1. The leaves of Ruo Ruo are exuding fragrance, and taking a bite of the rice dumpling is sweet but not greasy.

2. It is not only an appetizing delicacy to relieve summer heat, but also a nutritious delicacy.

3. Zongzi are generally triangular. Different fillings have different textures. I personally prefer red bean paste.

4. The rice dumplings made by my mother are always big and beautiful, and she always puts a red bean or cowpea on the pointed little feet. When eating rice dumplings, I always like to stick chopsticks in the middle of the rice dumplings, dip them in a little sugar, and then eat the beans off the little feet first.

5. Zongzi is fragrant and fragrant in the kitchen. The fragrance of moxa leaves fills the hall.

6. Zongzi is made of snow-white glutinous rice and bright red dates wrapped in green Ruo leaves. After cooking, peel off the dark green Ruo leaves, and you will see that the white rice balls seem to be embedded with a few dark red and shiny agates, which is very beautiful.

7. Mom puts the rice dumplings she cooked the night before into cold water, and boils eggs, duck eggs, goose eggs, some salty and some light. One bowl of rice dumplings and one bowl of eggs. When eating the rice dumplings, add sugar. After eating, my brother and I went to school happily.

8. The fragrance of the rice dumplings slowly overflowed from the pot. I greedily sniffed the brown fragrance, and my mouth watered.

9. I couldn’t help but take a bite of the stuffing. It was sweet but not greasy, sticky and refreshing, so delicious.

10. I bit off Ruoye with my pointed teeth and gently licked the glutinous rice balls. The aroma of rice dumplings spread around like smoke, making me intoxicated.

11. The large diamond-shaped rice dumplings have a stronger flavor, while the small triangle and diamond-shaped rice dumplings are not strong enough.

12. Of course, the most indispensable thing on the Dragon Boat Festival table is the rice dumplings made by mother. When my mother was making rice dumplings, I moved a small stool and sat next to me to watch. I watched the piles of lotus leaves turn into delicacies of different shapes and tastes in my mother's hands. I was really envious, but I haven't been able to make them until now. One comes.

13. In Thailand, we also eat a kind of banana leaf rice dumplings, which are made of bananas sandwiched between glutinous rice, then wrapped in banana leaves and steamed in a pot. When eating, remove the banana leaves and mix in Shredded coconut meat has a unique flavor.

14. Zongzi tastes great.

15. The sweet meaty texture and fresh juice make people’s mouth full of fragrance.

16. In rural areas, it is still customary to eat rhubarb rice dumplings. Sticky, tough and fragrant, with a unique flavor, Beijing rice dumplings are mostly filled with red dates and bean paste, and a few also use preserved fruit as filling.

17. Most of these rice dumplings are in the shape of strips or columns, and are wrapped slightly tightly. After cooking, the water in the lean meat and the oil in the fat meat are absorbed by the rice, so the meat tastes particularly good, better than ham. There is oil in the rice of the rice dumplings, which tastes slightly salty, plus the fragrance of the rice dumpling leaves. This taste is really delicious. This kind of rice dumplings is common in the water town of Jiangnan.

18. Zongzi fillings include meat, egg yolk, bean paste, dates, etc. Peel off the green rice dumpling leaves, and there are fragrant rice dumplings inside!

19. I am about to eat the rice dumplings. I bite them in one bite. Ah, the rice dumplings are so delicious! They are fragrant and sweet. The taste goes all the way to my heart, making me intoxicated.

20. Put an adzuki bean on the little foot of the rice dumpling. When eating, dip it in a little sugar and you will be very satisfied.