Mulao people take rice as their staple food, supplemented by wheat, potatoes, corn and beans. Rice includes glutinous rice and glutinous rice, glutinous rice is used as daily dinner and glutinous rice is used as food raw material for festivals.
Mulao people eat three meals. Have porridge for breakfast and dry rice for dinner. Most families also eat porridge for lunch.
Cooking method of wheat: grinding wheat into powder and baking it into pancakes or jiaozi; Sometimes sweet potatoes are cooked, peeled, mashed and mixed with wheat flour for cooking, which is sweet and delicious.
Dog tongue Ciba, a special diet, is made of glutinous rice and wrapped in tung leaves, which looks like a dog's tongue, hence the name. Soft and delicious, sweet taste, sprinkled with fragrant sesame sugar powder, but also endless aftertaste. It is also of special significance, otherwise how can a folk song sing it with love! It turns out that August 15th and August Social Day are the "slope-walking" seasons for young men and women of Mulao nationality. After singing folk songs on the slope, young men and women sit around and exchange their "dog tongues", which means that love is as sweet as sesame candy. Pillow jiaozi celebrates the holidays, and every household in the ancient mountain village wraps pillows for the holidays in jiaozi. Legend has it that pillow dumplings were handed down by a group of Zhuang children who cut firewood to Mulao children who herded cattle. Jiaozi, the pillow, weighs only five or six pounds each, so it is often enough for a family to eat one. Its practice is: soak glutinous rice for several hours, take it out and dry it, then put some alkaline water and mix well; Then spread the back of zongzi leaves one by one about a foot wide, put glutinous rice at a certain height, add a layer of leaves, and then spread a layer of rice, just like millet around the valley. Finally, tie the rope tightly and put it in a pot to cook for a day and a night. The season of wrapping pillows and jiaozi is social day in February. White-cut meat White-cut meat is a kind of flavor food in ancient mountain villages. Its practice is: put the whole piece of pork or whole chicken and duck (unhairing and eviscerating) into water to boil, take out the meat and cut it into small pieces after cooking, and then dip it in sauce to eat. White cook the meat is very particular about the temperature, and when it is ripe, it will be fished out from the boiling pot. So whenever you cut meat, there is often blood near the bones, so the cooked meat is tender and delicious.
Duck sauce duck sauce is a delicious seasoning in ancient mountainous areas. When you kill a duck, you leave duck blood (not solidified) and mix it with acid water in your own acid tank. Stir well with chopsticks until the blood turns slightly black, then add a little salt and Jiang Mo. Some don't cook, thinking that it keeps "blood fresh"; Most of them are slightly boiled. Cook the meat flavored with duck sauce is delicious.
Chong yang wine, a wine culture, is the favorite traditional drink of farmers in ancient mountain villages. Chong yang wine smells fragrant, and the more you drink, the more you want to drink. He is often drunk and doesn't know, and he doesn't faint when he wakes up. Every year, during the Double Ninth Festival on the ninth day of the ninth lunar month, every household in the ancient mountain village will choose some good glutinous rice to make wine. The production method of chong yang wine is similar to that of sweet wine in Han and Zhuang areas, which is sealed for a period of time before opening the altar for drinking.