【正文】 zi, so I’d better learn it obediently! I stacked two rice dumpling leaves about the same size in order and made them into a funnel shape. First, I put a piece of bean paste, then put in the glutinous rice, and then put in the ingredients, three around four rolls, ha ha! A “great general” appeared. Tie him a “belt” and he looked even more arrogant!　　At noon, eating their own dumplings, my heart is beautiful, real, fragrant and sweet!　　Looking forward to the stars and the moon, the Dragon Boat Festival has finally arrived. The family is busy making zongzi. The previous morning, my mother and grandmother took out the soaked glutinous rice, washed the leaves of zongzi, and prepared to start making zongzi.　　I never made zongzi, so I said to my mother, “Mom, I can’t make zongzi. Can you teach me?” Mother said, “OK, it’s good to make zongzi, but it’s difficult to make zongzi at the beginning. You have to be patient. First, fold the two bamboo leaves into a funnel shape. Note that you should roll them as tightly as possible, otherwise rice will leak when cooking.” I followed my mother to make the rice dumpling leaves into a funnel.　　”Then add glutinous rice, but don’t fill it too full. If you like to eat red zongzi, you can put oneortwo small red dates in it.”　　”Before sealing, sprinkle some water on the glutinous rice, and then cover the rest of the zongzi leaves on the big mouth of the funnel. Now the zongzi has bee a triangular cone, and then wrap the zongzi tightly with the rest of the zongzi leaves. Finally, tie the zongzi tightly with a rope or Malan leaves.” This step is very critical. It is easy to say but difficult to do. The little rice dumpling leaf is very naughty. It just doesn’t listen to me and “teases” me for a long time. When I wanted to wrap the dumplings tightly, there was always rice leaking out. I was so angry that I shouted. Finally, under the guidance of my mother, I wrapped a dumpling with great efforts. Although the shape doesn’t look very beautiful, this is one of my bags.　　Next, let’s start cooking zongzi. First put the zongzi neatly in the pot, press the pot curtain on the zongzi, and then put a basin of water on the pot curtain. Finally, pour water along the edge of the pot and cook it over high heat for 40 minutes. The fragrant zongzi will e out of the pot.　　On the morning of the Dragon Boat Festival, my mother tied colorful threads to me and told me not to break or discard them at will, but only when it rained the first time after the Dragon Boat Festival. My mother also told me the origin of the multicolored thread, which symbolizes the multicolored dragon. It can subdue ghosts and take away all diseases. We also planted wormwood at the door and hung paper gourds, which filled the house with a festive atmosphere.　　After all this work in the morning, today’s protagonist, zongzi, finally appeared! The white zongzi dipped in white sugar is really fragrant and sweet, soft and sticky, and delicious.　　May 5 is the Dragon Boat Festival. The door is full of incense. Eat zongzi, sprinkle sugar, and let the dragon boat go into the water happily　　On the fifth day of May, the annual Dragon Boat Festival es. Today, I came to grandma’s house early in my new clothes.　　Upon arrival, I saw my grandmother, cousin and cousin planting wormwood. I was very interested in it and joined it. My grandmother said that wormwood pulled from the Dragon Boat Festival has the effect of sterilization and exorcism. Inserting wormwood in the door can not only kill bacteria, but also avoid evil spirits and exorcise ghosts. I