The Dragon Boat Festival

青梗鸟

Schoo：National Middle School of Chuxiong

Class：297

Group ：2

Chargeman : Yuan Shiyan

Members :

Bi Xiameng

Zhang Guowen

Yang Guozhi

Wang Kaitao

Lun Shunxian

Wang Ziyang

The Dragon Boat Festival, also known as the Duanwu Festival, has a long - standing history and several origin stories. The most widely - known one is related to the patriotic poet Qu Yuan.

Qu Yuan was a minister in the State of Chu during the Warring States period. He was highly committed to his country but faced slander and exile due to the jealousy and intrigue of corrupt officials. When the State of Chu was on the verge of being conquered by the State of Qin, Qu Yuan was overwhelmed with grief and despair. On the fifth day of the fifth lunar month, he drowned himself in the Miluo River.

The local people, who deeply respected Qu Yuan, rushed to the river in their boats to search for his body. They threw zongzi into the river to prevent the fish and shrimp from eating Qu Yuan's body. Since then, the customs of dragon boat racing and eating zongzi on the fifth day of the fifth lunar month have been passed down to commemorate Qu Yuan.

In addition to the story of Qu Yuan, there are also other legends about the origin of the Dragon Boat Festival, such as the theory of commemorating Wu Zixu and the theory of ancient totem worship. However, the story of Qu Yuan is the most popular and has become an important part of the cultural connotation of the Dragon Boat Festival.

Here is how to make zongzi in English:

Ingredients Preparation

- Glutinous rice: Rinse the glutinous rice several times until the water runs clear. Then soak it in water overnight.

- Leaves: Commonly, reed leaves or bamboo leaves are used. Wash the leaves thoroughly to remove dirt. If using dry leaves, boil them for 30 minutes, add 1 tablespoon of vegetable oil during boiling, place a heavy bowl on top to keep them submerged. After boiling, soak them in the pot overnight. The next day, wash them again under running water and keep them in water until use. Snip off at least 3 centimeters from the end near the stem of each leaf.

- Fillings: Prepare sweet or savory fillings as you like. For example, if making meat zongzi, cut pork belly into 3cm squares and marinate it overnight with light soy sauce, sugar, shaoxing wine, ground white pepper, and salt.

Wrapping Steps

Pick two leaves and fold up the bottom to form a cone.

Put a tablespoon of glutinous rice at the bottom of the cone. Then add the filling (like egg yolk and pork belly for savory ones), and cover the filling with two tablespoons of glutinous rice.

Fold down the leaves to close the cone, pressing it firmly so it doesn't fall apart.

Tie the zongzi tightly with string, shaping it like a pyramid or other desired shapes.

Cooking

Put the wrapped zongzi in a large pot and fill it with water, ensuring they are fully submerged. If using a regular pot, bring it to a boil over high heat for 30 minutes first, then reduce the heat and simmer for 2.5 to 3 hours. If using an instant pot, it usually takes about 1 hour.

This English activity class has a lot of content. For example, making zongzi, watching a stage play commemorating Qu Yuan, making sachets, and summarizing news reports, etc.

Finally，may this Dragon Boat Festival bring you health, happiness, and peace. May the fragrance of zongzi and the spirit of unity from dragon boat races fill your life with joy!