Manchu ancestors lived in the northeast, and the proportion of fishing and hunting production was very large, so high-protein foods such as fish and meat were rich in Manchu food culture.
The northeast is cold and not suitable for the growth of fruits and vegetables, so there are not many kinds of sweets in Manchu diet, but there are many kinds of vegetables soaked or brewed, such as sauerkraut, sugar garlic and pickled cowpeas.
Due to the cold climate, Manchu people like to eat fried food and drink heated liquor, especially in the past, Manchu people drank alcohol regardless of gender.
Northeast China produces yellow rice, glutinous rice, sorghum and beans, so Manchu people often steam sorghum rice with rice as their staple food, which is called' two meals'. Yellow rice and glutinous rice are used to make cakes, such as sticky bean paste, pagoda cakes, cakes (different from Korean cakes), and bean rolls.
What are the dietary customs of Manchu? The dietary customs of Manchu are formed and developed with the changes of Manchu history, social production and economic conditions. Manchu ancestors lived among the white mountains and black waters in the northeast of China for a long time. Apart from "many pigs eat their meat", fishing, hunting and gathering are their main production methods, while fish, animal meat, wild plants and fungi are their food sources. Pork is a meat product comparable to fish and venison in Manchu food composition.
Eating meat to worship the gods is the primitive religious custom of Manchu people. In the folk, when offering a single pole (sacred pole) in the New Year, it is necessary to make blood sausage (later white meat blood sausage); Sacrificing seven stars in the dark night, it later evolved into seven-star mutton. In Manchu sacrifices, pigs are often sacrificed, and pork is called "blessed meat" and "sacred meat". After the sacrifice, everyone shared food.
Manchu people like sticky food, honey, rice tea and other customs, which are also influenced by their long-term economic production such as hunting, gathering, breeding, farming and beekeeping. It is customary to identify them through sacrifices in sacrificial activities. Of course, the formation of this diet custom is also restricted by geography, climate and living environment.
After the Manchu entered the customs to unify China, although the dietary customs were greatly influenced by the Han nationality, they still maintained the traditional inertia. From folk snacks, three sets of bowl seats to the imperial palace in Qing Dynasty and Manchu-Han banquet, it constitutes a huge lineup of Manchu diet, which is not only an integral part of Manchu national culture, but also an important wealth in the cooking treasure house of the motherland.
First, a few Manchu snacks:
Cixi xiaowotou
When Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled, and had cornmeal steamed corn bread, which was delicious. After returning to Beijing, one day, I remembered to eat Wowotou again, so I called the kitchen to make Wowotou. The workers in the kitchen make steamed bread with fresh corn flour and soybean flour, accompanied by honey that Manchu people like to eat. So Xiaowotou became a court snack in the Qing Dynasty.
Bean flour paper
Manchu people like sticky food and sweets. Bean flour rolls, or bean flour cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, and then sprinkle the fried soybeans evenly on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant.
Perilla leaf cake (sticky mouse)
This is also a sticky food that Manchu people like best. In summer, soak glutinous rice, grind it, press it into a round cake, put small peas in it, wrap it with fresh perilla leaves, and steam it. It is fragrant to eat without leaves (or with leaves).
sour soup
This is a kind of food that Manchu people like to eat in summer. The method is to soak corn, grind it into flour and ferment it. Squeeze the fermented noodles into a "soup pot" (or a pig halaba bone with a small hole) to make noodles and leak them into a boiling water pot. After cooking, add seasoning and serve. Honey and sesame can be added as sweets in summer. Sweet and sour, palatable.
Shaqima (also called sugar bag)
Mix white flour with water and eggs (or cream), beat into thin slices, cut into thin strips and fry until cooked. Boil with sugar or rock sugar, stir, pour into a wooden trough paved with sesame, green shredded pork and melon seeds, flatten, take out and cut into cubes, which is sweet and palatable. In the Qing Dynasty, the Three Mausoleums outside Guanwai were also offered as offerings, which shows that Manchu people attached great importance to them. Now it is a favorite pastry for people of all ethnic groups in China.
Xiaoroufan
That is, the traditional Manchu staple food Yangzi rice. Stir-fried diced pork with sorghum. Add some water and you'll get the shoe porridge.
Brother Rico
Rice cooked with rice, millet and adzuki beans. "Bean" is the homonym of "bean", and rice and millet are metaphors of dragons and tigers, so it is called "Long Hudou".
Rice and rice
Boil glutinous rice with water, take it out with cold water and soak it in cold water. Usually in summer.
Second, the Manchu-Han banquet uses allusions:
Nuerhachi golden meat
According to legend, Nurhachi worked as a policeman under Li, commander-in-chief of Liaodong in Ming Dynasty. Company commanders mansion's rule is: there must be eight dishes and one soup on the table every day. One day, the cook was ill. After each of the seven maids cooked a dish, they couldn't think of the eighth dish. Nurhachi told me the eighth course, and he cooked meat dishes with good color and flavor. Later, Nuerhachi became the old man king, and golden meat became a famous dish of the Qing Dynasty symbolizing the industrial achievements of the empire.
Gan long dou fu bo Cai
When Qianlong went around Jiangnan, one day, he got lost in the country. It's already noon and my stomach is growling with hunger. At this time, I saw an old woman cooking, and the red, green, yellow and white peas were beautiful. So, I sent for a plate, and Qianlong ate it all at once. He even said that the food in the world is the best. So people ask, what is this? The old woman said with a smile, this is "red-billed green brother, inlaid with gold and jade seal." So, a farm dish went into the imperial kitchen.
Tasi honey (mutton in honey sauce)
This book is Qing >>
Manchu Dietary Custom Manchu Dietary Custom is formed and developed with the changes of Manchu history, social production and economic situation. Manchu ancestors lived among the white mountains and black waters in the northeast of China for a long time. Apart from "many pigs eat their meat", fishing, hunting and gathering are their main production methods, while fish, animal meat, wild plants and fungi are their food sources. Pork is a meat product comparable to fish and venison in Manchu food composition. Eating meat to worship the gods is the primitive religious custom of Manchu people. In the folk, when offering a single pole (sacred pole) in the New Year, it is necessary to make blood sausage (later white meat blood sausage); Sacrificing seven stars in the dark night, it later evolved into seven-star mutton. In Manchu sacrifices, pigs are often sacrificed, and pork is called "blessed meat" and "sacred meat". After the sacrifice, everyone shared food. Manchu people like sticky food, honey, rice tea and other customs, which are also influenced by their long-term economic production such as hunting, gathering, breeding, farming and beekeeping. It is customary to identify them through sacrifices in sacrificial activities. Of course, the formation of this diet custom is also restricted by geography, climate and living environment. After the Manchu entered the customs to unify China, although the dietary customs were greatly influenced by the Han nationality, they still maintained the traditional inertia. From folk snacks, three sets of bowl seats to the imperial palace in Qing Dynasty and Manchu-Han banquet, it constitutes a huge lineup of Manchu diet, which is not only an integral part of Manchu national culture, but also an important wealth in the cooking treasure house of the motherland. Let's talk about a few Manchu snacks first: Cixi Wotou, when Eight-Nation Alliance arrived in Beijing, Empress Dowager Cixi ate cornmeal Wotou when she fled. It was delicious. After returning to Beijing, one day, I remembered to eat Wowotou again, so I called the kitchen to make Wowotou. The workers in the kitchen make steamed bread with fresh corn flour and soybean flour, accompanied by honey that Manchu people like to eat. So Xiaowotou became a court snack in the Qing Dynasty. Manchu people like sticky food and sweets. Bean flour rolls, or bean flour cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, and then sprinkle the fried soybeans evenly on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant. Cotyledon cake (sticky mouse) is also a favorite sticky food of Manchu people. In summer, soak glutinous rice, grind it, press it into a round cake, put small peas in it, wrap it with fresh perilla leaves, and steam it. It is fragrant to eat without leaves (or with leaves). Sour soup is a kind of food that Manchu people like to eat in summer. The method is to soak corn, grind it into flour and ferment it. Squeeze the fermented noodles into a "soup pot" (or a pig halaba bone with a small hole) to make noodles and leak them into a boiling water pot. After cooking, add seasoning and serve. Honey and sesame can be added as sweets in summer. Sweet and sour Saqima (also known as sugar bag) mixes white flour with water and eggs (or cream), drives it into thin slices, cuts it into thin strips and fries it. Boil with sugar or rock sugar, stir, pour into a wooden trough paved with sesame, green shredded pork and melon seeds, flatten, take out and cut into cubes, which is sweet and palatable. In the Qing Dynasty, the Three Mausoleums outside Guanwai were also offered as offerings, which shows that Manchu people attached great importance to them. Now it is a favorite pastry for people of all ethnic groups in China. Small fresh meat rice is the traditional staple food of Manchu Yangzi rice. Stir-fried diced pork with sorghum. Add some water and you'll get the shoe porridge. Long Hudou cooks rice with rice, millet and adzuki beans. "Bean" is the homonym of "bean", and rice and millet are metaphors of dragons and tigers, so it is called "Long Hudou". Glutinous rice is boiled, fished in cold water and soaked in cold water. Usually in summer. Second, there is an allusion to the Manchu banquet: Nuerhachi's golden meat is said to be a policeman under Li, the chief soldier of Liaodong in the Ming Dynasty. Company commanders mansion's rule is: there must be eight dishes and one soup on the table every day. One day, the cook was ill. After each of the seven maids cooked a dish, they couldn't think of the eighth dish. Nurhachi told me the eighth course, and he cooked meat dishes with good color and flavor. Later, Nuerhachi became the old man king, and golden meat became a famous dish of the Qing Dynasty symbolizing the industrial achievements of the empire. One day, when Gan Long went around the south of the Yangtze River, he got lost in the country. It's already noon and my stomach is growling with hunger. At this time, I saw an old woman cooking, and the red, green, yellow and white peas were beautiful. So, I sent for a plate, and Qianlong ate it all at once. He even said that the food in the world is the best. So people ask, what is this? The old woman said with a smile, this is "red-billed green brother, inlaid with gold and jade seal." So, a farm dish went into the imperial kitchen. It looks like honey (honey juice ... >>
Man-Han food culture is relatively simple. The main source of Han staple food is agriculture, that is, rice and flour. Vegetables in vegetables are also produced by agriculture, and meat comes from livestock. Manchu people claim to be descendants of the Jin people (so the predecessor of the Qing Dynasty is called Houjin) and are nomadic people in the north. Their food culture is more nomadic, and dairy products such as cheese and beef and mutton account for the majority. This is the difference.
There are also similarities, because ethnic exchanges and integration take the form of immigration, marriage, trade and war. For example, the use of tea is usually considered as a specialty of the Han nationality. However, due to the climatic reasons and the mode of production based on animal husbandry, the plant nutrition needed by the human body can not be met, so they also like to drink tea and drink a lot of "milk tea" and so on.
Manchu people's living habits, eating habits, customs and habits to make sauce. According to the records of the Northern League, the Nuzhen in the Jin Dynasty "used beans as sauce". Up to now, Manchu people in rural areas, even Han or other ethnic families who have lived in this county for a long time, are still used to soy sauce. Its practice is that on the first day of the twelfth lunar month, soybeans are cooked in a pot. Then put it in a jar and mash it while it is hot. Take out the paste of moderate size and put it aside for use in April next year. Wash and break the paste, put it into a jar, add salt and water, and eat after fermentation. Delicious pickled vegetables soaked in water are almost necessary for three meals a day. One of all kinds of sour soup, corn or sorghum rice is soaked and fermented and ground into water surface, and rough things such as reed peeling are used to precipitate juice, commonly known as soup noodles. When cooking, put the tin soup tube into your thumb, squeeze the noodles hard, squeeze the noodles in the tube into strips and cook them in a pot, commonly known as soup making. Benxi, Xinbin and other places have similar eating methods, but when eating in Xiuyan and other places, Manchu people usually add vegetables and halogen as seasoning, commonly known as scorpions. Secondly, every household should be flooded with sauerkraut in late autumn and early winter (Xinbin, Benxi, Fengcheng, Xiuyan and other places are like this). As far as Benxi is concerned, it is not only rural people who are used to holding soup and sauerkraut, but also those who move to towns. In addition, there are several sour foods from the mountains, such as sour pulp, hawthorn, wild grapes, hawthorn and so on. "A Brief History of Duqu" records that Ningguta "has sour pears as big as chestnuts, which are stored in Ying, making them rotten and boring." Cloth contraction knot, Manchu refers to sauerkraut. This is the main vegetarian dish of Manchu. Manchu people live in the northeast, where it is cold in winter and they have to live on peeled vegetables stored in the cellar for half a year. Pickled sauerkraut is fermented with fresh vegetables in a jar in autumn and tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing. Sauerkraut stew is a common dish of northern Manchu. Rural people like to eat white meat and blood sausage sauerkraut during the Spring Festival. In the northeast Manchu inhabited area, there is a round cave in the center of each kang table; Just put down the horse spoon, put down a brazier on the kang table and enjoy the sauerkraut in the horse spoon. In the cold winter, the whole family can have hot meals. Hot pot hot pot traditional Manchu diet. Usually pork and mutton are used as raw materials. Manchu people in rural areas in northeast China like to put sour lai, mushrooms, vermicelli and shrimp in hot pot first, and then spread sliced meat and mutton on sauerkraut. Cook in a hot pot, add seasoning and serve. In addition to sheep and pork, the meat of roe deer, deer, pheasant, antelope and flying dragon can be used as hot pot. Hot pot has now become a winter delicacy for mainland people. Every time kiln vegetables are stored in late autumn and early winter, every household in rural areas has to dig a pit nearly two meters deep in front of or behind their house. According to the size of * * *, put a number of logs horizontally on it, spread corn or sorghum stalks on it, and then cover it with soil. This is a vegetable kiln. Fresh vegetables such as Chinese cabbage, potatoes, radishes and green onions are stored in the kiln and can be preserved until April next year. There is a bite on the vegetable kiln, and only one person can go in and out. Climb up and down the ladder when you take the food. Its style is like the crypt where Manchu ancestors lived in winter. Nowadays, the living habits of Manchu people, such as storing vegetables in kiln, picking mountain vegetables in spring, picking wild fruits in mountain products in autumn and hunting wild animals in winter, have a natural and harmonious connection with the cave life of Manchu ancestors.
Introduce some Manchu snacks and some Manchu snacks;
Cixi xiaowotou
When Eight-Nation Alliance went to Beijing, Empress Dowager Cixi fled, and had cornmeal steamed corn bread, which was delicious. After returning to Beijing, one day, I remembered to eat Wowotou again, so I called the kitchen to make Wowotou. The workers in the kitchen make steamed bread with fresh corn flour and soybean flour, accompanied by honey that Manchu people like to eat. So Xiaowotou became a court snack in the Qing Dynasty.
Bean flour paper
Manchu people like sticky food and sweets. Bean flour rolls, or bean flour cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, and then sprinkle the fried soybeans evenly on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant.
Perilla leaf cake (sticky mouse)
This is also a sticky food that Manchu people like best. In summer, soak glutinous rice, grind it, press it into a round cake, put small peas in it, wrap it with fresh perilla leaves, and steam it. It is fragrant to eat without leaves (or with leaves).
sour soup
This is a kind of food that Manchu people like to eat in summer. The method is to soak corn, grind it into flour and ferment it. Squeeze the fermented noodles into a "soup pot" (or a pig halaba bone with a small hole) to make noodles and leak them into a boiling water pot. After cooking, add seasoning and serve. Honey and sesame can be added as sweets in summer. Sweet and sour, palatable.
Shaqima (also called sugar bag)
Mix white flour with water and eggs (or cream), beat into thin slices, cut into thin strips and fry until cooked. Boil with sugar or rock sugar, stir, pour into a wooden trough paved with sesame, green shredded pork and melon seeds, flatten, take out and cut into cubes, which is sweet and palatable. In the Qing Dynasty, the Three Mausoleums outside Guanwai were also offered as offerings, which shows that Manchu people attached great importance to them. Now it is a favorite pastry for people of all ethnic groups in China.
Xiaoroufan
That is, the traditional Manchu staple food Yangzi rice. Stir-fried diced pork with sorghum. Add some water and you'll get the shoe porridge.
Brother Rico
Rice cooked with rice, millet and adzuki beans. "Bean" is the homonym of "bean", and rice and millet are metaphors of dragons and tigers, so it is called "Long Hudou".
Rice and rice
Boil glutinous rice with water, take it out with cold water and soak it in cold water. Usually in summer.
Second, the Manchu-Han banquet uses allusions:
Nuerhachi golden meat
According to legend, Nurhachi worked as a policeman under Li, commander-in-chief of Liaodong in Ming Dynasty. Company commanders mansion's rule is: there must be eight dishes and one soup on the table every day. One day, the cook was ill. After each of the seven maids cooked a dish, they couldn't think of the eighth dish. Nurhachi told me the eighth course, and he cooked meat dishes with good color and flavor. Later, Nuerhachi became the old man king, and golden meat became a famous dish of the Qing Dynasty symbolizing the industrial achievements of the empire.
Gan long dou fu bo Cai
When Qianlong went around Jiangnan, one day, he got lost in the country. It's already noon and my stomach is growling with hunger. At this time, I saw an old woman cooking, and the red, green, yellow and white peas were beautiful. So, I sent for a plate, and Qianlong ate it all at once. He even said that the food in the world is the best. So people ask, what is this? The old woman said with a smile, this is "red-billed green brother, inlaid with gold and jade seal." So, a farm dish went into the imperial kitchen.
Tasi honey (mutton in honey sauce)
This is a common dish of the Qing court. Just because one day Cixi was enjoying herself, she asked the name of this dish. In order to please, the chef said that it was newly created by a slave and had not yet been named. She asked Lafayette to give it a name. Cixi was very happy. She said smoothly that this dish is as sweet as honey, so let's call it "as sweet as honey".
The first dish in the world (radish soup)
When Emperor Qianlong of the Qing Dynasty was on a southern tour, he happened to come to a blue brick house and saw a horizontal plaque on the door saying "No.1 in the world". Gan Long thought, what a big tone, want to ask. As soon as I entered the first door, I met an old man 150 years old; Entering the second door, I met an old man 120 years old; Entering the third door, I saw a 90-year-old man; Enter the fourth door and see a 75-year-old man. Strangely, these people are not in charge, but a teenager of 10 years old. Gan Long asked: What is the first one in the world? The child replied: My family has five generations under one roof, and each generation has a long life, ranking first in the world. Qianlong nodded and said yes.
After Qianlong returned to the palace, on a whim, he wrote an imperial edict and gave a radish to the first family in the world for everyone to eat. This difficult problem made the whole family tongue-tied, only to see the young master running over and saying, this is easy to handle. Some people put radishes in vats, mash them and stir them with warm water. Everyone will drink them. When the emissary in yellow clothes returned to Beijing to deliver the message, Gan Long admired him very much: "No.1 in the world" is a good master who cooks the first dish in the world. Since then, carrot soup has been served. ...& gt& gt
What is the typical diet of Manchu? Hashma: Manchu homophonic, meaning frog. Manchu traditional diet customs. Autumn dishes. The cooking methods are mainly simmering, roasting and soup making. Simmer Hashema is to wash frogs, fry them in hot oil, then take them out, and put them in soup made of oil, onion, ginger, soy sauce, salt wine and chicken soup, and simmer for more than ten minutes. Add proper amount of monosodium glutamate and sesame oil when eating. The method of making fried hashima is to cut it clean, soak it thoroughly with wine, soy sauce, onion and ginger, wear it with thin thread, and then bake it on a red charcoal fire. Hashema's belly oil can also be used as fresh soup. Its soup is delicious and nutritious.
White meat hot pot: Manchu-style dishes. White meat is also called white cut meat and white cook the meat. Hot pot, made of copper, is hung with tin. The bottom of the pot is a place to burn charcoal, the middle is a place to add soup, the top is a chimney, and there are rings on both sides. The preparation method is as follows: firstly, the pork is cut into large pieces, cooked in a pot, cooled and cut into thin slices with a knife; Then cut the long sauerkraut into filaments. Put the meat and vegetables in a hot pot neatly, add clear soup (mostly chicken soup), and add vermicelli, mushrooms, shrimps, salt, etc. after the soup boils. When cooking, it can be served with garlic paste, leek, flower sauce and Chili oil. In the eastern forest region of Inner Mongolia, the game is constant in winter, and roe deer, deer, pheasant and dragon meat can be added to the hot pot. The family eats around the table, chatting while cooking, which is delicious and can drive away the cold. This dietary custom is still preserved in Manchu inhabited areas in Inner Mongolia.
Manchu pastry: the general name of Manchu-style pastry food. It occupies an important position in the cooking history of China, and is known as the "Manchu-Chinese banquet". Full point refers to Manchuria. During the Qing Dynasty and the Republic of China, due to the different family circumstances of Manchu people, Manchu treasures can be divided into two categories. One kind is loved by ordinary people and farmers, mainly including the following kinds: boiled cake (jiaozi), burrito, burrito, bean flour cake, Qingming cake, Korean cake, jujube cake, drenched cake, bean flour scissors, five-flowered cake, pot cake, polished rice bean bag, steamed cake, gold and silver roll, bee cake and tile cake. The other kind is popular in well-off families, mainly including Saqima, Furong cake, Sun cake, cut cake, cold cake, sprinkled cake, beaten cake, pineapple leaf cake, perilla leaf cake, linden leaf cake, sour cake and fried horn cake. The raw materials of Bobo in Manzhouli are mainly white flour or sticky rice flour, and the production techniques are mostly baking, roasting, steaming and branding. Because of its long history and economic benefits, it has become a traditional food for Manchu people, and there are still many categories in Manchu settlements in Inner Mongolia.
Manchu Shuifan: Manchu traditional flavor food. The practice is to cook sorghum rice, corn residue or millet in a pot, take it out with a colander and soak it in newly picked well water, and repeat it two or three times. Eat with fried sauce and various vegetables or wild vegetables, such as shallots, small root garlic, Chinese cabbage, coriander, spinach, water spinach, old woman, sake koji, Artemisia annua and so on. It tastes cool and can relieve summer heat.
Mill wine: one of the traditional Manchu drinks. Also called rice wine. Manchu families often take this as a sacrifice and drink it at ordinary times. The method is to wash and cook glutinous rice (yellow rice can also be used) and take it out of the pot to cool. Then add a proper amount of distiller's yeast to the water to boil and rub it fine. Put the cold rice into a jar, mix it with distiller's yeast, and then pour in water and mix well. After several days of sealing, the floating "White Mongolia" in the altar was skimmed off and the altar mouth was sealed again. After a certain period of time, you can open the altar to drink.
Candied fruit: traditional Manchu food. The preparation method is as follows: stir-fry white sugar to a sugar color, then add a proper amount of water, white sugar and honey to boil until it becomes thick, and put peeled and seedless apples, pears, oranges, hawthorn, apricots, peaches, dark plums and carrots into honey juice to make them adhere evenly. The Manchu community in Inner Mongolia still maintains the tradition of eating and making candied fruit.
Sprinkle cakes: traditional Manchu pasta. It is also a sacrifice for the boss. The production method is to grind adzuki bean into bean paste, rinse the bean skin with water, steam it into stuffing, mix glutinous rice flour with appropriate amount of water, steam it in a cage, spread it into a drawer when the air is full, and put the bean stuffing on the table. As soon as the steam is full, sprinkle rice flour on the bean stuffing until it is steamed. When eating or filling sacrifices, a drawer of cakes is cut into 7-inch square pieces. For example, when making cakes in the first month, beans are red, which means happiness.
Saqima: Manchu is homophonic, meaning fried strips. Manchu traditional flavor food. During the Qing Dynasty and the Republic of China, it was popular all over the north. Now the improved method is: beat the eggs into fine powder and neutralize them evenly, make noodles, fry them in a pot, then boil water, sugar, cream and honey into thick juice, stir them evenly with the fried noodles, pour them into a wooden trough covered with green and red silk and flatten them, and wait for cooling. When eating, cut into cubes with a knife. This kind of food is sweet and delicious, and it is one of the famous cakes in China.
Pistachio: Pistachio refers to laurel ... >>
Excuse me, what are the specialties of Manchu? Just remove the Chinese food from the Manchu-Chinese banquet. . .
What are the living places, eating habits, clothing characteristics and major festivals of Manchu? 20 10 the sixth national census shows that the Manchu population is about 104 1058500, mainly distributed in northeast and north China, with Liaoning province having the largest population, accounting for 5 1.26% of the total Manchu population. The Manchu population in Hebei Province is more than 265,438+10,000; The Manchu population in Jilin Province, Heilongjiang Province, Inner Mongolia Autonomous Region and Beijing is between 330,000 and 860,000. The Manchu population in the above six provinces, municipalities and autonomous regions accounts for more than 94% of the total Manchu population. The main inhabited areas of Manchu are Yitong, Xinbin, Qingyuan, Benxi, Xiuyan, Kuandian, Huanren, Kuancheng, Fengning and Qinglong 10 Manchu Autonomous County, Weichang Manchu and Mongolian Autonomous County, Fengcheng and Beizhen, two cities enjoying the treatment of autonomous counties, and Liaoning, Hebei, Tianjin, Beijing, Jilin, Heilongjiang and Inner Mongolia.
Eating habits of Manchu:
Manchu people like to eat millet, such as millet, glutinous rice, barnyard grass, millet and so on. They like sticky food. Sticky food such as glutinous rice, bean glutinous rice, sticky cake, fried cake, sticky fire spoon, sticky bean bag, bean powder roll, spread cake and bean cake. Millet noodles have beef tongue cakes and bowls; There are "pineapple" leaf cakes and glutinous rice cakes on glutinous rice noodles; Sorghum rice flour is sweet.
Manchu people like to eat millet, such as millet, glutinous rice, barnyard grass, millet and so on. They like sticky food. Sticky food such as glutinous rice, bean glutinous rice, sticky cake, fried cake, sticky fire spoon, sticky bean bag, bean powder roll, spread cake and bean cake. Millet noodles have beef tongue cakes and bowls; There are "pineapple" leaf cakes and glutinous rice cakes on glutinous rice noodles; Sorghum rice flour is sweet. Fried noodles and fried rice are also traditional Manchu foods, among which Saqima and sour soup are the most distinctive. Shaqima raw materials are thin strips made of eggs and white flour, fried in oil, and then added with honey, sugar and melon seeds to form golden cakes. The cake is covered with green and red silk, which tastes sweet and delicious. Sour soup, also known as soup, is made by soaking corn for many days until the rice grains become soft, grinding into water and fermenting into sour taste. Then squeeze it into thin strips with a special soup plate and put it directly into boiling water; You can also squeeze noodles out of your fingers without a soup cover. The meat of Manchu non-staple food is mainly pork, and the dishes are mainly white meat and blood sausage, sauerkraut and hot pot, which are quite distinctive. The most important thing for Manchu to kill pigs is to eat blood sausage. The practice of pork pays attention to white slices, that is, white meat slices. The so-called white-cut meat does not mean fat slices, but diced pork slices cooked and eaten without any processing and seasoning. Pork belly is the best of white-cut meat. Besides pork, meat also likes to eat beef, mutton, roe deer, pheasant, deer, river fish, hashima and so on. Besides Chinese cabbage, pepper, onion, garlic and potato, there are also wild vegetables such as bracken, thorn bud, celery, spearmint, Artemisia annua, four-leaf clover, auricularia auricula and various mushrooms collected according to different seasons. Hot pot has a long history. It was first popular in the cold region of Northeast China, and it is a traditional dietary custom of Manchu. The copper pot is full of charcoal fire and the chicken soup is boiling. The soup is mixed with shredded sauerkraut and vermicelli, which are used to rinse pork, mutton, chicken, fish, and sometimes pheasant, roe deer, venison and dragon meat. The winter dishes are mainly sauerkraut and small tofu, and the big sauce brewed by Manchu has a long history. Lard is the first edible oil, also known as big oil. Manchu people like to drink. At that time, Manchu people liked to drink Luosong tea when drinking tea, but now Xinbin Manchu people like to drink scented tea. The main dietary taboo of Manchu is not to kill animals or eat the meat of dogs and crows.
It is recorded in Beilian that Nuzhen in Jin Dynasty "used beans as sauce". Up to now, Manchu people in rural areas, even Han or other ethnic families who have lived in this county for a long time, are still used to soy sauce. Its practice is that on the first day of the twelfth lunar month, soybeans are cooked in a pot. Then put it in a jar and mash it while it is hot. Take out the paste of moderate size and put it aside for use in April next year. Wash and break the paste, put it into a jar, add salt and water, and eat after fermentation. Seasonal pickled kimchi is almost a necessary food for three meals a day.
Every year in late autumn and early winter, every household in rural areas has to dig a pit nearly two meters deep in front of or behind their house. According to the size of * * *, put a number of logs horizontally on it, spread corn or sorghum stalks on it, and then cover it with soil. This is a vegetable kiln. Fresh vegetables such as Chinese cabbage, potatoes, radishes and green onions are stored in the kiln and can be preserved until April next year. There is a bite on the vegetable kiln, and only one person can go in and out. Climb up and down the ladder when you take the food. Its style is like the crypt where Manchu ancestors lived in winter. Nowadays, the living habits of Manchu people, such as storing vegetables in kiln, picking mountain vegetables in spring, picking wild fruits in mountain products in autumn and hunting wild animals in winter, have a natural and harmonious connection with the cave life of Manchu ancestors.
Meet the dress characteristics:
Historically, Manchu men liked to wear long blue-green fashions. In the past, Manchu women ...