1. Open the green leaves of zongzi, and a faint fragrance comes to my face. Glittering glutinous rice is tightly wrapped with fragrant mung beans and fragrant pork, which is our special food in Gan Tang-Darouzong.

2. jiaozi wrapped by my mother is always big and beautiful. On her pointed feet, my mother always puts a red bean or cowpea. When eating zongzi, I always like to put chopsticks in the middle of zongzi, dip them in some sugar, and then eat the beans on my feet first.

3. The shape of this kind of zongzi is mostly strip-shaped and cylindrical, and the dressing is slightly tight. After cooking, the water in lean meat and the oil in fat meat are absorbed by rice, so this kind of meat tastes particularly good, better than ham meat. The rice of Zongzi is oily, slightly salty and has the fragrance of Zongzi leaves, which is really delicious. This kind of zongzi is very common in Jiangnan, a water town.

4. There are many varieties, besides fresh meat dumplings and red bean paste dumplings, there are egg yolk dumplings made of salted egg yolk, and assorted dumplings with diced chicken, diced duck, roasted meat, mushrooms and mung beans, which have better flavor.

The smell of zongzi slowly overflowed from the pot, and I greedily sniffed the faint brown smell, making my mouth water.