Most Tujia people live in Yongshun, Longshan, Baojing and Guzhang in Hunan, Laifeng, Lichuan, Hefeng, Xianfeng and Yi 'en in Hubei Province and Sichuan Province. The population is 5,704,200 (14th census in 1990).

Tujia people call themselves "Bizka" (meaning local people) and have their own language. Tujia language belongs to the Tibeto-Burman language family of Sino-Tibetan language family, which is close to the Yi language branch. Most people speak Chinese, and only a few inhabited areas still retain Tujia language. There is no national language, and Chinese is commonly used. Worship ancestors and believe in many gods.

Mainly engaged in agriculture. Weaving and embroidery is a traditional craft of Tujia women. Tujia traditional crafts include carving, painting, paper cutting, batik and so on. Tujia brocade, also known as "Xilankapu", is one of the three famous brocade in China.

Tujia people love to sing folk songs, which include love songs, crying wedding songs, waving songs, labor songs and dish songs. Traditional dances include "waving dance", "sweet bell dance" and song and dance "Maogusi". Musical instruments include suona, konoha, "Dongdongkui" and "Beating Guys".

Etiquette mainly includes: greet each other when you meet, and be hospitable when there are visitors at home. If there is a visit to Tujia people's home on New Year's Day, the host will take out snow-white Ciba and bake it. When it is golden on both sides, it will be blown clean, filled with white sugar or honey, and presented to the guests with both hands.

In some places, it's still a little particular to serve the guests Ciba, that is, after giving the baked Ciba to the guests, the guests are not allowed to blow the ashes, and they will bite if they want to take it. At this time, the host will snatch it back, blow it clean, and dip it in sugar before giving it to the guests.

Extended data

Tujia diet culture

Apart from rice, the Tujia people's daily staple food is the most common one, which is mainly made of corn flour, mixed with some rice in a pot, boiled or steamed with wooden retort. Sometimes I also eat bean rice, that is, mung beans, peas, etc. are cooked with rice to eat.

Baba and Tuanxiang are also the seasonal staple foods of Tujia people, and some even eat them until planting seedlings. In the past, red yam was always regarded as a staple food in many areas. It is still a standing food in some areas after winter. The main feature of Tujia cuisine is sour and spicy.

Every family in the folk has a sauerkraut jar for pickling sauerkraut, which is almost inseparable from meals. Sauteed meat with sour peppers is regarded as delicious. Pepper is not only a dish, but also a condiment that cannot be separated from every meal. Bean products are also very common, such as tofu, lobster sauce, bean leaf skin, tofu milk and so on.

In particular, I like to eat mixed dregs, that is, grinding soybeans, regardless of pulp and dregs, boiling and clarifying, adding vegetable leaves and cooking. Folks often eat bean rice, corn rice and slag soup together. Tujia people usually have three meals a day and usually eat two meals in their spare time; Eat four meals in spring and summer when the agriculture is busy and the labor intensity is high. For example, in the transplanting season, it is necessary to add a "premature" meal in the morning, which is mostly snacks such as glutinous rice dumplings or mung bean powder.

It is said that eating glutinous rice balls for "premature" meals means a bumper harvest and good luck. Tujia people also like to eat oil tea soup.

People's Network-Tujia Nationality