)(ren)包(bao)(bao)(bao)粽(zong)(zong)(zong)(zong)的(de)(de)粽(zong)(zong)(zong)(zong)葉，是(shi)一種名為(wei)“蓢古”的(de)(de)帶刺(ci)野生植物(wu)，通常生長在山林里。當地人(ren)(ren)將“蓢古”采割(ge)回來后(hou)(hou)，要先用針去刺(ci)，再削(xue)成細條，才能(neng)用來包(bao)(bao)(bao)粽(zong)(zong)(zong)(zong)。用“蓢古”包(bao)(bao)(bao)的(de)(de)粽(zong)(zong)(zong)(zong)，不僅特(te)別(bie)扎實，能(neng)讓米粒受熱均勻，而(er)且經過蒸制后(hou)(hou)會散發出獨特(te)的(de)(de)香味，能(neng)讓粽(zong)(zong)(zong)(zong)子保存數日不變味。

“四角(jiao)”形的恩平咸(xian)肉(rou)(rou)粽(zong)(zong)(zong)，傳統餡料通常為綠豆、咸(xian)蛋和咸(xian)肉(rou)(rou)。粽(zong)(zong)(zong)里的五花肉(rou)(rou)，會加入(ru)(ru)恩平獨特的香料‘紅藍(lan)葉’腌制，紅藍(lan)葉不僅能(neng)帶(dai)出特有(you)的鮮香味，而且(qie)還有(you)清(qing)熱、暖胃的功效，是(shi)恩平粽(zong)(zong)(zong)的一大特色。在此基礎上，為了豐富食(shi)客的選(xuan)擇，如(ru)今，恩平裹粽(zong)(zong)(zong)還會加入(ru)(ru)蝦米、栗子、瑤柱等食(shi)材，選(xuan)擇多(duo)多(duo)。