Dietary Customs of Gaoshan Youth in Taiwan Province Province. The long-term vegetable is mustard, named for its long stems and leaves. Eat longevity vegetables to pray for longevity, and longevity vegetables lengthen vermicelli to mean immortality.
The diet of Gaoshan people is mainly cereals and rhizomes. Generally, millet, rice, potatoes and taro are common foods, supplemented by miscellaneous grains, wild vegetables and prey. Millet and upland rice are dominant in mountainous areas, and rice is dominant in plains.
Except Yamei and Bunun, several other ethnic groups take rice as their daily staple food, supplemented by potatoes and miscellaneous grains.
Yamei people living in Lan Yu live on taro, millet and fish, while Bunun people live on millet, corn and potatoes (locally called sweet potatoes).
Pingpu people also specialize in fragrant rice and like to eat "herbal paste" (the grass paste in deer intestines is ready-to-eat with salt). In the past, the diet was raw, and the diet, cooking and enjoyment were very particular. Gaoshan people are addicted to alcohol, tobacco and betel nut. ?
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In the production method of staple food, most Gaoshan people like to cook rice or steam glutinous rice and corn flour into cakes and cakes. ?
Alpine vegetables come from a wide range, most of which are planted and a small amount is collected. Common ones are pumpkin, leek, radish, cabbage, potato, beans, pepper, ginger and various wild vegetables. ?
Gaoshan people generally love to eat ginger, and some directly use ginger dipped in salt as a dish; Some are pickled with salt and pepper. The source of meat mainly depends on pigs, cows and chickens. Fishing and hunting are also a supplement to daily meat in many areas, especially the Gaoshan people who live in the mountains. Captured prey is almost the main source of daily meat.
Ten ethnic groups of Gaoshan have their own unique foods, among which the typical ones are: bacon, the methods of storing meat by Atayal and Amir of Gaoshan, among which Atayal pickled monkey meat, Amir pickled venison and wild pork are unique; Miscellaneous liquor is a kind of rice wine brewed by Paiwan people and Bunong people of Gaoshan nationality. ?
When the Bunun people are cooking staple food, they mash the small grains of rice in the pot into paste. People in paiwan like to roll up millet with banana leaves, mix it with peanuts and animal meat, steam it and eat it as a holiday delicacy, and take it with them when they go hunting. However, as a snack brought by hunting, salty spices such as salt are generally not added to the stuffing.
When hunting in the mountains, Atayal people like to use bananas as stuffing, wrap them in glutinous rice, then wrap them in banana leaves, steam them and take them away. Paiwan people like to mix sweet potatoes, cajanus cajan, taro stalks, etc., and eat them when cooked. Atayal people like to drink cold water soaked in ginger or pepper. Both men and women are addicted to alcohol and generally drink their own brewed rice wine, such as millet wine, rice wine and potato wine.
Yamei likes to mix rice or porridge with taro and sweet potato and cook it as a staple food. When going out to work or travel, dry taro or cooked sweet potato and glutinous rice products similar to zongzi are often used as dry food.
When paiwan and other ethnic groups hunt, they only bring matches, not pots. First, they build stones, heat them with dry firewood, and then put taro, sweet potato and so on. Under the stone, cover it with sand and eat it after cooking. When eating mustard, first remove the growing leaves, rub them with salt, and eat them for two or three days. The mustard roots left in the ground will continue to grow.
Paiwan doesn't eat dogs, snakes and cats. And the way to eat fish is also very unique. Generally, after catching fish, they take a slate and heat it on the spot. They bake the fish on the slate until it is 80% cooked, and sprinkle with salt to eat. Children in paiwan are not allowed to eat eels or even the heads of other fish, which is considered unlucky.
When a-mei cooks meat dishes, she likes to cut the meat into pieces, insert bamboo sticks, cook it and put it in a big pot, and the whole family gathers around the pot. Everyone uses rattan baskets to hold rice, * * * uses a spoon to scoop vegetables, grabs rice in one hand and eats meat in the other. During the transplanting season, they like to catch small frogs in rice fields, take them home, wash them with clear water, cook them and eat them. Some ethnic groups, such as Ami and Atayal, also eat raw fish caught.
They also like to peel the hunted millet, add salt and marinate it with half-cooked millet for several months. Pickled foods are usually preserved in several ways, such as pickling, drying in the sun and baking. Pickled pigs and fish for a year or two. Gaoshan people used to drink neither boiled water nor tea.
Baidu encyclopedia-Gaoshan nationality