A complete collection of painting methods and steps of traditional Chinese painting zongzi

The traditional Chinese painting of Zongzi is as follows:

1. Draw two triangles first, and then draw two intersecting lines in the middle of the triangles, and don't draw one of them.

2. Then draw eyes and mouth on the zongzi, draw two short lines on both sides of the zongzi, and connect the two lines in the middle, and then draw two short lines under the zongzi.

3. Finally, paint the top of zongzi brown and the bottom green.

The source of zongzi is as follows:

Zongzi has a long history. It was originally used to pay homage to ancestors and gods. According to legend, in 340 BC, Qu Yuan, a patriotic poet and doctor of Chu, faced the pain of national subjugation.

On May 5th, he jumped into Guluo River with a big stone in his arms. In order to prevent fish and shrimp from damaging his health, people put rice in bamboo tubes and put it into the river. This is the most primitive form of zongzi. Later, people slowly used leaves instead of bamboo tubes to hold rice, which became zongzi in modern society.

The development of Zongzi in the Spring and Autumn Period: Millet is wrapped in water bamboo leaves into horns, which is called "angular millet"; Rice is sealed and baked in a bamboo tube, which is called "tube zongzi". In Jin Dynasty, Zongzi was officially designated as Dragon Boat Festival food. At this time, jiaozi's raw materials are not only glutinous rice, but also Chinese medicine Alpinia oxyphylla.

Cooked jiaozi is called "Yizhi jiaozi". Rice mixed with chestnuts and so on. , increased the variety. Zongzi is also used as a gift for communication. The custom of eating zongzi has been popular in China for thousands of years, and it has spread to South Korea, Japan and Southeast Asian countries.

The development of Zongzi from the Tang Dynasty to the modern society: The rice used for Zongzi in the Tang Dynasty was "white as jade" and its shape was conical and rhombic. In the Song Dynasty, there was "candied zongzi", that is, fruit was put into zongzi.

In the Yuan and Ming Dynasties, the wrapping material of zongzi changed from wild bamboo leaves to wild bamboo leaves, and then there was an additive for wrapping zongzi with reed leaves. Red bean paste, pork, pine nuts, dates, walnuts and other varieties are more colorful. Qing Dynasty: "Ham Zongzi" appeared. There are many kinds of zongzi in modern society. Generally, glutinous rice is wrapped in chaff.

Records about the history of Zongzi; Historical records first appeared in Xu Shen's Shuo Wen Jie Zi in Han Dynasty. The word "Zongzi" was originally named "Sui", and "Shuo Wen Jie Zi Fu Mi Bu" means "Fruit". The leaves of Zongzi are covered with rice.