It is both a sculpture and a delicacy.

　　The face flower is still blooming in the cold winter.

　　The art of face flower sculpture is mainly popular in northern China.

　　It is closely related to the diet and customs of the local working people.

　　In ancient China,

　　People make the dough into all kinds of animals, flowers,

　　In place of real animals, ancestors and gods were worshipped.

　　Later, noodle products became more and more abundant,

　　It has multiple functions of eating and viewing.

　　Gradually play a more important role in traditional festivals, weddings, funerals and other occasions.

　　Mianhua plastic products are as large as three or five catties and as small as three or five inches.

　　The style is close to people's life:

　　Kneading pomegranate, lotus, peach and other festive shapes of face flowers,

　　It is a reserved program during the Spring Festival in many regions.

　　Some face flowers will be made into the style of Peking Opera masks.

　　The little dough is transformed, and the ink comes on the scene,

　　Become Sheng, Dan, Jing, Mo, Chou and other opera roles.

　　The tools for making noodle flowers also come from life.

　　Awls, combs and other utensils can be used to press out points and lines.

　　Achieve exquisite decoration.

　　Local customs are different,

　　Mianhua also has distinct regional characteristics.

　　For example, the complex craftsmanship and exquisite production of Huangling noodles,

　　Simple and generous, the pursuit of freehand new purple flower,

　　Langzhuang noodle flower has a strong local flavor.

　　Folk artists in northern China,

　　With a pair of skillful hands, they tell the hometown and life they love.

　　Jointly produced by China News Network and Communication University of China

　　Seller: Yu Lan

　　Chief planner: Hu Fangmengqun

　　Producer: Qin Yuming, Wu Qingcai, Qi Bin

　　Editor's guide: Wang Jingwen, Zhao Xijing, Bai Xiaoqing, Zhou Xiaomeng, Sun Hongliang

　　Editorial team: Li Yiying, Cao Hangyu, Song Yidai, Liu Jiaqi, Zhou Xun, Wang Yifeng, Wen Mohan

　　English translation: Liu Wen

　　English translation reviewer: Mo Hong'e, Zhao Li

　　Coordinator: Wang Kai, Zeng Nai

　　Editor: Wang Ning

Responsible editor: [Liu Xingchen]