what are the characteristics of Manchu diet? A nation's diet mainly comes from the natural and economic environment in the area where it lives.

Manchu ancestors lived in Northeast China, and the fishing and hunting production accounted for a large proportion, so the Manchu people's food culture was rich in high-protein foods such as fish and meat.

The cold in Northeast China is not suitable for the growth of fruits and vegetables, so there are not many kinds of sweets in Manchu diet, while there are many kinds of vegetables that are soaked or soaked, such as sauerkraut, sugar garlic and pickled cowpeas.

Because of the cold climate, Manchu people like to eat fried food and drink heated strong liquor, especially in the past, both men and women drank alcohol.

Yellow rice, glutinous rice, sorghum and beans are produced in Northeast China, so sorghum rice and rice are often steamed together in Manchu staple food, which is called' second rice'. Yellow rice and glutinous rice are used to make cakes, such as sticky bean paste, pagoda cake, cake-making (different from Korean cake-making), cloud bean roll, etc.

what are the eating customs of Manchu? The dietary customs of Manchu were formed and developed with the changes of history of manchu's age, social production and economic conditions. Manchu ancestors lived among the white mountains and black waters in Northeast China for a long time. Besides "many pigs eat their meat", fishing, hunting and gathering are their main modes of production, while fish, animal meat, wild plants and fungi are their food sources. Pork is a meat product comparable to fish and venison in the food composition of Manchu.

Eating meat offering sacrifices to gods is a primitive religious custom of Manchu people. In the folk, when offering Solo poles (sacred poles) in the New Year, blood sausage (later white meat blood sausage) should be made; Sacrifice to the seven stars in the faint night, and later evolved into seven-star mutton. In Manchu sacrifices, pigs are often sacrificed, and pork is called "blessing meat" and "sacred meat". After the sacrifice, everyone shares the food.

Manchu people like sticky food, honey, rice tea and other customs, which are also influenced by their long-term economic production such as hunting, gathering, breeding, farming and beekeeping, and are customarily identified through sacrificial activities. Of course, there are geographical, climatic and living environment constraints to form this kind of food custom.

After the Manchu entered the customs to unify China, although their diet customs were greatly influenced by the Han nationality, they still maintained the traditional inertia. From the folk snacks and three sets of bowl seats to the imperial palace in the Qing Dynasty and the Manchu-Chinese banquet, it constitutes a huge lineup of Manchu diet, which is not only an integral part of Manchu national culture, but also an important wealth in the cooking treasure house of the motherland.

First, several Manchu snacks:

Cixi Wotou

In that year, when Eight-Nation Alliance arrived in Beijing, Empress Dowager Cixi had eaten cornmeal Wotou, which was delicious. After returning to Beijing, one day, I remembered eating steamed corn bread again, so I called the kitchen to make steamed corn bread. Kitchen workers make steamed buns with fresh corn flour and bean flour, and serve them with honey that Manchu people like to eat. So Xiaowotou became a palace snack in the Qing Dynasty.

bean flour rolls

Manchu people like sticky food and sweets. Bean noodle rolls, or bean noodle cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, then evenly sprinkle the fried yellow bean on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant.

Cotyledon Cake (sticky mouse)

This is also a favorite sticky food of Manchu people. In summer, the glutinous rice is soaked, ground, pressed into round cakes, filled with small peas and wrapped with fresh perilla leaves, and steamed. Eating with leaves removed (or with leaves) is fragrant.

Sour soup

This is a favorite food of Manchu people in summer. The method is to soak the corn, grind it into flour, and make it after fermentation. Squeeze the fermented noodles into a "soup pot" (or a pig halaba bone with a small hole), make it into noodles and leak it into a boiling water pot. Cook it and add seasoning to serve. Honey and sesame can be added as sweets in summer. Sweet and sour, delicious

Saqima (also known as sugar-wrapped)

Mix the white flour with water and eggs (or cream), drive it into thin slices, cut it into thin strips and fry it. Boil it with sugar or crystal sugar and stir it, pour it into a wooden trough paved with sesame seeds, green shredded pork and melon seeds, flatten it, take it out and cut it into cubes, which is sweet and palatable. In the Qing Dynasty, the Three Mausoleums outside Guanwai were also offered as offerings, which shows that Manchu people attached great importance to them. Now it is a popular pastry for people of all ethnic groups all over the country.

Xiaorou rice

is the traditional Manchu staple food Yangzi rice. Braised with fried diced pork and sorghum rice. Add more water, and it will be made into shoe porridge.

Long Hudou

Rice cooked with rice, millet and adzuki beans. "Dou" is the homonym of "bean", and rice and millet are metaphors of dragons and tigers, so they are called "Long Hudou".

glutinous rice with water

Boil glutinous rice in water, fish it in cold water and soak it in cold water. It is usually eaten in summer.

Second, Manchu dishes with allusions:

Nuerhachi golden meat

It is said that when Nuerhachi was a child, he worked as a police officer under Li Chengliang, the general commander of Liaodong in the Ming Dynasty. The rule in Company commanders mansion is: there must be eight dishes and one soup on the dining table every day. One day, the chef was ill, and after seven maids cooked one dish each, they couldn't think of the eighth dish. Nurhachi said that I had the eighth dish, so he made a meat dish with good color, fragrance and taste. In the future, Nuerhachi became an old Han king, and golden meat became a famous dish of the Qing dynasty symbolizing the achievements of the imperial industry.

when Qianlong went to Jiangnan four times, one day, he got lost in the countryside. It was noon, and my stomach was growling with hunger. At this time, I saw an old woman cooking, and the red, green, yellow and white wave beans were beautiful. So, I sent someone to ask for a plate, and Qianlong ate it all at once. He even said that the dishes in the world are the best. So people asked, what is it? The old woman said with a smile, this is "Brother Green with a red mouth and a gold inlaid jade seal". So, a farm dish went into the imperial kitchen.

It looks like honey (mutton in honey sauce)

This is Qing ... > >

Manchu people's dietary customs, which were formed and developed with the changes of history of manchu's age, social production and economic conditions. Manchu ancestors lived among the white mountains and black waters in Northeast China for a long time. Besides "many pigs eat their meat", fishing, hunting and gathering are their main modes of production, while fish, animal meat, wild plants and fungi are their food sources. Pork is a meat product comparable to fish and venison in the food composition of Manchu. Eating meat offering sacrifices to the gods is a primitive religious custom of Manchu people. In the folk, when offering Solo poles (sacred poles) in the New Year, blood sausage (later white meat blood sausage) should be made; Sacrifice to the seven stars in the faint night, and later evolved into seven-star mutton. In Manchu sacrifices, pigs are often sacrificed, and pork is called "blessing meat" and "sacred meat". After the sacrifice, everyone shares the food. Manchu people like sticky food, honey, rice tea and other customs, which are also influenced by their long-term economic production such as hunting, gathering, breeding, farming and beekeeping, and are customarily identified through sacrifices in sacrificial activities. Of course, there are geographical, climatic and living environment constraints to form this kind of food custom. After the Manchu entered the customs to unify China, although their diet customs were greatly influenced by the Han nationality, they still maintained the traditional inertia. From the folk snacks and three sets of bowl seats to the imperial palace in the Qing Dynasty and the Manchu-Chinese banquet, it constitutes a huge lineup of Manchu diet, which is not only an integral part of Manchu national culture, but also an important wealth in the cooking treasure house of the motherland. First, several Manchu snacks: Cixi Wotou, when Eight-Nation Alliance arrived in Beijing, had eaten cornmeal Wotou when Empress Dowager Cixi fled, and it was delicious. After returning to Beijing, one day, I remembered eating steamed corn bread again, so I called the kitchen to make steamed corn bread. Kitchen workers make steamed buns with fresh corn flour and bean flour, and serve them with honey that Manchu people like to eat. So Xiaowotou became a palace snack in the Qing Dynasty. The Manchu people like sticky food and sweet food. Bean noodle rolls, or bean noodle cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, then evenly sprinkle the fried yellow bean on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant. Cotyledon cake (sticky mouse) is also a favorite sticky food of Manchu people. In summer, the glutinous rice is soaked, ground, pressed into round cakes, filled with small peas and wrapped with fresh perilla leaves, and steamed. Eating with leaves removed (or with leaves) is fragrant. Sour soup is a kind of food that Manchu people like to eat in summer. The method is to soak the corn, grind it into flour, and make it after fermentation. Squeeze the fermented noodles into a "soup pot" (or a pig halaba bone with a small hole), make it into noodles and leak it into a boiling water pot. Cook it and add seasoning to serve. Honey and sesame can be added as sweets in summer. Sweet and sour, delicious Saqima (also known as sugar wrap) mixes white flour with water and eggs (or cream), drives it into thin slices, cuts it into thin strips, and fries it. Boil it with sugar or crystal sugar and stir it, pour it into a wooden trough paved with sesame seeds, green shredded pork and melon seeds, flatten it, take it out and cut it into cubes, which is sweet and palatable. In the Qing Dynasty, the Three Mausoleums outside Guanwai were also offered as offerings, which shows that Manchu people attached great importance to them. Now it is a popular pastry for people of all ethnic groups all over the country. Small meat rice is the traditional staple food of Manchu Yangzi rice. Braised with fried diced pork and sorghum rice. Add more water, and it will be made into shoe porridge. Long Hudou cooked rice with rice, millet and adzuki beans. "Dou" is the homonym of "bean", and rice and millet are metaphors of dragons and tigers, so they are called "Long Hudou". Rice with glutinous rice is cooked in water, fished in cold water and soaked in cold water. It is usually eaten in summer. Second, Manchu dishes with allusions: Nuerhachi's golden meat is said to have been a policeman under Li Chengliang, the chief soldier of Liaodong in the Ming Dynasty. The rule in Company commanders mansion is: there must be eight dishes and one soup on the dining table every day. One day, the chef was ill, and after seven maids cooked one dish each, they couldn't think of the eighth dish. Nurhachi said that I had the eighth dish, so he made a meat dish with good color, fragrance and taste. In the future, Nuerhachi became an old Han king, and golden meat became a famous dish of the Qing dynasty symbolizing the achievements of the imperial industry. When Ganlong went down to the south of the Yangtze River for four times, one day, he got lost in the countryside. It was noon, and my stomach was growling with hunger. At this time, I saw an old woman cooking, and the red, green, yellow and white wave beans were beautiful. So, I sent someone to ask for a plate, and Qianlong ate it all at once. He even said that the dishes in the world are the best. So people asked, what is it? The old woman said with a smile, this is "Brother Green with a red mouth and a gold inlaid jade seal". So, a farm dish went into the imperial kitchen. It looks like honey (honey juice ... > >

Comparison of the food culture between Manchu and Han nationality In short, most of the staple food sources of Han nationality are agriculture, that is, rice and noodles. Vegetables in vegetables are also produced by agriculture, and meat comes from domestic animals. The Manchu people claim to be descendants of the Jin people (so the predecessor of the Qing Dynasty was called Houjin), which is a nomadic people in the north. Their food culture is much more nomadic, with dairy products such as cheese and beef and mutton in the majority. This is the difference.

There are similarities, too, because ethnic exchanges and integration take the form of migration, marriage, trade and war. For example, the use of tea is generally considered as a specialty of the Han nationality. However, due to climatic reasons and animal husbandry-based production methods, the plant nutrition needed by the human body can not be met, so they also like tea very much, and they drink a lot of "milk tea" and so on.

Manchu people's living habits, diet, and customs of making sauces. According to the North League Association, Jurchen in Jin Dynasty "used beans as sauces". Up to now, Manchu people in rural areas and even Han people or other ethnic families who have lived in this county for a long time are still used to making soy sauce. Its practice is that in the first year of the twelfth lunar month, the soybeans are cooked in the pot. Then put it in a jar and mash it while it is hot. Take out the paste with a moderate size and put it aside for next April. Wash and break the paste, put it in a jar, add salt and water, and eat it after fermentation. Tasty and waterlogged pickles are almost essential food for three meals a day. One of all kinds of sour soups, corn or sorghum rice is soaked, fermented and ground into water surface, and rough things such as peeling with a reed are used to precipitate the juice, commonly known as soup noodles. When cooking, put the tin soup tube into your thumb, squeeze the noodles hard, squeeze the noodles out of the tube into strips and cook them in the pot, commonly known as soup. Benxi, Xinbin and other places have similar eating methods, but when eating in Xiuyan and other places, Manchu people usually add vegetables and halogen as seasoning, commonly known as the scorpion. Secondly, every household must be flooded with pickled cabbage at the end of autumn and the beginning of winter (Xinbin, Benxi, Fengcheng, Xiuyan and other places are all in the same way). As far as Benxi is concerned, it is not only rural people who are used to holding soup and pickled sauerkraut, but also those who move to cities and towns. In addition, there are several kinds of sour foods taken from the mountains, such as sour pulp, hawthorn, wild grape, hawthorn and so on. "A Brief Introduction to Jueyu" records that Ningguta "has sour pears as big as chestnuts, which are stored in the ying, making them rotten and boring." Cloth contraction knot, Manchu refers to sauerkraut. This is the main vegetarian dish of Manchu. Manchu people live in the northeast of China, where winter is cold, and they have to live on the stripped vegetables stored in the cellar for half a year. Pickled sauerkraut is made by fermenting fresh vegetables in a jar in autumn, and it tastes sour. Stew, stir-fry, mix raw cold dishes, make soup, and make stuffing. Stewed pork with sauerkraut is a common dish of Manchu in the north. People in rural areas like to eat white meat and blood sausage sauerkraut on New Year's Day. In the northeast Manchu inhabited areas, there is a circular cave in the center of every kang table; Just can put down the horse spoon, put down a brazier on the kang table, and enjoy the sauerkraut in the horse spoon. In the cold winter, the whole family can eat hot meals. Hotpot Hotpot Traditional Manchu Diet. Usually, pigs and mutton are used as raw materials. Manchus in rural areas in Northeast China like to put sour lai, mushrooms, vermicelli and shrimps in hot pot first, and then spread sliced pork and mutton on sauerkraut. Boil in hot pot, and serve with seasoning. In addition to sheep and pork, the meat of roe deer, deer, pheasant, antelope and flying dragon can be used as hot pot. Hot pot has now become a winter delicacy for the masses in the mainland. Every time vegetables are stored in kiln in late autumn and early winter, every household in rural areas digs a hole nearly two meters deep in front of or behind their house. According to the size of * * *, a number of logs are placed horizontally on it, covered with corn or sorghum stalks, and then covered with soil. This is the vegetable kiln. Fresh vegetables such as Chinese cabbage, potatoes, radishes and green onions are stored in the kiln and can be preserved in April next year. There is a bite on the vegetable kiln, and only one person can enter and exit. When taking vegetables, climb up and down the ladder. Its style is like the crypt where Manchu ancestors lived in winter. Nowadays, the living habits of Manchu people, such as storing vegetables in kiln, picking mountain vegetables in spring, picking wild fruits in mountain products in autumn and hunting wild animals in winter, have a natural and harmonious connection with the cave life of Manchu ancestors.

Introduce some Manchu snacks:

Cixi Xiaowotou

In that year, when Eight-Nation Alliance arrived in Beijing, Empress Dowager Cixi had eaten cornmeal steamed bread, which was delicious. After returning to Beijing, one day, I remembered eating steamed corn bread again, so I called the kitchen to make steamed corn bread. Kitchen workers make steamed buns with fresh corn flour and bean flour, and serve them with honey that Manchu people like to eat. So Xiaowotou became a palace snack in the Qing Dynasty.

bean flour rolls

Manchu people like sticky food and sweets. Bean noodle rolls, or bean noodle cakes, are mostly eaten in spring. The method is to steam the sticky rice noodles in a pot, roll them into thin slices, then evenly sprinkle the fried yellow bean on them, or add sesame salt, roll them into rolls, and cut them into one to two inches long, which is golden in color, sticky and fragrant.

Suzhou cotyledon cake (sticky mouse)

This is also a favorite of Manchu people.