端午将至，家中又开始准备过节种种事宜。对于我，却好像只在乎那独有的香味。
The Dragon Boat Festival is approaching, and my family is preparing for various festive events once again. For me, it seems like I only care about that unique fragrance.
咸鸭蛋是每年四、五月都有的味道。早上一碗泡饭，两个咸蛋，下饭，也可以填饱肚子。将咸蛋稍尖的一头在碗边敲敲，那脆弱的壳便脱落下来，露出白花花的蛋白，用筷子轻轻撩开，红中带黄的油沿着壳流下，直叫人垂涎三尺。蛋黄泛着油光，宛如一颗被精雕细琢的宝石，真叫人下不去嘴。还是忍不住用筷子搛了放入口中，又咸又鲜，香味四溢，令人回味无穷。
Salted duck egg taste every April and May. A bowl of rice in the morning, two salted eggs, served with rice, can also fill the stomach. Tap the slightly pointed end of the salted egg on the edge of the bowl, and the fragile shell will fall off, revealing the white protein. Gently lift it open with chopsticks, and the red and yellow oil will flow down along the shell, making people salivate. The egg yolk shimmered with oil, like a finely crafted gemstone, truly captivating. I couldn't help but use chopsticks and put it in my mouth. It was both salty and fresh, with a fragrant aroma that left an endless aftertaste.( ZuOwEnBa.nET )
更令我期待的还是粽子。外婆包的粽子千姿百态，内馅也各种各样，每吃一个粽子都像在拆盲盒。因为，你永远也不知道下一个粽子是什么口味？当然，外表也很重要。让人一看就与众不同，才能在众多粽子中脱颖而出。挑出一个粽子，或是三角形，或是方形，再揭开一层又一层的粽叶。这粽肉就像一位害羞的姑娘，藏在这碧绿的天衣后。颗颗饱满的糯米粒吸足了粽叶的清香，红豆就像玉石镶嵌在其中，宛如艺术品，让人不知如何下口？不待那热气散去，我已迫不及待捧起一个我最爱的米粽，蘸上些许白糖，咬下一口，又糯又黏，与白糖的甜互相融合，香甜味在口中漫延开来，一连吃下几个也不感觉腻。
What makes me look forward to is Zongzi. Grandma made a variety of Zongzi with various fillings. Every Zongzi she ate was like opening a blind box. Because you never know what the next Zongzi is? Of course, appearance is also important. Only when people see it, can it stand out among many Zongzi. Pick out a Zongzi, or a triangle, or a square, and then uncover another layer of zongzi leaves. This zongzi meat is like a shy girl hiding behind this green heavenly robe. The plump glutinous rice grains absorb the fragrance of zongzi leaves, and the red beans are like jade embedded in them, like works of art, leaving people unsure how to swallow them? Without waiting for the heat to dissipate, I eagerly picked up my favorite rice dumpling, dipped it in a little white sugar, took a bite, and it was sticky and sticky, blending with the sweetness of the white sugar. The sweet taste spread in my mouth, and even after eating a few, I didn't feel greasy.
关于端午节的由来，流传最广泛的就是：战国时期楚国诗人屈原在五月初五跳汩罗江自尽，百姓为了不让鱼虾吃掉他的身体，用粽叶包裹食物扔进江中，之后形成了端午食粽的风俗。
About the origin of the Loong Boat Festival, the most widely spread is that Qu Yuan, a poet of Chu State in the Warring States Period, committed suicide by jumping into the Guluo River on the fifth day of May. In order to prevent fish and shrimp from eating his body, the people threw food wrapped in zong leaves into the river, and then formed the custom of eating zong during the Dragon Boat Festival.
飘香的端午节，不仅有咸蛋与粽子的香，更有人们对文化的传承与发扬，总是让人期待不已！
The fragrant Loong Boat Festival not only has the fragrance of salted eggs and Zongzi, but also people's inheritance and development of culture, which is always expected!