Abstract: Dong nationality is one of China's ethnic minorities with distinctive national characteristics. Dong nationality is mainly distributed in Hunan, Guangxi, Guizhou, Hubei and other places in China. Dong people have a unique food culture besides a long history. Dong people take rice as their staple food, and also eat millet, corn, wheat, sorghum and potatoes, but they usually mix them to adjust their tastes. What are the characteristics of Dong people's food culture? What are the Dong specialties? Let's take a look at it with Xiaobian. What are the characteristics of Dong people's food culture? < P > In most Dong areas, there are four eclipses, two meals and two teas. Rice is the main body of rice. Pingba eats more japonica rice, while mountainous areas eat more glutinous rice. There are many kinds of glutinous rice, including red glutinous rice, black glutinous rice, white glutinous rice, bald glutinous rice and dry glutinous rice, among which Xianghe glutinous rice is the most famous. They make all kinds of rice into white rice, flowered rice, plain porridge, flowered porridge, zongzi, zanba, etc. When eating, they knead the rice into balls with their hands, which is called "eating rice".
Dong people are generally used to cooking a day's meal in the morning and taking it up the mountain to eat. Among them, the "steamed rice" made of Xianghe rice is particularly sweet, and there is a saying that "a steamed rice is fragrant in the whole village". The tea that Dong people drink refers to camellia oleifera, which is a thick soup made of tea leaves, popcorn, fried peanuts, crisp soybeans, glutinous rice, meat, pig water, salt, chopped green onion, tea oil, etc., which can not only quench thirst, but also satisfy hunger. Accompanied with rice and tea, there are vegetables, fresh fish, meat, melons and fruits, game, fungus and drinks, with a wide range of food sources.
The Dong people are fond of sour taste. Since ancient times, there has been a saying that "Dong people will never leave sour taste". They themselves also said, "If you don't eat sour for three days, you will be defeated by walking to protect yourself." In Dong cuisine, more than half of them are sour, and there is a saying that "nothing is pickled, nothing is sour". The characteristics of these sour dishes are:
1. The range of materials used is wide. Pigs, cows, chickens, ducks, fish and shrimp, snails, louses, dragonflies, cabbages, cucumbers, bamboo shoots, radishes, garlic sprouts, mangosteen, onions and taro? Can be pickled in the altar.
2. The pickling method is skillful. First, make pulp water, add salt to boil, add raw materials and continue to cook, put in a pickle jar, mix with alcohol, sesame and soybean powder, and seal and bury deeply.
3. Long storage time. Pickled vegetables can be kept for 2 years, pickled chickens and ducks for 3 ~ 5 years, pickled meat for 5 ~ 1 years and pickled fish for 2 ~ 3 years, unless there is a Daqing ceremony, the altar will not be opened. Dong family feast, bowls of sour, and the "Dong village sour fish banquet" composed of ten big dishes, is rare in the world.
In the eyes of Dong people, glutinous rice is the most fragrant, sweet rice wine is the most mellow, pickled sauerkraut is the most delicious, tobacco leaves are the most refreshing, wine songs are the best, and banquets are the most jubilant.
The Dong people's respect for chefs is also a peculiar content in their food culture. At many banquets, guests and chefs should sing and thank each other. For example, a song "Thank the Chef" sings like this: "Chefs are always worried. They get up in the middle of the night and sit on the cold bench. It takes a lot of energy to burn their hands and feet. Heap the pork into carp back, cut the radish into embroidery needles, stir fry with fungus, stew the pig's feet with chives, mix the eggs with flour to make crispy meat, and steam the honey millet with flour. Ten kinds of brocade are made by skillful hands, and the skill is the first. Eating in the mouth makes a hundred flavors, thanks to chef all of my heart. "
Dong people's dietary taboos
Don't sit on the threshold to eat, and don't watch others eat; No fire on the first day of the first month; No outsiders are allowed to enter the village during the sacrifice period; During the mourning period, dutiful sons should avoid being vegetarian, but fish and shrimp are not limited.
what are the specialties of the Dong nationality?
1. Sour meat of the Dong nationality
Dong people usually like to eat Chili and sour meat, and sour meat is the representative. "Dong people can't live without acid" is a popular saying among Dong people, which means that Dong family's diet can't live without acid. The Dong family not only has vegetables, but also pork, beef, duck, fish and goose, which are preserved in jars. Guests came to the home, and they took out bitter wine brewed with glutinous rice (slightly sweet but not bitter) and pickled meat, which was the most enthusiastic expression of the Dong family.
2. Sour fish
Pickled fish, also known as sour fish. Traditional famous food of Dong people. Take live fish from rice fields, cut them open, clean them, put them in a earthen jar, marinate them with tomatoes, peppers, etc., and take them out after half a year. The appearance of pickled fish is dark as coke, but the meat is smooth and white, and the taste is extremely delicious, spicy and sour, with hemp in the acid, and even the bones are turned into bones. This kind of sashimi also tastes quite good and is recommended for barbecue.
3. Camellia oleifera in Sanjiang
The people in Sanjiang have the custom of camellia oleifera, especially the Dong and Miao people. For example, grass seedlings should drink camellia oleifera at least three times a day, drink camellia oleifera before going to work in the morning, drink camellia oleifera before having lunch at noon, and drink camellia oleifera before cooking dinner. Dong people like to drink Camellia oleifera, which has a history of thousands of years. Drinking camellia oleifera is the main way of breakfast for Dong people, and it is usually accompanied by glutinous rice. It is a traditional drinking method in Sanjiang to soak camellia oleifera in cold rice and glutinous rice. According to a scientific theory, because Dong people have lived in cold mountainous areas for generations, Dong Camellia oleifera can keep out the cold and prevent diseases, and it also has the effects of promoting fluid production to quench thirst, refreshing the mind and relieving fatigue. Because of its slightly bitter taste, it is also called "Dong coffee".
4. Cows are flat
The people in Sanjiang have the custom of playing camellia oleifera, especially the Dong and Miao people. For example, grass seedlings should drink camellia oleifera at least three times a day, drink camellia oleifera before going to work in the morning, drink camellia oleifera before having lunch at noon, and drink camellia oleifera before cooking dinner. Dong people like to drink Camellia oleifera, which has a history of thousands of years. Drinking camellia oleifera is the main way of breakfast for Dong people, and it is usually accompanied by glutinous rice. It is a traditional drinking method in Sanjiang to soak camellia oleifera in cold rice and glutinous rice. According to a scientific theory, because Dong people have lived in cold mountainous areas for generations, Dong Camellia oleifera can keep out the cold and prevent diseases, and it also has the effects of promoting fluid production to quench thirst, refreshing the mind and relieving fatigue. Because of its slightly bitter taste, it is also called "Dong coffee".
5. Dong red meat
Purple meat is commonly called braised pork in our local area. Is prepared from blood stasis deposited in the abdominal cavity of slaughtered pigs and roasted pork slices. Because the blood stasis is purple, it is called "purple flesh and blood". Purple flesh and blood is easy to make. Take a few kinds of pork, such as lean pork, belly, large intestine head, pig liver, pork loin and chin tip, and cook them with fire and cut them into thin slices. Then mix shredded orange peel, mashed Chinese prickly ash, cornus, Chili powder, cocklebur root, fishbone, salt, monosodium glutamate and other condiments with the sliced meat, and then pour purple blood into it and stir. Purple flesh tastes not only spicy and sweet, but also delicious, and has special health care functions. Because pig blood contains high iron, it has the effect of clearing away lung heat, while other spices have the function of strengthening stomach, so people who often eat red meat rarely have stomach diseases and lung diseases!