Miao sheep and turtle soup

Sheep and turtle soup refers to killing sheep that have been kept in the wild in the mountains for many years within a few hours after eating, then taking out the intestines, taking the green part of the intestines to a wok for stir-frying, and after the frying time is almost the same, adding water to make hot pot soup or adding rice to make porridge.

1 Yangbie Soup

The Miao Yangbie Soup is characterized by the fact that most of the grass eaten by sheep is herbs from Miao countryside, which has certain medicinal value. After being sterilized and fermented by gastric acid, it is fermented by yeast in the intestine, which has a very unique flavor. Although the mutton turtle soup looks ugly and tastes bitter, it is really a "big dish" for Miao people to entertain their guests. Friends who travel as guests can never live up to the enthusiasm of their hosts.

2. Dai's cold ant eggs

Dai's cold ant eggs are mostly processed by local characteristic yellow ants. Yellow ants grow in subtropical trees, with a length of about 2 cm, a narrow waist and a large abdomen, and two big teeth in the mouth, and their eggs are edible. Wash the ant eggs, blanch them in boiling water, and then add seasonings such as onion, garlic, salt, vinegar and pepper noodles to serve.

cold ant eggs

Although ants are small, they have complete treasures and contain 27 kinds of amino acids. Vitamins B1, B2 and various trace elements beneficial to human body, and contain high-phosphorus compound adenosine triphosphate, various hormones and grass ant aldehyde, and its protein content is more than twice that of beef, chicken and eggs. Therefore, although cold ant eggs are easy to cause people's resistance, they are delicious food with health care effects.

3. Tujia people eat Baba

Compared with the first two delicacies, this dish is more acceptable. The hospitable Tujia people put the cooked glutinous rice in a stone mortar. Two big men took off their coats, one held a big wooden pestle about the same thickness as their calves, and you pestle the glutinous rice until it completely lost the shape of rice and became a big sticky rice ball.

4. Hezhe people kill fish

Hezhe people are a fishing and hunting people, and they are the only ethnic group in the northern minority who used to focus on fishing. "Killing raw fish" can be said to be the "sashimi" of Hezhe nationality, but it is not the same as the Japanese "sashimi" method. After the fish is bled, cut the picked fish into filaments, mix with wild "onion" and wild pepper, and add proper amount of vinegar and salt. In spring, summer and autumn, the live fish and fresh fish are picked, sliced and eaten with vinegar and salt, which is called "Laboutte Ka"; Pick the fresh fish, cut it into thin slices connected to the skin of the fish, string it with sharpened fresh wicker, put it on high fire and cook it for three or four times, and dip it in vinegar and salt to eat it. It is called "Dale Geche".

Killing raw fish

Killing raw fish is the "freshness" of raw materials. The salmon, sturgeon and bighead carp from Wusuli River are sent to the local residents' tables nonstop after being caught. The delicate and delicious raw fish can also be supplemented with auxiliary materials such as Chili oil, vinegar and salt, which have a good taste and flavor.