In my impression, the salty beef or bacon zongzi and the pure white rice zongzi are two of my favorite types of zongzi. The aroma of the salty zongzi mixes the scent of bacon with a mild saltiness. It is amazing food. When you slowly unfold the leaf of the white rice zongzi, uncover one of its three corners, dip it in sugar, and take a bite, the sugar slowly melts in your mouth. It is also another wonderful choice. So, what is your favorite type of zongzi?

In my impression, zongzi is triangle-shaped with a sweet sticky taste. In my childhood, we always made rice dumplings by ourselves with my parents to celebrate the Dragon Boat Festival.

Zongzi can always evoke my nostalgic feelings, especially since I live far away from my hometown after getting married.

My mom always makes zongzi at the Dragon Boat Festival. It always includes meat or mung beans. I like the latter. And the zongzi including red beans tastes well too.

In my memory, my mother usually prepared the materials in advance, and made the salty rice dumplings with the mung, salted pork and sticky rice.

With the time going by, although I went to college and ate different flavors, the hometown flavor is still taken up my heart. I miss it forever.

The air was perfumed with the scent of the leaves when it's heating

I like to eat salted egg yolk flavor.

Sticky

In my impression, zongzi is my mom's cooking. In childhood, our family always makes zongzi on the Dragon Boat Festival.

Yummy

Full of the beauty of traditional Chinese culture.