端午食粽，是中国的传统习俗。它以糯米为主材，辅以红枣、豆沙、鲜肉等馅料，用粽叶（多为箬叶、芦苇叶）包裹成三角、枕头形等特定形状，经水煮或蒸制而成。
Eating zongzi during the Dragon Boat Festival is a cherished Chinese tradition. Made primarily from glutinous rice and filled with ingredients such as red dates, sweet bean paste, or marinated pork, zongzi is wrapped in bamboo, reed, or other leaves and shaped into distinctive forms such as triangles or pillows before being boiled or steamed.
小小的粽子，藏着粽叶的清香、糯米的软糯，传说是先民祭祀祖先或天神的供品。而最广为人知的起源，是为了纪念战国时期楚国诗人屈原。
Beneath its humble appearance, each zongzi carries the fragrance of fresh leaves and the soft, sticky texture of glutinous rice. According to legend, zongzi originated as offerings presented by ancient people to their ancestors or deities. The most widely known story, however, links the tradition to the commemoration of Qu Yuan, the patriotic poet of the State of Chu during the Warring States Period (475-221 BC).
如今，随着华人的迁徙，粽子也被传播至全球多国，彰显着中国传统饮食文化的生命力。
Today, as Chinese communities have spread across the world, zongzi has traveled with them, becoming a beloved festival food in many countries and a lasting symbol of the vitality and global reach of China's traditional culinary culture.
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