Hani people's knowledge of food culture.
Most Hani people live in China, southwest Yunnan and other places. They are mountain people living in Honghe area of Yunnan. They are mainly engaged in agriculture, and are good at planting rice on terraced fields and tea forests on sloping fields. The food culture and festival culture of the Hani nationality match each other and form a unique Hani style.
The Hani people have two solar eclipses, mainly rice, supplemented by corn. They like to eat dried rice, Baba, rice flour, rice rolls and bean jelly. They also chopped lean meat and cooked porridge with rice, Jiang Mo, star anise and tsaoko. They like to eat glutinous rice Baba, wrapped in banana leaves and eaten with bacon.
Hani people also love to eat meat. Pigs, cows, sheep, chickens and ducks are eaten in chunks. Drinking in a big bowl is the host's hospitality. Guests follow their ideas, so let's get together and have a rest. In the village, some people killed pigs and chickens or cooked delicious food. All the elderly men and women were invited to have dinner together, and the most tender and delicious parts such as liver were provided to the elderly.
There is also a strange dish of Hani nationality called "Baiwang", which is made of pig blood, sheep blood and dog blood. The Aini branch of the Hani nationality calls it "Ayamazui". Take the blood of freshly slaughtered pigs, sheep and dogs as the main raw material, or chop and fry lean meat, liver and waist, sprinkle with spices such as Chili powder, octagonal noodles and pepper noodles, and stir quickly, without losing the opportunity. This dish looks scary, tastes fragrant, tastes mellow, spicy and delicious. It is listed as an indispensable famous dish when slaughtering pigs and sheep, and it is also a dish that Hani people warmly entertain guests.
The Hani people on the south bank of the Red River are good at mixing fermented beans with bean straw ash to make fermented beans with unique flavor. Almost every meal is served with it as a side dish, and there are many ways to eat it, which is called "Hani monosodium glutamate". The "sparrow meat floss sauce" made from it is very delicious.
Characteristics of Hani Diet Culture
The Long Street Banquet is the most distinctive diet of the Hani people. It is usually held in October (Zallet), and other areas are held in Anmata Festival (to worship the village gods). According to the traditional phenological calendar of the Hani nationality, the first dragon day in October of the lunar calendar is the New Year, which lasts 13 days. In order to welcome the new year, the whole village has a dinner together, and each family makes a bamboo table with its own best Hani flavor dishes, one next to the other, hence the name? Long street banquet? . When eating, everyone dances and sings while toasting, and invites the old people in the village to sit at the front table to show their respect. Some places moved the long street banquet from the village to the county seat. At most, more than 3,000 tables were set, and 10,000 people ate together. Very spectacular, so it entered the Guinness Book of World Records and became? The longest banquet? . Today, the Hani Dragon Street Banquet Folk Tourism Festival has been held, attracting a large number of tourists at home and abroad.
Common sense of Hani diet culture
In the past, the Hani people used to take local rice as the staple food, supplemented by corn, and liked to steam rice and corn into rice cakes, rice noodles, rolled rice noodles and pea jelly. Hani dishes are rich in flavor, among which Hani Douchi is well known. Hani Douchi is made from soybeans or soybeans as the main raw materials, steamed in a pot, fermented in a closed container, and then dried. Well-known flavor dishes include bee pupa sauce, pickled banana heart, stir-fried muntjac with sour bamboo shoots, minced pork sauce, olive fish broth, crab stewed egg white, boiled snake balls and so on.
There are not many varieties of vegetables in the Hani nationality, and most of them are vegetables, radishes, melons, beans, taro and so on. According to the social division of labor of Hani people, most vegetables are planted by women, which leads to extensive management and low yield. Except for cowpeas and old melons stored in autumn harvest, the vegetables needed all year round are cooked by wild plants collected by women. The wild vegetables they collected mainly include bracken, tree beet, tree head vegetable, goat milk vegetable, stinky vegetable, water celery, houttuynia cordata, fine sprout vegetable, water cabbage, horseshoe leaf, broom, pear flower, mandarin fish flower, azalea, mushroom, fungus, chicken fir and so on.
Hani people eat a lot of meat, mainly pigs, cattle, sheep, chickens, ducks and eggs, but also fish, loach, eel, snails and other aquatic products. Their cooking methods are mainly boiling, frying and pickling. During the Chinese New Year holiday, meat is rich, and clean meat and bones of fresh pigs and beef are often taken out separately, and the clean meat is cured into bacon and dry bar for guests.
Drinking tea and alcohol is the hobby of Hani people, and the wine they drink is mostly sweet white wine brewed by themselves, which is mellow and sweet; Make tea with slow fire. That is, first boil the water in the fire pit with a copper pot or a big jar, and then add tea leaves to simmer when boiling. Usually only one drink a day.
The Long Street Banquet is the most distinctive diet of the Hani people. It is usually held in October (Zallet), and other areas are held in Anmata Festival (to worship the village gods). Today, the Hani Dragon Street Banquet Folk Tourism Festival has been held, attracting a large number of tourists at home and abroad.
After watching the Hani food culture, who will watch:
1. Bama's food culture
2. What are the traditional food cultures in China?
3. What's delicious about Longji Terrace in Guilin?
4. Five tour guide words for various scenic spots in Guilin.
5. Introduction of Guilin tour guide
6. Talking about the characteristic tourism of food culture
7. What fruits are there in Guangxi?