Zhuang people in most areas are used to eating three meals by solar eclipse, while Zhuang people in a few areas also eat four meals, that is, adding a small meal between lunch and dinner. Breakfast and Chinese food are relatively simple, generally porridge is eaten, dinner is dinner, dry rice is eaten more, and dishes are more abundant. Rice and corn are abundant grains in Zhuang areas and naturally become their staple food.
The daily vegetables include green vegetables, melon seedlings, melon leaves, Beijing cabbage (Chinese cabbage), Chinese cabbage, rape, mustard, lettuce, celery, spinach, kale, water spinach, radish, bitter gourd, and even bean leaves, sweet potato leaves, pumpkin seedlings, pumpkin flowers and pea seedlings can also be vegetables. Boiling is the most common, and there is also the habit of pickling vegetables, such as pickled cabbage, sour bamboo shoots, salted radish, kohlrabi and so on. Add lard, salt and chopped green onion when cooking.
Zhuang people can't help eating any kind of livestock meat, such as pork, beef, mutton, chicken, duck, goose, etc. Some areas don't eat dog meat, while others love eating dog meat. Pork is also cooked in whole, then cut into square pieces, and then returned to the pot with seasoning. Zhuang people are used to making fresh chicken, duck, fish and vegetables into 70-80% maturity, and then frying the vegetables in a hot pot and then taking them out of the pot, which can keep the delicious taste of the dishes.
Zhuang people like to hunt and cook game and insects, and have a good study on the diet of Panax notoginseng. It is very distinctive to cook with flowers, leaves, roots and whiskers of Panax notoginseng. Zhuang nationality is also good at roasting, frying, stewing, salting and marinating, addicted to alcohol, with spicy and sour taste, and likes to eat crisp and fragrant dishes. The main specialties are: spicy blood, roasted meat, roast duck in Zhuang family, salted liver, crispy fried bee, spiced bean worm, fried worm, skin and liver, ginger rabbit meat, white fried frog with three or seven flowers, and pounded chicken.
Zhuang people also brew rice wine, sweet potato wine and cassava wine, all of which are not too high. Among them, rice wine is the main drink for festivals and hospitality, and some rice wine is called chicken gall wine with chicken offal, chicken offal wine with pig liver. Drink chicken offal wine and pork liver wine in one gulp, and chew the chicken offal and pork liver left in your mouth slowly, which can not only relieve hangover, but also serve as a dish.
Typical food: There are many famous dishes and snacks in Zhuang nationality, mainly including: horseshoe pole, raw fish, roast suckling pig, glutinous rice with flowers, Ningming Zhuang Zongzi, champion firewood, white-cut dog meat, strong crispy chicken, stewed broken-faced dog and dragon pump.
Festive diet can best reflect the characteristics of Zhuang people's eating habits. The favorite foods on March 3 are five-color rice and five-color eggs. Five-color rice is made by soaking glutinous rice in the juice of red bluegrass, yellow rice flower, maple leaf, purple rattan and other plants, and then steaming; Five-color eggs are eggs, duck eggs and goose eggs, and they are also dyed in five colors. Colored rice and colored eggs are brightly colored, indicating "good weather" and "abundant crops" in the coming year, and are also used for offering sacrifices and entertaining guests. In addition, roast whole pig, boiled chicken, etc. are also special dishes used by Zhuang people to entertain guests.
Zhuang people's diet, in areas where rice is grown, likes to eat rice and rice porridge, likes to make all kinds of zongzi, zanba, cakes and other foods with glutinous rice, and likes to eat sour products. In mountainous areas, corn, millet and potatoes are the staple foods.
Zhuang people like to eat pigs, cows, chickens, ducks and fish, and some places like to eat snake meat, raw fish and tofu balls. Zhuang men like to drink and entertain guests with wine. Hospitality is a good quality of the Zhuang people.
The staple food of Zhuang nationality is rice. In addition, there are corn taro, sweet potato, cassava and buckwheat, supplemented by black rice beans, white rice beans and mung beans. Corn is second only to rice, and its varieties are complete. Among them, waxy corn is one of the excellent varieties cultivated by Zhuang people. It can be used to make brown seeds and glutinous rice, and it is as delicious as glutinous rice. Pingdong and wealthy families in Zhuang areas are mainly rice; In mountainous areas and poor families, corn and potatoes are the main products. Historically, the threshing of brown rice was carried out by wooden trough, hulling water mill or stone mortar. A stone mill is used to grind corn flour. The practice of rice is braised rice, steamed rice, boiled rice or porridge. The special holiday staple food of Zhuang nationality represents the national characteristics of food. Colored, delicious and fragrant five-color rice, rice cake, oil pile and sand cake; There are all kinds of zongzi with strange shapes; There is a unique way to eat raw rice; There is golden sticky rice; There are also rice noodles that are popular both on holidays and at ordinary times. Whether the Zhuang people eat rice, corn, dry rice or porridge, they have three meals a day, namely breakfast, lunch and dinner. Farmers eat four meals a day. The traditional meat of Zhuang nationality includes pork, chicken, duck, goose, mutton, beef, horse, mountain birds and wild animals. Among these meats, boiled chicken, roast pig and raw fish are more distinctive. The practice of white-chopped chicken is to pluck the female chicken that has not laid eggs, wash and take out the internal organs, wipe a little salt in the abdominal cavity, put a mass of ginger in a clear water pot, cook it until it is mature in 1989, and cut it into pieces one inch long. Dip in ginger, garlic, onion, coriander, soy sauce, ... > >
Question 2: What food do Zhuang people eat? I lived in Guangxi this year. As far as I know, the eating habits of Zhuang people are no different from those of Han people. They eat rice and stir-fry everything, but they like rice noodles.
Question 3: What kind of food do Zhuang people like to eat? Guangxi Zhuang people have a comparative list of tastes, but they don't like salty things. The eating habits of people in northern Guangxi are biased towards those in Hunan, spicy and southern Guangxi. Because of its geographical location, it is humid and sultry, so it likes sour and spicy, in order to remove moisture from the body and stimulate appetite.
Question 4: Zhuang nationality's food culture and living customs:
Zhuang people in most areas are used to eating three meals by solar eclipse, while Zhuang people in a few areas also eat four meals, that is, adding a small meal between lunch and dinner. Breakfast and Chinese food are relatively simple, generally porridge is eaten, dinner is dinner, dry rice is eaten more, and dishes are more abundant. Rice and corn are abundant grains in Zhuang areas and naturally become their staple food.
There are many ways to make rice, such as indica rice, japonica rice and glutinous rice. Usually used for cooking, porridge, but also often steamed into rice noodles (similar to noodles, soup food, fried food) to eat, delicious. Japonica rice and glutinous rice can also be soaked into sweet rice wine, that is, mash (the method is the same as that of Han nationality). Rich in nutrition, often eaten in winter, can play a role in keeping out the cold and nourishing. Glutinous rice is often used as Ciba, Zongzi, five-color glutinous rice, etc. It is an essential food for Zhuang festivals.
Corn is also different from organic corn and waxy corn. Machine corn is used for porridge and sometimes fried into tortillas. Corn porridge is the most commonly eaten by Zhuang people in the mountains. In some places, there is also the habit of eating pumpkin porridge, that is, first boil the melon and add corn flour to cook it. After the glutinous corn is ground into flour, it can be made into glutinous corn cake, or kneaded into egg-sized dough (which can be filled with sugar, sesame seeds, peanuts and other fillings), then cooked with water and eaten with clear soup, which is equivalent to the Han Lantern Festival, which is beautiful in color and taste. Sweet food is another feature of Zhuang people's food customs.
Ciba, five-color rice, crystal buns (a kind of steamed stuffed bun stuffed with diced fat and white sugar) all need sugar, and even corn porridge is often added with sugar.
The daily vegetables include green vegetables, melon seedlings, melon leaves, Beijing cabbage (Chinese cabbage), Chinese cabbage, rape, mustard, lettuce, celery, spinach, kale, water spinach, radish, bitter gourd, and even bean leaves, sweet potato leaves, pumpkin seedlings, pumpkin flowers and pea seedlings can also be vegetables. Boiling is the most common, and there is also the habit of pickling vegetables, such as pickled cabbage, sour bamboo shoots, salted radish, kohlrabi and so on. Add lard, salt and chopped green onion when cooking.
Zhuang people can't help eating any kind of livestock meat, such as pork, beef, mutton, chicken, duck, goose, etc. In some areas, they also love eating dog meat. Pork is also cooked in whole, then cut into square pieces, and then returned to the pot with seasoning. Zhuang people are used to making fresh chicken, duck, fish and vegetables into 70-80% maturity, and then frying the vegetables in a hot pot and then taking them out of the pot, which can keep the delicious taste of the dishes.
Zhuang people also brew rice wine, sweet potato wine and cassava wine, all of which are not too high. Among them, rice wine is the main drink for festivals and hospitality, and some rice wine is called chicken gall wine with chicken offal, chicken offal wine with pig liver. Drink chicken offal wine and pork liver wine in one gulp, and chew the chicken offal and pork liver left in your mouth slowly, which can not only relieve hangover, but also serve as a dish.
Zhuang people are taboo to kill animals on the first day of the first lunar month; Young women in some areas avoid eating beef and dog meat; For the first three days (some for the first seven days), women are forbidden to let outsiders in; Women who have not yet given birth to a full moon are forbidden to visit their homes.
Agriculture is the mainstay of Zhuang nationality, and the well-known Sanqi, Gecko and fennel oil are well-known specialties in Zhuang area. Sugarcane production ranks first in the country. Zhuang people believe in primitive religion, offering sacrifices to their ancestors, and some people believe in Catholicism and Christianity. Famous festivals include the annual "March 3rd" Song Festival. > >
Life custom of Zhuang nationality: When guests arrive home, they must give them the best accommodation as far as they can, especially for the elderly and new guests. When eating, you must wait for the oldest old man to sit down before you can eat; The younger generation must not eat the dishes that the elders have not moved; When serving tea and rice to elders and guests, you must hold it with both hands, and you can't hand it to your elders in front of the guests or behind your back. Those who finish eating first should say "eat slowly" to their elders and guests one by one before leaving; The younger generation can't eat after the whole table. Old people in Lu Yu should be called "father-in-law" for men and "grandmother" or old lady for women. Lu Yu guests or people with heavy burdens should take the initiative to give way. If they meet with elderly people with heavy burdens, they should take the initiative to help them to take the burden and send them to the parting place.
Question 5: What is the custom of Zhuang nationality? General situation of nationalities
Ethnic minorities in China. Mainly distributed in Guangxi, Yunnan, Guangdong, Hunan, Guizhou, Sichuan and other provinces. Guangxi is the most. 1990 population15.48 million. According to the statistics of the fifth national census in 2000, the population of Zhuang nationality is16178811.It uses Zhuang language, belonging to the Zhuang Dai language branch of the Zhuang Dong language family of Sino-Tibetan language family. "Zhuangjin" enjoys a good reputation at home and abroad. In the Southern Song Dynasty, there were folk characters composed of square Chinese characters. However, it is not widely used, and it is mostly used for writing place names, compiling folk songs and keeping notes. 1955 created Zhuang language based on Latin letters, which was popularized, and 1982 made some revisions.
Zhuang nationality was formed by the development of a branch of Baiyue in ancient times. It is the most populous ethnic group in China, with * * * over15.48 million people, including10 million in Yunnan, mainly living in Wenshan, and some in Honghe and Qujing. Before 1965, there were many self-names and other names of Zhuang people, and there were more than 40 kinds in Yunnan alone, mainly including "Nong people", "Sha people" and "Tu Liao".
Limestone is widely distributed in Zhuang area, which is a world-famous karst area. There are caves and underground rivers in the rocky mountains. This kind of terrain constitutes the scenic spot of "Guilin's landscape is the best in the world, and Yangshuo's landscape is the best in Guilin". The coast is rich in all kinds of precious seafood, especially Nanzhu. The climate in Zhuang area is mild, with abundant rainfall. Agriculture is the mainstay, and rice, corn and potatoes are planted. Fruit is also very rich, and the forest area is wide, rich in Liuzhou fir, silver fir, camphor wood and other precious wood. Notoginseng, gecko and anise oil, which are well-known at home and abroad, are well-known specialties in Zhuang area.
history
Zhuang nationality is an indigenous people in Lingnan with a long history. During the Spring and Autumn Period and the Warring States Period, it was a branch of Baiyue, and it was called Tongren and Dingding in the Southern Song Dynasty. Ming and Qing dynasties are equal to soil, dependence and sand.
Lingnan area has been inhabited by human beings since ancient times, dating back to the late Paleolithic period, including Liujiang people and Gan predecessors in Liujiang County, Qilinshan people in Laibin County and Lipu people in Lipu County. Ganyan people and Jiulengshan people in Du 'an county, Bailiandong people and Dule people in Liuzhou city, Baojiyan people in Guilin city, Dingmo cave people in Tiandong county, Lingshan people in ling shan and so on. The area where these ancient humans lived happened to be the activity area of the ancestors of Zhuang nationality, and it is also the area where the Zhuang nationality lives in compact communities today. Based on this, we think that the Zhuang nationality is one of the descendants of these ancient humans, and the Zhuang nationality is an indigenous nation.
According to the literature, human beings lived in Lingnan more than 3,000 years ago. Such as "Yi Zhou Shu"? Wang Huipian pointed out when describing the tributes of various ethnic groups in South China to the Zhou Dynasty: "Due to the south of China, there are Oudeng, Guiguo, Damazi, Chanli, Baipu, Jiujun, please offer pearls, tortoiseshell, elephant tooth, wenxi, cuiyu, mushroom crane and short dog". The "Ou Deng" and "Gui Guo" mentioned here are the people in Lingnan area at that time. The article also mentioned the native products in the south, such as "passers-by, bamboo, Zhai of Yang Man, Cang Wu Emerald, Qu Yang Ao, ..." and so on. Most of the "passers-by" and "Cang Wu" mentioned live in Guangxi today. "Gui Guo" and "Shan Hai Jing" said: "Eight trees in Guilin are in the west of Panyu", and Guilin County was in Qin Dynasty; "Passerby" Qing Zhu Shizeng's Interpretation of Yizhoushu Training "said:" The road sounds close to Luo, and the suspicion is Luo Yue "; "Cangwu", "Notes to the Book of Rites" says: "Cangwu is in the land of Zhounan Vietnam, and Chu and Wu started from the south, so there are Dongting and Cangwu." These people are one of the original inhabitants of Lingnan area-the ancestors of Zhuang nationality. The two tribes, Xi 'ou and Luoyue, have gradually evolved into Wu Hu, Li Liao, Liao Ren, Tong Ren and so on since the Eastern Han Dynasty.
The national name "Tong" appeared in the Southern Song Dynasty. Li Zengbo, a rice man, once mentioned that there were "children" in Yishan in his "memorial" in Song Lizong. Zhu Fu, a Song Dynasty poet, further pointed out that there are five "cave people" in the south: Miao, Yao, Kou, Tong and Gelao. In the later dynasties, the name "Tong" was mostly used, but in the Ming Dynasty, the name "Tong" was quoted more and more, but it was often accompanied by "Yao". By the Qing Dynasty, the name "Tong" had been quoted all over Guangxi. After 1949, after in-depth investigation and ethnic identification, people * * called Guangxi, Guangdong and Yunnan "Buzhuang", "Butu", "Bunong", "Bulong", "Bunuo" and "Buyi". Later, because the meaning of the word "Tong" was not clear enough and it was easy to mispronounce, in 1965, at the initiative of Premier Zhou Enlai, the word "Tong" was changed to "Zhuang" and the word "Tong" was changed to "Zhuang".
Although the names of Zhuang people vary from generation to generation, their main origins are: Ou-Ou Luo-Xi 'ou Luo-Xi 'ou Luo Yueyi ... > >
Question 6: What are the characteristics of Zhuang nationality in diet, clothing and customs? There used to be blue or black homemade clothing, but now there are fewer; For example, the black clothes on Napo are the representatives.
Most people are the same as the Han nationality in customs, but in some areas, Tomb-Sweeping Day is not the only place, but the "March 3"
Zhuang people are hospitable, enthusiastic and not exclusive.
Question 7: What are the national customs of Zhuang nationality? Zhuang people in most areas are used to eating three meals by solar eclipse, while Zhuang people in a few areas also eat four meals, that is, adding a small meal between lunch and dinner. Breakfast and Chinese food are relatively simple, generally porridge is eaten, dinner is dinner, dry rice is eaten more, and dishes are more abundant. Rice and corn are abundant grains in Zhuang areas and naturally become their staple food.
The daily vegetables include green vegetables, melon seedlings, melon leaves, Beijing cabbage (Chinese cabbage), Chinese cabbage, rape, mustard, lettuce, celery, spinach, kale, water spinach, radish, bitter gourd, and even bean leaves, sweet potato leaves, pumpkin seedlings, pumpkin flowers and pea seedlings can also be vegetables. Boiling is the most common, and there is also the habit of pickling vegetables, such as pickled cabbage, sour bamboo shoots, salted radish, kohlrabi and so on. Add lard, salt and chopped green onion when cooking.
Strong stalks can't help eating any kind of livestock meat, such as pork, beef, mutton, chicken, duck, goose, etc. Some areas don't eat dog meat, while others love eating dog meat. Pork is also cooked in whole, then cut into square pieces, and then returned to the pot with seasoning. Zhuang people are used to making fresh chicken, duck, fish and vegetables into 70-80% maturity, and then frying the vegetables in a hot pot and then taking them out of the pot, which can keep the delicious taste of the dishes.
Zhuang people like to hunt and cook game and insects, and have a good study on the diet of Panax notoginseng. It is very distinctive to cook with flowers, leaves, roots and whiskers of Panax notoginseng. Zhuang nationality is also good at roasting, frying, stewing, salting and marinating, addicted to alcohol, with spicy and sour taste, and likes to eat crisp and fragrant dishes. The main specialties are: spicy blood, roasted meat, roast duck in Zhuang family, salted liver, crispy fried bee, spiced bean worm, fried worm, skin and liver, ginger rabbit meat, white fried frog with three or seven flowers, and pounded chicken.
Zhuang people also brew rice wine, sweet potato wine and cassava wine, all of which are not too high. Among them, rice wine is the main drink for festivals and hospitality, and some rice wine is called chicken gall wine with chicken offal, chicken offal wine with pig liver. Drink chicken offal wine and pork liver wine in one gulp, and chew the chicken offal and pork liver left in your mouth slowly, which can not only relieve hangover, but also serve as a dish.
Typical food: There are many famous dishes and snacks in Zhuang nationality, mainly including: horseshoe pole, raw fish, roast suckling pig, glutinous rice with flowers, Ningming Zhuang Zongzi, champion firewood, white-cut dog meat, strong crispy chicken, stewed broken-faced dog and dragon pump.
Question 8: What do Zhuang people like to eat and drink? In most areas, Zhuang people are used to eating three meals by solar eclipse. In a few areas, Zhuang people also eat four meals, that is, adding a small meal between lunch and dinner. Breakfast and Chinese food are relatively simple, generally porridge is eaten, dinner is dinner, dry rice is eaten more, and dishes are more abundant. Rice and corn are abundant grains in Zhuang areas and naturally become their staple food.
The daily vegetables include green vegetables, cucumber seedlings, Chinese cabbage with cucumber leaves (Chinese cabbage), Chinese cabbage, rape, mustard, lettuce, celery, spinach, kale, water spinach, radish, sowthistle, and even bean leaves, sweet potato leaves, pumpkin seedlings, pumpkin flowers and pea seedlings can also be vegetables. Boiling is the most common, and there is also the habit of pickling vegetables, such as pickled cabbage, sour bamboo shoots, salted radish, kohlrabi and so on. Add lard and salt when cooking.
Zhuang people can't help eating any kind of livestock meat, such as pork, beef, mutton, chicken, duck, goose, etc. Some areas don't eat dog meat, while others love eating dog meat. Pork is also cooked in whole, then cut into square pieces, and then returned to the pot with seasoning. Zhuang people are used to making fresh chicken, duck, fish and vegetables into 70-80% maturity, and then frying the vegetables in a hot pot and then taking them out of the pot, which can keep the delicious taste of the dishes.
Zhuang people like to hunt and cook game and insects, and have a good study on the diet of Panax notoginseng. It is very distinctive to cook with flowers, leaves, roots and whiskers of Panax notoginseng. Zhuang nationality is also good at roasting, frying, stewing, salting and marinating, addicted to alcohol, with spicy and sour taste, and likes to eat crisp and fragrant dishes. The main specialties are: spicy blood, roasted meat, roast duck in Zhuang family, salted liver, crispy fried bee, spiced bean worm, fried worm, skin and liver, ginger rabbit meat, white fried frog with three or seven flowers, and pounded chicken.
Zhuang people also brew rice wine, sweet potato wine and cassava wine, all of which are not too high. Among them, rice wine is the main drink for festivals and hospitality, and some rice wine is called chicken gall wine with chicken offal, chicken offal wine with pig liver. Drink chicken offal wine and pork liver wine in one gulp, and chew the chicken offal and pork liver left in your mouth slowly, which can not only relieve hangover, but also serve as a dish. Typical food: There are many famous dishes and snacks in Zhuang nationality, mainly including: horseshoe pole, raw fish, roast suckling pig, glutinous rice with flowers, Ningming Zhuangzong, champion handle, white-cut dog meat, Zhuangjia crispy chicken, stewed dog with broken face and dragon pump.
Question 9: What is the special diet of Zhuang nationality? Five-color glutinous rice