Zhuang food culture: What kind of special food do the Zhuang people have? 1. Five-color glutinous rice, also known as "five-color rice", "flower-colored rice" and "black rice", is a traditional festival food of the Zhuang people. It is a pure natural green food, symbolizing good luck and good luck.

. Five-color glutinous rice is made by mashing the rhizomes or flowers and leaves of red orchids, yellow flowers, maple leaves, and purple vines, soaking the glutinous rice in their juices, and steaming them into four colors of red, yellow, black, and purple, and then adding glutinous rice.

The five colors are made up of their original colors, and they are colorful and attractive. Every year during the Qingming Festival on March 3rd of the lunar calendar, every household makes five-color rice for sacrifices and food, or as gifts to relatives and friends. As for the legend, I have never heard of it. This is in the encyclopedia.

What was found needs to be verified: Legend has it that there was a talented Zhuang man named Wei Tegui who served as a minister under the Tu Emperor. One year there was a severe drought. In order to relieve the suffering of the people, he invited the Tu Emperor to visit Zhuang Township in person and used a trick to trick the emperor.

The emperor later found out that he had been tricked and regarded Tegui as a thorn in his side, and ordered him to be arrested and brought to justice. When the people of Zhuang Township heard about this, they sent Tegui up the mountain to hide overnight, so they set fire to the mountain because it was a lunar day.

On the third day of March, after the emperor's soldiers left, the villagers found Tegui's body in a cave of a big maple tree and buried him with tears next to the maple tree. From then on, on the third day of March every year, the Zhuang people used maple leaves and other plant juices to bury him.

The glutinous rice is dyed in red, yellow, purple, black and other colors, and then steamed and brought to the mountain to offer sacrifices to Tegui. 2. Zongzi. We eat zongzi during two festivals a year: the Spring Festival and the Dragon Boat Festival. We don’t eat dumplings during the Chinese New Year.

But we must eat rice dumplings. Without rice dumplings, it is not the New Year. Our Spring Festival rice dumplings are collectively called New Year rice dumplings. Broken down, the pair of rice dumplings sent by the new daughter-in-law to her parents' home are also called "Fengbaiwu" (in Zhuang language, it means new daughter-in-law rice dumplings).

); For families who have died during the year, it is taboo to make rice dumplings. The rice dumplings given by relatives and friends to commemorate the new deceased are called "Bai Feng" (Zhuang language, which means rice dumpling sacrifice). Our New Year rice dumplings are similar in shape to those eaten during the Dragon Boat Festival.

The triangular rice dumplings are different, but are made into a long strip with a flat bottom and a raised middle. There are various fillings in the rice dumplings, such as peeled mung beans, long strips of pork belly, peanuts, chestnuts, etc.

The rice dumplings are prepared according to personal taste. The small ones weigh several kilos, and the larger ones weigh several kilograms. In addition, the rice dumplings eaten during the Dragon Boat Festival are similar to those in other parts of the country. 3. Cooked rice in bamboo tubes.

Make a section of green bamboo, keep the knots at both ends, cut one end, put the meat, oil, water, salt and washed glutinous rice into the bamboo tube, seal it and simmer it over a slow fire to get a special flavor.

Grind corn into flour. When cooking porridge, sprinkle an appropriate amount into boiling water, then add rice to cook the porridge. The cooked porridge is also called polenta. It is a daily folk food in western Guangxi.

Fine powder, after the water boils, use your hands to sprinkle the corn powder evenly into the pot, while stirring continuously with a wooden fork or wooden board, cook it into a paste and eat it. 5. Stir-fried field snails as a folk snack.

In spring and summer, put the snails into water (you can put some grapefruit leaves in the water to speed up mud spitting) and raise them for a few days to spit out the mud. Then wash the shells, remove a little tip from the tail, and peel off the snail cover to remove the oil and salt.

, add the ingredients into the snail meat.

When cooking, first lightly fry the snails over high heat, add a small amount of oil, salt, wine, and ginger to remove the fishy smell, then add water and simmer until cooked. Before serving, add oil, salt, onions, garlic, perilla and other seasonings to the pot.

Fry briefly.

When eaten, the snail soup is delicious and the snail meat is crispy.

6. Lemon Duck Let’s count it as a snack.

Rinse the duck with running water, cut into pieces, marinate with cooking wine, salt, and shredded ginger for 1 hour to let the flavor infuse; cut the sour ginger into small pieces, smash the sour buckwheat heads with the back of a knife, cut the sour chili into hob shapes, and chop the salty lemon peel (

Don't put the lemon flesh and core, it will be bitter); Heat a pan with oil, sauté the minced garlic and shredded ginger until fragrant, add the duck pieces and stir-fry until the duck pieces are watery and oily, add the sour chili pepper, sour buckwheat head, sour ginger and salt.

Stir-fry the lemon puree until fragrant, add Zhuhou sauce (seafood sauce), sugar, salt, abalone juice (oyster sauce) and stir-fry evenly. Cover and simmer the soft duck meat until the juice is reduced and remove from the pot.

7. In addition, there are all kinds of rice noodles that can be seen everywhere: Guilin rice noodles, screw noodles, pressed rice noodles, rolled rice noodles, etc.

What are the traditional snacks of the Zhuang people?

1. Five-color glutinous rice, also known as "five-color rice", "flower-colored rice" and "black rice", is a traditional festival food of the Zhuang ethnic group. It is a pure natural green food and symbolizes good luck. The five-color glutinous rice is made of red orchid, yellow flowers and maple leaves.

The rhizomes or flowers and leaves of the purple vine are mashed, and the juice is soaked in glutinous rice respectively, and steamed to form four colors of red, yellow, black, and purple. The original color of the glutinous rice is added to form the five colors, which are colorful and attractive.

Every year during the Qingming Festival on March 3rd of the lunar calendar, every household makes five-color rice for rituals and food, or as gifts to relatives and friends. As for the legend, I have never heard of it. This is what I found in the encyclopedia and needs to be verified: Legend has it that there was a wise man.

The outstanding Zhuang man Wei Tegui served as a minister under the Tu Emperor. In order to alleviate the suffering of the people, he invited the Tu Emperor to visit Zhuang Township in person, and used a trick to make the Emperor exempt from the imperial grain. Later, he found out that he had been deceived.

Te Gui regarded him as a thorn in his side and ordered him to be arrested and brought to justice. When the people of Zhuang Township heard about this, they sent Te Gui to hide in the mountains overnight.