How ethnic communication and blending are presented in nomadic food culture is as follows:

1. From the aspect of drinking, since the Tang Dynasty, rice wine, which was originally used by people in the Central Plains, began to be influenced by milk wine in the Western Regions.

2. In terms of food, people in the Central Plains mainly rely on rice and vegetables, supplemented by pork, chicken, duck and fish. Influenced by the western regions, a large number of beef and mutton are also accepted by people in the Central Plains.

Dietary characteristics and representative dishes of ethnic minorities

1. Oroqen people

mainly live in Hulunbeier League and Daxinganling, and make a living by hunting. Dietary characteristics: Eat more birds and animals, cold water fish and mountain vegetables, be good at mixing, boiling, smoking and roasting, have a salty and fresh taste, like burnt incense, and have a quaint eating style with Orion style. Special food: how to make the meat by hand: first peel off the skin of the animal, take out the internal organs and wash it, then cut the meat into several pieces and cook it in a pot. It is very important to master the heat, and the cooked meat is tender and fresh.

When eating, each person should be given a waist knife, and then each person should be given a piece of meat with a bone to eat with a knife. When eating meat, you should also dip in some salt water, which is made of boiled broth, put a little salt in it, and sprinkle some condiments such as wild leeks and wild onions.

2. Ewenki people

mainly live in northeast Inner Mongolia, Heilongjiang and Xinjiang, and are engaged in animal husbandry. Dietary characteristics: taking rare wild vegetables and grains as the main food sources, they are used to cooking and roasting, and they don't need to be old, keeping hard and tough, cooking with salt and wild onions, and paying attention to the original flavor. Special food: milk skin.

production method: milk skin-a traditional milk food in Mongolian steppe. Fresh milk is poured into a pot and heated by strong fire, so that it boils, gradually weakens, and keeps turning up until a large amount of foam is generated on the surface of the emulsion. After cooling off, it is placed for 12 hours, and a thick skin film is formed on the surface of the emulsion, which is provoked to dry in the shade.

3. Hezhe people

mainly live in the residual vein of Wanda Mountain and along the Yangtze River in Sanjiang Plain, and are good at fishing. Dietary characteristics: the staple food is mostly cold-water fish and mountain animals, supplemented by wild fruits and vegetables and grain beans. I like to eat raw or half-baked, and the cooking method is simple, taking pleasure in giving food to guests, and the banquet style is unique.

special food: method of killing raw fish: take the freshest first-class carp or sturgeon, split the fish from the fish ridge, remove two whole pieces from the fish bone, and cut them into connected thin slices with a knife. Slice the fish from the skin, shred it and cook it with vinegar. Bake the fish skin on fire until it is half cooked and shredded. Mix shredded fish and shredded fish skin with shredded onion, wild pepper or wild leek to taste.