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Dough figurines making master sticks to crafts arts

By : InKunming|Updated: 2011-09-28

Liang Junli(梁俊丽) places her bough figurines which symbolize Yunnan ethnic groups and lives in her house in Songming County, Yunnan Province. [Photo/ Qu Mingfei]
 
Tea house, film lab, shop selling clothing and a great many customers, this is a lively street. If you don't see it yourself, it's hard to believe these streets and people in different shapes are dough figurines made by a 39-year-old female master in Longshan Village, Songming County, Yunnan Province.

A glimpse of the vivid dough figurines

I was lucky to have seen works of Liang Junli (梁俊丽) in her home on September 26. Walking into a room which is about ten square meters, it seemed that I had time traveled to the Zhengyi Road in Kunming last century:

Three customers were stepping out of a shop that provides service of writing articles and letters. A scholar in black long gown stood in front of the counter, on which writing brushes were hanging on the pen holder. Next to the shop was a film lab, where a cameraman looked into the finder frame of his camera, while a family was posing for a photo.

A middle aged woman held clothing, scrutinizing the clothing pleasantly at the door of a clothing shop.

Exquisite clocks, watches and glasses were on sales in the "Huntly clock & glasses". A guest in western style clothes stood in front of counter while the boss greeted him with smiles.

After observing at the models of the famous and old shops of Kunming, I turned my eyes to the dough figurines placed across "the street". A middle aged woman held a pumpkin, passing a stall at which amphora, bamboo baskets were sold. The baby on her back slept soundly.

"Kunming Cultural Center invited me to make these works, which had cost me a half year," said Liang Junli (梁俊丽), the master of these bough figurines. She introduced that bough figurine making required not only the skills to shape, but also experience to blender the flour. The flour was boiled in certain proportion of glutinous rice, flour, water, honey and glycerol, which prevented the paste from cracking and being spoiled. "They can be kept for a decade to twenty years," said she.

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