Whether in school or in society, everyone will inevitably come into contact with composition. Composition is the transition from internal language to external language, that is, from compressed and concise language that one can understand to developed and meaningful language.

The transformation of external language forms that standardizes the grammatical structure and can be understood by others.

Do you know how to write a good essay?

The following is a composition about zongzi from my hometown that I have carefully compiled. It is for reference only. Everyone is welcome to read it.

Zongzi Composition of Hometown 1 My hometown is Jiaxing, which is rich in products and is known as the land of fish and rice and the house of silk.

When talking about Jiaxing, we have to think of Jiaxing’s rice dumplings.

When the Dragon Boat Festival comes, almost every household buys, makes and eats rice dumplings.

Zongzi were originally made from ordinary ingredients, but after being packaged by Jiaxing people, the rich flavor and legendary legends all melted together, turning into rice dumplings that are so fragrant that your mouth watering.

Every year during the Dragon Boat Festival, women always have some rice dumpling leaves, glutinous rice, meat cubes, bean paste, etc. in their kitchens, as well as some wrapped rice dumplings.

Fresh meat, bean paste, egg yolk, chestnut... Such a simple and easy-to-learn craft, of course the deft Jiaxing girl can do it.

In fact, as long as you put your mind to it, anyone can do it.

Just put the fillings into the rice dumpling leaves and wrap the rice dumpling leaves with thread, and you can taste this good taste that will last for centuries.

I made too many rice dumplings and couldn’t finish them, so I gave them to relatives and friends.

Grandma Zhou sent a few; Uncle Zhang sent a pack... As a result, the warm family affection of Jiaxing people spread under the joy of the festival and warmed everyone's heart.

Zongzi doesn’t necessarily have to be made by yourself to be delicious.

Those made by factories and sold are fine.

These uniform and neat rice dumplings are all made by hard-working and simple workers.

This rice dumpling also contains emotions.

Is there any unscrupulous manufacturer making fake rice dumplings?

Very little!

Zongzi raw materials are cheap, the production process is simple, and the market is smooth. Zongzi sold by authentic manufacturers are coveted by many people.

Besides, it costs less and earns more, so why does it have to be fake?

Okay, no more.

If you still want to know more about Zongzi, just buy one, wrap one, eat one, experience the taste of Zongzi yourself, and experience the great Jiaxing in the little Zongzi!

Zongzi composition in my hometown 2 Many of the customs of the Dragon Boat Festival in my hometown are the same as those in other places: wrapping the zongzi, putting fillings in the leaves, some with meat, some with bean paste, and some with egg yolk; hanging wormwood,

Dried wormwood plants are hung on the door to "ward off evil spirits"; drinking realgar wine and using realgar wine to draw the character "王" on children's foreheads are common in many places.

As soon as the Dragon Boat Festival comes, I love eating the rice dumplings wrapped by my grandma the most. The rice dumplings of our Jiaxing Wufangzhai are famous. As long as people from other places talk about Jiaxing, they will naturally think of the rice dumplings of Jiaxing Wufangzhai.

Although Wufangzhai’s rice dumplings are very famous and delicious, my grandma’s rice dumplings are not bad either. They use the best glutinous rice, which is white and fragrant. Even the rice dumpling leaves are the best.

It also has the fragrance of bamboo.

Speaking of rice dumplings, we have to mention the mini rice dumplings. This rice dumpling is just like the name. It disappears after one bite. It can only be placed on the dining table. Everyone is hungry after drinking, so just one for each person.

Pad your belly.

At home, everyone usually wraps some relatively normal-sized rice dumplings.

The procedure of wrapping rice dumplings is very complicated, and the techniques and techniques of wrapping rice dumplings are very difficult. I will briefly introduce it: first wash the glutinous rice, soak the rice dumplings in water overnight, and pour some soy sauce (including white soy sauce) on the washed glutinous rice.

and dark soy sauce), then add some salt and MSG, stir the glutinous rice evenly, cut some meat into chunks, add some white soy sauce and dark soy sauce, and then wrap the meat and glutinous rice in rice dumpling leaves (the specific method is more detailed

Difficult, I won’t explain it.) This is the rice dumplings from my hometown.

Zongzi composition in my hometown 3. In my memory, on the fifth day of the first lunar month, there is nothing else but the fragrance of zongzi filling the house. Perhaps this is also destined to my incomprehensible love with zongzi.

When I was a child, what I looked forward to most was celebrating the Dragon Boat Festival.

On that day, grandma was always busy making rice dumplings.

And I stood by, very interested.

Watching my grandma skillfully roll up the reed leaves, pour the glutinous rice into it, and tie it with a rope, a rice dumpling with sharp edges is completed.

As I watched, my hands felt itchy.

So, I followed my grandmother's example, rolled up the reed leaves and poured the glutinous rice into it. But the reed leaves couldn't be rolled well, there were holes everywhere, and the glutinous rice was all over the floor. When it came time to tie the rope, I was in a hurry again and didn't know what to do.

Is good.

At this time, grandma smiled and taught me step by step, so rice dumplings of different shapes were born in my hands... When the fragrance of rice dumplings filled the house, I couldn't wait to taste the rice dumplings I made, and I felt so happy.

During the Dragon Boat Festival last year, I returned home again, and my grandma was still busy. I bent down and made the rice dumplings like my grandma did when I was very young. After wrapping them, I looked carefully and saw that they were much more beautiful than before.

.

As I tasted the rice dumplings I made, a familiar taste came to my mind. It was as white as the glutinous rice in the rice dumplings, and as fragrant and refined as the reed leaves.