According to historical records, Hezhe people's diet, "fishing is food ... the grain is not refined, and six animals have many dogs", and its dietary customs bear the imprint of primitive fishing and hunting life. The clever and industrious Hezhe people absorbed the nutrition of the surrounding ethnic food culture and created traditional food customs such as raw fish, drying meat, barbecue, cooking, frying, frying and pickling. Early Hezhe people lived by the river and ate fish and animal meat. In modern times, they exchanged fish products and animal skins for millet grains and collected wild vegetables themselves. Their diets, such as eating raw fish, sashimi, sashimi, shavings and baked fish slices, have local and ethnic characteristics and are called "living specimens of fishing and hunting culture in North Asia" by scholars.

Sand fish

Fish comes from the brake, crisp and raw.

Tallaha, delicious.

The ancestors of Hezhe lived by the river and ate fish and animal meat. They eat fish in a variety of ways, and brake raw fish is one of the famous dishes. Hezhe people not only like to eat raw fish, but also entertain relatives, friends and guests, taking this dish as their honor. Brake raw fish has become an essential dish for Hezhe people to celebrate holidays, entertain guests and get married.

Common brake raw fish have the following four practices:

One is raw fish with vegetables, which is called "Talake" in Hezhe language. This dish is made of fresh fish, such as sturgeon, herring, carp, grass roots and white fish, which are all specialties of Heilongjiang. Take out the fish after bleeding, cut it into filaments, mix it with wild "ginger onion" and "pepper", and add vinegar and salt. When there is no vinegar, you can mash the wild cherries and mix them together. It tastes very delicious. Legend has it that this practice was handed down by a clever daughter-in-law. Earlier, there was a new daughter-in-law who had just passed the door. She is smart and capable, and it's nothing difficult. One day, the old man gave her a difficult problem. The fish she cooked looks raw and cooked. The new wife readily agreed. She picked two fresh big carp, cut them with a flying knife, cut them into silk, put them in a birch basin and soaked them in vinegar. Roast the fish skin on the fire, shake it off and all the scales will fall off. Sprinkle some ginger and onion, and the wild fish skin will be yellow and fragrant. She cut the skin into filaments and put it in a birch basin. Add ginger onion, wild pepper, salt and other seasonings to prepare a large basin of sashimi. When the old man ate it, he praised it again and again. Since then, this method of mixing vegetables with raw fish has been handed down. Now the ingredients for this dish are more complete, including fine vermicelli, mung bean sprouts, shredded potatoes, shredded spinach, shredded cabbage, shredded cucumber and so on. And add monosodium glutamate, ginger, salt, Chili oil, onion, garlic and other seasonings, which are delicious and delicious. With this dish, my appetite is greatly increased.

The second is to eat sashimi, which is called "la Bouteke" in Hezhe language. Its practice is to cut the live fish into thin slices and eat them only with vinegar and salt, preferably with Chili oil. This is often eaten in spring, summer and autumn.

The third kind is eating shavings, which is called "Suriak" in Hezhe language. This is how we eat in winter. The practice is to peel the frozen fish into thin slices and immediately dip them in vinegar, salt and Chili oil like shavings, which is cool and convenient, and can also relieve the hangover. To make this sliced raw fish, the raw materials must be sturgeon, bighead carp, pike, hucho, fine scale fish, tooth cloth sand and other good fish. Especially sturgeon, after peeling, bones and meat are sliced together. Its bones are brittle and can be eaten all, and its taste is indescribable. Now, this dish is still the way to entertain guests, and everyone likes it.

The fourth is to eat grilled fish, and the Hezhe language is called "Benlaha". Its practice is to cut fresh fish with skin slices from both sides of the fish spine, then cut them into pieces, string them with sharpened wicker and bake them on the fire. When they are boiled three or four times, they can be dipped in vinegar and salt. Fishing beaches are generally eaten by roasting first and then cutting into pieces. In this way, the fish is fragrant, crisp and delicious.

Now, Chinese and foreign tourists visiting Hezhe Township in Jiejinkou can not only enjoy the beautiful scenery there, understand the customs and habits of Hezhe, but also taste the Hezhe's famous dish: brake raw fish. In addition to the four kinds of barracuda mentioned above, there are salmon seeds, sturgeon seeds, raw mixed gills, raw mixed locust bones, noses, wings and so on. In addition, there are many ways to cook fish, the most delicious of which is to steam crucian carp soup with river water. When it is served on the table, it smells delicious and appetizing.