Sentences that describe the color, flavor and taste of zongzi sentences that describe the delicious zongzi.

1. After the rain clears, my zongzi is out of the pot. It's the first time in my life to wrap zongzi. It looks ordinary, but it tastes soft and waxy, and it smells like grandma.

2. It's the first time to try to make dumplings with different shapes and sizes, but the smell of dumplings all over the house is still pleasant.

3. I immediately picked up a bigger zongzi, peeled off its leaves and ate white and tender glutinous rice with relish. It was delicious!

4. I make zongzi every year, and my friends can eat delicious zongzi every year. I'm really happy. This is the sense of satisfaction.

5. The fragrance of zongzi slowly overflowed from the pot. I greedily smelled this silk, and it was a continuous palm fragrance, and my mouth was watering.

6. I'm going to start eating zongzi. I'll bite it down. Ah, zongzi is delicious! This fragrant and sweet taste has been in my heart, which makes people intoxicated.

7. The zongzi cooked all night is full of fragrance. When it is gently untied, the yellow zongzi meat rises with steam, giving off a unique zongzi fragrance. Take a bite and the taste of the festival will spread from the tip of the tongue to the whole body.

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

9. The fragrance is refreshing. The zongzi that just came out of the pot is fragrant, loose and soft. Enjoy it!

1. I'm going to make zongzi this Dragon Boat Festival! I really want to eat salted egg yolk pork dumplings. Oh, I want to pack a bunch of super luxury versions of salted egg yolk pork belly dumplings with mushrooms!

11. I bite you, and the fragrance is still the same. I bite you twice, and my whole body is free. I bite you three times, and my happiness will last forever. That's it. I think you have bitten your hand too much. Hey hey! Happy Dragon Boat Festival.

12. Zongzi tastes delicious. Ruo leaves are fragrant, and a bite of zongzi is sweet but not greasy. It is not only an appetizing food to relieve summer heat, but also a nutritious food. Therefore, adults and children like to eat.

13. The rice dumplings are wrapped with pure white glutinous rice and red dates with green reeds. After cooking, the reeds are peeled, and it seems that there are some dark red agates embedded in the rice, which is delicious.

14. In rural areas, it is still customary to eat Dahuang rice dumplings. Sticky, tough, fragrant and unique, Beijing Zongzi is mostly filled with red dates and red bean paste, and a few of them also use preserved fruit as stuffing.

15. To commemorate the first dumplings, although all of them are bound with flowers, they are quite delicious. I don't like meat dumplings, and candied jujube dumplings are the flavor of my hometown.

16. It's the Dragon Boat Festival again, and it's the season to eat zongzi. I can't forget the glutinous and fragrant zongzi. . .

17. My mother put the zongzi cooked the night before into cold water, boiled eggs, duck eggs and goose eggs, both salty and light. After eating zongzi, my brother and I went to school beautifully.

18. In Thailand, we also eat a kind of rice dumplings with banana leaves, which are wrapped in glutinous rice and steamed in a pot. When eating, the banana leaves are removed and shredded coconut is mixed, which has a special flavor.

19. Every time I see the blue zongzi and smell the thick sweet fragrance, there will be a feeling breeding.

2. I learned how to make zongzi last year, but I forgot it after a year. I finally got skilled. After making zongzi, it's delicious. I like to eat red beans and dates.

21. I made zongzi for the first time in my life. Fortunately, I didn't cook it into a pot of porridge, and the pink thread was gone.

22. Zongzi is wrapped in pure white glutinous rice and red dates with green reed leaves. After cooking, peel off the reed leaves, only to see that there are a few bright red agates embedded in the rice ball, which is very beautiful.

23. Put the wrapped zongzi in a pot and cook it. When the zongzi is cooked, you will smell the faint fragrance of bamboo leaves, which will spread all over the kitchen.

24. A snack street in Beijing. There are many kinds of zongzi in Daoxiang Village, including salty and sweet ones, such as red date zongzi, ham zongzi and egg yolk zongzi.

25. Put a red bean on the little foot of Zongzi, and dip it in a little sugar when eating, not to mention how delicious it is!

26. I got up early in the morning to make zongzi, and I learned how to make zongzi for the first time. I hope it's delicious. I'm hungry.

27. Zongxiang always floats on the Dragon Boat Festival in May as scheduled. Regardless of the wind and rain, regardless of the hardships, the ancestors missed the memorial service, the endless dumplings, and the endless feelings.

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

29. The first time I wrapped zongzi, the finished product was actually a little better than mine. I didn't dare to dry it for the first time because it didn't take shape at all.

3. It's the first time to make zongzi. Sister Xiao Gao's recipe of meat brown is very good, so she is very stable according to the video.

31. The fragrance of zongzi slowly overflowed from the pot. I greedily sniffed the wisps of brown fragrance, and my mouth was watering.

32. When eating zongzi, I always like to put chopsticks in the middle of zongzi, dip a little sugar in it, and then eat the beans on my feet first.

33. Zongzi is not only delicious on the tip of the tongue, but also the warmth that a nation can't give up.

34. For the first time in my life, only one sweet zongzi was overturned and boiled, and all the red bean paste zongzi, candied jujube zongzi and meat zongzi survived. The summarized method was to steam first and then cook.

35. It's time to eat zongzi. I remember sitting in a wooden house and watching every family make zongzi when I was a child. She packs a lot every year.

36. China, life has forced me to be omnipotent. The first time I made zongzi was very successful, which made me smell the taste of my mother making zongzi every year.

37. Making zongzi for the first time in my life. I was worried that it would become a pot of porridge. Unexpectedly, everyone was fine. Try glutinous yellow rice next time.

38. I opened Ruoye with my sharp teeth and licked the glutinous rice balls gently. The smell of zongzi spread around like smoke, which made me intoxicated.

39. Take off your coat. You are so white and tender, with a faint fragrance. If you lick it and take a bite, my heart will fly to the clouds. Ah, Zongzi, my favorite!

4. making zongzi for the first time. Only this narrow leaf. I didn't find the big and narrow one with four leaves. It's hard to wrap.

41. Jujube meets glutinous rice. Me, meeting you. From sweet zongzi to salty zongzi, just because it means you. There are thousands of flavors of zongzi, and I love this one you wrapped.

42. The fragrant zongzi is wrapped in the green leaves of Artemisia argyi, and there is a little bit of blessing in the fragrant zongzi.

43. The zongzi wrapped by my mother is always big and beautiful. On her pointed feet, my mother always puts a red bean or cowpea.

44. The first time you wrap zongzi, it's always not tight at first, but it's better to wrap more after that. This year's Dragon Boat Festival zongzi preparation is self-wrapped!

45. Good-looking zongzi is the same, and the soul with material is one in a million.

46. I was relieved to eat a zongzi that I forgot to stuff, and finished it with a smile. May the waste in this world, like me, finally have a home.

47. I successfully wrapped rice in the leaves of zongzi. As for the shape, I don't know. I can only say that this is the most successful one, and wrapping zongzi is not suitable for me.

48. The soldiers of Zongzi appear. I have been practicing them for a long time. I don't know if I can conquer my stomach!

49. It's the first time to wrap zongzi. Although I thought it was extremely simple before wrapping it, I thought it was too ugly when wrapping it. I didn't look at it. After waiting for more than an hour, I found that zongzi looks quite good!

5. Most of the zongzi are strip-shaped and cylindrical, and the wrapping is slightly tighter.

51. It's the first time to make zongzi, but it's still wide. Although it's very laborious to make stuffing with bean paste, soak rice and wrap it up, the joy of victory is still great.

52. Zongzi is generally triangular. The stuffing is different and the taste is different. Personally, I prefer the bean paste.

53. Making zongzi for the first time was a great success! Am I the legendary little genius?

54. The first time I made my own dumplings, the shapes were different, and everything was quite successful except that it didn't sell.

55. It's ok to wrap zongzi for the first time, and it's very successful. There is no stuffing missing when cooked!

56. There is nothing special about making zongzi for the first time, except that soy sauce splashes all over the floor.

57. Making zongzi by yourself is not so good, but it is also a feeling.

58. Make your own zongzi on weekends. My mother said that you should wash the bought zongzi leaves first. So tomorrow morning, get up half an hour early to wash zongzi leaves.

59. Dumplings filled with sugar are full of infinite thoughts about you.

6. Making zongzi is definitely an extremely difficult technical job for the remnants of the opponent's party. Although the process is a little hard, the final result is gratifying. Two mini versions of zongzi are accomplished.