英语翻译“艾香粽”：“糯米淘净,夹枣、栗、绿豆,以艾叶浸米裹,入锅煮.”“甜茶粽”：“取真武山优质甜茶取汁用来制作粽子,其粽子色泽金黄油亮,入口润滑细嫩,柔软粘稠,齿颊留香,回味

英语翻译“艾香粽”：“糯米淘净,夹枣、栗、绿豆,以艾叶浸米裹,入锅煮.”“甜茶粽”：“取真武山优质甜茶取汁用来制作粽子,其粽子色泽金黄油亮,入口润滑细嫩,柔软粘稠,齿颊留香,回味
英语翻译
“艾香粽”：“糯米淘净,夹枣、栗、绿豆,以艾叶浸米裹,入锅煮.”
“甜茶粽”：“取真武山优质甜茶取汁用来制作粽子,其粽子色泽金黄油亮,入口润滑细嫩,柔软
粘稠,齿颊留香,回味甘甜,去腻消食,营养丰富”
“薄荷香粽”：“薄荷水浸米先蒸软,拌洋糖,用箬裹作小粽,再煮.”
“豆沙粽”：“豆沙、糖、脂油丁包小粽煮.”
“莲子粽”：“去皮心,拌洋糖,包小粽.”
“松仁粽”：“去皮包小粽”
“火腿粽”：“入火腿块包粽,火腿要金华者,精肥适均.又,肉丁包粽亦可.”
“蛋黄粽”：“中间一个蛋黄,蛋黄必须采用上好鸡蛋,入口甜咸而不反感.”
春秋时期：用茭白叶包黍米成牛角状称“角黍”；用竹筒装米密封烤熟称“筒粽”.
东汉末年：草木灰水浸黍米,因水中含碱,用菰叶包黍米成四角形,煮熟就成广东碱水粽.
晋代：粽子被正式定为端午节食品.这时包粽子的原料除米外,还添加中药材益智仁,煮熟的粽子称“益智粽”.南北朝：出现杂粽.品种增多,米中掺杂禽兽肉、板栗、红枣、赤豆,裹成的粽子还用作交往的礼品.
唐代：粽子用米已“白莹如玉”,粽的形状出现锥形、菱形.日本文献中就记载有“大唐粽子”.
宋代：有“以艾叶浸米裹之”的“艾香粽”,还有“蜜饯粽”,见苏东坡“时于粽里见杨梅”的诗名.这时还出现用粽子堆成楼台亭阁,木车牛马作的广告,说明宋代吃粽子已很时尚.
元代：粽子包裹料已从菰叶变革为箬叶,突破菰叶的季节局限.
明代：出现用芦苇叶包的粽子,附加料已出现豆沙、松子仁、枣子、胡桃,品种更加丰富多彩.
清代：出现“火腿粽子”.

英语翻译“艾香粽”：“糯米淘净,夹枣、栗、绿豆,以艾叶浸米裹,入锅煮.”“甜茶粽”：“取真武山优质甜茶取汁用来制作粽子,其粽子色泽金黄油亮,入口润滑细嫩,柔软粘稠,齿颊留香,回味
"Ai Xiang Zong":"the glutinous rice Amoy net,with dates,chestnut,mung bean,soaking rice wrapped in the leaves,Inabe." "Sweet dumplings":"really sweet juice from Wushan quality used to make rice dumplings,the dumplings shiny golden color,delicate soft entrance lubrication,viscous,Liuxiang cheek teeth,sweet aftertaste,greasy Xiaoshi,nutrient rich" MINT "dumplings":"mint water meters first steamed soft,mix the sugar,use Ruo wrapped small dumplings,boiled." "The red bean paste dumpling":"red bean paste,sugar,fat Xiaozong cook Ding package." "Lotus seed rice dumplings":"peeled heart,mix ocean sugar,Bao Xiaozong." "Nuts" dumplings ":to skin and small dumpling" "Ham dumplings":"into the ham lump zongzi,ham to Jinhua,precision fertilizer suitable are.Also,diced meat zongzi also." "Egg dumplings":"the middle of a yolk,yolk must use good egg,salty sweet and do not resent the entrance." The spring and Autumn Period:bamboo leaf package millet into horn is called "jiaoshu"; the sealed cooked dumpling rice with bamboo tube called "".The Eastern Han Dynasty:plant ash water soaked millet,because the water containing alkali,with Gu leaves package millet into four angular,cooked into Guangdong base dumpling.Jin Dynasty:the steamed rice dumpling was officially designated as the Dragon Boat Festival food.Then the raw material except rice dumplings,also adding the traditional Chinese medicine Fructus alpiniae oxyphyllae,boiled dumplings called "educational cast".The northern and Southern Dynasties:the emergence of hybrid rice dumplings.The variety increases,in the rice,red dates,chestnut doping animal meat,red bean,wrapped into dumplings is also used for exchanges of gifts.The Tang Dynasty:the rice "Baiying like jade",the shape of a cone,diamond shaped dumpling.Japanese literature records have "Datang dumplings".Song:"in the leaves soak the rice wrapped" and "Ai Xiangzong",and "candied rice dumplings",see Su Dongpo "to be seen in Myrica rubra" poem.At this time also appeared with zongzi pile into Pavilion,wooden cart horses for advertising,explain the Song Dynasty eating zongzi has very fashionable.Yuan Dynasty:the steamed rice dumpling wrapped material change from the mushroom leaves of Indocalamus tessellatus,breaking through the limitation of Zizania latifolia leaf season.Ming:reed leaves dumplings,additional material has bean paste,pine nuts,dates,walnut,more rich and colorful variety.In the Qing Dynasty:"Ham dumplings".

仅供参考，选自某文献
Zongzi is an essential food of the Dragon Boat Festival. It is said that people
ate them in the Spring and Autumn Period (770-476 BC). In early times, it was
only glutinous ri...

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仅供参考，选自某文献
Zongzi is an essential food of the Dragon Boat Festival. It is said that people
ate them in the Spring and Autumn Period (770-476 BC). In early times, it was
only glutinous rice dumplings wrapped in reed or other plant leaves and tied
with colored thread, but now the fillings are more diversified, including jujube
and bean paste, fresh meat, and ham and egg yolk. If time permits, people will
soak glutinous rice, wash reed leaves and wrap up zongzi themselves. Otherwise,
they will go to shops to buy whatever stuff they want. The custom of eating
zongzi is now popular in North and South Korea, Japan and Southeast Asian
nations
端午节吃粽子，这是中国人民的又一传统习俗。粽子，又叫“角黍”、“筒粽”。其由来已久，花样繁多。
据记载，早在春秋时期，用菰叶（茭白叶）包黍米成牛角状，称“角黍”；用竹筒装米密封烤熟，称“筒粽”。一直到今天，每年五月初，中国百姓家家都要浸糯米、洗粽叶、包粽子，其花色品种更为繁多。从馅料看，北方多包小枣的北京枣粽；南方则有豆沙、鲜肉、火腿、蛋黄等多种馅料，其中以浙江嘉兴粽子为代表。吃粽子的风俗，千百年来，在中国盛行不衰，而且流传到朝鲜、日本及东南亚诸国。

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