By the time dinner was over, Mrs. Chen placed the rice dumplings into the pot, and then filled it with water. She pressed a stone slab over the rice dumplings to prevent them from floating up, allowing them to cook faster. With a fire burning underneath the pot, once the water came to a boil for a quarter of an hour, the heat could be reduced. The rice dumplings would steam in the pot all night, and by the next morning, everyone could enjoy the fragrant dumplings.
On the morning of the Dragon Boat Festival, Wencheng led his younger siblings to the riverside to wash their faces. Since there were no high mountains nearby, they didn't climb to watch the sunrise. Back home, the rice dumplings were ready to be taken out of the pot, and of course, there were eggs, which had also been simmering in the pot for a long time.
