Zhuang people in most areas are used to eating three meals during the solar eclipse, and Zhuang people in a few areas also eat four meals, that is, adding a small meal between lunch and dinner. Breakfast and Chinese food are relatively simple, usually porridge, dinner is dinner, dry rice is eaten more, and vegetables are more abundant. Rice and corn are abundant grains in Zhuang areas, which naturally become their staple foods, with various colors and varieties. Weighing tens of pounds, as big as a desktop, the super-strong zongzi cooked in a super-large water tank for seven days and seven nights is the best food in China. There is no shortage of fresh vegetables in all seasons, and wild vegetables can be seen everywhere. Daily vegetables include green vegetables, melon seedlings, melon leaves, Beijing cabbage (Chinese cabbage), Chinese cabbage, rape, mustard, lettuce, celery, spinach, kale, spinach, bitter gourd, even bean leaves, sweet potato leaves, pumpkin seedlings, pumpkin flowers and pea seedlings can also be vegetables. Boiling is the most common, as well as the habit of pickling vegetables, such as sauerkraut, sour bamboo shoots, salted radish, kohlrabi and so on. Add lard, salt and chopped green onion when cooking.
Zhuang people love to eat any kind of animal meat, such as pork, beef, mutton, chickens, ducks and geese. In some areas, they also like to eat dog meat. Pork is also cooked in whole pieces, then cut into square pieces, and then put the seasoning back into the pot. 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 before cooking, so as to keep the dishes delicious. Zhuang people cherish cats, dogs, snakes and insects, and they also like to eat eggs, pork and game. He is good at cooking methods such as roasting, frying, stewing, pus, halogen and boiling, and his taste is spicy and delicious. The famous dishes are: boiled dog meat, crispy chicken, stewed dog meat, bean curd with bean curd, five-color glutinous rice, raw fish, roast suckling pig, salty wind liver, spiced bean balls, fried Ma Renfeng, roast duck, roasted pepper water chicken, raw liver, rabbit meat with ginger sauce, cucumber root with bacon, pickled crucian carp, white fried Sanqi chicken and eggs.
Zhuang people like hunting and cooking game and insects, and they are very good at the diet of Panax notoginseng. Cooking with flowers, leaves, roots and whiskers of Panax notoginseng is very distinctive. Zhuang people are also good at roasting, frying, stewing, salting and marinating, addicted to alcohol, with spicy and sour tastes, and like to eat crispy dishes. The main specialties are: spicy blood, roasted meat, banker roast duck, salty liver, crispy fried bee, spiced bean worm, fried worm, skin liver, ginger rabbit meat, glistening fried frog and fried chicken. "Xiangzhu" and "Civet" in Guangxi are well-known dishes. Piglets used to make fragrant pigs are all inbreeding, roasted, steamed and fried are fresh and delicious. Civet cats, also known as civet cats and white-fronted civet cats, are a specialty of Guangxi. They are good at climbing trees and eating bananas, papaya, papaya and other fruits, so they are called civets. Their meat tastes very delicious.
Zhuang people also brew rice wine, sweet potato wine and cassava wine, which are not too high. Among them, yellow rice wine is the main drink for festivals and entertainments. Some yellow rice wines are called chicken gall and chicken offal wine, and chicken offal and pig liver wine. Drink the chicken offal wine and pork liver wine in one gulp, and chew the chicken offal and pork liver left in your mouth slowly, which can not only relieve the hangover, but also be eaten as a dish. Good tea, chew Lang Jun.
More ethnic features are the Mid-Autumn Festival (Ghost Festival), the Cow Wedding Festival (Cow King Festival) and the Chili Festival. Ghost Festival is the biggest festival after the Spring Festival. Every year when the rice is ripe, it is necessary to celebrate the Chinese New Year. Before meals, every meal should be served to the dog. In the past, Xishan area in Guangxi lacked salt and iodine. On the 30th day of the first month, the "Big Neck Festival" is celebrated. People fish and shrimp, eat glutinous rice, put food into empty eggshells and throw it into the river, which is considered as a big neck. Five-colored eggs are also holiday food. Dye the cooked chicken, duck and goose eggs in four colors, then serve a natural egg and eat it with colorful rice.
The specialty is "Tofu Yuan", which is a must-eat food in northwest Guangxi during the New Year. It is made of pork paste, tofu, fish and shrimp, etc., stirred into stuffing, made into nine pieces, and fried.
Fried fish with fragrant leaves is a traditional dish loved by Zhuang people in Xilin County. Wash the crucian carp, wash the ribs and intestines, heat the wok, put ginger on the bottom of the wok, fry the fish with slow fire until Yellowstone is seen on both sides of the crucian carp, add shredded ginger, broth and fragrant leaves for 5 minutes, then add seasonings such as refined salt, sugar, soy sauce and cooking wine, and then switch to strong fire for 5 minutes. The aquatic flour is thin and shiny. Features: The meat is tender and sweet.
Dust pot glutinous rice cake, small magnetic cake, per Mi Yue 15 kg, so ~ 60 cm diameter; Large ones use more than 25 kilograms of rice, and the diameter is more than 1 meter. This kind of glutinous rice paste, which is rare in the world, is the most prosperous in Zhuang villages in Xilin County. Wash the glutinous rice with clear water first, then soak it in a clear water tank, and change it with clear water once in the middle. After the rice is fully absorbed, take it out, rinse it with clear water, and steam it in a steamer. Then pour the glutinous rice into the duck's nest and pound it in spring. Because spring stickers are all manually operated, it usually takes seven or eight people, each with a spring sticker, to completely surround Yawo. You pound the rice, I pound it in turn, pour it into the dustpan, rub it hard for a few times, then spread it quickly, evenly spread a layer of stuffing, fold it in half, and spread it quickly again. Repeat this two or three times, put three or four layers of stuffing, and finally sprinkle some cooked sesame seeds.