Guizhou is located in the mountainous area of subtropical plateau, and its unique climate provides the best conditions for the growth of all kinds of animals and plants (including domestic and wild). These animals and plants generously endowed by nature provide raw materials for people of all ethnic groups to survive and create food culture, thus forming many little-known ethnic minority food customs in Guizhou.
The food culture of ethnic minorities in Guizhou is characterized by spicy food, sour food and tea culture. People in Guizhou are not afraid to eat spicy food: salt is the root of all tastes, and without salt, there is no taste. Due to the lack of salt in the history of Guizhou, the era environment of "rice fights salt" makes Chili become the master of all flavors in Guizhou cuisine. In the long-term spicy practice, various ethnic groups in Guizhou have created a wide variety of Chili products and a series of Chili dishes.
The most distinctive ones are: dried pepper, lake pepper noodles, Bazin pepper, red oil pepper, bad pepper, yin pepper, fat pepper and _ pepper. People in Guizhou love spicy food, which is often interpreted as "it will be sunny in three days", and the humidity is too high, so peppers are used to keep out the cold and damp. This is of course one of the reasons, but the main reason is that the natural conditions such as soil and climate in Guizhou are suitable for pepper growth, and the creative people of all ethnic groups in Guizhou have given pepper richer and more attractive food culture connotation in the long-term practice of harvesting and eating pepper, making this perennial shrub berry originating in South Africa more colorful in Guizhou Plateau.
Nutrition and characteristics of pepper Pepper contains a lot of vitamins A and B, spicy pigments, etc., which can stimulate appetite, strengthen the spleen and promote blood circulation. It can be used in beauty beauty, and modern science has proved that eating more peppers can also prevent cancer.
There is a folk saying in Guizhou: "If you don't eat sour for three days, you will fall off when you walk." . "fishing" means walking feebly, but falling down. It can be seen that acid plays a very important role in Guizhou folk food customs. In ethnic minority areas, long-term life practice has enabled them to create a variety of acid-making technologies, and many dishes with local characteristics and ethnic flavor are made of acid.
The acid in the diet of ethnic minorities in Guizhou can be divided into two categories: one is the acid used as beverage and condiment (excluding the acid vinegar on the market), which is called sour soup; The other refers to sour food. Sour soup: There are four kinds of rice soup, sour soup, tomato sauce and fish sauce. Its materials, production, taste and style are all different.
Beef and other meat: this is a traditional food that the Dong people living in Liping, Congjiang and Rongjiang counties like. "Niubie" is a combination of free translation of Dong language and Chinese characters, which refers to the juice squeezed from undigested forage in cattle stomach and small intestine. When slaughtering cattle, the forage in the stomach and small intestine is taken out after laparotomy, and after squeezing and filtering, a gray-green juice is obtained. Then a small amount of bitter bile is added and boiled in a pot with a proper amount of vegetable oil, so that the beef is yellow-green, rich in flavor and slightly bitter. It is a special seasoning for cooking beef dishes.
Beef tenderloin is washed with beef ham or tripe (also called tripe), shredded or chopped, sliced together with tripe, fried or cooked, put on a plate, and added with chopped green onion, mashed garlic, Jiang Mo, dried tangerine peel, radish, Chili noodles and salt. Finally, pour in the refined beef tenderloin and mix it evenly, thus forming delicious and fragrant ethnic dishes.
The essence extracted from cow's gastric juice after acidification is rich in fragrance, which is a "liquid monosodium glutamate" that cannot be synthesized artificially, and can be used for fitness and treatment of diseases. It has the effects of nourishing and moistening the lungs, clearing fire and refreshing, so it is called "Hundred Herbs".
In addition, the Dong people in southeastern Guizhou have a long history of planting glutinous rice, especially in the southern Dong area, which is famous for producing high-quality fragrant glutinous rice.
Because fragrant glutinous rice mostly grows in alpine rice fields, the particularity of soil, water quality and temperature determines that others can use it as farmyard manure, so it is a pollution-free pure natural green food with the characteristics of convenient storage, tropical convenience and economy.
"Food culture" is the biggest culture in China; ; The core of eating is quality and style. Edible quality includes (1) raw material quality, (2) processing quality and (3) molded quality (color, fragrance, taste, beauty and shape). Diet style, in a narrow sense, refers to diet atmosphere, customs, environment and space; Broadly speaking, it is the culture of eating.
Purpose and function of eating: (1) Primarily eating is to maintain life and satisfy hunger and food and clothing; (2) Modern diet is to improve the quality, health, beauty, intelligence and longevity of life. (3) The process of eating should be happy and healthy!
With the development of human and natural society, the rapid development of modern civilization has also brought some negative effects on people's physical and mental health. For example, people eat additives, growth promoters and other elements, feed livestock and poultry, and grow crops with industrial fertilizers. This leads to precocious puberty and obesity in many children. This also makes people realize the importance and necessity of returning to nature. Now people in rural areas like to eat unpolluted fish and pork fed with cooked feed. Therefore, the development and utilization of green food will inevitably become the general trend, which is due to people's consumption psychology and physical health needs.
With the increase of people's economic income and the continuous improvement of living standards; People's dietary requirements range from full food to rich dishes, nutrition and health, longevity and intelligence, and beauty beauty. Environmental protection, natural health, everything should be natural and harmonious, everything is beneficial to "physical and mental health", and more attention should be paid to the process in diet and cooking technology. "Natural raw materials, exquisite workmanship and materials, you can enjoy them happily". Cooking technology is becoming more and more modern. In addition to technology, we should also talk about scientific deployment and processing compatibility taboos. Besides color, fragrance, taste, beauty and shape, dishes should also focus on nutrition, health, hygiene and standardization.
In the 2 1 century and the era of modern industrial civilization, should people seriously reflect on the close relationship between diet and our quality of life, the healthy growth of our bodies, and whether human beings are evolving or degenerating? It is unscientific to cook "western fast food" and some dishes by frying, frying, frying, frying and frying. In the cooking process, especially some thin fruits, their nutrients and trace elements needed by the human body are seriously damaged, so that the nutrition of dishes is destroyed or lost, and there is no nutrition and health except taste and beauty. Many domestic and foreign tourists come to Qiandongnan for sightseeing just to pursue nature, return to nature and return to nature.
However, Guizhou cuisine, especially some ethnic minority dishes, is a simple and natural eating habit and cooking technique, which can preserve the nutrition of dishes and promote the health of diet. Diet and health: according to the time, place and people; Everything should be fed dialectically and tailored according to local conditions, specific goals and specific supplies; In terms of health care and food culture, Taoism advocates nature and advocates eating more rare wild fruits; Confucianism stresses benevolence and righteousness, complementarity, harmony between yin and yang, making up for deficiencies, caring for and helping each other; Buddhism advocates vegetarianism to cultivate body and mind, and has a broad mind.
Ethnic minorities in Guizhou are this custom, with many songs and dances, and many people enjoy it happily together, all of which are beneficial to "physical and mental health." Returning to nature is a major trend in the development of 2 1 century, and Guizhou cuisine with a long history and unique culture has always followed this cultivation. Make delicious food, create health and share happiness. Now, especially in some big cities, white-collar workers and high-paid people are pursuing health, nutrition, beauty and intelligence and other consumer fashions and gourmet life. Guizhou Guizhou cuisine is rich in nutrition, simple in cooking technology and unique in eating method, and has the characteristics of "returning to the original, returning to the original" and so on. So I am also called "Guizhou Guizhou cuisine" and "Guizhou cuisine", which has two meanings. "First, it represents the national specialties of Guizhou; Secondly, it represents modern aristocratic life and fashion trends. There are many hints and intentions?
"Medicine and food are homologous", and there is a cloud in the medical classics: "Medicine is better than food, and food is better than love." We are talking about our quality of life and physical health. In our daily dining table, in the daily "drink, eat, get up and live". Cooking and eating should establish a "scientific concept of health preservation". To improve our quality of life.
Dong nationality is a southern minority distributed in the adjacent areas of Guizhou, Hunan and Guangxi provinces, among which Guizhou province has the largest population and is called "Max Loehr", "Liao" and "Dong Man" in ancient literature. They are mainly engaged in agriculture, forestry, fishing and hunting in Shanba, and their handicrafts are developed. It produces "Xianghe Nuo" (known as "the king of glutinous rice"), "rice carp", camellia oleifera and fir trees, and is good at weaving Dong brocade. Drum Tower and Yufeng Bridge are unique and exquisite architectural art, and they are the landmark buildings of Dong Village.
The food culture of the Dong people in Guizhou has its own system, which can be roughly summarized in three words: miscellaneous (food structure), sour (taste hobby) and happy (banquet atmosphere). Its colorful food culture contains many magical contents. First of all, let me talk to you about miscellaneous food: miscellaneous food is a source of miscellaneous food.
In most Dong areas, there are four days of eating, two meals and two teas. Rice is the main body of rice. Pingba eats more japonica rice and 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 dried glutinous rice, among which Xianghe glutinous rice is the most famous. They make all kinds of rice into white rice, flower rice, rice congee, flower porridge, zongzi, Ciba and so on. When eating, they knead rice into balls with their hands, which is called "eating rice".
Dong people are generally used to cooking all day in the morning and taking them up the mountain to eat. Among them, the "steamed rice" made of Xianghe rice is particularly fragrant, and there is a saying that "a steamed rice is fragrant all over the village". 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. Most vegetables are made into sour garlic. Fresh fish include carp, crucian carp, grass carp, eel, loach, shrimp, crab, river snail, clam, etc., and can be made into famous dishes such as roasted carp, grass carp soup, fresh fried crucian carp, sucking river snail, sour shrimp and sour crab. Meat is mainly pigs, cows, chickens and ducks, and there is little difference between them. Melons and fruits include thorn plum, kiwi fruit, black persimmon, wild bayberry, wild pear, rattan pear, full fruit, thorn chestnut, dawangpao, tender bark of Matsumura, tender bark of mulberry, vanilla root and so on. Among them, the fruit of oak can be made into tofu, the skin of "fragrant tree" can clean white teeth, and the "tea bubble" on tea tree is a natural sweet and sour juice. Game includes rats, snakes, tadpoles, quadrupeds, cicadas, locusts, ground bee pupae, Shi Wa, pangolins, small fish, elk, sika deer, muntjac, pine cone-eating turpentine chickens and turpentine pigs, which Dong people can skillfully use. In terms of fungus, there are pine mushrooms and delicious frozen shredded chicken mushrooms, as well as vine roots and kudzu roots that can be used to make Baba and vermicelli, Tess, who grows in rice fields, and bamboo shoots that can be seen everywhere. Drinks are mainly home-brewed rice wine and "bitter wine", as well as tea and juice. According to a rough estimate, there are no fewer than 500 kinds of Dong people's common foods, such as flying in the sky, swimming in the water, growing on the ground and crawling in the grass. This shows their intelligence and strong adaptability to survival. The second is dibasic acid: nothing is acidic.
Dong people like sour taste, which is the same as Miao people's hobby. Since ancient times, there has been a saying that "Dong people never leave acid", and they themselves said, "If you don't eat acid for three days, you will be defeated if you walk." More than half of Dong cuisine is sour, and there is a saying that it is not pickled or sour. The characteristics of these sauerkraut can be summarized as three points:
1, with a wide range of materials. Pigs, cows, chickens, ducks, fish and shrimp, snails, lobsters, dragonflies, cabbages, cucumbers, bamboo shoots, radishes, garlic sprouts, mangosteen, onions and taro can all be pickled in the jar.
2. The pickling method is ingenious. First make slurry water, add salt to boil, add raw materials to continue cooking, put it in a pickle jar, mix well with wine, sesame seeds and soybean powder, and seal it deeply.
3. Long storage time. Preserved vegetables can be preserved for 2 years, preserved chickens and ducks for 3 ~ 5 years, preserved meat for 5 ~ 10 years, and preserved fish for 20 ~ 30 years. The altar will not be opened unless there is a Daqing ceremony. Dong family banquets are extremely sour and refreshing, and the "Dong Village Sour Fish Banquet" consisting of ten big dishes is even more rare in the world. Three joys in a year: a jubilant banquet.
In the minds 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 most pleasant, and banquets are the most festive. Dong people should play "Tongba" at the banquet, and its craft is complex and meticulous, and there are many varieties. For example, those with perilla juice are called red Dongba, those with bayberry leaves are called black Dongba, and those with stuffing are called bean paste Dongba, jujube paste Dongba and so on. When making tea at a banquet, you should add candied flowers carved from grapefruit skin and winter melon skin; At the banquet, we should prepare spiced ginger, fragrant and delicious camellia oleifera, sweet and soft black pearl rice, sour dragon meat prepared by buffalo and famous wild grass carp, so that the host and guest can get together happily. The most distinctive feature is the special welcoming ceremony when guests enter the village-"road blocking wine", which is slightly different from the Miao nationality's "road blocking wine". When the Dong people enter the stockade, they set up "roadblocks" on the gatehouse to block guests coming and going and drinking songs. You sing and I answer, and the lyrics are humorous. After singing and drinking, they removed the obstacles and welcomed the guests in. On the other hand, Miao people must drink "road blocking wine" full of horns according to Miao rules before the guests enter the village. If you can't drink, be careful not to touch the speaker with your hands. Just put your hand behind your back and have a drink, or the enthusiastic Miao people will force you to drink a whole corner of wine. Lang Dezhai is not big, but their Lusheng field is very famous. When Lusheng rings, Miao women wearing exquisite silver ornaments will dance and feast their eyes. After taking a seat in Dong Village, it's time to change the wine and "make a cup". Neighbors either automatically come to accompany guests, or invite guests to their own homes, or "gather together" to have dinner together at the Drum Tower, regardless of each other. At the banquet, there are also some rules, such as "treat guests with the head of a chicken", "treat guests with camellia oleifera", "treat guests with sour pickled cabbage and bitter wine", "drink wine instead of wine", which is polite in joy. A poem in the Qing Dynasty said: "Lusheng blows, Drum Tower is full of words, and sour fish and glutinous rice often stay." There is no need to dye your teeth. " It is a vivid portrayal of Dong Village guests. Finally, there are four thanks: thanks to the chef.
Dong people's respect for chefs is also a unique content in their food culture. At many banquets, guests and chefs should sing in pairs and thank each other. For example, a song "Thank the Chef" goes like this: "Chefs are always worried. They got up in the middle of the night and sat on the cold bench. Burning their hands and feet takes a lot of energy. Pork piled into carp back, radish cut into embroidery needles, stir-fried with fungus, stewed pig's trotters with scallions, eggs and flour made into crispy meat, and honey millet steamed with flour. Ten kinds of tapestries are made by skillful hands, and skill comes first. Eating in my mouth will have a hundred flavors, thanks to my wholehearted chef. " Dong people's dietary taboos mainly include: not sitting on the threshold to eat, not watching others eat; There is no fire on the first day of the first month; No outsiders are allowed to enter the village during the sacrifice; During the period of filial piety, dutiful sons should avoid being vegetarian, but fish and shrimp are not limited.
Please recommend.
Thanks