■ Bai Dali rawhide
Dali rawhide is a unique delicacy. Raw hides, also known as "Haig" in white, are pig skins and pork. On holidays or daily gatherings, Bai people always regard rawhide as their signature dish and specialty.
■ Buyi cold rice noodles
Buyi people eat two meals a day when they are free and three meals when they are busy. Rice and corn are staple foods, supplemented by wheat, sorghum, potatoes and beans. Most of them use wooden pots and cauldrons to cook rice, including braised rice, two-in-one rice (rice mixed with corn), tortillas, rice noodles, bait, pea powder, rice cakes and other varieties. Among them, glutinous rice dumplings, flower rice dumplings and sesame oil dumplings are the most famous, which are mostly used for ancestor worship or feasting.
What are the special snacks of all ethnic groups? Ethnic minority food and ethnic minority dishes.
■ Tibetan butter tea
Buttered tea is a drink of Tibetans. It is usually eaten as a staple food with Bazin. This drink is made of ghee and strong tea. First, put a proper amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, and beat it repeatedly with a wooden handle to make the ghee and tea juice blend into one, showing milky white. Some ethnic groups adjacent to Tibetans also have the habit of drinking butter tea.
■ Korean kimchi
Kimchi is an inherent national non-staple food and a unique vegetarian dish that Koreans like to eat since ancient times. It is a vegetable processed product with cabbage, radish and other vegetables as the main raw materials and pepper, onion, garlic, ginger, fruit and salt as the ingredients, which is fermented by lactic acid.
■ Dai bamboo rice
Bamboo tube rice is a kind of cooked food filled with rice and spices with fresh bamboo tubes, which is more than that made in the wild in mountainous areas or baked with charcoal at home. Taking rice and meat as raw materials, put them into a fresh bamboo tube, add appropriate amount of water, then block the mouth of the bamboo tube tightly with banana leaves, and scorch the bamboo with charcoal fire.
■ Camellia oleifera
The tea that Dong people drink refers to Camellia oleifera, which is a thick soup made of tea, popcorn, fried peanuts, crisp soybeans, glutinous rice, meat, pig water, salt, chopped green onion and tea oil. It can not only quench thirst, but also satisfy hunger. Accompanied by rice and tea, there are vegetables, fresh fish, meat, melons and fruits, game, fungi and drinks, and food sources are extensive.
■ Oroqen people handle mutton.
To treat mutton, choose mutton with tender fat, slaughter it on the spot, peel it into the pot, add seasoning and cook it. The operation is simple and lively, just add a handful of salt (some of them are not added with salt, but dipped in salt when eating), the heat is just right, the blood quickly disappears, the meat is cooked but not hard, and it tastes fresh and delicious. Because after eating meat with clean hands, one hand holds the meat and the other hand holds a knife to cut, dig, pick and cut the meat on the bones of the sheep, so it is named "hand-grabbed mutton".
■ Ewenki koumiss
Mongolians live on grasslands and live on animal husbandry. Koumiss, braised pork and roast mutton are their favorite drinks, food and hospitality dishes in daily life. Every year in July and August, it is the season for Mazhuang to brew koumiss.
■ Hezhe raw fish
Fishing and hunting are the main sources of food and clothing for Hezhe people. Hezhe people like to eat fish, especially raw fish. This custom has been passed down to this day, which shows the different characteristics of this nation from other nations. Hezhe people always respect killing fish.
■ Huimin noodles
Folk specialties include Niangpi, Lamian Noodles, noodles with gravy, fried noodles with shredded pork, tofu, chop suey and minced meat noodles. Most people have fermented noodles all year round for ready use. Hui people in cities are used to drinking milk tea for breakfast all year round. The meat is mainly beef and mutton, and some also eat camel meat and all kinds of scaly fish, such as herring, silver carp and bighead carp produced in the north.
■ Manchu elbow
Due to the different living environment and frequent communication with the Han nationality, the eating habits of Manchu people are similar to those of the Han nationality, such as eating rice, millet and pasta. On the other hand, it still has its own characteristics, such as liking sweets and eating "Ajige" (that is, jiaozi) on holidays. Foods with ethnic characteristics, such as Popo, Sour Soup, Saqima and Hot Pot, have also been preserved.
■ Mongolian roast sheep
There are many distinctive Mongolian foods here, such as roast sheep, roast whole sheep with skin, hand-grabbed mutton, fried sheep, roast leg of lamb, milk tofu, Mongolian steamed bread, Mongolian pie and so on. There are: thin cream, Mongolian standing dairy products; Milk skin; All-sheep banquet is a traditional Mongolian banquet dish, which is also often used for sacrificial activities. Cooked roast sheep, a Erdos-style dish in Inner Mongolia; Chinese cabbage and mutton rolls; Xinsu cake, a traditional Mongolian folk cake; Dry rice, Mongolian snacks.
■ Miao sour soup fish
Sour soup fish is a unique food of Miao nationality. It tastes sour and delicious, and is full of spicy energy, which greatly increases people's appetite. Generally, rotten peppers and many local nutritious Chinese herbal medicines are added first, and natural sour soup is made with tomato acid, and then the washed live fish is cooked in the pot. Sour soup is made from cooked rice swill, and the best sour soup should be white.
■ Naxi glutinous rice blood sausage
Naxi people eat three meals a day. Generally, we eat steamed bread or braised Baba in water for breakfast, while Chinese food and dinner are rich, including one or two kinds of stir-fry, pickles, soup and so on. Especially Hui beef soup pot and dry bar. There are many kinds of vegetables in both plain and mountainous areas, and they should be listed at four o'clock. Potatoes, cucumbers and melon beans are widely planted in mountainous areas, and various famous dishes with local characteristics are made.
■ Tujia people suck up wine
The way of drinking is very particular. When entertaining guests, put two combined "box tables" in the center of the hall, take out the brewed wine, put it in a special altar, put it on the lower seat of the box tables, pour boiling water and insert thin bamboo poles. The wine is ready. Pour the wine with boiling water, otherwise the wine will not overflow and just fill the jar mouth. This is called "just right", which means perfection without loss.
■ Wa fragrant pig hand
The meat of Wa people mainly comes from family feeding, including pigs, cows and chickens. In addition, there are habits of preying on mice and insects. Wa people in some areas also have the habit of preying on insects, and even eat more than ten kinds of pupae, red caterpillars, broom worms and wax gourd worms parasitic on herbs. Generally eat insects and rice to cook porridge, add vegetables, salt and pepper, spicy and delicious.
■ Uygur barbecue
Naan is mainly made of flour, mostly fermented noodles, but with a little salt instead of alkali. Most naan are round, and the largest naan is called "Ayman" naan. Naan not only tastes good, but also won't go bad after long-term storage. Therefore, Uighurs always carry this kind of food on business trips and long-distance trips. Drinking some tea and eating some "Tokas" naan can immediately satisfy hunger, which is really an ideal convenient meal. Legend has it that when Tang Priest crossed the desert Gobi, the food he took with him was Naan.
■ The meat of the Yi people
During the New Year holiday in China, Yi people always slaughter cows, sheep, pigs and chickens, but they seldom move animals unless they entertain guests. Yi people have the custom of killing pigs, half for themselves and the other half for their parents-in-law. Pigs are mostly used for curing, hanging and drying in the shade to become bacon or ham. During the New Year in China, we should also eat Tuotuo meat, Bazin, drink jar wine, soak wine and tea.
■ Zhuang Zongzi
Zhuang people love to eat any kind of animal meat, such as pork, beef, mutton, chicken, duck, goose and so on. Some areas don't eat dog meat, while others like to eat dog meat. Pork is also cooked whole, then cut into square pieces, and then put into the pot to taste. Zhuang people are used to making fresh chicken, duck, fish and vegetables into 70-80% maturity, and then frying the vegetables in a hot pot, so as to keep the dishes delicious.