A composition about my relationship with traditional food.

There are many traditional cuisines in China, including jiaozi, glutinous rice balls, moon cakes and zongzi ... However, my favorite traditional cuisine is jiaozi.

I like jiaozi, and I prefer Bao jiaozi. I remember every year on New Year's Eve, when winter solstice comes, my mother will pack a lot of jiaozi, which is my happiest moment. What impressed me the most, however, was the experience of contracting jiaozi alone last year.

It was the night before last winter solstice, and my mother said, "Let's package jiaozi together tonight!" After listening to my mother's words, I jumped three feet high with joy, because I usually don't have a share in jiaozi, so I think I must be positive when I package jiaozi for the first time. I can't wait to pick up the dumpling skin, but I don't know where to start. My mother said to me, "Take a dumpling skin first, and then wrap a spoonful of meat in it.". Novices should pay attention not to have too much meat, and then pinch the dumpling skin with water bit by bit. " After I knew how to pack jiaozi, I started to pack, one, two, three ... I packed many bags at a time, and I was very happy to see my packed jiaozi, some like the moon, some like bananas, and some like boats. Mom even praised me for wrapping it well. To prepare for cooking, my mother deliberately put my jiaozi in the pot first. After a while, the water boiled, and watching jiaozi jump around in the pot made my mouth water. At this time, I found two dumpling skins cracked. I looked at my mother, and her mother told me with a smile that this was caused by the poor adhesion of dumpling skins. Soon, the delicious jiaozi came out of the pot, and I ate it with relish. Jiaozi is ugly, but sweeter than honey.

Jiaozi, a traditional food in China, left a deep impression on me and taught me how to make jiaozi.