1, the fragrance of zongzi slowly overflowed from the pot. I greedily sniffed at this hint of brown fragrance, and my mouth was watering.

2. Gently peel off the turquoise leaves, and a glutinous rice fragrance comes to the nose, revealing milky glutinous rice. Dip in some sugar and take a bite. Well, zongzi tastes really good!

The big diamond-shaped zongzi tastes more fragrant, but the small triangle and diamond-shaped ones are not heavy enough.

4, palm fragrance, fragrant kitchen. Folium Artemisiae Argyi smells fragrant.

5. jiaozi, who stayed up all night, is ripe and fragrant. Gently untied, jiaozi's yellow meat rises with the steam, emitting a unique fragrance. Take a bite and the holiday flavor will spread from the tip of your tongue to your whole body.

6. Cook the wrapped jiaozi in a pot. When jiaozi is cooked, you will smell the faint fragrance of bamboo leaves, which will spread throughout the kitchen.

7. I'm not interested in jiaozi with minced meat, but I have a special liking for glutinous rice balls, especially the jujube inside. I always grew up at home. The aroma of glutinous rice is mixed with the fragrance of the leaves of the egg grass, which is refreshing. Take a bite and put it in your mouth. The more you chew, the better it tastes.

8. The smell of zongzi spreads around like smoke, which makes me intoxicated. I couldn't resist the temptation and took a hard bite. The rice ball lingers between the lips and teeth, and smooth red dates bloom silently in the mouth.