With the colorful natural environment and abundant natural resources in Yi township, the Yi people are creating a happy and beautiful life with their hard-working wisdom, and inheriting unique dietary customs! Therefore, I have compiled the food culture of the Yi people in Chuxiong for everyone to read.

Eating habits of the Yi people in Chuxiong

The main food in Yi people's life is corn, followed by buckwheat, rice, potatoes, wheat and oats. Meat mainly includes beef, pork, mutton, chicken, etc. They like to be cut into fist-sized pieces for cooking, which the Han people call it? Meat? . Big and small Liangshan and most Yi people fast dog meat, and do not eat horse meat, frogs and snakes. Yi people like to eat sour and spicy food, and they are addicted to alcohol, so they have the etiquette of entertaining guests with wine. Wine is essential for solving various disputes, making friends, weddings, funerals and other occasions.

knowledge of food culture of the Yi people in Chuxiong

The area where the Yi people live has complex geographical environment and natural conditions, and is extremely rich in plant and animal resources. Yi people living in mountainous and semi-mountainous areas mainly grow buckwheat, barley, wheat, corn, oats and potatoes. In mountain areas of valleys and lakes, pingba mainly grows rice, supplemented by corn and other crops. In most areas of Liangshan Yi Autonomous Prefecture, Xiaoliangshan Yi inhabited area in northwest Yunnan and Weining County in Guizhou, buckwheat is the oldest crop, followed by oats, rice, wheat, barley and potatoes. Vegetables are round roots, followed by radishes, vegetables and cabbages. The animal husbandry is mainly pigs and sheep, while cattle, horses and chickens are raised. Ethnic groups in Liangshan, Zhaotong and Bijie eat buckwheat cakes, rice and corn rice, whether they are made of pigs or mutton. Hey? Or large pieces of meat, like to drink sauerkraut soup made of broth.

The Yi people pay great attention to etiquette, and the social etiquette of the Yi people is very characteristic in the food custom culture. Yi people pay attention to the difference between men and women when eating, and the elders are orderly. The elders sit on the seats, the guests sit on the seats or above, and the younger generation can only sit on the seats. When entertaining guests, good wine and good food should be given to the guests or elders first. In some places, women can't eat at the same table as guests. Yi people in Liangshan, Sichuan, pay great attention to wine in social activities. If a guest comes to your home, he should be given a glass of wine first, and even if he doesn't have time to cook for him afterwards, the guest won't be surprised. When visiting relatives and friends, Yi family members can't do without wine everywhere. When visiting relatives and friends, they should bring wine, send wine and livestock to weddings, send wine and sheep to funerals, and participate in religious activities without wine and livestock.

The etiquette of Liangshan Yi people's hospitality depends on their economic situation and what kind of guests they receive. To entertain a boatload of guests is to kill the chicken, and give the head of the chicken to the guests. The guests should look at the bones and bones of the chicken tongue. Everyone who knows the food customs of Liangshan Yi people knows that although the chicken is for you to eat, you should not eat too much, and you should leave some, otherwise you will make a joke. Entertaining guests usually kills pigs or sheep, and pigs or those who entertain guests are cooked into lumps of meat. Very respected guests will be treated with cattle when they come, but there are not many families who kill cattle to treat guests. In the past, this etiquette was mostly used in toast homes. When entertaining guests, if the pig is killed, half of the pig's head should be presented to the guests together with some meat and buckwheat cakes after dinner. If you kill the sheep, you should give the sheep fan flesh and blood to the guests after the meal; If you kill a cow, you should give the big lump of meat weighing about 5 kg on the hind legs of the cow to the guests to take away after dinner. The guest will transfer the female compatriots with the same surname as the guest.

Yi cuisine-nurturing a nation and intoxicating the whole world. When you are eating tender and fragrant meat and drinking sweet and fragrant wine, compared with sauerkraut in Guizhou and kimchi in Sichuan, it is unique and has its own flavor, which makes the finishing touch to monotonous bacon soup, potato soup, chicken soup and fish soup. Do you think of a hospitable nation-Yi people? Have you ever wanted to know about the living customs of Yi people?

The Yi people's food culture, because of its special national habits, is even more fragrant in the mountains. The flavor snacks with endless aftertaste make people drool and forget to return. Yi nationality is a hospitable nation, and it is a nation that loves to drink and hates alcoholism. The favorite seasonings used by Yi people are pepper, litsea cubeba, pepper, salt and so on. Yi cuisine is characterized by freshness, tenderness, crispness, fragrance, oily flavor, no greasy mouth, no greasy heart and endless taste.

cultural characteristics of Chuxiong Yi people's diet

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Yi people's hand-grabbed lamb chops

Hand-grabbed lamb chops are made of high-quality mountain goat mutton, and the auxiliary materials are unique spices of Yi people, so the meat is tender and smooth.

Yi Tuo Tuo Meat

Yi Tuo Tuo Meat is a signature dish for Yi people to entertain their guests on holidays. Its meat is made from piglets fed with non-modern feed under 3 Jin, supplemented by unique spices and condiments of Yi people. Its meat is huge and generally square, so it is called? Tuotuo meat? , the entrance slag, fat but not greasy, delicate taste, fully embodies the Yi people? Eating meat in chunks and drinking in big bowls? The uninhibited temperament.

Yi spicy chicken

Yi spicy chicken, with about 2 kg of chicken, is killed and roasted. After the meat is crushed, it can be eaten with spices such as ginger, ginger, Chili noodles and pepper and cold boiled water. Original flavor, spicy and refreshing taste, tender and delicious meat, endless aftertaste. Red sea pepper, a special product of high mountains, is deeply loved by the Yi people.

jar beef of the Yi people

When guests arrive, the Yi people sometimes treat them with jar beef to show their respect. Jar beef is made from the leg meat of beef, cut into lumps of beef, added with seasonings such as salt, pepper, pepper and litsea cubeba, put into the earthen jar and sealed. Seal it with vegetable leaves and then wrap it with tile mud to an inch thick. Then put it in the shade and wait for about 3 days before eating. Yellow in color and fragrant in smell. The meat is crispy outside and tender inside, and it tastes delicious.

Yi-flavor blood sausage

Yi-flavor blood sausage is the most common food in Liangshan Yi area, and it must be processed and made after slaughtering Chinese New Year pigs. Mix pig's blood, rice, pig's miscellaneous oil with salt, pepper, prickly ash, Mujiangzi noodles and other seasonings, pour them into the pig's large intestine, tie the two ends with strings, put them in a boiling pot, cook them, fish them out, cut them into pieces for dieting after being slightly cold, and they are delicious, which is a good product for entertaining guests and neighbors. Flavor features: delicious and entertaining.

Yi people's fragrant belly

Fragrant belly is one of the traditional delicacies of Yi people, and it's the best food to entertain guests when it's cooked as a pig. When the Yi people celebrate the New Year, they pull a small hole in the pig's belly, clean it and put it into the meat mixed with salt, pepper noodles, pepper noodles, litsea cubeba and garlic paste. It's important to sew up the mouth, stick a piece of intestine on the seam and seal it, and smoke it in a ventilated and smoked place. As long as it doesn't leak, the longer it is left, the better it tastes. Entertaining guests with an unopened fragrant belly is worth killing a sheep.

yi roast suckling pig

roast suckling pig is a famous dish in yi area. The freshly roasted suckling pig is golden in color, crispy and tender, and refreshing. Eat hot or cold.

Yi people's all-row beef banquet

The all-row beef banquet and the Manchu-Han banquet are a combination of cattle, sheep, pigs, chickens and cuckoos. The above five kinds are peeled, the intestines are removed, then the cuckoo is put into the belly of the chicken, then the chicken is put into the belly of the pig, then the pig is put into the belly of the sheep, and finally the sheep is put into the belly of the cow and sealed. Remember to use the seasoning commonly used by Yi people. Cook it in an extra-large pot and you can share it. Generally, you can't eat it unless you are an important guest (the third issue of the Journal of the Yi Society of Yuexi County, Qu Muliha, Jiang Zhicong downsized).

yi people shoot the ground (frozen meat)

yi people's flavor dishes, that is, frozen meat. This is a more exquisite dish in Yi area. It is made of pig's trotters and elbows. The general practice is to put the meat in the pot and cook it until it is soft, then pick it up, remove the bones and chop it up, put in spices such as ginger, ginger and pepper, and some even put orange peel or eggs, then put it back in the pot and cook it for a while, so that the spices can penetrate into the meat, and finally put it in a wooden bowl and put it overnight. Frozen meat is soft and delicious, and has a unique flavor. It is a kind of food that Yi people like very much.

Yi people's crispy rice flour

Yi people's snack crispy rice flour, a Yi people's snack in Nanjian County, has a history of hundreds of years. This product is based on the folk cooking of pea powder in Yunnan, which is changed from one ripening to two ripening, and the peeling and flour are separated and then combined into one. Therefore, the level of the finished product is obviously similar to that of Melaleuca bean powder, and the taste is different. The oil powder is soft, waxy and delicate, and melts at the entrance; The crispy rice is tough and chewy, and has a unique taste.

burning potato

burning potato is the most common way for Yi farmers in Liangshan, where they can never get tired of eating it. Generally, they take a few kilograms of potato, simmer a can of hot and sour soup, and cook it in a fire pit, that is, they are ready to eat. Three blows and three dozen? (Because the potato is taken out of the fire, people usually blow the ashes of the stove several times, so there is this nickname.) And because the potato is inexpensive, it can be used as a meal, a dish, an early adopter, and a full game. Therefore, whether it is a rare dish on the table or a barbecue, the meat and the burned potato are basically? Inseparable? It has become a brand-name product that can afford appetite in the food culture of the Yi people in Xiaoliangshan.

yi buckwheat flour

buckwheat jelly can be divided into bitter buckwheat and sweet buckwheat, but the methods are the same. Selecting sweet (bitter) buckwheat, a special product of Yi nationality, to shell, grinding into powder, adding water and an appropriate amount of alum water, and mixing evenly, wherein the ratio of buckwheat powder to water is 1: 4; stirring in a pot with low fire, pouring into a basin, and cooling to obtain buckwheat jelly; and then cutting the buckwheat jelly into small diamond-shaped pieces, putting them on a plate to form a chrysanthemum shape, and adding crisp soybeans, fried peanuts, sour radishes, kohlrabi, turnips, chopped green onions, etc. In a small bowl, add red oil, sesame oil, pepper oil, soy sauce, vinegar, ginger juice, garlic water, monosodium glutamate and other seasonings to make juice, and pour it on the buckwheat dressing. Its flavor is spicy and strong, and it is very exciting. The quality of red oil (pepper made from oil) and fermented bean curd is the most important. Or use a copper spoon to draw it into filaments and change fermented bean curd into balsamic vinegar, which is called? Vinegar silk? The taste is lighter. Buckwheat jelly is often used as a snack after dancing.

Yi people's stone mill bean curd

Bean curd made by grinding soybeans into pulp with a stone mill, and adding seasonings such as Shanghai pepper noodles and pepper noodles, is delicious, spicy and nutritious.

Yi sauerkraut soup

Yi people have a saying: Wild vegetables in August, grain in April, and sauerkraut are indispensable. ? In the life of Yi people, pickled cabbage is an indispensable side dish all year round.

Yi people's residue-linked vegetables

Residue-linked vegetables are a flavor soup with Yi characteristics. It is made by grinding soybeans into pulp with a stone mill, putting vegetable leaves and adding acid water. It can be eaten in the original flavor without any seasoning, or it can be dipped in water with seasonings such as lake and sea pepper noodles and poured on the dregs. It is characterized by: clearing away heat and quenching thirst, full of color and flavor, refreshing and comfortable.

yi wine

? Rod wine? Called in Yi language? Zhiyi? Also known as? Soaking wine? 、? Sucking wine? , is a unique water wine used by Yi people to entertain guests during festive festivals.

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