【正文】 was so shaky that it seemed that it would fall at any time. On the way, we took several turns. It seems that every time we turn, we will throw you out. Fortunately, it’s okay to be thrown out, because we wear body saving clothes. When I got ashore, I felt the whole world shaking. I said to my father, “it’s exciting.”, Dad disdained: “I’ve been to haunted houses and played pirate ships.”　　It turns out that the Dragon Boat Festival can be celebrated like this. If it’s the Dragon Boat Festival every day, that’s good!　　More than 2000 years ago, Qu Yuan, a great patriotic poet, sighed and threw himself into the rolling torrent by the Guruo river. More than 2000 years later, the fifth day of may became a traditional festival the Dragon Boat Festival. Everyone wrapped zongzi, rowed dragon boats and boiled eggs to memorate the great patriotic poet in various ways.　　Another year is the Dragon Boat Festival. I really want to experience this atmosphere, so I asked my grandmother to teach me how to make zongzi.　　To make zongzi, first wash the Ruo leaves and soak them in hot water. Then prepare dates, eggs, meat, etc. to make traps, and cook your favorite traps to taste delicious, and you can start work. First fold the long Ruo leaves and surround them to make a nest. Put the prepared glutinous rice and Japonica Rice in the middle to wrap the edges and corners. Then put the sink in the rice and knead it together. Finally, make the zongzi wrapped with Ruo leaves into a four corner shape.　　The Kung Fu of this zongzi is all in the last process. Whether your zongzi is well wrapped depends on whether the four corners are symmetrical and shaped. When I started learning, I always crooked four corners, either into six corners or into a ball.　　Grandma looked at my “masterpiece” and laughed more than once: “this, can this be called zongzi? Where do you tie the thin thread?”　　I’m dizzy! The four edges and corners of emotional zongzi are easy to hang with thin thread. Why is there no round zongzi in this world?　　Put the wrapped zongzi into the pot and cook over high heat. After about 1 hour, change to slow fire and cook for 30 minutes.　　In the process of cooking zongzi, I am always impatient to open the lid to see the situation. Because the aroma of zongzi floated from the pot, my mouth watered with greed.　　The waiting time is always very long. When I saw the steaming zongzi finally “l(fā)iberated” from the pot, I was very happy. Put it in a bowl and peel it off with chopsticks. You can see the golden and soft “Zong meat” inside. Take a bite. It’s delicious. I almost have to bite off my chopsticks.　　This year’s Dragon Boat Festival, I learned to make zongzi and taste the fruits of my labor. It’s not generally sweet.　　What festival is the fifth day of the fifth lunar month? Why does every family make Zongzi on this day? I can answer these two questions: the fifth day of the fifth lunar month is the Dragon Boat Festival. The reason why every family has to make zongzi is to memorate Qu Yuan. Today, our family also makes zongzi together. Mother got up early in the morning and went to the market to buy ingredients. By noon, all aspects were ready. At first, I folded two bamboo leaves together and folded an angle at a third to form a triangle. Then, I put a piece of mung bean paste in, and then put some, a sausage, a piece of meat and a pink bird egg.　　Finally, I wanted to wrap the zongzi with bamboo rope, but mung bean paste and fragrant rice always showed their faces from the little Confucius below. I clamped the little Confucius with a clip, but my mother said, “no, how to cook later.” Take down the clip and learn from my mother. Finally, I successfully made the first zongzi. The more I made, the more energetic I became. I made a total of 18 zongzi. I cook some of my excellent works. After a while, I took apart my favorite work and sent the bamboo leaves to my mouth. Suddenly, a burst of fragrance floated around my mouth. After eating z