Dragon Boat races are the most exciting part of the festival, drawing crowds of spectators. Dragon Boats are generally brightly painted and decorated canoes. Ranging anywhere from 40 to 100 feet in length, their heads are shaped like open-mouthed dragons, while the sterns end with a scaly tail. Depending on the length, up to 80 rowers can power the boat. A drummer and flag-catcher stand at the front of the boat. Before a dragon boat enters competition, it must be brought to life by painting the eyes in a sacred ceremony. Races can have any number of boats competing, with the winner being the first team to grab a flag at the end of the course. Annual races take place all over China, Hong Kong, Macao, Taiwan, and other overseas Chinese communities.

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Before a dragon boat may enter competition, it must first undergo a ceremony to "bring it to life." Local leaders officiate over the ceremony, held on the first day of the fifth lunar month, offering prayer to the Daffodil King and the eyes of the dragon are painted on the boat. On the fifth day of the month, the boats are carried to the shore amidst the clamor of gongs and drums and a ceremony is held involving incense, prayers, and the lighting of fireworks. Finally, after thorough inspection, the boats enter the water for the competition.
The traditional food for the Dragon Boat Festival, Zong zi is a glutinous rice ball, with a filling, wrapped in corn leaves. The fillings can be egg, beans, dates, fruits, sweet potato, walnuts, mushrooms, meat, or a combination of them. They are generally steamed.
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