* * * Mongolian, Kazak and other grassland nomads have hand-grabbed meat.

Which nation does the following folk custom belong to? Write it in brackets. Wind and rain bridge () Fan dance () Hand-grilled meat () Cake () Eating New Year's goods ()

Baike.baidu/view/166992 Fengyu Bridge (Dong nationality)

Fan Dance (Hani) zhidao.baidu/question/117667297

Braised pork (Mongolia) baike.baidu/view/67373

Dagao (DPRK) baike.baidu/view/ 103764

Eat New Year (Gelao) baike.baidu/view/4324 or downstairs. You can find this. Hehe, LZ, just adopt the downstairs.

Which nation can sing, dance and wrestle? Which nationality is picking meat during the Spring Festival?

right

What minority customs do you know?

Wisteria gardener

Now briefly introduce the customs and etiquette of some ethnic minorities in China.

1. Tibetan

Tibetans are mainly distributed in * * *, and the rest are distributed in Qinghai, Gansu, Sichuan and Yunnan. Tibetans believe in lamaism.

Offering Hada is the most common and grand courtesy of Tibetans to their guests. The longer and wider Hada offered, the more grand it became. For venerable persons and elders, when offering Hada, you should raise your hands above your head, lean forward slightly and lift Hada to the front of the seat. For peers, just send Hada to each other's hands or wrists; For the younger generation or subordinates, it is tied to the neck. It is impolite to bow or send something without one hand. Those who accept Hada had better make the same gesture as those who offer Hada to express their gratitude.

* * * When greeting each other, nod and stick out your tongue to express cordial greetings, and the recipient should smile and nod as a gift. There are guests visiting, waiting outside the account to meet the distinguished guests. * * * When you meet an elder or a distinguished guest, you should take off your hat and bow 45 degrees, with your hat in your hand and close to the ground; When you meet a colleague, just lower your head slightly and hold your hat on your chest to show politeness. Men and women sit separately, accustomed to men sitting on the left and women sitting on the right.

* * * There is a custom of providing customers with milk tea, butter tea and highland barley wine. When a guest visits a Tibetan family, the host will offer three glasses of highland barley wine. Whether guests can drink or not, they should dip their ring fingers in the wine and play. When the guests don't drink or play, the host immediately picks up the wine to sing and dance, and comes to persuade them to drink. If the guest doesn't drink enough, he can take a sip and ask him to add wine. After two sips of wine, the host filled the glass and the guests gulped down. In this way, the guests don't drink much, and the host is very satisfied. According to Tibetan custom, the host offered butter tea, which the guests could not refuse. They should drink at least three bowls, and the more they drink, the more popular they become.

The etiquette of toasting butter tea is: the guest sits in front of a Tibetan square table, and the hostess puts a small wooden bowl with a silver edge in front of the guest, then pours a bowl of butter tea to the guest with a kettle or thermos, and the host and guest start chatting; When the hostess carries the pot again, the guest can pick up the bowl, gently blow it into the bowl, then take a sip and say something praising the tea. When the hostess carries the pot for the third time, the guest drinks the second sip of wine; When the guests are ready to leave, they can drink more, but they can't drink dry. Be sure to leave some crisp tea leaves at the bottom of the bowl.

Tibetans are most afraid of people touching sacred objects such as Buddha statues, scriptures, beads, amulets, etc., and think that this is against the rules and is not good for people and animals.

2.* * * Er nationality

* * * Er people mainly live in Xinjiang * * * Er Autonomous Region and believe in * * * religion. * * * Chinese people attach great importance to politeness and are used to putting their hands in the middle of their chests, leaning forward 30 degrees or shaking hands and saying "hello" repeatedly. Guests sit on the floor, don't straighten their legs and point their feet at people; The gate of the yard is forbidden to open to the west, and it is forbidden to sleep with your head facing east and your feet facing west. Therefore, special attention should be paid when allocating rooms, bedding and pillows to them. Avoid close to stoves, water tanks, etc.

Pay attention to hygiene and often wash your hands and face directly under tap water. When visiting Wilwu's house, the hostess should wash her hands with a kettle before going in for dinner, usually three times. Accustomed to a special cup for one person, I won't change it during my stay. When giving away a teacup for the first time, you should disinfect it in front of yourself before using it.

When sitting in a room, kneel down and avoid straightening your legs and pointing at people with your feet.

When an old man leads you to do "Dewar" after dinner, don't look around or stand up.

In terms of diet, I like to drink milk tea and eat naan, like to eat Lamian Noodles and steamed buns, as well as stewed whole sheep, instant-boiled mutton, mutton skewers and fried stickers of sheep and beef. Kebab is the most famous snack in this country. He drinks every meal and is a heavy drinker. Avoid eating pork, dog meat, mule meat and pigeons.

Clothes should be short, the coat should be above the knee and the pants should reach the foot. It is forbidden to wear shorts outdoors.

Ji zi Festival and Gourgand Festival are traditional grand festivals, and men, women and children like to wear small flower hats with four corners. Their favorite sport skill is rope walking at high altitude.

3. Mongolians

Mongolian, mainly living in Inner Mongolia Autonomous Region. Herdsmen believe in Lamaism and like to wear piping robes, hats or wrapped cloth, snuff bottles on their belts, leather boots on their feet and live in yurts.

Mongolian traditional etiquette mainly includes offering Hada, handing a pot of cigarettes, loading cigarettes, showing respect, etc. Of course, there are also bow ceremonies and shaking hands now. The etiquette of offering Hada is the same as that of Tibetans. Mongolian herders are very hospitable and pay attention to etiquette. When guests enter the yurt, they always stand on the west side of the door, with their right hand on their chest and their left hand pointing to the door. Please go first. After the guests knelt down, the host enthusiastically offered them light tea and wine according to the custom. ......

Which ethnic group is eating Bazin and butter tea? Which ethnic group is eating braised pork and drinking milk tea? Ok, extra points! beg

Bazin's good butter tea is Tibetan.

"Picking meat by hand" means grabbing mutton by hand, which is a traditional food of Mongolian people for thousands of years and a common practice of herders.

Do you know any national specialties? Pick a few and write them down!

Mongolians live on grasslands and live on animal husbandry. Koumiss, braised pork and roast mutton are their favorite drinks, food and hospitality dishes in daily life.

* * * is widely distributed, and the dietary customs are not completely consistent. For example, Ningxia * * * prefers pasta, and likes noodles, noodles and mixed rice. * * * in Gansu and Qinghai takes wheat, corn, highland barley and potatoes as their daily staple foods. Oil fragrance and prickly heat are the favorite special foods all over the country, which are indispensable for giving to relatives and friends on holidays. Folk specialty foods include stuffed skin, Lamian Noodles, large noodles, fried noodles with meat, bean curd, chop suey and minced meat noodles. Most people have fermented noodles all year round in case of emergency. * * * in the city are used to drinking milk tea for breakfast all year round. The meat is mainly beef and mutton, and some also eat camel meat and all kinds of scaly fish, such as herring, silver carp and bighead carp produced in the north. Pigeons are regarded as divine birds in Gansu province, which can be kept, but not easily eaten. If there are critically ill patients, they can be supplemented with the consent of imams (religious professionals).

Ciba, ghee and highland barley wine made by Tibetans are the main foods for farmers and herdsmen. Ciba is made by frying highland barley or peas and grinding them. Buttered tea is made by pouring the tea leaves of brick tea into a long barrel with a length of 1 m, adding salt and ghee, and impacting it up and down with a long shaft to evenly mix its various components. Tibetan compatriots would rather have no meat in March than butter tea in a day. Highland barley wine is a kind of low-alcohol wine brewed from local highland barley, which is deeply loved by men, women and children. Most foods are meat and dairy products, and many people like to eat air-dried beef and mutton.

* * * During the solar eclipse, our people eat three meals, eat naan and various melon and fruit sauces and sweet sauces for breakfast, and drink milk tea and oil tea. Lunch is a variety of staple foods, and dinner is mostly naan, tea or noodle soup. Pasta-based, like to eat beef and mutton. There are dozens of staple foods. The most commonly eaten are South, mutton pilaf, steamed stuffed bun, noodles and so on. * * * My people like to drink Fu tea and milk tea. Eat more fruits and vegetables in summer. Xinjiang is rich in sheep, so the Er nationality has the custom of kebabs. Exquisite kebabs are fresh and tender, salty and spicy, and the special flavor of cumin is rich. Hand-grabbed rice, comparable to mutton kebabs, is also a traditional flavor food of Erhai nationality.

Most ethnic groups in Guangxi take rice as their staple food, followed by corn and potatoes (some ethnic minority mountainous areas lacking paddy fields also take corn as their staple food). Most ethnic minorities in Guangxi like to eat glutinous rice, and they also make colored rice or process rice, wheat and cassava into powder to make glutinous rice and other foods at festivals. Most people like to drink, and some ethnic families can make wine, and even can't live without wine every day. Miao, Dong, Molao, Maonan, Shui and other ethnic groups all like to eat sour food, and love to pickle all kinds of sauerkraut, sour meat and sour fish. Rongshui Miao people also have a unique custom of "soaking rice in vinegar", and some ethnic groups like to eat spicy food and smoke. "Chili bone" is a famous dish loved by many ethnic minorities. Jing people who live by the sea like to eat seafood, and the meat is mainly fish and shrimp. Some ethnic minorities keep various special dietary customs such as drinking blood wine. Dietary habits with ethnic characteristics include: Camellia oleifera, boiled five-color rice, Yao bird sauce, beef with Maonan cuisine, and dried sweet potatoes with special characteristics. There are also many different dietary customs among all ethnic groups in the country. For example, ethnic groups such as Zhuang and Beijing have the traditional custom of chewing betel nut, which is still popular among Zhuang women in Longzhou and other places. In some places, betel nut is still a necessity for entertaining guests. Dong, Yao and other ethnic groups have the etiquette of "a chicken's head respects guests". In Yao areas, if the matchmaker can't eat the head of a chicken when asking about marriage, it means that marriage may be destroyed. Some Yao people don't eat dog meat. * * * Avoid eating pork, lard, dead animals and animal blood, and do not drink or smoke. In some Zhuang areas, as well as ethnic minorities such as Yao, Molao, Maonan and Yi, the custom of drinking blood wine is still preserved.

Yao nationality: bird

"Fried Birds" is a famous food with unique flavor preserved by some Yao people in Dayaoshan. Every year in late autumn and early spring, a "bird basin" is installed on the mountain to lure migratory birds into the basin to drink water, that is, to stick them with birds painted on the edge of the basin in advance. Slaughter the caught birds, mix them with rice flour and salt and seal them in jars as top-class guests. There are also fried fish and meat, which can be used in Chenfang for years or even decades, reserved for major festivals and entertaining guests.

In the Miao people's diet, rice is the main food, and corn and millet are mixed. Generally, I like drinking, eating peppers and all kinds of sauerkraut. In the morning and afternoon, there is the habit of "playing camellia oleifera", which is basically the same as that of Dong people.

tea-oil tree

Camellia oleifera is a unique eating habit of ethnic minorities such as Dong, Miao and Yao who live in the traditional Camellia oleifera mountain area. Camellia oleifera is a kind of tea, which is smashed and fried with a small hammer, boiled in a small pot to make thick soup, seasoned with salt, and then used to brew fried rice flowers, fried soybeans or fried peanuts and oil fruits. ......

What are the customs of Mongolians?

The Spring Festival is called Chahan in Mongolian.

Inviting guests to dinner will sing a toast song. There is the biggest festival in July every year. Nadam will take part in equestrian, archery and wrestling competitions.

There are many, many

Didn't you say something simple?

Bamboo rice is the custom of which minority?

Kebab-* * Er nationality

Fengyuqiao-Dong nationality

Man-Han banquet-Manchu

Bamboo rice-Dai nationality

Kulban Festival-Kulban Festival is the new year of * * * religious calendar ~ ~ Many ethnic groups include Hui, * * Er, Kazak, Uzbek, Tajik, Tatar, Kirgiz, Salar, Dongxiang, Security and so on ~

Braised pork-hand-grabbed meat ~ ~ Tibetans, Yugurs and Mongolians have it ~

Nadam Congress-Mongolians

Fan Dance-Korean.

Eat a new festival-Dong people.

Cheongsam is also Manchu.

Songkran Festival-Dai people

Dagao-Koreans

What nationality is Bazin?

It is widely eaten in the south of China, typically Hakka and Tujia.

What do Mongolians eat?

Inner Mongolia cuisine

"The golden cup and the silver cup are full of wine, and your hands are raised above your head; Fried rice, milk tea, braised pork, please eat enough. " This song "toast song" accurately summarizes the Mongolian food culture.

Roast whole sheep: a traditional Mongolian dish, specially prepared for entertaining VIPs or holding banquets at major celebrations. Generally, the sheep fattened on the grassland and weighing about 40 kilograms are slaughtered, and the whole sheep is roasted with seasonings such as onion, ginger, pepper and salt in the abdomen, without hair and skin. This dish has a complete sheep shape. The sheep kneels in a square wooden plate with golden red color, crispy sheepskin and tender mutton.

Instant-boiled mutton: originated in the Yuan Dynasty. Inner Mongolia instant-boiled mutton mostly uses the outer ridge, hind legs, sheep tail and other parts of the big-tailed sheep, cut into thin slices and gently rinsed in hot pot boiling soup; Then take the prepared sesame paste, fermented bean curd, chives, chopped green onion, shredded ginger, shrimp oil, etc. As a seasoning. Sliced meat is tender and delicious, not greasy, and eaten while rinsing. It is worth mentioning that what is popular now is a new way of eating represented by Baotou "Little Sheep".

Roast leg of lamb: it's made of sheep's hind legs with bones, onions and celery. When eating, change the knife and cut into pieces, keep the original state, and serve with yellow sauce, onion and lotus leaf cake. This dish is beautiful in appearance, reddish brown in color, crispy in meat and mellow in taste.

Sheep shell: a precious dish loved by Mongolian people, which can only be seen at festivals, weddings, birthdays of the elderly or banquets to welcome relatives and friends. Method: Divide the whole lamb into seven pieces (excluding the chest fork), put the tail into the pot and cook with salt. First, put the limbs, sheep's back and neck leaves on the cauldron, put the sheep's head on the sheep's back, and serve in a crawling posture similar to that of a sheep. When eating, everyone first pulls a piece of fat from the sheep's tail with a Mongolian knife, and then takes what they need.

Hand-grabbed meat: You have never been to the grassland without eating hand-grabbed meat! Braised pork is the favorite and most commonly used traditional food of people of all ethnic groups in Inner Mongolia prairie for thousands of years, and it has also become one of the local flavors in Inner Mongolia. The method of making and eating is very unique: divide the sheep into several pieces according to the bones of each joint, put them into a pot of boiled water, without adding seasonings such as salt, keep the original flavor with fire, and properly control the heat. As long as the meat changes color, it can be eaten. The meat is tender, fat but not greasy, and easy to digest.

Fried lamb chops: fried ribs of selected sheep. Sprinkle seasoning such as salt after cooking. You can eat it in most restaurants in the city.

Roasted sheep tail: fried with sheep tail fat, egg white, preserved fruit and white sugar as raw materials. This dish is beautiful in appearance, sweet, crisp and delicious, and has a fruity taste. It is often used to receive guests' banquets. In addition, you can also order sheep tail slices when you rinse mutton.

Roast mutton: wrap the mutton pieces with eggs and batter and bake them in the oven. This dish is crispy and delicious, usually accompanied by lotus leaf cake, onion and sweet noodle sauce.

Roasted bullwhip: fresh bullwhip of Inner Mongolia grassland bull is used as raw material, and it is made into chrysanthemum shape with medlar. This dish is bright in color and salty in taste, which has both edible value and medicinal value, and has the effects of tonifying kidney, moistening lung, strengthening tendons and bones. You can taste it at the barbecue stall in the night market. )

Roasted beef tendon: a delicacy cooked with beef tendon and onion. This dish is exquisite in materials, white and transparent in color: the oil is clear and the bottom is bright, the entrance is fragrant and soft, and it is rich in nutrition. It is usually used for welcoming banquets.

Kumiss: Mongolian name is "Begging Brother" or "arigo". The drink with low alcohol content brewed with horse milk is to put fresh horse milk in raw leather bags, hang it in sunny places, and stir it several times a day with special wooden sticks to make the horse milk gradually ferment and turn sour. When mare's milk becomes light and transparent and tastes sour and spicy, it becomes mare's milk wine.

Milk skin: pour fresh milk into the pot, simmer until a layer of waxy fat condenses on its surface, then lift it with chopsticks and hang it in a ventilated place to dry, which is the milk skin. The production method is similar to that of yuba. Milk skin is a fine product in dairy food. Pure taste and rich nutrition.

Butter: Also known as cream yellow, fresh milk is poured into a barrel, fermented into yogurt, white fat is separated by stirring with a pestle, filtered to remove residue, boiled on a warm fire, water evaporates, then gradually turns from white to yellow, and cooled to form ghee. Butter has a unique taste and high nutritional value, and can be drunk for both Chinese and western meals.

Cheese: Boil the yogurt with ghee, put it in a cloth bag, squeeze it out with acid water, and dry it in pieces. Hard, sweet and sour, it is one of the favorite milk foods of Mongolian people.

Sour * * *: Herdsmen generally don't like to drink fresh milk, but like to drink sour * * *. There are two ways to make it: first, pour fresh milk into a large pot and boil it, then cool it in a ventilated place to make it sour; The other is to put fresh milk in the sun or in a place with high temperature, so that it will be heated and fermented to produce sour taste and become acid. Yogurt with modern technology can be seen everywhere, such as Yili Mengniu, which is produced by herders.

Milk tea: Mongolian traditional hot drink ......