Hometown's zongzi composition

No matter in school or in society, everyone will inevitably come into contact with composition. Composition is the transition from internal speech to external speech, that is, from a compressed, concise language that they can understand to a developed, standardized grammatical structure that others can understand. Do you know how to write a good composition? The following is my hometown zongzi composition carefully arranged for reference only. Welcome to reading.

My hometown is Jiaxing, which is rich in products. It is called the land of fish and rice and the land of silk.

When it comes to Jiaxing, you have to think of zongzi in Jiaxing. On the Dragon Boat Festival, almost every household buys, wraps and eats zongzi.

Zongzi was originally made of some common ingredients, but after a bag of Jiaxing people, the rich flavor and legends were dissolved together and became a mouth-watering Zongzi.

Every Dragon Boat Festival, women always put some zongzi leaves, glutinous rice, meat, bean paste and some wrapped zongzi in the kitchen. Fresh meat, bean paste, egg yolk, chestnuts ... this simple and easy-to-learn craft, of course, the skilled Jiaxing girl will.

In fact, anyone can do it with their heart. As long as you put the stuffing in the leaves and wrap it with thread, you can taste this delicious food that has not changed for a hundred years.

Jiaozi ate too much, so he sent it to his relatives and friends. Grandma Zhou sent a few; Uncle Zhang came to buy a bag ... so, the warmth of Jiaxing people spread out on festive occasions, warming everyone's heart.

Zongzi is not necessarily delicious unless you wrap it yourself. It's good that those factories make them and sell them. These uniform zongzi are made by hardworking and simple workers. This zongzi also contains emotions.

Will there be black-hearted manufacturers making fake zongzi? Very little! Zongzi has cheap raw materials, simple production process and smooth market. Many people are eager to sell zongzi from authentic manufacturers. Besides, if you spend less and earn more, why fake it?

All right, stop it.

If you still want to know about zongzi, then buy one, pack one, eat one yourself, and experience the taste of zongzi and Jiaxing in Xiaozongzi!

Hometown Zongzi Composition 2 There are many customs of the Dragon Boat Festival in my hometown that are the same as those in other places: making zongzi, putting stuffing in its leaves, some putting meat, some putting bean paste and some putting egg yolk; Hanging wormwood and drying wormwood on the door can "ward off evil spirits"; Drinking realgar wine and drawing a king on a child's forehead with realgar wine are found in many places.

As soon as the Dragon Boat Festival arrives, I love to eat zongzi wrapped by my grandmother. Jiaozi in Wufangzhai, Jiaxing is very famous. As long as people from other places talk about Jiaxing, they will naturally think of them.

Jiaozi in Wufangzhai is famous and delicious, but jiaozi wrapped by my grandmother is not bad. They are all made of good glutinous rice, white and fragrant, and even the leaves are the best, with the fragrance of bamboo.

When it comes to zongzi, you have to mention a miniature zongzi, just like this name. One bite and it's gone. Can only be put on the dining table. Everyone has been drinking, hungry, just one person, padding their stomachs. At home, people usually wrap some normal-sized zongzi. The procedure of making zongzi is very complicated, and the technique and skill of making zongzi are very difficult. Let me briefly introduce: first, wash the glutinous rice, soak the zongzi in water overnight, pour some soy sauce (including white soy sauce and soy sauce) into the washed glutinous rice, then add some salt and monosodium glutamate, stir the glutinous rice evenly, cut some meat, cut it into large pieces, put some white soy sauce and soy sauce, and then wrap the meat and glutinous rice into leaves (specifically,).

This is zongzi in my hometown.

Hometown Zongzi Composition 3 The fifth day of the first month in my memory is just a room full of fragrant Zongzi, which may have doomed my indissoluble bond with Zongzi.

When I was a child, I was most looking forward to the Dragon Boat Festival. On that day, grandma was always busy making zongzi. I stood by, very interested. Watching grandma skillfully roll reed leaves, pour glutinous rice in and tie it with a rope, such an angular zongzi is completed. Looking at it, my hands itch, too. So, I also learned from my grandmother's appearance, rolled the reed leaves and poured them with glutinous rice, but the reed leaves were not rolled well, and there were loopholes everywhere, which wrapped me with glutinous rice all over the floor. When I tied the rope, I was in a hurry and didn't know what to do. At this time, my grandmother smiled and taught me by hand, so jiaozi with different shapes was born from my hand ... When jiaozi was fragrant, I couldn't wait to taste my own jiaozi, and my heart was full of joy.

Last year, during the Dragon Boat Festival, I went home again. My grandmother is still busy. When I was very young, I bent down my purse like my grandmother. I looked at it carefully and found it much more beautiful.

I tasted my own dumplings, and a familiar smell came to my mind, as white as glutinous rice in dumplings and as fragrant and refined as reed leaves.

As long as you mention zongzi, you will mention my hometown-Jiaxing. Zongzi is wrapped in two leaves. It is triangular, and its appearance is simple and beautiful. When I opened it, the rich meat smell came to my nose, but I wouldn't pay attention to it, because it tastes more delicious! The smell of meat permeates into the full glutinous rice grains, so the rice grains are brown. Take a bite, the sticky fragrant rice is in your mouth, and you can't bear to swallow it. In short, it is incense!

Do you know how this delicious zongzi came from? According to legend, there was a patriot named Qu Yuan in ancient times. When he saw the national crisis, he threw himself into the river because he was unable to do so. In order to prevent fish and shrimp from eating his body, people threw cooked rice balls at the body. After the birth of Zongzi, one person handed down from generation to generation and opened a shop in Jiaxing. Later, it grew bigger and bigger and became famous all over the world.

Although the making of zongzi is not complicated, it will be difficult if it is not. First, cross the left and right corners of a zongzi leaf, then pour in glutinous rice, put on the appropriate size of meat slices, seal them, and then take out a rope about one meter long to tie them and tie them repeatedly. This is the process of making semi-finished zongzi. Although he is simple, it is not easy. It's mainly the complicated help line that makes me dizzy.

When I was a child, the kindergarten organized us to make zongzi. After studying for more than ten minutes, I finally learned. I wrapped zongzi in a blunt way, but I was stumped by the thread. When I saw grandma tying zongzi with her skilled hands, I was really envious.

Zongzi brings me many feelings, such as joy, envy, delicious ... Although I haven't eaten Zongzi for a long time, the taste is still fresh in my memory.

In my hometown, there are two things I think are the best, one is fried meatballs and the other is zongzi.

Every Mid-Autumn Festival and Dragon Boat Festival, grandma always makes zongzi.

Grandma soaked the glutinous rice for a few minutes to keep it moist. Then pour out the water, add soy sauce and a little wine to continue soaking. Don't worry about the stuffing. We'll mix it the next morning. The next day, grandma was preparing stuffing early in the morning. First, she cut the meat into strips and marinated it in soy sauce. Then she prepared tofu and mung bean stuffing and waited for us.

I'm looking forward to it. It's finally time for you to make zongzi at grandma's house. I have been waiting for this moment for a long time. As soon as I came to my grandmother's house, I learned to make zongzi from her.

I saw grandma first pick up two zongzi leaves, smooth side up, and pressed the two sharp points together. Then, it seems to be folded in half. Suddenly, when her hand was bent, the coat of Zongzi was finished. Watching grandma's skillful movements made my fingers itch for a long time. I also learned grandma's movements, and wrapped myself up first. Then spread a layer of rice evenly on the shape, add the mixed tofu and meat, and spread a layer of rice. Then, wrap it with zongzi leaves and tie it with a rope to make a small zongzi.

After two or three hours, grandma finally cooked the zongzi. I can't wait to peel off the leaves of zongzi and put them in my mouth. At first, it was a faint smell of zongzi leaves. Later, sticky sticky rice mixed with crispy tofu left an endless aftertaste. ...

I have eaten a lot of zongzi, and the zongzi in my hometown is the best.

The fifth day of the fifth lunar month is the most distinctive day in my hometown-the traditional Dragon Boat Festival. Although the traditional Dragon Boat Festival is a very popular grand festival among the people of China, there are customs of the traditional Dragon Boat Festival in both the south and the north of China. But I feel that the traditional Dragon Boat Festival in the south is more interesting than that in the north, with a richer atmosphere and better performances.

The traditional Dragon Boat Festival is a festival in memory of the great poet Qu Yuan. In the traditional Dragon Boat Festival, every household will wrap a kind of "Zhongshan Deer Bean Brown: a round rod as thick as an arm, made of fresh bamboo leaves, with ingredients in it, which is divided into two flavors: salty zongzi and sweet zongzi. Sweet dumplings include lotus seed paste, bean paste, chestnut paste and jujube paste; salty dumplings include bacon, roast chicken, egg yolk, scallops, mushrooms, mung beans and barbecued pork. Put the wrapped zongzi into the pot and cook it. When zongzi is cooked, you will smell the faint fragrance of bamboo leaves, which will spread throughout the kitchen. ...

On this day, the "dragon boat" in the village is too naive! It's not enough for me. I want to watch the live TV show, the out-and-out dragon boat race. On the vast river, more than 20 "traditional dragons" competed. The long dragon boat is full of big men with bulging muscles. In the middle is the drummer, and the person in front is cheering, loud and domineering. Power and prestige, shocking ... it's raining and the river is surging. It's great that men are brave and strong here! In the north, the custom of "picking dragon boats" is not common, because there are not so many rivers in the north as in the south, so the traditional Dragon Boat Festival in the north only eats zongzi, which is not as vigorous and passionate as in the south. This is the uniqueness of the traditional Dragon Boat Festival in my hometown.

How much joy and joy you gave me during the traditional Dragon Boat Festival in my hometown! Dragon Boat Festival dumplings are fragrant, dragon boats ring, and yes-men are double! The traditional Dragon Boat Festival reveals true nostalgia, which is an ancient tradition and an admiration and praise for the patriotic spirit of poet Qu Yuan. Eating authentic hometown zongzi and watching the wonderful hometown dragon boat race have a different taste in my heart.

In 20xx, another new traditional Dragon Boat Festival came. I greet you with longing, expectation and excitement. Welcome.

There are many things that I miss in my hometown, among which the smell of zongzi in my hometown often reminds me.

When I was a child, I often watched my grandmother make zongzi. My grandmother's skill is too skillful for me to learn. I just smelled zongzi, clapped my hands happily while smelling it, and shouted, "It smells good! Smell it! " Then he followed the scent and walked to the pot where zongzi was cooked.

I can't eat enough zongzi every time. I wolfed down one by one, but I couldn't get enough.

Zongzi is delicious to me. Whenever my grandmother says to me, "I can't eat after eating." If I eat it again, I will be full. " I will start chewing slowly, savoring the taste, and look very reluctant.

Eating zongzi and smelling its fragrance was a kind of enjoyment when I was a child. I don't know when I got hooked on smelling zongzi.

Now, I am eating jiaozi with shrimp, meat, mushrooms, chestnuts and egg yolk. Although the fragrance is so strong, I have no interest in such delicious jiaozi.

In my dream, I often dream of eating zongzi and smelling zongzi in my hometown. When I often eat zongzi in my hometown with relish in my dreams, my mother wakes me up and has a long aftertaste in my heart.

Now, I can no longer eat zongzi cooked in an electric cooker when I was a child, and I can't smell the faint fragrance of zongzi.

I had this dream again today, and I felt the fragrance of zongzi in my heart.

Hometown Zongzi Composition 8 Look! How vast the fields in my hometown are, how sweet the rice is, how green the bamboo leaves are, and how tender the meat is. These delicacies have gradually become the specialty of my hometown-Zongzi.

Speaking of zongzi, you must know that my hometown is Jiaxing! Yes, Jiaxing is known as the land of plenty, and its zongzi is famous overseas. Speaking of zongzi, I think of the custom of rowing dragon boats and eating zongzi every year during the Dragon Boat Festival.

There is a sad legend about this custom: It is said that after Qu Yuan, a great patriotic poet, threw himself into the river, Chu people rowed a small wooden boat and threw rice balls into the river every Dragon Boat Festival, letting him live at the bottom of the river. However, it didn't take long for people to dream that Qu Yuan was back. When they saw that he was skinny, they repeatedly asked, "Have you eaten all the food we gave you?" Qu Yuan gave a wry smile and replied, "All of them were eaten by the aquarium, so I can't compete with them for food?" In the future, you should wrap the rice with bamboo leaves and make it into sharp corn. Aquarium thinks it's water chestnut and won't eat it. On the Dragon Boat Festival the following year, people did as Qu Yuan said. That night, people dreamed that he was back. He said to everyone, "thank you, but many rice balls were still eaten by the aquarium." In the future, please dress up the boat as Jackie Chan. At first glance, the aquarium was sent by the Dragon King, and none of them dared to eat. " In this way, day after day, year after year, generation after generation, leaving the custom of eating zongzi and rowing dragon boats on the Dragon Boat Festival.

The legend is like this, but what is the real form of this custom? I really want to know. ...

There are many delicious foods in my hometown, among which zongzi is my favorite.

During the Dragon Boat Festival, every household has to make zongzi. At this time, "the master of zongzi"-grandma began to get busy. Grandma bought zongzi leaves and hemp rope from the market early, cooked them in a pot until the color of zongzi leaves changed from green to dark green, and then fished them out. My brother and I are responsible for cleaning. Grandma is washing rice, then cutting mushrooms, shrimps and pork for pickling.

I started making zongzi. Zongzi has many shapes, some are rhombic, some are rectangular ... Grandma often wraps zongzi in rhombic shapes. She picked up a zongzi leaf, first rolled one end into a cone, which contained about one third of rice, then added some mushrooms, dried shrimps and pork, then covered it with a layer of sticky rice, wrapped it in a diamond shape with zongzi leaves, and finally tied it with hemp rope.

In a short time, grandma wrapped the zongzi, which was like a triangle island. How cute! At this time, the wrapped zongzi is raw and can't be eaten. It must be cooked in a pressure cooker for three or four hours. Smelling the faint fragrance floating out of the pot, we are already salivating and can't wait to eat zongzi.

"It's boiling!" Grandma gave the order. I quickly boiled the pot and saw Zongzi wearing dark green clothes. I gently picked up one, peeled off the leaves of Zongzi, and a smell of Zongzi came to my nose. I quickly took a bite. Wow, this zongzi smells better than delicacies! I still want to eat after eating.

There is a historical story about the origin of zongzi. During the Warring States Period, in order to commemorate the patriotic poet Qu Yuan, Chu people wrapped rice in bamboo leaves and threw it into the river on the fifth day of the fifth lunar month, which is the origin of zongzi. Jiaozi has been handed down from generation to generation.

I love my hometown, and I love zongzi in my hometown even more.

Zongzi composition in hometown 10 Zongzi is an essential food for hometown people during the Dragon Boat Festival. Early this morning, every household began to prepare for Zongzi on the Dragon Boat Festival. Adults prepared zongzi leaves, fresh brown rope and delicious glutinous rice, and embarked on the journey of making zongzi. When adults wrap zongzi, children are watching with their eyes wide open, as if afraid that zongzi will disappear. Sometimes I try to wrap zongzi with palm leaves, but it's not as angular as adults. After the zongzi is wrapped, the process is simple. Just put it in a pot and steam it for 30 minutes, and the fresh zongzi will be baked.

Don't worry, you can't eat yet! According to our custom here, before eating zongzi, we should pay homage to our deceased ancestors and pray for their happiness and well-being for future generations, so as to educate our children to be filial to their parents.

After paying homage to the ancestors, it is the long-awaited moment for children-eating zongzi and sending zongzi. Divide the wrapped zongzi into several portions, keep one for yourself and give the rest to relatives. Among them, grandma's family must send it. On this day, my mother will take us to grandma's house to send brown seeds, and at the same time, we will bring some zongzi home from grandma's house. In addition, people will also receive zongzi from various families, each with a different flavor and variety, which is simply satisfying.

Lunch is the climax of the Dragon Boat Festival. The zongzi sent by each family occupied the main position, with a large plate of zongzi, an indigo coat with four corners and a light green belt in the middle. The belt is usually tied with a slipknot, which opens when pulled. There are knots, which are tied by novices, for fear that zongzi will be boiled.

I like watching adults and children busy making zongzi, like zongzi given by my family, and like this peaceful and peaceful Dragon Boat Festival.

Zongzi composition in my hometown 1 1 I haven't been back to my hometown for a holiday for a long time, and I really miss the delicious triangular zongzi. There are many customs in my hometown, but I don't remember much.

Grandma twists five-color silk threads into a string every year, which is very long. When I got up the next morning, my arms were already tied. Needless to say, grandma came to me first. There are stickers on the doorframes every year. Some are folded with monochrome yellow paper, and some are woven with five-color paper. Grandma once taught me how to fold, and now I have forgotten all about it.

I wonder if there is such a custom in other places: there are also hundreds of seeds buried in the ground. At that time, grandma said that the seeds buried in the ground would turn into flower snakes to ensure a bumper harvest in one year. Although I am naughty, I never dig those "snakes" for fear that they will come out and bite people. Later, I learned that it was a story made up by the old man to coax the children and be afraid of breaking the "superstition".

I really can't remember other customs, but I can't forget the hundreds of zongzi on the Dragon Boat Festival every year.

It's not easy to wrap zongzi. Be sure to fold the leaves of zongzi, otherwise it will "show the stuffing" Although it is difficult to wrap, there are many kinds: rice wrapped in red dates, millet wrapped in candied dates and rice wrapped in zongzi. It takes a long time to cook zongzi in a big pot. I often have to wait for my mouth to water, but grandma still won't give it to me. Cooking is too difficult. The newly cooked zongzi is not delicious. Once, I didn't wait until I was full before I realized that my tongue was blistered. Immediately put these delicious zongzi into a basin full of cold water to cool down, and I have already eaten them.

Many days later, there will always be zongzi for three meals a day. The zongzi sold in the street is not very delicious, either the rice is hard or the rice is not fragrant and tastes tasteless. What is this called zongzi? It's just a rice cake

The delicious zongzi reminds me of my thoughts, and the sweet shouting reminds me of my thoughts.

Zongzi composition in hometown 12 Speaking of Zongzi in hometown, there are endless words. As soon as I said it, the attractive fragrance seemed to entangle between my lips and teeth.

Zongzi is a traditional food of the Han nationality during the Dragon Boat Festival. This legend was handed down in memory of the poet Qu Yuan. It is a traditional food with the deepest cultural accumulation in the history of China.

Zongzi is mostly triangular, and the outer layer is wrapped with a leaf of Zongzi, which looks like a triangular fat doll in a green robe. Zongzi still has a different taste! Egg yolk tastes a little salty, and candied dates taste a little sweet. But among them, I like the unique taste cooked by my mother best.

Whenever the Dragon Boat Festival comes, my mother will start to get busy. After my mother has prepared zongzi leaves, glutinous rice and various fillings, she will start making zongzi. Mom's method is really special! She soaked the glutinous rice with straw ash, then put the stuffing into the glutinous rice, squeezed the glutinous rice into a triangle, and finally put on green clothes, so that a zongzi was made. I brought a zongzi, gently peeled off its green clothes and couldn't wait to taste it. Ah, the smell and taste are unforgettable. Bite down, a fragrance straight into the heart, refreshing. The zongzi made by my mother is moderately salty and attractive in color.

Everyone says that a dish can only be truly delicious if it is full of color, flavor and flavor, but Zongzi has all three points!

This is the unique snack in our hometown-Zongzi.

Hometown Zongzi Composition 13 We always eat Zongzi and race dragon boats on the fifth day of May. Do you know why? I'll tell you next. When Chu was in Chu, the court was corrupt and incompetent, officials were cruel to the people, and the people complained bitterly. Chu is slowly declining.

At that time, there was a great patriotic poet, Qu Yuan, who had great political ambitions. He drafted the throne of the reform program several times in a row and presented it to the emperor. But the emperor not only failed to adopt Qu Yuan's correct opinion, but also detained him.

In the helpless situation, Qu Yuan made a desperate attempt and resolutely jumped off the rolling Miluo River. Qu Yuan's patriotic spirit touched the people. People came here one after another, rowing bamboo rafts along the river to look for Qu Yuan, but the search failed for many days, so they had to sprinkle some white rice into the river, hoping that the fish would not eat Qu Yuan's body. But the rice grains are too small and easy to disperse. What if fish can't eat them?

So someone thought of a way to wrap zongzi. Roll reed leaves into a small sharp tube, fill it with glutinous rice, wrap it with thin Ma Lian straw and throw it into the river. When the fish is full, they won't eat Qu Yuan's body.

In order to commemorate Qu Yuan from generation to generation, people regard the fifth day of May, the day when Qu Yuan jumped into the river, as the Dragon Boat Festival. Rowing with paddles in dragon boat races can beat the fish away and bring people fun. In Qinghai, every year during the Dragon Boat Festival, people go to the lake for dragon boat races and eat zongzi after the races, which is very lively. Some even danced and some sang, which was really lively.

Speaking of zongzi in my hometown, I believe everyone has eaten it, and there are many flavors: bean paste, sweet jujube, egg yolk, shredded pork and so on. My favorite is Sichuan-style bacon zongzi wrapped by grandma.

The bacon zongzi was invented in the south, wrapped by grandma and unique to Sichuan. Unlike the meat dumplings in Shanghai, Suzhou and Zhejiang, Sichuan salty meat dumplings are white, and the soy sauce is not mixed with glutinous rice. Its main raw materials are glutinous rice, yellow peas and bacon, plus Sichuan's unique pepper and a little salt.

My sister and I like to watch my grandmother make zongzi. I saw that she first put raw glutinous rice and peas in a pot, took out two leaves of zongzi, folded them together, rolled them into a cone with one hand, picked up a spoon with the other hand, scooped up a few spoons of glutinous rice and peas until one third of the cone was full, then picked up a piece of bacon, covered it with a layer of glutinous rice, and finally sealed the back and tied the rope, and the whole zongzi was completed!

Soon, the zongzi is cooked, open the pot! A smell came to the nose, salty and delicious. When I peeled off the leaves and took a gentle bite, the smell of peas melted in my mouth. I couldn't wait to take a few bites, and it was delicious. In a blink of an eye, a zongzi was swallowed by me. I'm full. I want another drink. However, my mother said to me, "glutinous rice is not easy to digest, and eating too much at a time will hurt your stomach." I have to control my mouth and stop being greedy.

Did you drool after listening to my introduction? Friends who also want to try this "authentic" Sichuan bacon zongzi, welcome to my home to taste it!

Hometown Zongzi Composition 15 Dragon Boat Festival is a traditional festival in China. In my hometown, there is a custom of eating zongzi on the Dragon Boat Festival.

On the Dragon Boat Festival, you will see every household making zongzi. In the morning, my mother called me to the kitchen to make zongzi together. Like my mother, I first wrap the leaves into a hollow triangle, then put some rice, and the stuffing can be meat, beans and candied dates ... Finally, I bury the stuffing with rice, wrap it up, and put it in a pot to "take a hot bath" or "steam a sauna".

When the zongzi is cooked, you will smell the fragrance of zongzi in every household. Every household has various shapes and types of zongzi: triangular, quadrilateral, long ... There are salted duck eggs, meat, beans and candied dates ... Every zongzi makes your mouth water. At this time, no matter which house you walk into, the host family will warmly keep you for dinner.

After eating zongzi, someone threw zongzi into the river! I wonder: why not eat a good zongzi and throw it into the river? What a waste! Later, I learned that there was a great poet named Qu Yuan in ancient times. He has repeatedly reminded the king of Chu to be careful of neighboring countries, but the king of Chu did not listen to his advice. As a result, Chu was finally destroyed by neighboring countries. Qu Yuan was so sad that he jumped into the river and died. People throw zongzi into the river in memory of Qu Yuan. So there is this custom.

"Hey, you'll catch a cold if you don't eat." My little friend pulled me back. Hey, I was so fascinated that I forgot to eat! Zongzi was almost cold, so I ate it quickly.

Now, the custom of Dragon Boat Festival has been included in the national intangible cultural heritage, and I must pass this custom on from generation to generation!