Introduction: The Dragon Boat Festival is here again, and people are eating fragrant rice dumplings and feeling the charm of the traditional festival. The following is a 500-word essay on eating rice dumplings during the Dragon Boat Festival. Everyone is welcome to read and refer to it. Composition 1: Eating Zongzi on the Dragon Boat Festival, 500 words
Eating Zongzi on the Dragon Boat Festival is another traditional custom of the Chinese people. Zongzi is also called "corner millet" and "tube rice dumpling". It has a long history and has many variations.
According to records, as early as the Spring and Autumn Period, rice was wrapped in wild rice leaves (wild rice leaves) into the shape of horns, which was called "horn millet"; rice was packed in bamboo tubes and sealed and roasted, which was called "tube rice dumplings". At the end of the Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contained alkali, the millet was wrapped in wild rice leaves into a square shape and cooked to become Guangdong alkaline rice dumplings.
In the Jin Dynasty, rice dumplings were officially designated as the Dragon Boat Festival food. At this time, in addition to glutinous rice, the raw materials for making rice dumplings were also added with the traditional Chinese medicine Yizhiren. The cooked rice dumplings were called "Yizhizongzi". Zhou Chu's "Yueyang Fengtu Ji" records: It is customary to wrap millet in wild rice leaves, boil it, and eat it from May 5 to the summer solstice. It is called rice dumplings and millet. ?During the Southern and Northern Dynasties, mixed rice dumplings appeared. Rice is adulterated with animal meat, chestnuts, red dates, adzuki beans, etc., and the varieties are increasing. Zongzi is also used as a gift for social interactions.
In the Tang Dynasty, the rice used for rice dumplings was as white as jade, and its shape appeared conical or diamond-shaped. There is a record of "Datang Zongzi" in Japanese literature. In the Song Dynasty, there was already "preserved rice dumplings", that is, rice dumplings with fruits. The poet Su Dongpo once said that he sometimes saw bayberry in rice dumplings. At this time, there were also advertisements using rice dumplings to build pavilions and pavilions, wooden carts and horses, indicating that eating rice dumplings had become fashionable in the Song Dynasty. During the Yuan and Ming Dynasties, the wrapping material of Zongzi changed from wild rice leaves to Ruo leaves. Later, Zongzi wrapped in reed leaves appeared. The additional ingredients include bean paste, pork, pine nuts, dates, walnuts, etc., and the varieties became more colorful.
To this day, every year in early May, Chinese people soak glutinous rice, wash rice dumpling leaves, and make rice dumplings, with more varieties of colors. In terms of fillings, Beijing jujube rice dumplings mostly contain jujubes in the north; in the south, there are various fillings such as bean paste, fresh meat, ham, and egg yolks, among which Jiaxing rice dumplings in Zhejiang are the representative ones. The custom of eating rice dumplings has been popular in China for thousands of years and has spread to North Korea, Japan and other Southeast Asian countries. Composition 2: Eating Zongzi on the Dragon Boat Festival, 500 words
Today is the Dragon Boat Festival. As soon as my mother woke me up in the morning, I got into an argument: Mom, don’t forget that today is the Dragon Boat Festival, I want to eat Zongzi. !? Mom replied: "Little glutton, mom will never forget it. It has been prepared for you a long time ago. It's in the kitchen." ?
As soon as I heard this, I got up quickly and ran into the kitchen. When I saw the rice dumplings, I stretched out my hand to grab them. My mother slapped my hand and said, "Wash your hands first! The rice dumplings have to be steamed first." Woolen cloth. ?This made me so anxious that I couldn’t wait to wash my hands and wrapped myself in front of my mother. I kept asking: ?Are they ready? Are they ready? I have even forgotten the taste of the rice dumplings. They must be delicious, right? Hurry up, hurry up!?
After a long while, my mother took out the rice dumplings: "Okay, let's eat the rice dumplings." ?I followed my mother's example and carefully peeled off the outer skin. It was really hot! The zongzi was peeled off and it was triangular inside. I bit it with my teeth. Why was it so sticky? While I was eating, I was still eating it. I thought: How can I wrap this? I don’t know how to wrap it. Well, it was so sweet and fragrant! I ate two of them in one go.
My mother asked me: Do you know why we eat rice dumplings today? Yes, the teacher said that in order to commemorate the great poet Qu Yuan, we eat rice dumplings today. But mom, can’t we eat rice dumplings on a daily basis? Mom said with a smile: Silly boy, of course you can eat it on a normal day. As long as you like it, we can eat it often, okay? Of course it’s good, then it will be Dragon Boat Festival every day, haha !?
My mother bought ten rice dumplings. I ate two and my mother ate one. My father hadn’t gotten off work yet, so I had to leave three for him. 10-1-2-3=4, there are four left, I will save them for lunch and dinner. If dad doesn't have enough to eat, I will give him another one. I will be a good and filial child. Composition 3: Eating Zongzi on the Dragon Boat Festival, 500 words
My mother came home from get off work at noon today and said: Today is the Dragon Boat Festival, we will eat Zongzi later. ?As he spoke, he took out a few rice dumplings from the food bag. I couldn't wait to observe the zongzi. It was neither square nor round. It has 4 corners, 4 sides, and 4 triangular faces. The rice dumpling is dressed in an emerald green coat, with a white silk thread wrapped around its body. After my mother cooked the rice dumplings, the reed leaves turned dark green and emitted bursts of fragrance. Peeling off the dark green coat, I saw a large and yellow candied date inlaid on the jade-white rice ball. The three colors of yellow, white and green complement each other and look very beautiful. I couldn't help but take a bite of the stuffing. It was sweet but not greasy, sticky and refreshing, so delicious. It is not only delicious to relieve the heat and appetizing, but also a nutritious gift, so both adults and children love to eat it.
Every household makes and eats rice dumplings during festivals. Zongzi not only looks beautiful, has an attractive color, and tastes delicious. And it also contains the memory of a great poet.
It is said that the Dragon Boat Festival is passed down to commemorate Qu Yuan, the great patriotic poet in ancient my country. It is said that during the Spring and Autumn Period and the Warring States Period, King Chu Huai of the Chu State did not accept Qu Yuan's patriotic ideas and believed others' frame-up of Qu Yuan, which led to Qu Yuan being exiled to the south.
In the end, Chu State was occupied, and Qu Yuan, full of sorrow and anger, bouldered into the Miluo River and committed suicide. People respected him and missed him, so they wrapped rice in rice dumpling leaves and threw it into the river as a sacrifice to the poet? This is the origin of rice dumplings. Later, this day gradually became the Dragon Boat Festival, a traditional festival in my country.
My mother said that zongzi is not only a delicacy, but also allows me to learn Qu Yuan’s great patriotism.