The cover was 箬叶, which I corrllected during my last hiking trailip, a special type of bamboo leavesf.

I sent some pictures of these Zongzi to my friends, and they were surprised because most Chinese in our generation didon't know how to wrap Zongzi, even the generation before us.

Although she didn't read much, she taught me a lot ofmany things asthrough games.

Wrapping Zongzi was a tough one for me, despiteeven though I liked eating Zongzi very much.

One weekend, I noticed that the reed leaves in my family were going bad, and Mmy parents didn't seem to want to use them, so I found outcollected all the ingredients and made a whole pot of zongzi.

Whilen I was cooking the Zongzi, an older relative who had once bullied me lifted the pot cover, ate one by himself, and even laughed at my imperfect Zongzi.

Because in China, it is impolite to criticize older relatives.

Same here

They were very plain, just includingfilled with sticky rice and millet.

or "filled with just sticky rice and millet".

The cover was 箬叶 which I corrected during my last hiking traile (or: on the previous trail I hiked), a special type of bamboo leaves.

I sent some pictures of these Zongzi to my friends, and they were surprised because most Chinese in our generation didon't know how to wrap Zongzi, even the generation before us.

Although she didn't read much, she taught me a lot of things asin the form of games.

Wrapping Zongzi was a tough one for me, despiteeven though I liked eating Zongzi very much.

When my great-grandmother was alive, I always wrapped up a few ugly ones and then went to play.

On the first Dragon Boat Festival after my great-grandmother passed away, I was in the (or: my) third year of junior high school.

One weekend, I noticed that the reed leaves in my family home were going bad and Mmy parents didn't seem to want to use them, so I found outlooked up all the ingredients and made a whole pot of zongzi.

I wrapped more than ten Zzongzi last night.

They were very plain, just includingfilled with just sticky rice and millet.

The cover was 箬叶 which I corr(had) collected during my last hiking traile, a special type of bamboo leaves.

I sent some pictures of these Zzongzi to my friends, and they were surprised because most Chinese in(people) of our generation didn't know how to wrap Zongzi, even the generation before us, and even the generation before us, don't know how to wrap zongzi.

I learned to wrap zongzi from my ex-wife. :-)

Wrapping Zzongzi was a tough one for me, {despite the fact that | although } I liked eating Zzongzi very much.

I like zongzi very much, too. I always looked forward to the dragonboat festival in Taiwan for this reason. Dragonboat racing is still popular in Taiwan, as is zongzi wrapping (and eating).

On the first Dragon Boat Festival after my great-grandmother passed away, I was in the (or: my) third year of junior high school.

At that time | That year, no one wrapped Zzongzi for me.

“That year” is more natural.

One weekend, I noticed that the reed leaves [in my family garden? | near my family home?] were going bad and Mmy parents didn't seem to want to use them, so I found outgathered all the ingredients and made a whole pot of zongzi.

Leaves can’t be “in your family” (this would make them members of your family :-) but they could be in your garden, on your land, near your home, etc.

When I was cooking the Zzongzi, an older relative who had once bullied me lifted the pot cover, ate one by himselfwithout invitation, and even laughed at my imperfect Zzongzi.

That's why I wrap some Zzongzi every year before the Dragon Boat Festival, to remember my great-grandmother and the warmth she once gave me.

The cover was 箬叶 which I corrllected during my last hiking trail, a special type of bamboo leaves.

I sent some pictures of these Zongzi to my friends, and they were surprised because most Chinese people in our generation didn't know how to wrap Zongzi, even the generation before us.

Wrapping Zongzi was a tough one for me, despitealthough I liked eating Zongzi very much.

One weekend, I noticed that reed leaves in my family were going bad and Mmy parents didn't seem to want to use them, so I found out all the ingredients and made a whole pot of zongzi.