In Fan Shi, Xinzhou, there is a small statue with the theme of fat doll.
At the same time, there is a small and delicate, white and fat, elegant little face, without any coloring. This little face man has various postures of crawling, lying down, holding flowers and gnawing melons.
Sometimes, it will be placed in "big flowers" dyed red and green. According to legend, this dough sculpture is a special offering made by local people in Wutai Mountain Buddhist Temple to pray for Buddha.
Xinzhou folk also have dough sculptures that portray dramatic figures such as life, Dan, Jing, Wei and Ugliness, and even sell them in the temple fair market. This kind of dough sculpture is also quite exquisite.
Jiangzhou flower steamed buns are exaggerated in shape and unique in shape, especially the "animal flower steamed buns". There is a folk custom in Shanxi, that is, on festive days such as holidays, weddings, funerals and weddings, dough sculptures should be made to celebrate.
Jinan dough sculpture is a traditional handicraft in Jinan, which has a strong folk flavor and is deeply loved and welcomed by people. Jinan dough sculpture has a history of more than 300 years, and it is constantly developing and innovating.
2. What is dough sculpture?
Dough sculpture, commonly known as "Jiangmi people", takes glutinous rice as the main material, adds wheat flour, pigments, preservatives and water to make mature dough, and then mixes it into different colors. With simple tools and unique techniques such as knives, scissors and needles, people, birds and animals, fish and insects, flowers, mountains and rivers, pavilions and other handicrafts are molded.
Shandong dough sculpture originated in Heze and has a history of more than 200 years. In the old society, the dough sculptor "Lacrimosa, just to make a living", carrying boxes, traveled all over towns and villages, and did it in the streets, which was well received by the masses.
But their works are regarded as gadgets and can't be put on the elegant stage. As a precious intangible cultural heritage, dough sculpture art has been paid attention to, and gadgets have also entered the art hall.
After the dough sculpture technique was introduced into Jinan, with the efforts of Li Junxing and other old artists, the unique style of dough sculpture in Jinan was formed. Jinan dough figurines have bright colors and exquisite craftsmanship. Twist, rub and knead with your fingers, then rub, cut, sharpen and shape with a knife, grate and needle.
There are three kinds of dough sculptures: lifting, boxed and miniature dough sculptures.
3. Pupils had better be simple faces.
China's dough sculpture skills were recorded in writing as early as the Han Dynasty. After thousands of years of inheritance and management, it can be said that it has a long history and has already become a part of China culture and folk art.
It is also a real material subject that cannot be ignored in the study of history, archaeology, folklore, sculpture and aesthetics. As far as kneading style is concerned, The Yellow River Basin is simple, rough, bold and profound. The Yangtze River basin is meticulous, beautiful and exquisite.
The characteristics of dough sculpture art are "one seal, two pinches, three embedments and four volumes" (the steps of clay sculpture), and "the chest of the text, the belly of the martial arts, the back of the old man and the waist of the beautiful woman". Noodles are actually steamed bread, which are all kinds of small figures made of glutinous rice flour and colored noodles.
Mainly used in wedding gifts, funeral offerings, but also for birthdays, gifts to relatives and friends, prayers and so on. Farmers put all kinds of steamed dough sculptures in front of the gods, including pig's head dough sculptures commonly known as "Dagong", flower molds, flower molds, ritual molds and steamed toys.
The tools for making dough buns are simple: white flour, scissors, kitchen knife, comb, red dates, peppers and so on. As long as you master the technique of kneading dough and knead it according to the style, a vivid dough mold image will stand out. China's traditional food culture has a long history. According to the literature, noodles were recorded in the Han Dynasty, and Liang Lumeng in the Song Dynasty recorded that noodles were used in Spring Festival, Mid-Autumn Festival, Dragon Boat Festival and wedding celebrations.
In Shaanxi and Hebei, dough figurines are also called "dough figurines" and "year models", and this ancient custom should run through festival days. From the 30th to 15th of the first month, happy scenes of exchanging gifts and steamed buns can be seen everywhere in the countryside.
In the eastern part of Guanzhong, Shaanxi Province, almost everyone is an expert at making models of ritual vessels, especially older women. Dough sculpture is a street folk craft. After it was introduced into the dining hall, just like food sculpture, it played a role in embellishing and beautifying dishes and setting off the banquet atmosphere.
According to their functions, dough sculptures can be divided into two categories, one is dedicated to collection and the other is edible dough sculptures. Pastry used for collection is usually made of refined flour, glutinous rice flour, salt, preservatives and sesame oil, while dough used for eating is made of refined flour and raw flour.
This article is about collecting dough sculptures. Making dough sculptures and mixing dough is one of the keys.
Making dough is different from making cakes. The former needs to consider the requirements of dough in plasticity and corrosion resistance. Many people will encounter problems when making dough sculptures, such as dough is not easy to form, and works are easy to dry and crack.
The main reason is probably that the producers have not fully mastered the know-how of dough modeling and dough making. Because there are many schools of dough figurines, the formulas and techniques of dough figurines are different.
Even in the same school, due to the change of seasons and different works, the formula and technique of dough mixing will be different. According to the experience of my school, the formula of winter flour mixing is: refined flour 1500g, glutinous rice flour 1000g, refined salt 200g, preservative 100g and sesame oil 250g.
The preparation method is as follows: put flour, glutinous rice flour, refined salt and preservative into a basin and stir evenly, then slowly pour boiling water, stir with chopsticks, and knead the dough repeatedly until the "three lights" effect is achieved? Face light, hand light, basin light? . Press the dough into thin slices by hand, steam it in a cage for about 45 minutes, take it out, quickly knead the dough with sesame oil, put it in a plastic bag, wrap it with a towel, let it stand for 24 hours until the dough is firm, and then color it with advertising color.
If it is in summer, considering the factors such as temperature and humidity, the proportion of flour can generally be appropriately increased? Flour can be increased to about 1700g, and the proportion of preservatives and sesame oil should be appropriately increased. The mixed dough can be stored for 1~2 months in winter and 1 month in the freezer in summer.
If you feel the dough is hard when you take it, you can rub it by hand without affecting the use effect. Novices and dough makers are prone to the following problems: 1? The dough is too dry, which will make it difficult for the dough components to stick together.
The main reason for this is that too little water is added or too much flour is added when mixing flour. But if you find a problem, you must not rub it with water. You can only use 502 glue or white latex to bond the parts.
2? The dough is too soft, indicating that the dough has lost its bone strength. It is mainly caused by too much water or glutinous rice flour when mixing noodles.
The solution is to put the dough in a cool and ventilated place and blow it until it doesn't stick to your hands. 3? The elasticity of dough is too large, which may lead to the inability to describe the fine parts of dough.
If you just press the eye socket with a plastic knife, it will bounce back immediately and return to its original state. The solution is simple. Once the dough is mixed, it can be steamed in a cage.
4? Dough sculpture works are cracked or hairy when stored. Add refined salt and sesame oil? Or glycerol, which can increase the strength of dough and prevent it from cracking and bursting.
Therefore, as long as the above two raw materials are fully mixed with other raw materials, the work can be prevented from cracking. The long hair of insects in the works is caused by insufficient use of preservatives.
4. Write a second-grade composition about dough modeling.
On Tuesday, we had an art class, and the teacher taught us how to be a noodle maker.
As soon as I got home, I put away my schoolbag, rolled up my sleeves, prepared flour, paint, water and toothpicks, and started my formal work.
First, pour a proper amount of flour into a bowl, then add a little water, and mix the noodles while adding water until the noodles are smooth. Find another washed towel to cover the bowl. 10 minutes later, put the live dough in a pot and steam it for 10 minutes, then take it out and live it again. Then evenly divide the dough into several parts, rub each part into strips by hand, then pat it flat, evenly coat the adjusted pigment on the flour, then take out a toothpick, and insert the dough coated with yellow pigment on the toothpick to make a flower heart. Then roll the dough coated with red pigment into small discs, and then pinch them around the flower heart one by one to make petals. Wow, it's beautiful! Then I made three or four different styles and colors of flowers. I carefully put the finished flowers on the balcony to dry, and in this way, the plastic flowers were finished one after another.
I found vases with different heights for arranging flowers on my sister's birthday and put them on my desk. How beautiful! A week, a month, a year.
I'll tell you a little secret. I occasionally wear some elder sister's perfume. My flowers are beautiful and can repel mosquitoes. Just try it.