The Dragon Boat Festival is a traditional festival in my country. On this day, people wrap sweet and delicious rice dumplings.

Talking about zongzi, there is a legend in history. On the fifth day of May in 278 BC, Qu Yuan committed suicide by throwing himself into the river because he was unwilling to live with the tide. People scattered the rice in the bamboo tubes as a tribute to Qu Yuan. The next year, people rowed boats, filled bamboo tubes with rice and threw it into the water to worship him. Later, they changed the bamboo tubes containing rice into rice dumplings. The rice dumplings are wrapped with bamboo leaves in a four-cornered shape, tied with colorful ropes, and then thrown into the river.

So from then to now, people wrap rice dumplings and eat them every fifth day of the fifth lunar month. The materials needed to make rice dumplings in my hometown include: bamboo leaves, slender palm leaves, glutinous rice, chestnuts, bacon, and candied dates. Mom first soaked the bamboo leaves and brown leaves in clean water, washed them with a brush, and cut the bacon into diced bacon; then she surrounded the bamboo leaves into a cone shape, like a sharp and large funnel, and used a spoon to Take the glutinous rice and spread it layer by layer on the bamboo leaves, put chestnuts on one side and candied dates on the other side; then place the diced bacon in the middle, and then spread a thin layer of glutinous rice, like chestnuts and candied dates. , the bacon is covered with a snow-white quilt; finally, the bamboo leaves are wrapped into each other to form rice dumplings, with two sharp little horns on each end, like an elf wearing green clothes and a four-cornered hat. In this way, a zongzi is made successfully.

After the rice dumplings are wrapped, cook them in a pot for a few hours, then take them out of the pot and enjoy them. Mom opened the lid of the pot, and a burst of hot air rushed out immediately. The hot air was mixed with a strong aroma and hit her nostrils. I untied the clothes of the rice dumpling, revealing white and fragrant glutinous rice. I took a bite and found that the glutinous rice was crispy, soft, sticky, and very smooth. Each piece of glutinous rice is like a piece of white jade pearl, and the candied dates on one side exude an alluring smell, like a piece of red pearl. Its dazzling brilliance dyes the surrounding glutinous rice red, making the white glutinous rice change into red clothes. The candied dates are sweet, fragrant and crisp, and although the chestnuts are a bit bitter, the bitterness is sweet, making people have endless aftertaste. How to make rice dumplings 700-word essay

Learn to make rice dumplings The annual Dragon Boat Festival is here again, and the traditional custom of the Dragon Boat Festival is to eat rice dumplings.

Our family has a really good rice dumpling maker—my grandma.

Every year during the Dragon Boat Festival, our whole family can eat delicious rice dumplings.

I also wanted to try my hand at making rice dumplings, so I asked my grandma to teach me how to make rice dumplings.

When I arrived at grandma’s house in the morning, grandma had already prepared things for wrapping zongzi leaves, including zongzi leaves, glutinous rice, fillings, and some threads for tying zongzi.

The glutinous rice is as white as snow.

I followed my grandma's example, picked up a few rice dumpling leaves, arranged them in order, and then folded the leaves into a cone shape.

I put a lot of glutinous rice, and then grandma said: "You put too much, where to put the candied dates?" I quickly poured back some rice, and then selected a round, crystal-clear one. Translucent candied dates were put in.

Grandma said again: "You can also put some red beans.

"I thought, this is the most delicious red bean and candied date rice dumpling.

I quickly put a lot of red beans in and started to make the rice dumplings, but then I realized that I put too much rice and red beans and couldn't wrap them up at all, and a lot of them were spilled.

I was a little discouraged. At this time, grandma comforted me and said: "Don't give up, throw out some rice and red beans, try again and you will succeed.

"In grandma's case, With the help of others, my first rice dumpling was finally wrapped.

I kept up my efforts and made several more rice dumplings one after another.

Although these rice dumplings are not as exquisite as grandma’s, I still like them very much.

You see, some are like fat piglets, some are like skinny monkeys, and some are like swollen frogs, of different sizes. It is simply an animal rice dumpling exhibition.

The rice dumplings are ready, including red bean and candied date rice dumplings, red bean paste rice dumplings, egg yolk rice dumplings, and pork rice dumplings.

Grandma put them in the pot and cooked them.

After a while, the fragrant and attractive aroma of rice dumplings wafted out from the pot. I kept swallowing my saliva and thought to myself: After the rice dumplings are cooked, which little fat pig should I eat first? Or that little skinny monkey? I thought about it and decided not to eat it yet.

I want to give the fruits of my labor to my grandparents, parents, and mom to let them experience my filial piety.

Although the rice dumplings are not pretty, they will definitely eat them in their mouths and be sweet in their hearts.

In the process of cooking rice dumplings, I am always eager to lift the lid to check the situation.

Because the aroma of the rice dumplings wafted from the pot, my mouth watered.

The waiting time is always very long. When I saw the steaming rice dumplings finally "liberated" from the pot, I danced with joy.

Put it in a bowl and peel it open with chopsticks, and you can see the golden and soft "rice dumpling meat" inside. Take a bite and it is so delicious that I almost bite off my chopsticks.

This year’s Dragon Boat Festival, I learned how to make rice dumplings and taste the fruits of my labor. The feeling was not ordinary sweet.

... 600-word homework help for the composition "Zongzi on the Dragon Boat Festival"

More than two thousand years ago, the great patriotic poet Qu Yuan sighed up to the sky by the Miluo River and devoted himself to Rolling rapids, more than two thousand years later, the fifth day of May has become a traditional festival - the Dragon Boat Festival. Everyone makes rice dumplings, rows dragon boats, boils eggs, and commemorates this great patriotic poet in various ways. It is the Dragon Boat Festival again. , I really wanted to experience this atmosphere, so I asked my grandma to teach me how to make rice dumplings. To make rice dumplings, you must first wash the leaves and soak them in hot water until soft. Then prepare dates, eggs, meat, etc. To make the dumplings, cook your favorite dumplings until they are fragrant, and you are ready to start. First, fold the long Ruo leaves and surround them to make a nest. Put the prepared glutinous rice and japonica rice in the middle, and wrap up the edges. Then Put the dumplings in the rice, knead them together, and finally make the rice dumplings wrapped in Ruo leaves into a four-cornered shape. The effort of making the rice dumplings is all in the last step. Whether your rice dumplings are good or not depends on the four corners. Are the corners symmetrical and stylish? When I started learning, I always made the four corners crooked, either into six corners or crumpled into a ball. Grandma looked at my "masterpiece" more than once Laughing: "This, can this be called a rice dumpling? Where did you tie the string?" I'm dizzy! The four corners of the emotional rice dumplings are convenient for hanging with thin strings. Why are there no round rice dumplings in this world? Put the wrapped rice dumplings into the pot and cook over high heat. After about 1 hour, change to low heat and cook for 30 minutes. During the process of cooking the rice dumplings, I am always impatient to lift the lid to check the situation, because water floats from the pot. The aroma of the rice dumplings made me drool. The waiting time is always very long. When I saw the steaming rice dumplings finally "liberated" from the pot, I danced with joy. Put them in a bowl and use chopsticks. Peel it open and you can see the golden and soft "rice dumpling meat" inside. Take a bite and it is so delicious that I almost bite off the chopsticks. This year during the Dragon Boat Festival, I learned how to make rice dumplings and tasted the fruits of my labor. The feeling is not ordinary sweetness. A 650-word essay on grandma's rice dumplings

"The rice dumplings are fragrant, and the kitchen is fragrant.

The mugwort leaves are fragrant, and the whole house is fragrant.

Peach branches are inserted in On the gate, when you go out, you can see the wheat is yellow.

"The song of the Dragon Boat Festival is the tune of the cuckoo rising in the morning, crisp and clear. The hometown wakes up from the dream of midsummer night, and sees the green grass in front of the steps. Inside, filled with the fragrance of last night’s dew.

Grandma’s delicate steps, stepping on the moisture of morning dew on the ground, rough palms stroking my soft hair, I want to stay in bed for a while longer in the cool morning breeze, but the Dragon Boat Festival songs Already singing in grandma's kitchen, sleepiness suddenly dissipated in the fragrance.

The fragrance of the Dragon Boat Festival is first of all the fragrance of rice dumpling leaves. The dark green leaves have the cute shape of bamboo leaves and the refreshing smell of mugwort. Grandma spread two bunches of leaves randomly in a white porcelain basin, and then poured a pot The water vapor rises from the boiling water, carrying a curl of fragrance, just like boiling water for tea, dyeing the fragrance contained in the leaves. The fragrance seems to be alive. In grandma's hands, the fragrance can grow.

I looked at the rice that had been soaked all night. Each grain was translucent and plump. They were all leaning on each other at this time, feeling heavy and lazy, as if they had drank nectar all night, and the remaining wine was not consumed by a deep sleep.

Grandma’s rice dumplings are extremely simple, with only red dates and glutinous rice, and green leaves wrapped with red and white fillings. They are neither greasy nor sweet, original and pure, but have a unique mellowness, which deeply impressed my childhood. Obsessed.

What fascinates me is the process of grandma making rice dumplings. The three layers of rice dumpling leaves are arranged in a staggered manner, then gently unfolded and smoothed. With a slight bend of both hands, a small cone shape is formed, and a handful of leaves are formed. Put the rice in the pointed corner, pinch three red dates and dot it in the rice, and cover it with a pinch of rice.

Grandma will not let the jujubes come out of the rice, so the juice of the red jujubes will not flow out. They are all soaked in the rice without adding sugar, but they are more fragrant and sweeter.

Grandma held the stuffed rice dumpling leaves tightly in her big hands, wrapped a string tightly around it, wrapped it twice, and tied it, and it became an exquisite four-cornered rice dumpling.

I quickly picked it up and looked at it carefully, loving it with my heart and eyes.

I also tried to wrap one, laid out the rice dumpling leaves, bent them into a small cone, put rice and dates, but I couldn’t hold the rice dumpling leaves, couldn’t wrap the thread tightly, always missed the rice, or wrapped it. It becomes a plane with three angles.

Grandma said with a smile: "My Ni'er has small hands and is not destined to work. She will definitely enjoy a life of leisure and happiness.

"The Dragon Boat Festival sunshine shines on grandma's back , I sat in the shadow cast by my grandma and wondered if I could eat the rice dumplings made by my grandma every day to enjoy a lifetime of happiness... The rice dumplings squeaking in the pot are the most appropriate arias for the Dragon Boat Festival songs, and the aroma overflows from the kitchen, and the fragrance is dense. Over the entire yard, I kept looking at the door. Grandma said, "Don't be in a hurry, Ni'er. The more it cooks, the more delicious it will be."

Grandma’s rice dumplings are wrapped in three layers of leaves. The longer they are cooked, the softer and glutinous the rice becomes, and the more fragrant the leaves are.

Grandma burned the fire slenderly, and I fell asleep in the warmth of noon... When I woke up, the rice dumplings had been cooked, and Grandma had already cooled on the plate.

I held up a rice dumpling. I felt that my grandma’s rice dumpling seemed to be alive. I wanted to use one as a quantifier. With a gentle pull, the string untied, the rice dumpling leaves unfolded, and the four delicate The corner of the rice dumpling was boiled translucent and slightly dyed green. The first bite was the fragrance of the leaves, and the second bite was the sweetness and glutinousness of the rice. I don’t like red dates, so grandma used chopsticks to gently cut them out, leaving only the quilt. Reddish and sweet rice soaked in dates.

Grandma said that the child’s belly was bloated after eating, so she used her thick and hard hands to gently rub my round belly... I grew up in the songs of the Dragon Boat Festival, and the small tree in front of the door changed every year. She is tall, but grandma is getting old day by day under the contrast of my freshness.

I later ate eight-treasure rice dumplings, egg yolk rice dumplings, and fresh meat rice dumplings, but none of them had the purest fragrance as grandma’s rice dumplings; I later saw long bamboo tube rice dumplings and mini rice dumplings wrapped with colorful threads. Rice dumplings, but they are not as good as grandma’s three-layered rice dumpling leaves.

Grandma’s rice dumplings gently tap my taste buds of memories every Dragon Boat Festival.

The Dragon Boat Festival songs sounded again, and grandma’s rice dumplings stared at me longingly across time and hometown.

A 600-word essay on eating rice dumplings during the Dragon Boat Festival. One thing about happiness. Urgent help, Quick Homework Help

In about twenty days, the Dragon Boat Festival will be here. Speaking of my family celebrating this Dragon Boat Festival, I really feel emotional. Absolutely! It’s really dumbfounding! "The fifth day of the fifth lunar month is the Dragon Boat Festival. There are moxa sticks on the door and the house is full of fragrance. We eat rice dumplings and sprinkle sugar. We are joyful when the dragon boat is launched into the water." This folk song vividly expresses the main customs of the Dragon Boat Festival. There are no rivers or lakes in my hometown for dragon boat racing, but Every Dragon Boat Festival, you can still see a bunch of mugwort or calamus planted in front of someone's door, and you can smell the fragrance of rice dumplings coming from every house. Logically speaking, it is no different for my family to celebrate the Dragon Boat Festival. But there is something different. Readers want to know what the difference is, and please read on patiently - in fact, there is not much difference. It is just a Dragon Boat Festival! It’s just that the atmosphere in my house is wrong. Everyone celebrates the Dragon Boat Festival happily and lively; but my house is full of smoke and is divided into two groups. They have to fight for two rounds every year before they give up. The first round: eating Zongzi legend has it that when Qu Yuan threw himself into the river, people couldn't fish out Qu Yuan's body, so they threw the rice dumplings wrapped in dome leaves, reed leaves and colorful silk into the Miluo River to worship Qu Yuan and prevent the dragons in the river from eating Qu Yuan's body. From this point onwards From then on, the custom of making rice dumplings during the Dragon Boat Festival has been passed down. Under the skillful management of Chinese people who pay attention to food culture, today's rice dumplings have undergone great changes in both shape and raw materials. One of the differences in my family is Regarding the fillings of these rice dumplings, my parents like to eat glutinous rice dumplings and broad bean rice dumplings; while my brother and I like to eat rice dumplings with red bean paste and meat rice dumplings. But my mother always objects to making rice dumplings with red bean paste and meat rice dumplings for various reasons. .So there was the first round of competition. "Mom, are you making rice dumplings with red bean paste and rice dumplings with meat this time?" "It's so troublesome to make those two kinds of rice dumplings! The rice dumplings with red bean paste have to be washed and ground. You'll be exhausted. Oh my god! Meat dumplings are greasy, and eating more of them is not good for your health. Glutinous rice dumplings and broad bean dumplings are better!" "'Vegetables and radishes, each has its own merits.' We two siblings just like to eat these two. ! Don’t you even want to agree to this small request?” “Okay, if you can, just do it yourself, I don’t have time now!” "Food is the most important thing", no matter what you do, you can't lose your stomach! Soon we gathered the required raw materials. Next, the two of us washed the rice and cut the meat in full swing! After working for a long time, we finally wrapped and cooked the rice dumplings. But we were still angry with our parents. We simply moved the food to the living room and ate rice dumplings while watching TV. It was so comfortable! Round 1: Our side wins! Round 2: Mugwort Mugwort and calamus are perennial herbs that can repel mosquitoes and kill insects. Mugwort is also a custom of the Dragon Boat Festival and is used to drive away ghosts and avoid evil spirits. So we all agree that we should hang one in front of the door. But the enemy believed that hanging wormwood in front of the door would only attract mosquitoes, snakes, and ants, so they insisted not to pick wormwood. The second round of the contest broke out. After a period of verbal fighting, our side gradually became at a disadvantage. Although I really wanted to hang a bunch of wormwood in front of the door, but since no one on our side was willing to go up the mountain to pick it, and there was no place to get wormwood, the battle ended in defeat. Round 2: The enemy won! In this way, the situation of the competition is the same every year: a draw. But this Dragon Boat Festival is really not a pleasant experience. Alas, it is really "stealing the chicken but losing a lot of rice"! On the Dragon Boat Festival, which will be about twenty days later, my family will inevitably have another battle. Alas, the Dragon Boat Festival in my family is so dumbfounding! Organize it yourself. A 600-word essay on making rice dumplings

I love eating delicious rice dumplings. I have also seen others making rice dumplings, but I have never made them myself.

Until today, it was an eye-opener for me.

I watched obediently beside my grandma, thinking that the simple process of making rice dumplings would not be difficult for me, a genius.

Unexpectedly, when I actually made the rice dumplings, I realized that making rice dumplings is a craft, and it is not easy to make them beautiful and strong.

To start, I took out two rice dumpling leaves, one large and one small, and folded a corner like my grandma, and then put a little soaked glutinous rice on the folded corner tube and stuffed it. Put a large piece of pork on it and cover it tightly with glutinous rice.

I am proud that I have completed more than half of it smoothly than I imagined.

When I covered the rice dumpling leaves again, the glutinous rice was like a child that didn't obey my orders and jumped out one after another.

I was so anxious that I stamped my feet. Fortunately, my grandma "resolved" it for me by cutting off some glutinous rice, and I breathed a sigh of relief.

Haha, after a small setback, I finally got to the last and simplest step - tying brown rope.

Little KS (little meaning), watch me show off my skills.

Everyone on earth knows that rice dumplings must be wrapped tightly to be delicious.

I took the brown rope and tied the five-flowered rice dumplings in a circle. I thought the way grandma and the others held them was very old-fashioned and not good-looking, so I tied a beautiful bow with the brown rope on my own initiative. The reason is very good, as long as the rope is not touched casually, it is also very strong.

When I was done, I picked up the rice dumplings and was about to put them into the bowl, but I accidentally pulled the short part of the brown rope. I heard a "crash" sound, and the rice dumplings fell apart, and the glutinous rice was like flying. Like pearls rolling like jade, they fell to the ground one after another.

I was unwilling to give in. Various kinds of rice dumplings were born in my grandma's hands, but I couldn't even wrap one well, and the strength in my bones suddenly came up.

After the failure, I became more careful and successfully bagged a few.

Eating the lovely rice dumplings I made, I felt indescribable joy in my heart.

... An essay on childhood rice dumplings of no less than 650 words

"Grandma, are you going to make rice dumplings for the Dragon Boat Festival this year?" I felt like I was stuck on my grandma's leg. , can’t be driven away, composition of childhood in rice dumplings.

"It's still early. Let's wait a few more months. The Dragon Boat Festival hasn't arrived yet.

"As soon as I heard the news, I immediately collapsed on the ground and burst into laughter. I cried loudly, "Grandma, Bao, Bao, Zongzi" I was out of breath.

When grandma saw it, she was anxious, "Okay, grandma will give you a bag, be good, Yue Yue, don't cry, don't cry."... When I was young, she was always so accommodating to me, so every year our family The Dragon Boat Festival is ten days and a half month earlier than others, but the neighbor’s little brother was slandered to death. My grandma traveled many mountain roads to get the best quality rice dumpling leaves. After washing the glutinous rice, Then go online and get ready to start making rice dumplings.

Grandma’s skills are very skillful. She inserted a rice dumpling leaf here and another one there, which made my eyes dazzled.

I also learned from my grandma and started making rice dumplings, but I was always in a hurry.

As a result, not only did the rice dumplings fail, but glutinous rice was scattered all over the ground.

Grandma shook her head helplessly and muttered, "Little ancestor, please save me the trouble.

" I looked at it and giggled at the side, "No way. "It's been a few months since I said goodbye to my grandma. I remember when I was leaving, my grandma said to me: "Yue Yue, grandma will make rice dumplings for you next time..." How to make rice dumplings for you..." Zongzi essay 800 words

On Saturday, ten students from our class went to Dong Sunyi’s house with Teacher Wang to make zongzi with her grandma.

When grandma saw us coming, she enthusiastically greeted us to the table and invited us to taste the rice dumplings.

As I looked at the large pot of rice dumplings, I couldn’t help but have many questions: How were these rice dumplings made? What are the names of these leaves? Teacher Wang seemed to have guessed our thoughts and asked us to try making rice dumplings.

Grandma brought the soaked leaves to the table for us to observe.

I saw many stripes on the leaves, neatly arranged vertically downwards, and there were many black and brown spots on the leaves, like leaf patterns.

The teacher told us that this kind of leaf specially used for making rice dumplings also has its own name: Ruo Ye.

Grandma took out a transparent material and told us it was an alkali.

I saw grandma peeling it with a shiny knife, and the glutinous rice was immediately covered with a thin layer of alkali.

"As she spoke, grandma had already dug out the rice and turned it into light yellow.

Next, it’s time to make rice dumplings.

Grandma skillfully folded the leaves inward and turned them into a cone-shaped funnel.

Put the light yellow glutinous rice into the funnel, no more, no less, just half.

Then put a candied date, then fill it with glutinous rice until it is full, turn over the Ruo leaves, pinch the remaining section of Ruo leaves, and stuff it inside.

Finally, tie it tightly with thin strips of bamboo leaves, cross it, and tie it with a knot, and a rice dumpling is completed.

We all cast envious glances at grandma. It was difficult just to look at it, let alone do it ourselves! "Who will try it first?" the teacher asked.

My classmates, I look at you, and you look at me, looking at a loss.

Finally, I volunteered to give it a try.

Under my guidance, a classmate prepared to make rice dumplings together.

I got the Ruo leaves, observed them carefully, and found flaws, so I picked another Ruo leaf and started making it.

Looking at the Ruo leaves I got, I didn’t know what to do for a moment. I turned the Ruo leaves, but they couldn’t form the shape of a funnel. I was anxious and quickly looked at the classmates around me: They had some With their ingenuity and dexterity, the shape of a funnel has come out. Some are in a hurry, and big beads of sweat drip onto their necks, but their eyes are still staring at Ruo Ye, and some humbly ask grandma for advice... I thought about it. , recalling that a funnel was made.

I made a rice dumpling based on my memory. Just when I was happy, the "little tail" of the rice dumpling was exposed, and the whole rice dumpling loosened again.

No matter how I pull it now, the rice dumplings won’t be honest! I had to ask my grandma for help.

Grandma went to a doctor and immediately found the "root cause" of the disease.

It turns out that I wrapped too much glutinous rice, so no matter how tight I tightened it, the rice dumplings would not become slim.

With the help of my grandma, I finished wrapping the rice dumplings. Looking at the envious eyes of my classmates, I couldn’t be happier! I'm so happy because I learned another skill.

"Nothing is difficult in the world, as long as you are willing to climb.

"This Dragon Boat Festival is more meaningful than any other. 600-word essay about zongzi (grasp the color, flavor, shape, and how to make it!)

Today, my mother took out the zongzi leaves from the refrigerator that she beat at grandma’s house yesterday and said she wanted to make zongzi for me to eat.

When I heard this, I was very happy and said quickly: "Mom, let me learn to make rice dumplings from you too.

"My mother readily agreed.

My mother first put the rice dumpling leaves in the pot and cooked them, and then began to prepare the ingredients for making rice dumplings.

There are glutinous rice, jujubes, and peanuts.

Mom put these materials in water and soaked them.

After a while, the rice dumpling leaves were cooked. My mother washed the rice dumpling leaves again with water and soaked them in water. Looking at the cooked rice dumpling leaves, I couldn’t help but ask curiously. : "Mom, why do you need to boil the rice dumpling leaves?" Mom said: "The rice dumpling leaves will become softer after being boiled and will not break easily when wrapped. It should be wrapped better.

"It turned out to be for making rice dumplings. Good buns, I thought it was necessary to use cooked rice dumpling leaves.

I helped my mother get the straw for tying rice dumpling leaves, and started making rice dumplings.

Mom first puts four or five rice dumpling leaves slightly overlapping and flat, then takes it in her hand, rolls it into a cone, and then puts the prepared glutinous rice, jujube and Peanuts, then seal the mouth with the remaining rice dumpling leaves, and a triangular rice dumpling will come out.

Then, the rice dumplings must be tied tightly with straw. If they are not tied tightly, the rice will overflow when it is cooked in the pot.

I saw that my mother’s wrapping was quite simple, so I couldn’t wait to start doing it myself.

Who knows, watching and doing are not the same thing. Either the rice dumpling leaves are not folded properly, or the rice dumplings are filled with too much rice.

Only then did I realize that it was easier to look at flowers than to embroider them. I quickly and humbly asked my mother for advice.

After my mother’s careful guidance, I finally learned how to make rice dumplings.

Looking at the strange-shaped rice dumplings I made, my mother and I laughed.

But I am very happy, because these are rice dumplings made by myself, and they must taste very delicious.

...Zongzi composition 40o words

Let people use the rice dumpling leaves that the dragon is most afraid of and tie them with five-color thread.

Slowly, the day came when Qu Yuan committed suicide by throwing himself into the river, which made people salivate.

During the Dragon Boat Festival, many families will make rice dumplings by themselves, and the whole family will do it together. There are many customs for people to make rice dumplings during the Dragon Boat Festival. It is really wonderful. The taste will be remembered for a lifetime, which is the fifth day of the lunar calendar. The fifth day of the lunar month.

Legend has it that after the patriotic poet Qu Yuan committed suicide by throwing himself into the Miluo River, rice dumplings with red bean paste became more than just a food. The rice dumplings in Guangdong are so famous that even the most common rice dumplings could not be eaten by four young people. .

Zongzi looks different in different places.

There are square rice dumplings in Ningbo, Zhejiang; interesting pillow rice dumplings in Huzhou; and triangular rice dumplings in Jiaxing, with different shapes and sizes! Some restaurants in Shanghai only serve rice dumplings as big as your fingers. Ham rice dumplings have a long history, such as the custom of hanging mugwort and calamus and eating rice dumplings.

There are many flavors of rice dumplings. According to different fillings, there are lotus seed rice dumplings, meat floss rice dumplings... These rice dumplings made of glutinous rice have a delicate texture; eating five yellow rice dumplings is a joy.

The rice dumplings are not sticky, and there is a fragrance of rice dumpling leaves when you eat them.

In order to prevent the fish and shrimps in the river from eating these delicious rice dumplings and egg yolk rice dumplings, people threw bamboo tubes containing rice into the river. Qu Yuan told people in a dream that the dragons in the river were stealing Go rice; Shanghai’s five-cornered rice dumplings... Different shapes of rice dumplings are all cute. 50 grams of glutinous rice can make 4 rice dumplings. It is a cultural inheritance that embodies the essence of our country’s broad and profound culture. It is paired with the fresh-smelling rice dumplings. Ye, feed fish and shrimp.

Later; dragon boat racing... and my favorite rice dumplings.

Don’t underestimate this little rice dumpling.

Zongzi not only has various flavors

When it comes to Zongzi, it is a well-known delicacy that everyone knows.

Even a three-year-old child knows it well.

Especially during the Dragon Boat Festival, the sale of rice dumplings is even more popular.

Out of curiosity about the production steps, I went to the house of my aunt who sells rice dumplings to find out.

At her house, her aunt was making rice dumplings.

I saw my aunt twisting the soaked reed leaves into an upside-down cone shape with her left hand, and then put the washed glutinous rice into it. After adding a few red dates, the opening of the rice dumpling was sealed layer by layer with mugwort leaves. Wrap it tightly with cotton thread and it becomes a "finished product" of rice dumplings.

I couldn’t help but marvel as I watched them turn into decent-looking triangles in my aunt’s skilled hands.

Looking at me in a daze, my aunt smiled, "It's not difficult to make zongzi. Practice makes perfect.

Don't you want to experience it? Give it a try!" I picked up two pieces The mugwort leaves were tightly twisted into a funnel, and the rice was stuffed into the "container". As if God was against me, the mugwort leaves suddenly fell apart and the rice was scattered all over the floor. I didn't dare to do it. What a waste! My aunt laughed: "Try again, you made it too loose, it would be weird if you don't loosen it!" Finally, after I tried five or six times, a crooked rice dumpling was born, with cubes, cuboids, and various shapes. This is so ugly.

Auntie put the rice dumplings into the pot and steamed them for more than 20 minutes. When the rice dumplings came out of the pot, they were steaming hot, and a smooth and mellow smell came out.

After cooling for a while, I untied the cotton thread, and then peeled off the cooked green reed leaves layer by layer, and tall and straight rice dumplings appeared in front of me one by one.

I tasted it one bite after another. It tasted delicate, smooth and delicious, sticky and sweet. The white glutinous rice was mixed with the sweetness of red dates, which made people have endless aftertaste.

There is a legend about Zongzi.

The patriotic poet Qu Yuan committed suicide by jumping into a river due to the destruction of his country. In order to save him, people rowed dragon boats and fished everywhere. If they couldn't find any food, they wrapped it up and threw it into the river. Qu Yuan dreamed that the food had been eaten by fish. .

During the Dragon Boat Festival for thousands of years, the southern water towns have followed the custom of racing dragon boats, making rice dumplings and throwing them into the water to deliver to Qu Yuan. It later became a traditional festival for the Chinese people to commemorate Qu Yuan and express their grief.

Eating rice dumplings and thinking about the legend, I felt that although the rice dumplings are small, they are intriguing! ...

Please indicate the source when reprinting? 700-word essay on Zongzi from Hometown: Eating Zongzi during the Mid-Autumn Festival