[包粽子三年级作文620字]【导读】：地球人都知道，粽子要包扎严实才好吃。可我呢，一心认为奶奶她们扎的样子特老土，不好看。于是，我接过粽绳，把粽子五花大绑，像绑犯人一样捆了一圈，又自作主张地用粽绳打了一个...+阅读
A very popular dish during the Dragon Boat festival is tzung tzu.This tasty dish consists of rice dumplings with meat,peanut,egg yolk,or other fillings wrapped in bamboo leaves.The tradition of tzung tzu is meant to remind us of the village fishermen scattering rice across the water of the Mi Low river in order to appease the river dragons so that they would not devour Chu Yuan.Zongzi is a pyramid-shaped dumpling made of glutinous rice and wrapped in bamboo or reed leaves to give it a special flavor.Its taste varies greatly across China.Zongzi is often made of rice mixed with dates in Northern China,because dates are abundant in the area.Eastern China's Jiaxing County is famous for its pork-stuffed Zongzi.In the southern province of Guangdong,people stuff Zongzi with pork,ham,chestnuts and other ingredients,making them very rich in flavor.In Sichuan province,Zongzi is usually served with a sugar dressing.Most people still maintain the tradition of eating Zongzi on the day of the Duanwu Festival.But the special delicacy has become so popular that you can now buy it all the year round.
端午节包粽子的大概过程
With three or four bamboo leaves on your palm, fold the leaves into a cone-shaped or pyramid-shaped container and use a spoon to fill it with the mixture of glutinous rice and red beans. Then finish wrapping it and tie it up with a pre-soaked length of straw.
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Fold two or three pieces of bamboo leaves into the shape of a cone, and first fill it with glutinous rice and then add a piece of the streaky pork on top. Then, cover it and wrap it into a pyramidal shape with the remaining length of the leaves, and bind it with a length of soaked straw.Put bamboo leaves in a pot, then place the wrapped zongzi on the leaves, and steam or boil for three to four hours.
描写粽子的英语作文
Zongzi (or zong) (Chinese： 粽子) is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. They are cooked by steaming or boiling. They are known in Japanese as chimaki. Laotians, Thais, and Cambodians (known as Nom Asom) also have similar traditional dishes influenced by zongzi[citation needed]. In the Western world, they are also known as rice dumplings or Chinese tamales[citation needed]. In Indonesia, it's known as bakcang or bacang （肉粽）. A word 'bakcang' itself is derived from Hokkien, a Chinese dialect that is common to be used among Indonesian-Chinese beside Mandarin. Among the Filipino-Chinese people in the Philippines, zongzi is more popularly known as machang (Chinese： 肉粽； Pe...
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