the unique connotation of Gelao people's food culture

The food culture of each place will be influenced by the local geographical environment and cultural factors, so the food culture of each place is different. Gelao people have a long cultural history, and their food culture has a special flavor. Due to the influence of living environment, the Gelao people have formed a unique food culture.

The food culture of Gelao nationality is characterized by sour taste and spicy taste. Gelao people eat rice and corn as their staple food, as well as pasta, miscellaneous grains and potatoes. I like to eat glutinous rice cakes and pour tea for my guests. Gelao people are good at making wine.

The living areas of the Gelao nationality are mostly located in the slope zone from Yunnan-Guizhou Plateau to Sichuan Basin, with complex terrain and humid climate. The economic life of the Gelao nationality is dominated by agriculture. Corn grows in mountainous areas, while rice grows in flat areas. Therefore, these two crops are also the most important food for the Gelao people. In the busy season, there are three eclipses, and in the slack season, there are more than two eclipses. Besides dinner, there are some customs, such as "too early", "rest" and "midnight snack".

The meat is mainly pork, followed by chicken, duck and mutton. Most people don't eat beef and horse meat and dead poultry and livestock meat. For people who like to eat sour and spicy food, there is a proverb that says, "If a person doesn't eat sour and spicy food for three days, he has to go fishing." Ciba is often used as a gift for ancestor worship, and also as a hospitality and holiday food. Glutinous rice cake is a necessary food for Gelao people's festival activities.

During the Spring Festival, every household will make a big cake with one liter or several liters of glutinous rice and put it in a dustpan or a square wooden plate to worship their ancestors. You can't eat for three days. Gelao people in western Guizhou also planted black bean leaves on Baba, indicating that their ancestors planted grass when they reclaimed wasteland. Gelao people in Guangxi also have the habit of adding zongzi and sweet potato to their offerings on New Year's Eve.

On Dragon Boat Festival, Double Ninth Festival and all other festivals, guests are invited, but they all have to cook. Gelao people are used to steaming corn flour in a steamer, which is called dried corn rice. This is the main food on the dining table of the Gelao people all year round. If there are guests from afar during the festival, they will add the same amount of white rice to the corn flour and steam it, which is called "bibimbap".

In order to keep warm, the Gelao people can't eat without a can of Chili soup. There are many ways for Gelao people to eat Chili, such as spicy porridge, moldy tofu Chili, bean pepper and so on. However, their favorite is the Chili bone made from bone meal and Chili. Gelao people like to drink, and most of them are brewed by themselves. In the first year, miscellaneous wine was made of textiles, sorghum, corn, millet, barley and other raw materials. After fermentation, the jar is sealed and bamboo tubes are preset. These pipes are used for drinking water.

Most of them are sweet wine and shochu. Sweet wine, commonly known as "cold grain", is made of glutinous rice, corn and millet. It is often used to cook jiaozi and eggs, or to drink in cold water. Soju, also known as Huojiu, is made of corn or sorghum. It has a strong flavor and is a necessity for hospitality and banquets. Men like smoking, middle-aged and elderly women smoke, and young smokers increase.

tea is divided into green tea and camellia oleifera. Green tea is usually cooked with eagle mouth tea, rattan tea, family tea or kudingcha. Camellia oleifera is fried with domestic tea oil, boiled, dried, and repeatedly kneaded into a paste with a wooden spoon, which is called' tea soup'. Add oil, boil water, add salt and season with sesame, walnut and pepper. It can get drunk.

you can eat it with rice cakes, zongzi, sesame seeds and melon seeds. You can also use "camellia egg", "camellia Tang Yuan" and "camellia porridge" to cook. In most places, Silla people have the habit of "eating camellia oleifera" and regard it as a delicacy for entertaining guests. Some people eat three meals a day during the eclipse, otherwise they will be depressed. Most elderly people in Kyrgyzstan who live in the ancient city and Longxing do not have the custom of "eating camellia oleifera".

a table of banquets is usually crisp breasts and yesterday's main course, plus slippery meat, vermicelli, yellow flowers, fungus and bean products. Filling "eight bowls" or "ten bowls" is commonly known as "big water mat". If you ask for advice, you will get drunk and the food will become warm and rich. In the area of Daqi and Sanqiao, there is a popular "three dishes", that is, three kinds of banquets, including after-dinner or after-dinner meals.

Camellia oleifera is served with cakes, sugar, dried fruits and sunflower seeds, wine with cold dishes and stir-fried dishes, and rice with steamed soup and vegetables. Most seats are 1 people per table, 12 people per table in the old city, Panxi District and Yuanxiao District, and 8 people per table in the county.

Dietary characteristics of Gelao people

Camellia oleifera: Gelao people in some areas like to eat Camellia oleifera. Its preparation method is to heat lard in an iron pan, mix it with eggs and meat, then mix it with water, add a proper amount of salt and sugar, boil it to make a drink, add steamed popcorn, rice fragrance, crisp food, sesame cake, peanuts and glutinous rice cake, dry and balance it, and serve it to guests.

lily: "shredded lily" is a famous dish with unique flavor in Gelao nationality area. Wuchuan lily powder is finely processed, loose, tender, fragrant and delicious.

Wuchuan beef jerky: It has ethnic flavor, brownish red color and delicious taste. Because the cattle in the mountains are tender, Wuchuan beef jerky is sold to Guangxi, Guangdong, Hunan, Zhejiang, Fujian and other provinces.

Tao Zhen Guzhen Ash Tofu Fruit: Tofu is made of soybean as raw material, and then processed and refined by traditional methods such as tung shell ash, plant ash carved back leaf ash and buckwheat seed stalk ash. Soft and crisp texture, dark color and delicious taste.

suet scalding: the suet cake made from the root of suet dug in Shan Ye is ground into powder, and then mixed with water to make a viscous juice, and then added with proper amount of seasoning such as salt, Chili powder and onion. Cook in a pot, then scoop the cooked juice into a dustpan and spread it into a round cake about 2 inches in diameter. After cooling and setting, heat the oil on the flat iron plate. Then spread the round cake on the iron plate and fry it slowly. The taste in the mouth is tender and fragrant.

Qingming Baba: Wash the wild vegetables collected in Shan Ye, blanch them in boiling water for a while, then take them out, cut them into small pieces, put them in the bridge nest with steamed glutinous rice, and mash them into glutinous rice cakes. There is also Qingming grass, which is soaked in water mixed with glutinous rice flour, kneaded into a circle and steamed in a pot. This kind of glutinous rice cake with Qingming grass dipped in soybean powder exudes a strong grass flavor.

Back to the pot, the second child: it is a common food for the Gelao people to open up wasteland and grow grass, also known as "the second child of rice seedlings". It is made by mixing steamed corn flour with water and cooking it in an iron pot. Put a pile of firewood on the stove and you can turn around and eat. This is real fast food. The name "the second son returns to the pot" has the rough style of Shan Ye's big makin knife. This bowl of golden rice is getting sweeter as you chew it. Even if there is no food, a bowl of soup is enough to eat with relish.

Brewing: Gelao people like drinking and are good at brewing. During the festival, all guests must drink. Gelao people usually brew white wine and sweet wine with glutinous rice, corn, sorghum and wheat as raw materials. "Miscellaneous liquor" is a special kind of Gelao liquor.

corn: grind the corn with a stone mill, sieve and peel it, sprinkle water with a dustpan to mix it with water, steam it in a steamer, pour water into the dustpan and mix it evenly until it doesn't stick together, and then steam it in a steamer. A friend's vacation or visit. Wealthy Gelao people use rice and steamed corn flour. Corn is yellow and rice is white, commonly known as "golden rice". Glutinous rice is rich in nutrition, but it is scattered and difficult to swallow and digest. So kimchi is often eaten with it.

pickles: Gelao people like sour food. Generally speaking, people have pickles. Pickled vegetables are usually cooked with dried beans or potatoes, and are called "Pickled Bean Soup" or "Pickled Potato Soup". There is a saying in the Gelao people that they "don't eat sour for three days, walk to grab a handful, and then run away." Marinate in a jar with green vegetables or cabbage or radish seedlings.

when eating, cut the sauerkraut into shreds, cook the potato chips, green beans and adzuki beans in a pot, and then dip them in Chili water to eat. Sauerkraut soup can be used not only as dinner, but also for digestion. You can also store vegetables to ensure that you can eat them all year round. Gelao people in mountainous areas can't live without sauerkraut soup all the year round. As the saying goes, "if you don't eat sour for three days, you have to walk."