The method of making rice dumplings with colored clay is as follows: Material preparation: various colored clays, colored clay tools, and black ink pens.

1. First, take white clay and roll it into a triangle.

2. Take green colored clay and roll it into a slender cone shape.

3. Flatten it and use a tool to draw out the veins of the leaves to make zong leaves.

4. Wrap one side of the white triangular colored mud.

5. Use the same method to make rice dumpling leaves and wrap them on the other side.

6. Take brown light mud and roll it into a thin strip and wrap it around your waist.

7. Make another bow and place it in the center.

8. Use a black pen to draw curved eyes.

9. Make another one in the same way and change the expression.

10. Then take dark green light mud and rub it into a leaf shape, flatten it, and use a tool to draw out the leaf veins.

11. Adjust the blade angle.

12. When the leaves are half dry, place the cooked rice dumplings on the leaves, and the colorful mud rice dumplings are ready.

Origin of Zongzi: Zongzi is a traditional Chinese food that originated in China.

It is said that Zongzi originated in ancient China during the Warring States Period (475 BC - 221 BC).

There are many legends about the origin of Zongzi.

One of the more widely circulated legends is about commemorating Qu Yuan.

Qu Yuan was a patriotic poet and politician during China's Warring States Period. He committed suicide by drowning himself in a river after being exiled.

In order to prevent fish and shrimp from eating Qu Yuan's body, local residents threw rice and various foods into the river and wrapped them in triangle shapes with bamboo leaves to protect the food.

This is the original prototype of Zongzi.

Another common legend is slightly different from the story commemorating Qu Yuan.

The legend holds that zongzi originated from the ancient Chinese custom of worshiping ancestors and gods.

People wrap food in bamboo leaves, boil or steam it, and offer it to the gods.

This practice later evolved into what we now know as zongzi.

Regardless of the origin of Zongzi, it has become one of the important foods during the Dragon Boat Festival, a traditional Chinese festival.

Every year on the fifth day of the fifth lunar month, people make rice dumplings of various flavors to commemorate Qu Yuan and protect themselves from disease and evil.

Nowadays, Zongzi has also become a delicacy and is famous all over the world.