Zongzi Topic Composition 1 At noon today, a special snack-Zongzi appeared in our rice bowl. This zongzi is for the Dragon Boat Festival. Our grade organized a study package, and my package of jiaozi was in other students' bowls.
Actually, making zongzi is a technical job. Firstly, prepare reed leaves, glutinous rice, red dates and cotton thread; Blanch the reed with boiling water first, so it won't break easily. Arrange three leaves, fold them into a spiral shape from the middle, put some rice in with a spoon, put a big jujube, and then pour rice to cover the jujube. When finished, fold the leaves rolled at the back forward, cover the spiral opening, fold the grown leaves to the right and tie them tightly with cotton thread. In order to be stronger, I bite with my mouth, and the other end is easy to operate. I went around several times, and the lines crisscrossed and tied on the poor little zongzi. It's easier said than done. In the process of packing, I met with setbacks.
I rolled the leaves into a spiral from the middle, but the spiral didn't look good, so I rewound it several times, and finally it looked good. But when I was about to pour rice, I found a crack in the reed leaves. I changed one piece and rolled it, and the other leaf cracked a crack. I'm helpless. After changing four leaves, I managed to roll it into a spiral, pour rice, wrap dates and tie a rope. Only when they were tied up did they find that the leaves had split again. I made an open zongzi with great efforts; I sighed and angrily squeezed rice and dates out of the gap, saying, "This is really a zongzi wallet.".
Another time, the package was smooth, but when the thread was tied at the back, the zongzi should be conical. It turned into a plane triangle and was squashed by me, which made me laugh and cry.
The zongzi we wrapped this time should also be given to people who have helped us around us. In order to let every teacher, police nurse, lonely old man … eat, I packed a dozen. Some are my original pocket zongzi: wrapped in a leaf. Because candied dates are too big, they can only be made of red beans.
When I tasted my classmate jiaozi, I felt that my jiaozi was 100 times more delicious than that wrapped by my mother and grandmother. This is a wonderful memory that I will never forget.
Zongzi Topic Composition 2 Every Dragon Boat Festival, everyone eats Zongzi. I can't help drooling at the mention of zongzi. This is one of my favorite foods. Do you like it?
This morning, when I opened my eyes, a strong smell of zongzi came to my nose. I got out of bed and ran to the kitchen. There is a plate of zongzi steaming in the steamer. When I saw them, my mouth was watering. I began to wander around the kitchen in a hurry. My mother said, "Go and wash your face first. Zongzi will be hot soon."
How time feels so slow this morning! My stomach has been rumbling in protest! I waited for a long time, waiting for the steaming zongzi to be served. I looked at the steaming zongzi, like a mighty warrior standing guard in hot summer, and like a "tied" doll with red and yellow ropes and different tastes. I can't wait to pick up a zongzi. Wow! It burned me to death, and Zongzi ran to the ground disobedient, which would make me angry. I will take good care of you and see if you are honest or not!
I ran to the living room to pick up my ultimate weapon-hair dryer, plug in the power supply, press the start button, and let them all roll around trembling and even call for help. There are some zongzi. I let them go around the refrigerator. A few minutes later, I finished. They all squatted on the plates and finally subdued them all. My parents couldn't help laughing when they saw what I did. At this time, I quickly picked up a zongzi, carefully cut the rope with scissors, and then peeled off the leaves of the zongzi. At this time, I saw a small jujube wrapped in white glutinous rice, like a thick cotton-padded jacket. I quickly took a bite. Sweet, fragrant and slippery glutinous rice and sweet candied dates were eaten in my mouth and sweet in my heart, leaving me with endless aftertaste. I ate two zongzi with different tastes in one breath. It was delicious, but my hands were sticky!
Hey! Unfortunately, today's jiaozi was bought by my mother from the supermarket. My mother said that I would cook some jiaozi of various flavors by myself tomorrow, and jiaozi would be more delicious then!
Zongzi topic composition 3 The annual Dragon Boat Festival is coming again. Every family will make zongzi. I am very happy, because I can eat the zongzi made by my grandmother soon. The zongzi made by my grandmother is delicious. Sweet and delicious, it melts in the mouth. Every year during the Dragon Boat Festival, grandma always wraps several cauldrons of zongzi for us to eat. Although it's hard for grandma to make zongzi, it's hard to see us happy when we eat zongzi.
Today is the Dragon Boat Festival. I went back to my grandmother's house with my parents. The first thing I did when I came to my grandmother's house was to ask, "Grandma, is the zongzi wrapped?" Grandma replied, "Not yet. I just started to pack jiaozi. I won't eat jiaozi until tonight. " I said, "Grandma, can I help you?" Grandma said: "well, anyway, one more person and one more helper, you can also pack!" " "
When I began to watch my grandmother make zongzi, I found that the shape of zongzi was very different, neither square nor round. I also found that the shape of zongzi was a bit like a cone, so I asked my grandmother, "Grandma, why do you wrap zongzi like this?" Grandma said: "The advantage of this kind of packaging is that the materials can not be exposed."
What I did in jiaozi was "exposed". Then, all the bags are "ugly ducklings". Finally, the zongzi I wrapped has finally become a "white swan". From "exposed stuffing" to "ugly duckling", and then from "ugly duckling" to "white swan" This is really not an easy process. Fortunately, I didn't give up at first, otherwise I wouldn't have achieved such a good result in White Swan.
Grandma put the zongzi in the pot and cooked it for ten hours, and finally brought the delicious zongzi to the table. In the evening, we all gather by a stream and talk about life while eating zongzi.
Through this jiaozi, I understand that persistence is victory, and efforts will be rewarded. I also summed up a formula: harvest = persistence+effort+pay.
China New Year is coming, so we will pack jiaozi at home. Why eat zongzi? I thought adults said it was handed down from ancient times, but I didn't know it. I thought to myself: Aren't we going to make rice cakes for the New Year? Why do you wrap zongzi? Shouldn't the Dragon Boat Festival be wrapped with zongzi to commemorate Qu Yuan? Anyway, just listen to your adults and take care of jiaozi! I started making zongzi. I first put a lot of zongzi leaves in the pot and cooked them for ten minutes. At this time, someone will ask, "Why do you want to cook zongzi leaves?" Because the boiled leaves will not break when wrapped.
When cooking zongzi leaves, my father brought a pot of sweet potatoes and a plane. Father put the sweet potato on the planer, then pushed it forward and planed out one sweet potato after another. I thought it was very interesting, so I went forward and asked my father for it. I planed several times and felt relaxed, so I quickly planed. Unexpectedly, I accidentally scratched the blood on my hand. At this time, I got an inspiration: be careful, not careless. The sweet potato has been planed, so it's time to chop the sweet potato shreds into sweet potato granules. I saw my father holding a kitchen knife and chopping hard on the chopping board. In a short time, the sweet potato shreds became sweet potato granules. The leaves of zongzi are also cooked, so you can make zongzi.
At first, rice and sweet potato granules should be mixed together, put into the leaves of zongzi, then fold the leaves into triangles, and then wrap them with ropes, and it is finished. I also learned from adults, and made one zongzi after another. They are small and lovely. Next, the last process-cooking zongzi. We put the zongzi into the pot one by one and began to cook. After about three hours, zongzi was finally cooked. They are so small and lovely that people can't bear to eat them.
Although I don't know why I make zongzi in the Spring Festival now, I will definitely learn it in the future.
This afternoon, my mother and I went to Meiwan Street to watch Bao jiaozi's game. It was a sea of people.
The contestants are all elites from various zongzi factories, and the speed of making zongzi is particularly fast. I saw some "Wufangzhai", some "really old" and all kinds of "Changji", many of which I said uninvited.
At the order of the host, all the contestants picked up the leaves and wrapped them up. It's hard to imagine that they didn't see it with their own eyes! I saw that they first picked up the leaves and folded them into funnels, then put in the rice, then closed them, and finally tied them with ropes. Although it looks simple, I have done it myself. It is quite difficult to control rice quantity and catch zongzi without falling apart. Those brothers, sisters and aunts have practiced without any mistakes, and jiaozi is also very beautiful. Time is ticking, and there is only half a minute left. I cheer for the athletes in my heart, hoping that they will make the final sprint and win the championship. Other audiences are as anxious as I am, as if it were us, and some of them actually shouted at the players to cheer. When the players heard the sound of refueling, they wrapped more fiercely and faster, and they were all making the final sprint. Just then, the host shouted, "Stop!" The contestants put down the zongzi helplessly, and then the referee came out.
I saw the referee weigh all the zongzi, but I can't remember the rest clearly. I only remember that one elder brother had 16 zongzi and one elder sister had 13 zongzi. In short, they are all very fast and there are a lot of them.
I have a feeling of admiration for them in my heart. I wish I could do it!
Zongzi topic composition 6 Zongzi is a favorite food for many children. In China, a small zongzi has a long folklore. Many students can peel zongzi, but when it comes to making zongzi themselves, I guess most students will be dumbfounded. On the eve of Dragon Boat Festival, a dozen of our classmates, led by their teachers, came to the production base of "Zhiweiguan", a century-old shop in Yuhang, and made zongzi by themselves to feel the happiness of Dragon Boat Festival in advance.
I learned about zongzi in the conference room and visited the busy production workshop. The rest of the time is our turn to play. After washing their hands, put on their hats and work clothes, and everyone gathered around the workbench. When the master in the factory was explaining, some students gnashed their teeth and began to work hard with jiaozi raw materials on the operating table. "No, you should choose a large and a small zongzi leaf, with the big one under it, the small one on it and folded in the middle ..." "Don't put too much glutinous rice, and control the overall weight between 95 and 98 grams ..." "When tying the rope, hold the hand of zongzi tightly ..." The master took pains to teach me how to do every movement. Stumbling, a specious zongzi was born in my hand. With my first successful experience, I'm not nervous. jiaozi looks better every time. I feel a little proud to hear the teacher's praise. Six consecutive championships. When I still want to show my talents, it is the turn of the next batch of students to appear. That's not enough.
As soon as I got home, I asked my father to help me make zongzi, and then I couldn't wait to call my mother: "Mom, come back quickly and try my own dumplings ..." "Really? I'll be right back ... "The mother on the other end of the phone smiled happily.
The day after tomorrow is Dragon Boat Festival. According to the traditional custom, Zongzi is eaten on the Dragon Boat Festival. I have eaten a lot of zongzi, but I never know how it is wrapped. Today, my mother prepared some materials to wrap zongzi at home. I am so happy that the mystery in my heart can be solved.
At nine o'clock in the morning, my mother began to make zongzi. I want to bag it, but I can't. I need to see my mother's bag. Mother washed the glutinous rice, took out the lotus leaf and then took out other materials. I saw that my mother first made a cone out of palm leaves, then filled it with glutinous rice soaked for a long time in advance, then put the stuffing in, sealed it with palm leaves, and finally fixed and tied the palm leaves with a long white line. I feel itchy in my eyes! My mother seemed to read my mind and said, "Son, do you want to make zongzi?" Come if you want to pack. "I walked over and my mother taught me how to make zongzi. I basically understood, so I started packing. I took out the lotus leaf, stuffed the glutinous rice into it, then stuffed the stuffing into it and tied it with a rope. At this time, the leaves of Zongzi suddenly dispersed, and glutinous rice fell to the ground one by one like flying beads and rolling jade.
I am not reconciled, all kinds of zongzi are born by my mother, but I can't even wrap one well, and my strength in my bones comes up at once. With this failure, I was much more careful and managed to pack some. "It's finally done!" I said loudly, "Well! Not bad! " Mom said, "I think you should pack more!" " "No problem!" I said it again. I just installed a few more in the same way. My mother said, "Our son is really smart!" " "I listened and said," That's your high IQ! " Mom smiled and I smiled.
Eating my own zongzi, I think it's better than before! My heart is full of sweetness and happiness!
I love eating delicious zongzi, and I have seen others make zongzi, but I have never made them myself. Until today, I haven't had a chance to show my skill.
Obediently, under grandma's gaze and witness, I think I can't wrap jiaozi just because I am a genius. Who knows, when I really went to wrap jiaozi, I realized that wrapping zongzi was a craft, and it was not easy to wrap it beautifully and firmly.
At first, I took out two leaves of Zongzi, one big and one small, and folded a corner like grandma. I put a little soaked glutinous rice on the folded trumpet, stuffed a large piece of pork and covered it with glutinous rice. I am proud that I have successfully completed more than half of it than I thought. When I covered the rice leaves again, glutinous rice jumped out one after another, just like a child. I was so anxious that I stamped my feet. Fortunately, my grandmother cut some glutinous rice for me, so I was relieved.
Haha, after a little setback, I finally got to the last and simplest step, tying a brown rope. Little KS, look at me. Everyone knows that zongzi is delicious only if it is tightly wrapped. I took the brown rope and tied the zongzi into a circle first. I thought that the way grandma held the zongzi was very old-fashioned and ugly, so I tied a beautiful bow with the brown rope for a good reason. As long as I didn't touch the rope casually, it was also very strong. You're finished. I picked up the zongzi to put it in the bowl, but I accidentally broke the short part of the brown rope and heard a "crash". The leaves of zongzi were scattered all over the floor, and glutinous rice fell to the ground one by one like flying beads and rolling jade.
I am not reconciled, all kinds of zongzi are born by my grandmother, but I can't even wrap one well, and my strength in my bones comes up at once. Having learned the lesson of failure, I was much more careful and managed to install a few.
Eating the lovely zongzi made by myself, I have unspeakable joy in my heart.
Zongzi Topic Composition 9 Have you ever wrapped Zongzi in class? Certainly not! I made a bag in class today.
"On May 5th, it is Duanyang, inserting mugwort leaves, wearing sachets, eating zongzi and rowing dragon boats, and every household has the Dragon Boat Festival". It is said that Qu Yuan has something to do with the Dragon Boat Festival. Qu Yuan is a patriotic poet of Chu State. In 278 AD, the capital of Chu State was attacked by the army of Qin State. The poet suffered a great mental shock. Seeing the national disaster approaching, he was worried, extremely disappointed and miserable. The poet came to the Miluo River and committed suicide with a boulder. He was only 62 when he died. It was the fifth day of the fifth lunar month. In memory of Qu Yuan, our people threw rice balls and eggs into the river for the fish to eat, so as not to let the fish eat Qu Yuan's body. Since then, this custom has been handed down.
Today, we also held an activity of making zongzi. The teacher took the leaves of red beans, black beans, glutinous rice and reeds to make zongzi with us. I saw the teacher pick up a leaf, roll it into a funnel, then put some glutinous rice into the funnel, and then put some red beans and black beans. I saw the teacher holding zongzi leaves in one hand and turning them skillfully in the other, and finally tied the zongzi with a rope. Ah, a zongzi is wrapped like this. What a beautiful triangular zongzi!
I wrapped it like a teacher. I first took a reed leaf and rolled it up. Then I fished out some rice, red beans and black beans from the rolled leaves by hand, and then I recessed the leaves with my fingers and folded the excess leaves. Finally, tie it with a rope. Ah! I wrapped a zongzi, but my zongzi looks really strange!
I think the most difficult thing is that when I first roll the leaves, I can't roll them. Suddenly I thought of a new method. I'll take two leaves first. I'll use one leaf to fold rice and black beans in half and then fold them in half. Then I folded another leaf in half on the other side and then folded it in half, so I made the second zongzi. After a while, the table was filled with all kinds of zongzi we made.
Haha, I think: the zongzi I wrapped must be delicious. Do you want to have a taste?
Today, several classmates and I received an "imperial edict"-Hu Ban asked us to make zongzi in the canteen, and we were all anxious to have a big fight.
Under the guidance of teacher Wu, we came to the canteen. As soon as I entered the door, a fragrance of Zongye came to my face. I picked up the palm leaf and dried it. I was busy for a while, but I wasted a pile of glutinous rice. I thought to myself: Ah! I forgot, I can only eat zongzi, but I can't make zongzi. So I went to learn from the teacher. Looking at her mother-in-law's wonderful workmanship, I am envious. I stepped forward and said with a smile, "Mother-in-law, how do you wrap this zongzi?" Mother-in-law said, "Turn the leaves over first, and then put the rice in." "Then what?" I asked again. "Fold this leaf and tie it to the rope. This is very good. " Hey, does that sound simple? It won't be difficult for me. Then, I began to make the first zongzi. Look at the simplicity of grandma's bag. How come when I wrapped it, it seemed that Amy was still alive. She kept fighting me, sometimes falling east and sometimes falling west, making me look like a fireman. Yes, I'm wandering around, jumping up and down, and I'm in a hurry Finally, I wrapped a four-unlike zongzi. I'll make persistent efforts and pack another one. Ma Xinyu is not to be outdone. How can her bag be faster than mine? After some efforts, Ma Dashuai installed eight, and I don't know which guy brought him one. I installed seven, five in stone and three in Yu Jie. Yang Jiawen usually does everything well, but he only brought two or three pieces. Jjianming Feng is the most interesting. He wrapped zongzi and was busy for a while, but he didn't wrap any. He also spilled rice all over the floor. His hands-on ability is really poor!
Listen, I'm fine! This package of zongzi is really interesting!
Zongzi Topic Composition 1 1 Dragon Boat Festival is a traditional festival in China, also called Duanyang Festival. There are many theories about its origin. First of all, in order to inherit the custom of dragon boat racing before the Spring and Autumn Period, it designated the Dragon Boat Festival as a festival. Second, to commemorate the death of the great poet Qu Yuan, the Han people designated it as a festival. Now Dragon Boat Festival is not only one of the traditional legal festivals in China. But also has become the intangible cultural heritage of the world and the pride of China people.
There are many customs about the Dragon Boat Festival, such as hanging Ai Hu. Wearing sachets, avoiding the five poisons, picking herbs and drinking yellow wine, but glutinous rice balls are well known and talked about. Jiaozi has many shapes and varieties. Due to the different flavors in different parts of China, there are only two kinds of sweet and salty, but there are also assorted zongzi, red bean paste zongzi and mushroom zongzi in the south. There are many kinds of zongzi, but in my mind, it is not a simple taste, but a childhood memory. Zongzi reminds me of my aunt who left. Her attitude towards life is optimistic and open-minded, detached and very kind to others. Just like the fragrant taste of Zongzi, it really conforms to the culture of China. Now the post-80s and post-90s have no concept of festivals, and their current material living standards can be said. So I think it is very important to protect our country's festival culture, which is also an indispensable part of our China culture.
My hometown is a small town in the south of the Yangtze River, and people like zongzi very much. Just like Zhu Laoda's zongzi in Huzhou, it is everyone's favorite. As a person who has been wandering in a foreign land for a long time, eating zongzi in his hometown is also a kind of nostalgia. When we are rushing for our own fame and fortune, should we stop and go home often?
Zongzi topic composition 12 It's incredible that we eat zongzi in the Mid-Autumn Festival. In other places, jiaozi is included in the Dragon Boat Festival. To this end, I also asked the adults at home. The family can't say why. Anyway, others make zongzi, and we follow them. We can't do anything special!
The night before Mid-Autumn Festival, my family began to make zongzi. In fact, every Mid-Autumn Festival, my grandmother and mother make zongzi in our house. We children are either playing or watching. After dinner, grandma and mom are busy making zongzi. I watched. Watching it makes my fingers itch. To be honest, I'm not interested in eating zongzi, but I'm still interested in making zongzi. Grandma and mom seemed to read my mind and let me start packing. Because I can't bag, I'll look at their bags first. After watching it for a while, I also began to try packaging. First of all, I put two zongzi leaves into a pyramid, and then carefully filled the pyramid with glutinous rice. Finally, I covered the rice with the remaining zongzi leaves and tied it with a string of zongzi. In order not to let the zongzi loose when cooking, I tied them tightly. In this way, an unsightly zongzi was produced in my hand. Even so, I am very happy, because after all, this is my own package of jiaozi. While I was in the mood, I made some more zongzi. After wrapping zongzi, grandma and mom began to cook zongzi. A few hours passed and our family was immersed in Zongxiang. After the pot is cooked, I can't wait to see my own jiaozi. I don't know. My jiaozi is broken. At first, I wanted to show off my jiaozi to my friends tomorrow. Zongzi was broken, so I had to give it up.
Looking at the sky through the window, I saw the round and bright moon shyly hiding in the illusory clouds. There seems to be a shadow of Chang 'e and the Moon Palace at the full moon. Suddenly, a cool breeze blew and I couldn't help sneezing. It's late at night, so I have to sleep.
The topic composition of Zongzi 13 unconsciously arrived in May again. In this month, there are many festivals waiting for us, including Labor Day and the annual Dragon Boat Festival! Dragon Boat Festival is a traditional festival in China. It was named in memory of a great man in ancient times. That day was very important in our hometown. On the Dragon Boat Festival, every family will make zongzi, and there will be wonderful Youlong boats! I like eating zongzi best!
Today, let me tell you the true story about Zongzi.
I like eating zongzi best. Every year during the Dragon Boat Festival, my mother will make a lot of zongzi. Besides, my mother inherited her mother-in-law's craft and wrapped it delicious. I eat a lot of zongzi every year. This year, I made up my mind to learn to make zongzi with my mother. I will wrap it up for my wife and parents in the future. If I do well, I may sell them or do business. Hee hee! A week before the Dragon Boat Festival, I knew my mother would make zongzi during that time. I didn't go anywhere after school every day. I ran home at the first time and learned to make zongzi from my mother. My mother asked me, "Why are you suddenly in such a hurry to make zongzi?" I said, "Mom! The jiaozi you made is delicious, and I want to learn. I'll wrap it up for you later! " Hearing this, the mother smiled and said, "Good boy! I'll teach you how to make zongzi! " We prepare the materials, and I will follow my mother every step. We first separate mung beans from red beans, then pick up the prepared zongzi leaves, carefully put mung beans and red beans into the zongzi leaves, then tie the zongzi leaves with straw ropes, and finally take them to the electric stove for cooking. Kung fu is easy to say, but it is more difficult to operate in practice!
Did everyone wrap zongzi for the Dragon Boat Festival?
Zongzi Topic Composition 14 Every year during the Dragon Boat Festival, every household has to make dumplings.
Zongzi is not only popular for its unique shape, color and taste, but also evokes people's memory of an ancient poet.
The shape of zongzi is very special, neither square nor round.
Can you tell how many vertices, edges, planes and triangles it contains?
Zongzi is made of white glutinous rice and fresh red dates wrapped in green reed leaves.
The color changed after cooking. Peeling off the dark green reed leaves, I saw a few bright red agate dates embedded in the white jade bead rice ball. Red, white and green set off each other, which is very beautiful and moving.
Zongzi tastes more delicious.
Reed leaves exude an elegant fragrance. Biting zongzi is really sweet but not greasy, sticky and refreshing! It is not only an appetizer to ward off evil spirits and relieve summer heat, but also a nutritional tonic, which is liked by adults and children.
Legend has it that Zongzi was handed down in memory of the ancient patriotic poet Qu Yuan.
Qu Yuan wrote many patriotic poems in his life, such as Li Sao, which is his masterpiece. Later, because the emperor did not accept his patriotism, which led to the decline of the country, he was full of anxiety and anger and committed suicide by jumping into the river.
People respect him and miss him. For thousands of years, on the Dragon Boat Festival, people wrapped rice with red dates and threw them into the river. In recent years, it has a new flavor. As a sacrifice to the poet-this is the origin of zongzi.
Old people say that eating zongzi should learn from Qu Yuan's respected character and inherit the poet's great patriotic spirit. No wonder when people eat zongzi, they always tell their children the story of Qu Yuan!
Zongzi topic composition 15 "What is green before peeling, white after peeling and sticky to eat", the answer is Zongzi.
As we all know, June 2nd is the Dragon Boat Festival. Every household is busy making zongzi, inserting mugwort leaves and eating eggs in some places. It is said that instead of eating zongzi at first, the wrapped zongzi was thrown into the river to prevent fish from eating Qu Yuan. Well, our family has also started packing.
Speaking of work, all ages in our family love to work. So, wrap a zongzi and have a table surrounded by people. Rope scissors, jiaozi wrapped jiaozi, and my two sisters cheered.
It's time to pack. Mom tidies up the neatest, fastest and most beautiful. As for me, I haven't studied yet, but I have made up my mind to study this year. I watched my mother's movements carefully: I held the leaves with both hands, stuffed glutinous rice into the leaves with the other hand, and then fixed them with a rope. I listen to my mother carefully, don't use too much strength, or you will break the leaves of Zongzi. Take your time.
I still missed the point: I either broke the leaves or didn't tie them tightly. This can be anxious for my sister who is cheering on the side. She kept shouting, "Sister, hurry up."
"I'm in no hurry. What's your hurry? "
This really makes me angry. She added, "Be careful in everything you do. If you study hard, you will definitely learn. "
After listening, I was not so angry, so I began to study hard again.
Many things happen. I finally learned how to make zongzi. I don't know how happy I am. Grandma began to cook zongzi. When eating zongzi, smell its fragrance and eat its sweetness. I forgot all the hardships of making zongzi.
However, only the words of my sister can't be forgotten.
Yes! Whatever you do, you should be serious. Study is like this, life is like this, and work is like this. I will definitely study hard, and I believe this sentence will definitely become my motto.