Eating habits

Tujia people usually eat three meals a day and two meals in their leisure time; Eat four meals in spring and summer when the agriculture is busy and the labor intensity is high. For example, in the transplanting season, it is necessary to add a "premature" meal in the morning, which is mostly snacks such as glutinous rice dumplings or mung bean powder. It is said that eating glutinous rice balls for "premature" meals means a bumper harvest and good luck. Tujia people also like to eat oil tea soup. Apart from rice, rice with corn is the most common staple food. Sometimes they also eat bean rice. Baba and Tuanjie are also the seasonal staple foods of Tujia people, and some even eat them until they are planted. In the past, red yam was always regarded as a staple food in many areas, and it is still a standing food in some areas after winter. The main feature of Tujia cuisine is sour and spicy. Every family in the folk has a sauerkraut jar, which is used to pickle sauerkraut, and almost every meal is inseparable from sauerkraut. Bean products are also very common, such as tofu, lobster sauce, bean leaf skin, tofu milk and so on. In particular, I like to eat mixed dregs, that is, grinding soybeans, regardless of pulp and dregs, boiling and clarifying, adding vegetable leaves and cooking. Folks often eat bean rice, corn rice and slag soup together. Tujia people's drinking, especially in festivals or entertaining guests, is essential. Among them, sweet wine and Zajiu brewed with glutinous rice and sorghum are common, with low degree and pure taste. Typical food: Tujia people like to eat Baba bacon, oil tea and other foods, as well as mixed dishes; Tuanxiang; Mung bean powder (rice flour); Fried rice cake.