Handmade rice dumplings incense packet practice illustrations are as follows:

Tools / raw materials : cardboard, various colors of thread, needle, double-sided tape, spices (lavender, mugwort).

Practice:

1, the cardboard cut into 2 cm wide, about 15 cm long long strip.

2. According to the crease, enclose the long strip in a three-dimensional 6-sided shape and put the spices inside it.

3, in the six-sided shape of the shortest diameter of the top and bottom of the apex of the double-sided tape, and this to the longest side of the 3 corners of the thread, practice as shown in the figure - start wrapping the first thread: choose a good top corner as the front center corner. Hold down the thread with your left hand and wrap the thread around the first corner with your right hand.

4, and then back to the center and then wrapped to the second corner. Then repeat the above action, and so on.

5, the trick is to use the left hand to rotate the dumplings, the right hand pulling the line, a pressure to wrap. Wrapped to 0.5 millimeters wide, change the line. The method of changing the line is directly connected to the line, the buckle should be small, do not twist the lumps, the thread should appear in the bottom of the dumplings.

6, and another color of line connection, continue to wrap, pay attention to each circle of color line between the gap, and do not have cross.

The zongzi is a traditional Chinese food usually made of glutinous rice and various fillings wrapped in bamboo leaves. It is a traditional Chinese food for the Dragon Boat Festival and is eaten on the fifth day of the fifth month of the lunar calendar every year.

The dumplings are triangular or rectangular in shape and are tightly wrapped in bamboo leaves to preserve the aroma and flavor of the food. The main ingredient is glutinous rice, a special type of short-grain rice that is sticky when cooked. The glutinous rice is soaked, steamed and mixed with various fillings, such as red bean paste, salted meat, egg yolk, bean paste, chestnuts and peanuts, to give the zongzi different tastes and flavors.

Making zongzi is a tedious process. First, the bamboo leaves are scalded with boiling water and then hand-arranged into an even shape; then the soaked glutinous rice and fillings are put into the bamboo leaves, wrapped into triangles or rectangles, and then tied tightly with thin strings; finally, the wrapped zongzi are put into a cauldron to be cooked. The cooked dumplings are bright green on the outside, soft and sticky on the inside, and full of flavor.

The zongzi have a wide regional and cultural heritage in China. Zongzi from different regions have unique flavors and production methods. For example, zongzi in the north are usually savory, using fillings such as salted meat, while zongzi in the south are sweet, often with sweet fillings such as red bean paste and bean paste.