Speaking of zongzi, there is a legend in history. On the fifth day of May, 278 BC, Qu was unwilling to go with the flow and threw himself into the river. People scatter rice in bamboo tubes as a gift to Qu Yuan. The next year, people rowed boats and sprinkled rice in bamboo tubes into the water to sacrifice to him. Later, they changed the bamboo tube containing rice into zongzi. Zongzi is wrapped in bamboo leaves into four corners, tied with colored ropes and thrown into the river.
So from then until now, people have to pack zongzi five times a year on the fifth day of the fifth lunar month. The materials needed to make zongzi in my hometown are: bamboo leaves, slender palm leaves, glutinous rice, chestnuts, bacon and candied dates. Mother first soaked the leaves of Indocalamus and palm in clear water, brushed them with a brush, and cut the bacon into diced bacon; Then wrap the Indocalamus leaves into a cone, like a sharp and big funnel, and put the glutinous rice on the Indocalamus leaves layer by layer with a spoon, with chestnuts on one side and candied dates on the other; Then put the diced bacon in the middle, and then spread a thin layer of glutinous rice, as if covering chestnut, candied dates and bacon with a snow-white quilt; Finally, bamboo leaves are wrapped to form zongzi, and each zongzi has two sharp corners, just like an elf dressed in green with Beretta's head on it. In this way, a zongzi was made successfully.
After jiaozi is wrapped, put it in the pot for several hours, and then you can taste it. Mom opened the lid of the pot and a hot air rushed out at once. The hot air was mixed with a strong aroma. I unbuttoned the clothes of Zongzi, revealing glistening and delicious glutinous rice. I took a bite, and the glutinous rice was crisp, soft, sticky and smooth. A glutinous rice is like a white jade pearl, and the candied dates on one side exude attractive breath, like a red pearl. Its dazzling brilliance dyed the glutinous rice around it red and changed the white glutinous rice into red clothes. Jujube tastes sweet, fragrant and crisp. Although chestnuts are a little bitter, they are bitter and sweet, which makes people memorable.
How to wrap zongzi composition 700 words learning to wrap zongzi The annual Dragon Boat Festival is here again. The traditional custom of the Dragon Boat Festival is to eat zongzi.
Our family has a veritable expert in making zongzi-my grandmother.
Every Dragon Boat Festival, our whole family can eat delicious zongzi.
I also want to try the fun of making zongzi myself, so I asked my grandmother to teach me how to make zongzi.
When I arrived at my grandmother's house in the morning, my grandmother had already prepared something to wrap the leaves of Zongzi, including Zongzi leaves, glutinous rice, stuffing and some ropes for tying Zongzi.
Glutinous rice is as white as snow.
I learned from my grandmother's appearance, picked up a few zongzi leaves, arranged them in order, and then folded them into an egg cone.
I put a lot of glutinous rice, and my grandmother said, "You put too much. Where do you put the candied dates? " I quickly poured back some rice, and then chose a round, crystal-clear candied date and put it in.
Grandma added, "You can also put some red beans.
"I think, this is the most delicious red bean jujube jiaozi.
I quickly put a lot of red beans in, and then began to make zongzi, but later I found that there were too many rice and red beans, which could not be packed at all and spilled a lot.
I was a little depressed, and then my grandmother comforted me and said, "Don't give up, pour some rice and red beans and try again."
"With grandma's help, my first zongzi was finally wrapped.
I made several zongzi one after another.
Although these zongzi are not as beautiful as those wrapped by grandma, I still like them in my heart.
You see, some are like fat pigs, some are like thin monkeys, and some are like bulging frogs. They are different in size. It's like an exhibition of animal zongzi.
Zongzi is wrapped with red beans, candied dates, red bean paste, egg yolk and pork.
Grandma put them in the pot to cook.
After a while, the delicious smell of zongzi floated out of the pot. I kept swallowing, thinking to myself: When the zongzi is cooked, shall I eat the little fat pig first? Or that skinny monkey? I'll think about it and decide whether not to eat first.
I want to give the fruits of my labor to my grandparents and parents, so that they can appreciate my filial piety.
Zongzi is not beautiful, but they will definitely be eaten in their mouths and sweet in their hearts.
In the process of cooking zongzi, I am always eager to open the lid to see the situation.
Because the smell of zongzi floated out of the pot, it made my mouth water.
The waiting time is always very long. When the steaming zongzi was finally "liberated" from the pot, I danced with joy.
Put it in a bowl and peel it off with chopsticks, and you can see the golden and soft "zong meat" inside. Take a bite. It's so delicious that I almost bit off all the chopsticks.
This year's Dragon Boat Festival, I learned how to make zongzi and tasted the fruits of labor, which were not sweet.
...
More than two thousand years ago, the great patriotic poet Qu Yuan sighed by the Guluo River and plunged into the rapids. More than two thousand years later, the fifth day of May became a traditional festival-Dragon Boat Festival. People made dumplings, rowed dragon boats and boiled eggs in various ways to commemorate this great patriotic poet. It's another year of Dragon Boat Festival, and I really want to experience this atmosphere, so I asked my grandmother. Let her teach me how to make zongzi. To make zongzi, you should first wash the leaves and soak them in hot water. Then, you should prepare dates, eggs, meat and so on. Bao jiaozi, and then you can start working. First, fold the long leaves, enclose them, make a nest, and put the prepared glutinous rice and japonica rice in the middle to wrap the corners. Finally, the jiaozi wrapped in bamboo leaves is made into the shape of four corners. This package of kung fu is all in the last process. Whether your jiaozi bag is good or not depends on whether the four corners are symmetrical or not. When I first started learning, I always twisted the four corners into a ball, either six corners or a ball. Grandma looked at my "masterpiece" more than once and smiled: "Here, here." Where do you tie the thin thread? "I am dizzy! The four corners of emotional zongzi are convenient to hang with thin lines. Why are there no round zongzi in this world? Put the wrapped zongzi into the pot and cook it with high fire. After about 1 hour, simmer for 30 minutes. In the process of cooking zongzi, I am always eager to open the lid to see the situation. My mouth is watering because the smell of zongzi wafts out of the pot. The waiting time is always very long. When I finally saw the steaming zongzi "liberated" from the pot, I danced with joy. You can see the golden and soft "zongzi meat" inside. It's delicious when you take a bite. I almost bit off all my chopsticks. This year, I learned to make zongzi and tasted the fruits of labor, which was not ordinary sweetness.
Grandma's zongzi composition is 650 words "Zongzi is fragrant, fragrant kitchen."
Folium Artemisiae Argyi smells fragrant.
Peach branches are inserted in the grating, and you can see the wheat yellow when you go out.
"The song of the Dragon Boat Festival is a cuckoo in the morning, crisp and crisp. My hometown woke up from a midsummer night's dream and saw the grass in front of the steps, full of the fragrance of dew last night.
Grandma's delicate footsteps, stepping on the wet morning dew, rough palms rubbing my soft hair, I want to stay in bed in the cool morning breeze, but the Dragon Boat Festival song has been sung in grandma's kitchen, and my drowsiness is scattered in that fragrance.
The fragrance of Dragon Boat Festival begins with the fragrance of Zongzi leaves, which have the lovely shape of bamboo leaves and the refreshing smell of wormwood. Grandma spread two bundles of leaves in a white porcelain basin, poured a pot of boiling water, and the water vapor rose, wrapped in the fragrance, like boiling water to make tea, and dyed the fragrance contained in the leaves, like living. In grandma's hands, the fragrance could have grown.
I went to see the rice soaked all night. The rice grains were bright and full. At this time, they all leaned together, lazy and heavy, like nectar after drinking all night, and the wine was hard to disappear after a deep sleep.
Grandma's zongzi is extremely simple, only red dates and glutinous rice, and the green leaves are wrapped in red and white stuffing. It is not greasy or sweet, primitive and pure, but it has a unique sweetness, which deeply fascinated me in childhood.
I am fascinated by grandma's process of making zongzi. Three layers of zongzi leaves are set at will, gently unfolded and smoothed. With a slight bend in both hands, a small cone was formed. A pinch of rice was added at the sharp corner, three red dates were sandwiched in the rice, and a pinch of rice was covered on it.
Grandma won't let the dates out of the rice, so the juice of the dates won't flow out. They are all soaked in the rice, but they are more fragrant and sweeter without sugar.
Grandma's big hand tightly holds the stuffed zongzi leaves, and a string of them are tightly bypassed, wrapped twice, and tied, which becomes a delicate four-corner zongzi.
I quickly held it over and looked at it carefully, and my eyes were full of love.
I have also tried to wrap one, unfold the leaves, bend it into a small cone, and put rice and dates, but I always can't catch the leaves, don't tie the thread tightly, and always leak rice, or wrap it into a triangular plane.
Grandma smiled and said, "My son has small hands and is doomed not to work. She must be idle and enjoy a lifetime of happiness.
"The sunshine of the Dragon Boat Festival shines on my grandmother's back. I sit in the shadow cast by my grandmother and wonder if I can eat the dumplings wrapped by my grandmother every day for the rest of my life ... The dumplings ring in the pot, which is the most appropriate way to sing the Dragon Boat Festival songs. The aroma overflowed from the kitchen and permeated the whole yard. I've been watching the door. Grandma said that Nina is not in a hurry, and the more she cooks, the more fragrant she becomes.
Grandma's zongzi is wrapped in three layers of leaves. The longer the cooking time, the softer the rice, and the more it can absorb the fragrance of leaves.
Grandma burned the fire long and thin, and I fell asleep in the warm afternoon ... When I woke up, the zongzi was cooked and grandma was cold on the plate.
I picked up a zongzi. I think grandma's zongzi seems to be alive. I want to use a quantifier. I pulled it gently, and the rope was untied, and the leaves of Zongzi unfolded. Exquisite four-corner zongzi is cooked brightly and dyed slightly green. The first taste is the fragrance of leaves, and the second taste is sweet glutinous rice. I don't like eating red dates. Grandma gently pulled it out with chopsticks, leaving only the rice soaked in red dates.
Grandma said that the child's stomach was bulging, so she gently rubbed my chubby stomach with her thick and hard hands ... I grew up in the song of Dragon Boat Festival, and the small trees in front of me were full of feet every other year, but grandma grew old in my fresh and tender contrast.
I have eaten rice dumplings with eight treasures, egg yolk and fresh meat, but they are not as pure as those made by grandma. Later, I saw jiaozi with a long bamboo tube and a mini jiaozi wrapped in colorful thread, which were not as delicious as grandma's three-layer jiaozi.
Grandma's zongzi tapped my taste buds every Dragon Boat Festival memory.
The ballad of Dragon Boat Festival rang again, and grandma's zongzi stared at my homesickness through time.
Eating zongzi 600 words on Dragon Boat Festival is in urgent need of happiness. There are still 20 days to help with homework, and the Dragon Boat Festival is coming. Speaking of our family celebrating this Dragon Boat Festival, it is really full of emotions! It really makes people laugh and cry! "On May 5th, it was Duanyang. The door is full of wormwood, full of fragrance. Eat zongzi, sprinkle sugar, and the dragon boat is happy in the water. " This folk song vividly expresses the main customs of the Dragon Boat Festival. There are no rivers and lakes in my hometown to row dragon boats, but during the Dragon Boat Festival, you can still see a pile of wormwood or calamus in front of people's doors, and you can smell the fragrance of zongzi in every household. It is reasonable to say that there is no area where my family spends the Dragon Boat Festival, so don't do it. It's just that the atmosphere in my house is wrong. People celebrate the Dragon Boat Festival with joy and excitement. But my house is filled with smoke and divided into two factions. You have to play twice a year before you give up. The first round: Eating Zongzi Legend has it that when Qu Yuan was thrown into the river, people threw Zongzi wrapped in leaves, reed leaves and colored silk into the Miluo River to offer sacrifices to Qu Yuan, so as to prevent dragons in the river from eating Qu Yuan's body. Since then, the custom of making zongzi on the Dragon Boat Festival has been handed down. Zongzi is very particular now. My brother and I like to eat jiaozi with bean paste and jiaozi with minced meat. But my mother always opposes making jiaozi with bean paste and jiaozi with minced meat for various reasons. So there was the first round of competition. "Mom, is there jiaozi with bean paste and jiaozi with minced meat this time?" "How troublesome it is to pack these two kinds of zongzi! Jiaozi stuffed with bean paste needs to be washed and ground. You want to kill your mother! Jiaozi's meat stuffing is greasy, so eating more is not good for your health. Glutinous rice dumplings and broad bean dumplings are better! " "Green vegetables and radishes have their own love." My brother and sister just like to eat these two! You don't even agree to this small request? ""that's good, you can do it yourself. Now I am not free! " "Pack it, who's afraid of who! "As the saying goes,' food is the most important thing for the people', and you can't lose your stomach anyway! Soon we got all the raw materials we needed. Then we washed rice and cut meat, and we were in full swing! After a busy day, we finally wrapped the zongzi and cooked it. But we are still stuck in the air with our parents. Let's just move the dishes to the living room and eat zongzi while watching TV. How delightful! Round 1: We won! Round 2: Artemisia argyi and Acorus calamus are perennial herbs, which can repel mosquitoes and kill insects; Hanging wormwood is the custom of Dragon Boat Festival, which is used to ward off ghosts and evil spirits. So we all agreed to hang a bunch of wormwood in front of the door. But the enemy thought that hanging wormwood in front of the door would only attract mosquitoes, snakes and ants, so they insisted on not picking wormwood. The second round of contest broke out. After a heated debate, we gradually lost. Although we really want to hang a pile of wormwood in front of the door, there is no place to get it because no one wants to go up the mountain to pick it. So we lost in the end. In this way, the tournament situation is the same every year: a draw. But is this Dragon Boat Festival really a taste? Alas, it's really "stealing chickens and not eating rice"! In 20 days, there will be another game in my house. Alas, my Dragon Boat Festival is really ridiculous! Tidy yourself up
I love eating delicious zongzi, and I have seen others make zongzi, but I have never made it myself.
Until today, I was an eye-opener.
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 "relieved" me-I cut some glutinous rice, and I was relieved.
Haha, after a little setback, I finally came 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.
With this failure, I was much more careful and managed to pack some.
Eating the lovely zongzi made by myself, I have unspeakable joy in my heart.
...
The composition of childhood zongzi is not less than 650 words. "Grandma, do you still make zongzi this Dragon Boat Festival?" I'm stuck in grandma's lap, and I can't get rid of the childhood elements in Zongzi.
"It's still early, wait a few months, the Dragon Boat Festival hasn't arrived yet.
"As soon as I heard the news, I immediately sat on the ground and burst into tears." Grandma, Bao, Bao, Zongzi "I'm out of breath.
Grandma saw it and was anxious. "Well, grandma gave you a bag, darling, you stopped crying as you walked." When I was a child, I was always so accommodating, so every year the Dragon Boat Festival in our family was ten days and a half months earlier than others', killing my little brother next door. Grandma ran a lot of mountain roads before she came to Zongye with the best quality. After washing the glutinous rice,
Grandma's technique is very skillful. I put one zongzi leaf here and the other one there, which made me blind.
I also started to make zongzi like grandma, but I was in a hurry every time.
As a result, zongzi was not made well, and glutinous rice was scattered all over the floor.
Grandma shook her head helplessly, chanting, "Little ancestor, please save me trouble."
"I looked at it and giggled." It's impossible ... "It's been several months since I left my grandmother. I remember when I left, my grandmother said to me, "I'll pack jiaozi for you next time ..."
On Saturday, ten students in our class went to Dong's home with Mr. Wang and made zongzi with her grandmother.
Grandma greeted us warmly when she saw us coming, and invited us to taste zongzi.
I looked at a big pot of zongzi, and I couldn't help but have many questions: How did these zongzi come out? What are the names of these leaves? Teacher Wang seems to have guessed our thoughts, so let's try making zongzi.
Grandma took the soaked leaves to the table for us to observe.
I see many stripes on the leaves, which are neatly vertical downward. There are many black and brown spots on the leaves, like the pattern of leaves.
The teacher told us that this special jiaozi leaf also has its own name: Ruoye.
Grandma took out a transparent substance and told us it was alkali.
I saw grandma cut it with a bright knife, and the glutinous rice was immediately covered with a thin layer of alkali.
I just wanted to ask why. The clever and studious Yu Qingyuan has asked her grandmother, "Why do you want to put alkali?" Grandma smiled and said, "Adding alkali can make zongzi taste better.
"While speaking, grandma has turned the rice into light yellow.
Next, jiaozi.
Grandma skillfully folded the leaves in and turned them into a conical funnel.
Then put the glutinous rice from Huang Chengcheng into the funnel, no more, no less, just half.
Then put a candied date, then fill it with glutinous rice, turn the leaves over, pinch the remaining leaves and stuff them inside.
Finally, tie it tightly with thin bamboo leaves and cross it to make a knot, and a zongzi is finished.
We all cast envious glances at grandma. It's hard to just look at it, let alone do it yourself! "Who will try first?" The teacher asked.
Students, I look at you, you look at me, staring blankly.
Finally, I volunteered to have a try.
Driven by me, a classmate prepared jiaozi together.
I got the Indocalamus leaf, observed it carefully, found a loophole, and picked another Indocalamus leaf to make it.
When I look at Ruoye, I don't know what to do. I turned the leaf, but it couldn't be shaped like a funnel. I was anxious and looked around at my classmates: some were ingenious, the shape of a funnel had come out, and some were in a hurry, with big sweat dripping on their necks, but their eyes were still staring at Ruoye.
By memory, I wrapped a zongzi. Just when I was ecstatic, the "small tail" of Zongzi was exposed and the whole Zongzi was released.
No matter how I pull it, Zongzi is dishonest! I have to ask my grandmother for help.
Grandma asked the doctor and immediately found the "root of the disease".
It turns out that I packed too much glutinous rice, and the rice dumplings will not get thinner no matter how tight they are.
With grandma's help, my zongzi was wrapped, and I was so happy to see the envious eyes of my classmates! I am so happy because I have 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 one.
600-word composition to write zongzi (grasp the color, smell and shape, practice! ) Today, my mother took out the zongzi leaves that she had beaten at grandma's house yesterday from the refrigerator and said that she would pack zongzi for me to eat.
I was so happy when I heard this, I quickly said, "Mom, I'll learn to make dumplings with you, too.
"Mom readily agreed.
Mother first put the leaves of zongzi into the pot and cooked them, and then began to prepare the materials for making zongzi.
There are glutinous rice, jujube and peanuts.
Mother soaked these materials in water.
After a while, the leaves were ripe, and my mother washed them again with clear water and soaked them in clear water. Looking at the cooked leaves, I can't help but ask curiously, "Mom, why do you cook leaves?" Mom said, "Boiled leaves will be softer and will not break easily when wrapped. It is better to wrap them."
"It turned out to be used to wrap zongzi. I thought it was cooked zongzi leaves.
I also helped my mother bring the grass that tied the leaves of zongzi and began to make zongzi.
Mother first laid four or five leaves of Zongzi slightly overlapping, then held them in her hand, rolled them into a cone, put the prepared glutinous rice, jujube and peanuts in, and sealed her mouth with the remaining leaves of Zongzi, and a triangular Zongzi came out.
Then, tie the zongzi tightly with happy grass. If it is not tied tightly, the rice will overflow when it is cooked in the pot.
I think my mother wrapped it quite simply, so I can't wait to do it myself.
Who knows, seeing and doing are not the same thing, either the leaves are not folded well or the bags are not catchy because of too much rice.
Only then did I know that it was easier to see flowers than embroidery, so I quickly asked my mother modestly.
After my mother's careful guidance, I finally learned to make zongzi.
My mother and I both laughed when we looked at the grotesque dumplings I wrapped.
But I am very happy in my heart, because this is my own dumplings, and it must be delicious.
...
The 40o character of Zongzi composition makes people change to the binding of Zongzi leaves and five-color lines that Xiaolong is most afraid of.
Slowly, there was the day when I committed suicide in Qu Yuan, which was mouth-watering.
During the Dragon Boat Festival, many families make zongzi by themselves, and the whole family makes them together. During the Dragon Boat Festival, people have many customs of making zongzi. It's really wonderful, and the taste will be remembered for a lifetime, that is, the fifth day of the fifth lunar month.
Legend has it that after the patriotic poet Qu Yuan committed suicide in the Miluo River, it was more than just a kind of food and red bean paste jiaozi. Guangdong's zongzi is famous for its size. The most common 1 zongzi can't be eaten by four young people.
Zongzi looks different in different places.
There are quadrangular zongzi in Ningbo, Zhejiang; Huzhou has an interesting pillow jiaozi; Jiaxing's triangle dumplings are all different in shape and size! The zongzi in some hotels in Shanghai is only the size of a finger and has a long history, such as the custom of hanging wormwood, calamus and eating zongzi.
Zongzi has many flavors. According to different fillings, there are lotus seed zongzi and meat floss zongzi ... these glutinous rice zongzi are delicious. Eating Huang Wu is a pleasure.
Zongzi, but not sticky, will taste the fragrance of Zongzi leaves.
This kind of delicious zongzi and egg yolk zongzi, people threw the bamboo tube filled with rice into the river in order not to let the fish and shrimp in the river eat his body. Qu Yuan told people in his dream that the dragon in the river stole rice. The pentagonal zongzi in Shanghai ... all kinds of zongzi are very cute, and 50 grams of glutinous rice can make four zongzi, which is a cultural heritage and embodies the profound cultural essence of our country. Feed the fish and shrimp with fragrant zongzi leaves.
Later; Dragon boat races ... and my favorite zongzi.
Don't underestimate this little zongzi.
Zongzi not only has diverse tastes
Speaking of zongzi, it is a well-known food.
Even a three-year-old knows all about it.
Especially during the Dragon Boat Festival, the sales of zongzi are even more popular.
Out of curiosity about its production steps, I went to menstruation's house to find out.
At her house, I was catching up with menstruation making zongzi.
I saw that during menstruation, I wrapped the soaked reed leaves into an inverted cone with my left hand and put the washed glutinous rice in. After adding a few red dates, the opening of the zongzi was sealed layer by layer with wormwood leaves, and finally wrapped tightly with cotton thread, which became the "finished product" of the zongzi.
Looking at those skillful hands during menstruation, I couldn't help admiring them.
Looking at me in a daze, my period smiled. "It's not difficult to make dumplings. Practice makes perfect.
Don't you want to experience it? Try it! "I picked up two mugwort leaves, wrapped them in a funnel, and stuffed the rice into a' container', as if God was against me. Suddenly, mugwort leaves were scattered all over the floor, and rice was scattered all over the floor. I dare not do it. What a waste! Menstruation smiled: "Try again, you are too loose, and it will be strange if you don't leave!" "Finally, after I tried it five or six times, a crooked zongzi was born, with cubes and cuboids, all kinds of which were really ugly.
During menstruation, the zongzi was put into the pot and steamed for more than 20 minutes, and the zongzi was out of the pot. When it was served, it was steaming, and it smelled of cream and mellow.
After drying for a while, I untied the tangled cotton thread, and then peeled off the cooked green reed leaves layer by layer, and one by one, tall and straight zongzi appeared in front of me.
I tasted it bite by bite. It is exquisite, smooth and delicious, sticky and sweet. The white glutinous rice is mixed with the sweetness of red dates, which makes people memorable.
There is a legend about zongzi.
Qu, a patriotic poet, threw himself into the river because of his country's ruin. In order to save him, people rowed dragon boats and fished around. When they can't find it, they wrap up the food and throw it into the river. Qu Yuan said in his dream that food is for fish.
For thousands of years, during the Dragon Boat Festival, the southern water towns followed the custom of racing dragon boats and throwing zongzi into the water as a gift to Qu Yuan, which later became a traditional festival for Chinese people to commemorate Qu Yuan.
Eating zongzi and thinking about legends, I feel that zongzi is small but intriguing! ...
Please indicate the source? Zongzi Eat Zongzi in Mid-Autumn Festival in my hometown.