Draw a bow as a knot, and then draw a big triangle with curved corners. In this way, the shape of zongzi is drawn; Draw an arc on the side of zongzi as a rope and improve the details of the rope.

In this way, the shape of zongzi is drawn; Draw an arc on the side of zongzi as a rope and improve the details of the rope.

Because we are going to draw a string of triangular zongzi, we will continue to draw almost eight zongzi beside them, each with a different shape. Finally, draw a rope with a bow at the top.

Next, you can paint a layer of light green on the zongzi, and then stroke the edges of the zongzi with dark green to deepen the layering.

We painted dark green on the string of zongzi, and finally painted green on the string, so that we could draw simple and beautiful zongzi.

Zongzi, called millet in ancient times, is also called Zongzi, which is a kind of food wrapped in glutinous rice and steamed, and is one of the traditional festival foods of the Chinese nation. Zongzi was originally used to worship ancestors. It is said that Zongzi was handed down in memory of Qu Yuan who threw himself into the river.

There are many kinds of zongzi. Judging from the stuffing, there are Beijing jujube dumplings wrapped in dates in the north. In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk and so on. Among them, Guangdong bacon zongzi and Zhejiang Jiaxing zongzi are the representatives. 20 12 zongzi was selected as one of the second series of food in the documentary "The Story of China Staple Food on the Tip of the Tongue".

How to draw zongzi simply and beautifully The method of drawing zongzi simply and beautifully is as follows:

1, draw the subject image: draw two triangles, and then draw two intersecting lines in the middle of the triangles, and do not draw one of them.

2. Draw two lines in the middle of the triangle. This is glutinous rice leaves wrapped in zongzi.

3. Draw a "belt" on it. This is the thread we usually use to tie zongzi.

4. In the same way, draw several similar jiaozi with different expressions and stack them together. Finally, draw a plate under this pile of jiaozi and color them with proper colors.

Zongzi, a steamed food wrapped with glutinous rice leaves, is one of the traditional festival foods in China. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, has been passed down to this day. The custom of eating zongzi on Dragon Boat Festival has been popular in China for thousands of years, and even spread to East Asian countries.

Zongzi, or Zongzi T, is mainly made of glutinous rice and stuffing, wrapped in bamboo leaves, and has various shapes, mainly pointed and quadrangular. Zongzi has a long history, originally as a tribute to ancestors and gods. North and South have different names. Millet is produced in the north, and glutinous rice is used to make zongzi, which is angular. In ancient times, it was called "corn millet" in the north. As far as taste is concerned, zongzi can be divided into salty zongzi and sweet zongzi.

Because of the different eating habits in different places, zongzi has formed a north-south flavor; From the perspective of stuffing, there are dates wrapped in dates in jiaozi in the north; In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk and so on. Among them, Guangdong bacon zongzi and Zhejiang Jiaxing zongzi are the representatives.

What is the national picture book of Zongzi? Zongzi all over the country has its own characteristics, such as the following:

Chongqing sausage dumplings, Yunnan special Yuntui dumplings, Fujian Fuzhou meat dumplings, Guangxi Longlin black rice dumplings, Zhaoqing steamed dumplings, Zhongshan Ludou dumplings, Leizhou duck P dumplings, Chaoshan double boiled dumplings.

1, Chongqing sausage jiaozi

Chongqing is located in the marginal area of Sichuan Basin, where the sunshine is scarce every year, the climate is humid, and local people like to eat spicy food. Chongqing sausage zongzi is a kind of salty and spicy pie with local characteristics. Its main ingredients are fine glutinous rice and peanuts, and its auxiliary materials are spicy sausages, both salty and spicy.

2. Yunnan special cloud-legged zongzi

Yunnan is located in the Yunnan-Guizhou Plateau, and the climate with distinct dryness and wetness is extremely beneficial to the growth of rice. Among them, Xuanwei's specialty Yuntui, which is rich in meat and pure in taste, has enjoyed a high reputation since ancient times, so Yuntui Zongzi with Yunnan characteristics came into being. Its shape is very small, and it is also called "Little jiaozi". It is made of Yunnan local high-quality glutinous rice and top Xuanwei Yuntui, which tastes slightly salty.

3. Fujian Fuzhou meat dumplings

Fujian is located in Lingnan area. It is hot and sweaty in summer, and the local people have a light and delicious taste. For example, Zongzi in Fuzhou belongs to the traditional salty school. Zongzi is usually wrapped in a long shape. In addition to rice, peanuts should also be added. The stuffing is lean meat, mushrooms and other ingredients, and the taste is salty and fresh.

4. Guangxi Longlin black rice dumplings

Guangxi is adjacent to Yunnan-Guizhou Plateau. Since ancient times, it has been rich in products and merchants. Guangxi cuisine combines the dietary characteristics of various places, but it is also very distinctive. For example, the Longlin black zongzi in zongzi belongs to the salty school, which is relatively large, each close to one catty. The main ingredients are black glutinous rice mixed with sesame stalk ash, glutinous rice and salt, and the auxiliary materials are tsaoko, chestnut, mung bean or red bean, pepper and pork, and the taste is mainly salty.

5. Zhaoqing steamed dumplings

Zhaoqing steamed dumplings are shaped like pyramids, each weighing about one catty. In such a thick zongzi, there are only three materials: glutinous rice, mung bean and pork. After a long time of cooking, the unique winter leaves wrapped in zongzi are completely integrated into the material, with mellow and smooth taste and the function of clearing away heat and toxic materials.

6. Zhongshan mung bean dumplings

The biggest feature of Zhongshan Ludou Zongzi is that it is wrapped with Ludou leaves, and its shape is cylindrical, with a general diameter of 12 cm and a length of 30 cm. The main ingredients are glutinous rice, roast pork and salted egg yolk. The unique aroma of reed leaves is matched with smooth roast pork and salted egg yolk, and the whole zongzi is full of aroma and unique flavor.

7. Leizhou Duck P Zongzi

Duck P (N.) Zongzi is named after its shape like a duck, also known as "Duck P", which is a major feature of Zhanjiang, Leizhou and Xuwen. Jiaozi's leaves are woven from thorns. After cooking, the bitter thorn has a strong aroma, which can not only eliminate the fat of pork, but also neutralize the damp heat of glutinous rice and eliminate the heat toxicity.

8, Chaoshan double boiled jiaozi

Zongzi in Chaoshan has its own characteristics, among which double cooked Zongzi is very famous. Its main feature is the stuffing, the stuffing of a zongzi, which is semi-salty and semi-sweet. Salty stuffing is mainly salted eggs, shrimps, mushrooms, sausages, preserved wings, lotus seeds, chestnuts and south milk pork; Sweet stuffing is mainly crystal stuffing or bean paste stuffing. Bite it down, it's sweet and delicious.