Excerpt from a good sentence of Zongzi on Dragon Boat Festival.

In study, work and even life, when it comes to sentences, everyone is certainly familiar with them. The components of a sentence include subject, predicate, object, attribute, adverbial and complement. Do you know what kind of sentences are good? The following is an excerpt from the beautiful sentence of Zongzi on Dragon Boat Festival, which I carefully arranged for reference only. Welcome to reading.

Excerpt from a beautiful sentence of Zongzi on Dragon Boat Festival 1 1, Zongzi is not only delicious on the tip of the tongue, but also the warmth that a nation cannot give up.

2. On May 5th, it was Duanyang. The door is full of incense. Eat zongzi and sprinkle sugar. Dragon boat sails happily. "Hearing this nursery rhyme reminds me of the Dragon Boat Festival. On the fifth day of May every year, it is a traditional festival in China-Dragon Boat Festival.

3. Occasionally, my mother will play a trick and make an innovation, such as wrapping zongzi into a square, which we call explosive bag; Or wrap zongzi into strips, like pillows; Or, one after another, very small. Look at that complicated craft, God knows how much thought she has spent on it! And this kind of unusual zongzi is often the capital we show off and don't want to eat it right away.

Looking at the fragrant leaves all over the street, I suddenly realized that the Dragon Boat Festival was coming again. I thought of the folklore closely related to Qu Yuan. About zongzi, about dragon boat, about mugwort leaves, let's say eat zongzi. Making zongzi during the Dragon Boat Festival is to satisfy our desire and to commemorate it.

5. For the reeds in the pond, choose the second, third and fourth tender leaves (which are easy to crack when they are old) and the rice harvested in their own fields. After each zongzi is wrapped, put a peanut and add some sugar. The most extravagant thing is to put a candied date casually, as simple as that. However, the boiled zongzi is very fragrant, and the room is full of festive flavor and pure local flavor.

6. Eating zongzi is chewing distant and vivid memories. Miluo River blends a lonely and great soul with clear water.

For more than 2000 years, Tao Taohe sued loyal souls. Strong music of pain played in the reeds.

8. The most beautiful May day, I often think so, perhaps because the grass grows and the warblers fly, perhaps because the leaves of Artemisia argyi are fragrant, perhaps because of the aroma and delicacy of Zongzi, and perhaps because the poet's integrity has been recited through the ages.

9. Zongxiang always smells as scheduled during the Dragon Boat Festival in May. No matter the wind and rain, no matter the hardships, the memorial service that the ancestors missed, the endless jiaozi, and the endless feelings.

10 My mother would collect reed leaves from the reeds by the river very early, cook them in a pot, and then soak the long-cherished glutinous rice in a pot with cold water. We sat around our mother and watched her every move. I saw my mother skillfully put three or four reed leaves flat, cut one side of the reed leaves flat with scissors, folded them into a cone in the palm of her left hand, and then grabbed a handful of rice in the basin with her right hand and threw it in. If she was more careful, she would put a red date or peanuts and red beans in the rice. When the leaves are folded in mother's hand, a triangular cone appears, and then tied with thread, a beautiful zongzi is made.

1 1. On the morning of Dragon Boat Festival, we ate hot, delicious and glutinous zongzi with emerald green leaves, pearly white rice and dark red red beans or dates. Alas, is there any better delicious food in the world? If you dip more sugar, it will be a luxury! That kind of sweet taste and warm moment has been accompanied by my growth.

12. Mom put the zongzi in a big pot, soaked it in water, cooked it on a big fire, and then threw some wood such as tree roots and covered it slowly. The fragrance of the zongzi leaves spread like silk. Of course, my mother will put a dozen salted eggs in the pot where zongzi is cooked. Salted eggs cooked with reed leaves will be particularly fragrant, with the fragrance of reed leaves, and there will be more oil and egg butter in the salted eggs. ...

13. When I got home, I found moxa sticks on the doors of every room. The tip of the stick is slightly curved, bright green and a little white. It must have been inserted right after the cut. The color and posture are very pleasing.

14, when I was young, I couldn't wait for the Dragon Boat Festival, because the smell of cooking zongzi was so tempting, let alone eating it. In addition, you can eat two boiled eggs, zucchini Huimian Noodles. Besides, during the Dragon Boat Festival, my mother will make me a very delicate and beautiful small wallet to wear on my body, wearing colorful lines on my wrist. When friends are together, it looks better than whose wallet and whose hundred lines are bright.

15, one week in advance, my mother began to pickle the sauce meat. We all like to eat meat zongzi. My mother specializes in making meat zongzi, and even created a set of unique secrets for curing fresh meat. On Wednesday, my mother began to soak glutinous rice, peanuts and red beans, and on Thursday, my mother began to make zongzi. I specially invited a class, took my camera home, and recorded my mother's package of jiaozi. Few people can make zongzi now. Although there is not much technical content in the process of making zongzi, not many people are willing to learn. I was just recording.

16, a week ago, there were many people selling zongzi in the street, some carrying baskets, and some squatting on tricycles. Glutinous rice mixed with the fragrance of zongye floats in every corner of the streets. Although the jiaozi sold in the supermarket has exquisite packaging and exquisite ingredients, I just can't taste the jiaozi wrapped by my mother. In fact, I also know that it is not only the sweetness of zongzi, but also the deep affection of protecting calves wrapped by my mother. That's the smell of love, the smell of mother. ...

17. Every year during the Dragon Boat Festival, my mother makes zongzi. This is the habit of our family, and it is probably the habit of most families in China. At that time, no matter how hard the days were, we always ate zongzi on the Dragon Boat Festival.

Excerpt from the beautiful sentence 2 1 of Dragon Boat Festival Zongzi. What I remember is not the Dragon Boat Festival, but happiness. What I eat is not zongzi, but my mood.

On the second day of Dragon Boat Festival, my father got up early in the morning and planted mugwort leaves in the front door of the house. It is said that planting mugwort leaves during the Dragon Boat Festival can ward off evil spirits. Maybe these are customs or superstitions. My mother put jiaozi cooked the night before in cold water, boiled eggs, duck eggs, goose eggs, salty and light. After eating jiaozi, my brother and I went to school beautifully.

In my childhood impression, when I saw a group of women and girls chirping around vendors to buy colorful silk thread and materials for embroidered sachets, I knew the Dragon Boat Festival was coming. All the children in the village are sheltered by colorful elves and run around the village. At that time, the Dragon Boat Festival was always in Maikou, and the weather in Long Mai in May was already in Huang Chengcheng. A group of friends, including me, always like to gather in the field, pick a few ears of wheat from the wheat field, squat down and rub them carefully, blow away the afterbirth, hard shell and white film of the wheat awn, and leave a handful of full yellow-green wheat grains in their mouths. Sweet flesh and fresh pulp make people fragrant. When Mai's "bald braid" (the bachelor in our village) appeared 50 meters away from our production team, we immediately dispersed in a hubbub, feeling that the mountains are high and the waters are long.

On the night before the Dragon Boat Festival, our family, old and young, sat together, and no matter whether they were skilled or not, they would start making zongzi together, and everyone's face was filled with joy.

Due to different regions, the materials and even the shapes of zongzi are quite different. For example, in the early days, people used horns to worship the sky, so in the Han and Jin Dynasties, zongzi were mostly made into horns as one of the articles for ancestor worship. In addition, there are regular triangles, regular quadrangles, pointed triangles, squares, long strips and so on.

6. Beijing Zongzi is a representative variety of northern Zongzi. Beijing Zongzi is a big, trapezoid or triangle. At present, most products on the market are glutinous rice balls. In rural areas, people are still used to eating zongzi. Beijing Zongzi is sticky, tough, fragrant and unique. Most of them are filled with red dates and bean paste, and a few are filled with preserved fruit.

7. Put a red bean on the little foot of Zongzi and dip it in a little sugar when eating, which is very satisfying.

8. The Dragon Boat Festival in my hometown is the Dragon Boat Festival in the north, the Dragon Boat Festival in youth, the Dragon Boat Festival in poverty and hardship, and the Dragon Boat Festival in happiness and innocence. The Dragon Boat Festival in my new home is the Dragon Boat Festival in the south, and it is also the Dragon Boat Festival after my youth. It is also the Dragon Boat Festival of my life progress, and it is also the Dragon Boat Festival of missing and feeling. The smell of brown seeds smells good in the kitchen. Folium Artemisiae Argyi smells fragrant. Peach branches are inserted in the grating, and you can see the wheat yellow when you go out. It's sunny here, sunny there and sunny everywhere. Unconsciously, I haven't seen Mai Erhuang on the Dragon Boat Festival for many years.

9. The smell of zongzi slowly overflows from the pot. I greedily sniffed at this trace and wisps of brown fragrance, and my mouth was watering.

10, I remember when I was a child, two days before the Dragon Boat Festival, my mother began to buy zongye, glutinous rice, jujube and so on. And then began to lick Zongye and soak glutinous rice; On the afternoon of the first day of Dragon Boat Festival, after school, I could see my mother sitting on the steps making zongzi, with a table, washbasin, bucket and so on beside her, so I couldn't help learning to make zongzi from my mother and began to enjoy it. I saw that my mother instantly rolled two or three zongzi leaves into a funnel shape, then picked up the glutinous rice in the basin in her right hand and put it in the zongzi leaves, then put large sweet dates on it, and then poured water on it to make the glutinous rice spread evenly. And then you won't learn anything. Almost all my bags of jiaozi were missing, and the shape was wrong. My mother taught me again, but I couldn't learn, so I stopped learning. I sat there and looked at my mother's bags, and my mother was quick in hand and quick in eye. So many jiaozi were wrapped by my mother for several hours, and finally boiled in a cauldron, smelling the fragrance of jiaozi. My brother and I are both greedy, but we can only eat then.

1 1, delicious jiaozi, delicious kitchen; Artemisia argyi leaves, full of fragrance; Peach branches are inserted in the grid, and when you go out, you can see that the wheat is yellow; It's sunny here, sunny there and sunny everywhere. This year's Dragon Boat Festival is different from the past. I found that I haven't written anything from my heart for a long time. Zongzi can be eaten at any time, but I haven't experienced the atmosphere of my mother making zongzi for a long time.

12. The shape of zongzi comes from imitating animals. The horns of animals, especially livestock and cattle, have long been worshipped by the ancients and offered as sacrifices to the gods for a bumper harvest.

13, Zongzi is wrapped in green leaves with white glutinous rice and fresh red dates. Peel off the dark green leaves after cooking, and I see a few bright red agates embedded in the white rice ball, which is very beautiful.

14, Zongzi is wrapped in green leaves with white glutinous rice and fresh red dates. Peel off the dark green leaves after cooking, and I see a few bright red agates embedded in the white rice ball, which is very beautiful.

15, the shape of this zongzi is mostly strip and column, and it is slightly tightly wrapped. 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.

16, Zongzi is generally triangular. The stuffing is different and the taste is different. I personally prefer red bean paste.

17. Now that the conditions are good, children like to eat fresh meat dumplings and egg yolk dumplings. Every Dragon Boat Festival, we always meet her requirements, but as long as I am at home, I will never forget to wrap some white zongzi for her, and I will never forget it.

18, 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!

19, the early dumplings were made into horns, which was an imitation of animal horns. The significance of this imitation lies in giving zongzi the function of sacrifice. As a result, angular zongzi, like the horns of animals, has become a spiritual thing to communicate with people and God. Interestingly, in ancient times, horns and millet were used to worship the one-horned god.

20. Because Zongzi itself is the spiritual object used as a sacrifice, in the Northern and Southern Dynasties, with the increasingly lofty status of Qu Yuan in people's minds, it became the object of sacrifice to Qu Yuan.

2 1. Zongzi contains meat, egg yolk, red bean paste, dates and so on. Peel off the green leaves of zongzi, there are delicious zongzi inside! Like a zongzi elf in a green cotton-padded jacket! I'm going to eat zongzi. I bit it. Ah, zongzi is delicious! This fragrant and sweet taste has always been in my heart, intoxicating. I really like zongzi!

22. Guangdong Zongzi is a representative variety of southern Zongzi. Contrary to Beijing Zongzi, Guangdong Zongzi is smaller and unique in shape, with a square front and sharp corners at the back, which looks like an awl. There are many varieties, besides fresh meat dumplings and 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.

23. "Eat zongzi and sprinkle sugar", and the sweet taste will gush from the bottom of my heart. On this day, the whole family will get together and laugh. The big tree outside the window seems to be infected by this warm picture scroll, shaking the clumsy and thick branches and dancing slowly. The leaves gently kissed the glass with a happy and eager heart. What are you worried about? Push open the glass window, and it spins and lands on the floor. Oh! It turns out that they also want to taste lotus palm! Just before I touched it, I was intoxicated by the thick lotus fragrance and harmonious atmosphere. It is really a lovely tree with naughty leaves.

24. Zongzi is not only a special holiday food, but also a sacrifice. It is a popular saying to eat zongzi to sacrifice Qu Yuan on Dragon Boat Festival. Zongzi, as a sacrifice, is a kind of mascot with specific content. Most traditional zongzi have horns, and the sacrificial function of zongzi comes from the external horns.

25. I have been to many places and eaten many kinds of zongzi. Zongzi in different places always have different tastes. In the south, red dates, red beans (red beans), peanuts, pork and egg yolks are often mixed in glutinous rice. In the north, dates and preserved fruits are often used as stuffing for zongzi. In Thailand, you can also eat a kind of banana leaf zongzi, which is made of glutinous rice, wrapped with banana leaves and steamed in a pot. When eating, remove the banana leaves and mix them with shredded coconut, which has a special taste.

26. jiaozi wrapped by my mother is always big and beautiful. Mother always puts a red bean or cowpea on her pointed feet. 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.

On the morning of Dragon Boat Festival, wormwood was planted on the door early in the morning. According to legend, wormwood can ward off evil spirits, and then my mother brought us a pot full of eggs and duck eggs cooked with wormwood. I heard that eating it won't cause sores. Of course, on the table of the Dragon Boat Festival, there are dumplings wrapped by my mother to describe the taste of dumplings. When my mother made zongzi, I moved a small stool and sat next to it, watching piles of lotus leaves turn into delicious food with different shapes and tastes in my mother's hands. I was really envious at that time, but I can't get one now.

28. Zongzi tastes good. If the leaves are fragrant, a mouthful of zongzi is sweet but not greasy. It is not only a food for relieving summer heat and appetizing, but also a nutritious food. So adults and children like to eat.

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

Picking zongzi leaves, celebrating the Dragon Boat Festival and eating zongzi have already happened in my childhood, but I recall the past with such liveliness and kindness.