Abstract: In the long process of production and life, the Tu people have gradually formed their own unique eating habits. The diet of the Tu nationality not only retains the tradition of nomadic life of the Tu nationality, but also has the characteristics of farming life. What are the eating habits of the Tu people? The eating habits of the Tu people are very particular. Everyone has a fixed bowl and chopsticks when eating, which is clean and hygienic. What are the specialties of Tu nationality? Let's take a look at it with Xiaobian. Tu people's eating habits

Tu people have traditional eating hygiene habits. Everyone has a fixed bowl and chopsticks when eating, and everyone is invited to eat, so as to avoid mutual infection of diseases, which is also civilized and hygienic.

The Turks are very hospitable, and especially welcome guests to visit. Even those who pass by or come to stay will be warmly received. There is a local saying: "When guests come, happiness comes". At a banquet, the host usually drinks three glasses of wine with the guests. When the guest arrives at the host's door, the host respects three glasses of wine, which is called "three glasses of wine at the door"; The guest sits on the kang and the host offers three glasses of wine, which is called "three glasses of wine on the horse"; After the banquet, the host offered three more glasses of wine to the guests. People who can't drink don't have to be afraid. As long as the guests dip their middle finger in the wine and play it in the air three times, they can stop drinking. It can be seen that the Turks respect the wishes of the guests very much.

The diet of the Tu people is mainly highland barley, wheat and potatoes, which still retains traces of the animal husbandry period, such as drinking milk tea, eating cooked meat and fried noodles with butter. Do not eat animal meat such as horses, mules, donkeys, dogs and cats. Tu people's diet is the most particular about the five-course wedding banquet. The first course is buttered milk tea, steamed buns and flower rolls, and the second course is fruit, fried dumplings, beef ribs and fried oil tea. The third way is oil steamed stuffed bun, sugar steamed stuffed bun and oil-noodle steamed stuffed bun; The fourth way is to handle meat; The fifth way is to roll long noodles, which is quite distinctive.

The Tu people like drinking, which plays an important role in their diet and has formed a unique wine culture. Historically, almost all Tujia people could brew "Miao _" (a low-alcohol highland barley wine). Now, wine-making has become one of the important industries in the Tu nationality area, and Huzhu brand series highland barley wine has been well known.

What are the specialties of the Tu people

1. Boiling water and pancakes

Boiling water and pancakes is the eating habit of the Tu people in Minhe and Sanchuan. Usually, baked buns, oil pancakes and cold noodles are the most common ways to entertain ordinary guests. Treat distinguished guests with hot water, pancakes, pilaf, etc. Hot water pancakes, commonly known as "snake peeling", are made by scalding noodles with boiling water, rolling them into thin slices, sprinkling fragrant bean powder and green oil, and spreading them flat after circling. Heat the pot, pour the green oil on it and bake it. Secondly, serve pilaf. Cut the meat into pieces, stir-fry it with other vegetables, add water to boil it, cut the thin noodles into squares or strips and put them into the pot by hand. Beat the eggs in the pot instead of meat when there is no meat.

2. Pushzuo

Pushzuo is a Tu language, which refers to fried buns. One of the main pasta dishes of Tu nationality during the Spring Festival. The method is to mix and knead the dough evenly, knead the dough into an arc-shaped strip, apply green oil on the surface, and then cut it into five racks about one centimeter thin, break the racks evenly in the middle, and put the two ends of the racks into the oil pan to fry them. The taste is crisp and beautiful.

3. Mooncakes

On the Mid-Autumn Festival, the Tu people in Minhe Sanchuan make mooncakes. There are two ways to do this: one is to put honey, walnut kernel, turmeric, bean powder, green oil and other materials in a big steamed cake layer by layer, with the surface coiled around two flower snakes made by kneading dough, and point their eyes with pepper seeds. The scales of the snakes are raised, and the surrounding space is covered with various exquisite flower patterns. When steamed, all kinds of spices in the moon cake are exposed from the cracks, just like flowers in full bloom and fragrance overflowing around.

Another way is to add green oil and egg white to the flour and knead it evenly. The inner layer is sandwiched with stuffing made of walnut kernel, honey and green oil, and then put it in a wooden mold carved with various flower patterns to flatten it. After taking it out, it is baked in a hot pot, and it is golden when cooked. On the night of Mid-Autumn Festival, after the moon comes out, every family of Tu nationality carries moon cakes and other fruits to the roof to worship the moon. I won't bring it back for myself until after the sacrifice. Moon cakes are also excellent gifts for Turkish people to entertain guests and give to relatives and friends.

4. Oil flower

Oil flower is pasta made by Huzhu, Minhe and Sanchuan Tu people with coarse grains such as bean flour and barley flour. After mixing the dough of barley flour or soybean flour evenly, roll it with fragrant bean powder or fried flax powder, steam it and eat it, which is called oil flower.

5. Pot

Tu people roll fragrant bean powder or flax powder into the hair surface of barley flour or bean flour, make them into oval balls, stick them around the pot, pour a little water on the bottom of the pot, cover the lid with a pot cloth, boil it with strong fire, and then bake it with grave fire, so that the bottom of the pot is brown, its noodles are soft and crisp and delicious to eat.

6. Rice-flour dumplings

The family mixed the rice flour with boiling water, cut it into large pieces, cooked it, fished it in a bowl, pounded it with chopsticks, poured it with cooked oil and salt, and ate it while stirring.

7. Wowo of rice flour

Tu people scalded rice flour evenly with boiling water, and when it was cooled, the bottom was made into a concave round nest and steamed in a steamer. After steaming with grave fire, it was cooled and saccharified overnight. The next day, it was steamed with strong fire, soft and sweet.