This paper introduces a traditional food of traditional festivals in China, junior high school composition.

Eating zongzi on the Dragon Boat Festival is another traditional custom of China people. Zongzi, also known as "dumpling rice" and "children's zongzi", has a long history and various patterns.

According to records, as early as the Spring and Autumn Period, millet was wrapped into horns by leaves of zinia latifolia, which was called "horny millet". At the end of the Eastern Han Dynasty, millet was soaked in plant ash water. Because the water contained alkali, it was wrapped in leaves into a quadrangle and cooked, which became the jiaozi of Guangdong Alkaline Water.

In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, the raw materials for making zongzi are not only glutinous rice, but also Chinese medicine Alpinia oxyphylla. Cooked zongzi is called "educational zongzi". According to the Local Customs of Yueyang in the Zhou Dynasty, "It is customary to wrap millet in leaves, cook it and cook it thoroughly. From May 5th to the solstice in summer, Zongzi is named.

In the Tang Dynasty, the rice used for zongzi was "white as jade", and its shape was conical and rhombic. Japanese literature records "Datang Zongzi". In the Song Dynasty, there was a "preserved zongzi", that is, the fruit entered the zongzi. The poet Su Dongpo wrote the poem "See Yangmeizi in Zongzi". At this time, zongzi were piled into pavilions, wooden carts and horses.

To this day, at the beginning of May every year, people in China have to soak glutinous rice, wash the leaves of zongzi, and wrap zongzi, with more colors and varieties. In the south, there are many kinds of fillings, such as bean paste, fresh meat, ham and egg yolk. Among them, the custom of eating zongzi in Jiaxing, Zhejiang Province has been popular in China for thousands of years, and spread to Korea, Japan and Southeast Asian countries.