There are still many ethnic minorities in China, and these different ethnic minorities have their own traditional cultures and eating habits. What I will introduce to you today is the famous Yao cuisine. What are the Yao cuisines? What are the so-called specialties here?
1. Yao Wang Changshou big pot dish
Yao Wang Changshou big pot dish is the most distinctive dish of Yao nationality, and the serving process is also full of ceremony. Two Sha Yaomei brought a pot of big pot dish to the table. There are three layers of big pot dishes, and each layer has nine kinds of dishes, all of which are gathered in this pot, and the taste is very rich.
2. Stewed pork with Xingzi
Stewed pork with Xingzi is usually the main course of Yao banquet, and it is named after the best one made by Xingzi Town.
3. Chicken with scallion oil
The method of chicken with scallion oil is actually very simple, because the local ground chicken is adopted, and the meat is tender. It only needs the simplest method and the least seasoning to make unforgettable delicious food, and the ingredients are the most critical.
4. Steamed ribs with dried Chinese cabbage
Most Yao dishes are light, and some dishes are spicy. Steamed spareribs with dried Chinese cabbage is a local practice. Chinese cabbage absorbs the juice of spareribs and tastes sweet.
5. Camellia oleifera
Camellia oleifera has the effects of promoting digestion, invigorating the stomach, expelling dampness and avoiding dysentery, and the tea leaves are rich in theophylline, which plays a role in body conditioning; Ginger drives away cold and dampness; Garlic disinfection; Peanut contains three microelements necessary for human body, which can replenish energy.
6. Yaojia Huoyan Meat
Huoyan Meat has a unique taste, which is comparable to the delicacies of the hotel. This is the most common dish in the Yao family, and it is almost a delicious food that every Yao family makes every year. Slaughter the big pig, salt the pork and dry it. Yao people pay great attention to the quality of technology. They use a big stove to boil water for a bath every night. After boiling water, the big stove is hot, that is, the cured pork is hung into the stove cavity, and then the pot head is covered on the stove stem, and the cured pork is dried with hot air. Then wrap it up with banana leaves and hang it over the stove pond. You can eat the whole pig braised with
7 and Paiyao
even the whole pig braised with Nanpai Yao at any time. It is also called pork braised in one pot and pork cooked in one pot, which is usually cooked when killing pigs on holidays. Because the local Paiyao people are scattered in the mountains, the living standard is poor, and there are few fresh pork to eat at ordinary times, so there is a custom of stewing the whole pig for dinner.
8. Bamboo rice of Yao family
Bamboo rice is produced when Yao people go out to work for a long time (such as ploughing mountains and logging).
9. Yao's big glutinous rice cake
Big glutinous rice cake is a major feature of Yao's bread cake. Mainly using glutinous rice as raw material. The practice is to cook glutinous rice or fragrant japonica rice into dry rice, then put it in a stone wok or a carved wooden wok, use a hammer to smash the rice into a sticky board, then rub it into a round flat shape about the size of a bowl and one centimeter thick, and then soak it in water.
1. Yao cell wine
Yao family members have good wine, and wine is the soul of Yao family members. Yao cell wine is the rice wine brewed by the Yao family. Yao people have been brewing wine since ancient times, and the wine produced is not harmful to the brain, and the shade is suitable (15 ~ 4 degrees). The fragrance of wine drifted from mountain to mountain.
11. Leaf board
The most special thing is that this leaf board is made of cassava flour, which contains pork, shrimp, oyster sauce and tofu, so that all the gravy in it is locked up and delicious.
Every place has famous local food, which is actually a different kind of food for tourists, but for local people, it is more about cultural inheritance.