The Jingpo people living in the mountains are not only good at singing and dancing, but also experts in food in the mountains. The food culture of Jingpo nationality is profound, and the mountain flavor bred by the warm breath in the mountains is their food culture. Next, let's walk into Jingpo culture and learn about the cuisine of Jingpo people.
The Jingpo people take rice as their staple food, supplemented by corn, millet, buckwheat and potato. There are all kinds of vegetables, beans and meat in non-staple food. Sour bamboo shoots and peppers are indispensable things in the diet of Jingpo people. Jingpo people like to quote homemade "beer gang" (water wine) and "knowing as" (shochu). Jingpo people are very hospitable. When guests come, they will treat them with "Beer Gang", chicken porridge and roasted chicken. Chewing cigarettes is also one of the symbols of Jingpo people's mutual friendship, respect and understanding.
Jingpo people are spicy and bitter by nature, and Jingpo cuisine is a wonderful flower of Yunnan ethnic food culture. The eight famous dishes in Jingpo cuisine include leek, braised vegetables, mixed vegetables, barbecue, ghost chicken, sprinkle, bamboo tube and boiled vegetables.
outsiders are most familiar with Jingpo cuisine than "ghost chicken". "Ghost Chicken" sounds terrible at first glance, but as long as you taste it once, you will never forget its taste. This dish has a history. The Jingpo people are popular in the custom of sacrificing ghosts and gods, and "Ghost Chicken" is a famous dish derived from it. Every year, Jingpo people have to carry out two sacrificial activities of "agriculture" (agricultural production and life) and one sacrificial activity to their ancestors. At this time, it is always necessary to kill chickens.
During the sacrificial activities, Jingpo people air-cool the cooked chicken and shred it, then add chopped ginger and garlic, coriander, lemon, millet and spicy, and add seasonings such as salt and monosodium glutamate. This dish is fresh, tender and refreshing, and has a unique flavor. In order to eat this delicious food often, the clever Jingpo people put the "ghost chicken" on the table and treat it as a good dish for guests.
People in Jingpo often say, "A wok doesn't ring, and it doesn't smell good to eat." When I came to Jingpo Shanzhai, I knew that almost every family had a wok, and every meal had leeks. The cooking tool is to control the root of Dalongzhu into a big bamboo tube and prepare a wooden stick. Put all kinds of vegetables and seasonings into the tube and crush them with the wooden stick to eat. Jingpo Douchi in the seasoning is indispensable. Wild vegetables, wild fruits, melons, beans, dried ba, dried fish, shrimps, etc. can all be used as raw materials for leeks. Douchi, garlic, onions, ginger, peppers, sesame seeds, peanuts, walnuts, etc. are used as condiments. The more complete the condiments, the more beautiful the taste. Generally, the raw materials of leek can be eaten raw. If you add fish, shrimp, eel and other meat, you should first roast it with fire.
Jingpo mixed vegetables, the raw material is mainly lettuce. Wild green plants or vegetables that can be eaten raw are picked, washed and dried, mixed with Jingpo lobster sauce, small sour eggplant, millet spicy and other condiments, and kneaded according to different vegetables, which is fresh, spicy and refreshing.
Stewed vegetables, as the name implies, Jingpo people chop up all kinds of meat, mix it with all kinds of vegetables and seasonings, wrap it in leaves, and put it in a fire and stew it in charcoal and stove ash until it is cooked. This dish not only has the flavor of meat, but also has the fragrance of green leaves, which is refreshing and appetizing.
Barbecue is a simple and complicated dish in Jingpo cuisine. When it's simple, just take the meat of the prey, rub it with salt, string it with bamboo sticks and bake it. When it's complicated, chop the meat, mix it with coriander, ginger, lobster sauce, raw chili pepper, salt, etc., wrap it in several layers with wild green leaves and bake it slowly in the fire, which is fresh and fragrant.
Jingpo cuisine has a unique flavor only when eaten in the wild. Jingpo cuisine cooked by traditional methods such as roasting, frying, mixing, stewing, kneading and roasting is simple and natural, refreshing in taste and original in color. Stepping on the green pine grass, picking up Jingpo delicacies wrapped in banana leaves, the whole process is not contaminated with ceramics and iron, and then gently pecking a mellow water wine in a bamboo tube, which makes people feel infinitely comfortable.