Dietary Customs of Gaoshan Youth in Taiwan Province Province. The long-term vegetable is mustard, named for its long stems and leaves. Eat long lettuce to pray for longevity, and long lettuce to lengthen vermicelli means immortality.
The diet of Gaoshan people is mainly cereals and rhizomes. The common foods are millet, rice, potatoes and taro, accompanied by miscellaneous grains, wild vegetables and prey. Millet and upland rice are dominant in mountainous areas, and rice is dominant in plains.
Except Yamei and Bunun, several other ethnic groups take rice as their daily staple food, supplemented by potatoes and miscellaneous grains.
Yamei people living in Lan Yu live on taro, millet and fish, while Bunun people live on millet, corn and potatoes (locally called sweet potatoes).
Pingpu people also specialize in fragrant rice and like to eat "herbal paste" (the straw pulp in deer intestines can be eaten with salt). In the past, the diet was raw, and eating, cooking and enjoying were very elegant. Gaoshan people are addicted to alcohol, tobacco and betel nut.
Extended data
In the method of making staple food, most Gaoshan people like to make rice or steamed glutinous rice and corn flour into cakes and cakes.
Alpine vegetables have a wide range of sources, most of which are planted and a small amount is collected. Common ones are pumpkin, leek, radish, Chinese cabbage, potatoes, beans, peppers, ginger and various wild vegetables.
Gaoshan people generally love to eat ginger, and some directly use ginger dipped in salt as a dish; Some are pickled with salt and pepper. The source of meat mainly depends on pigs, cows and chickens. In many areas, fishing and hunting are also a supplement to daily meat, especially the Gaoshan people living in mountainous areas. Captured prey is almost the main source of daily meat.
The ten ethnic groups of Gaoshan have their own unique foods, among which the typical foods are: bacon, the methods of storing meat by Atayal and Amir of Gaoshan, among which the preserved monkey meat by Atayal and the preserved venison and wild pork by Amir are unique; Zajiu is a kind of rice wine brewed by Gaoshan Paiwan people and Bunong people.
When the Bunun people make staple food, they mash the small grains of rice in the pot into paste. Paiwan likes to roll millet and banana leaves together, mix peanuts with animal meat, steam them as holiday food, and take them with him when he goes hunting. However, as a snack brought by hunting, salty seasonings such as salt are generally not added to the stuffing.
When hunting in the mountains, Atayal people like to use bananas as stuffing, wrap them in glutinous rice, then wrap them in banana leaves, steam them and take them away. Paiwan people like to mix sweet potatoes, cajanus cajan, taro stalks, etc. and eat them as meals after cooking. Atayal people like to drink cold water soaked in ginger or pepper. Both men and women are addicted to alcohol and generally drink their own brewed rice wine, such as millet wine, rice wine and potato wine.
Yamei likes to mix rice or porridge with taro and sweet potato and cook it as a staple food. When going out to work or travel, dry taro or cooked sweet potato and glutinous rice products similar to zongzi are often used as dry food.
When paiwan and other nationalities hunt, they only bring matches, not pots. First, they build stones, heat them with dry firewood, and then add taro, sweet potato and so on. Under the stone, cover it with sand and eat it after cooking. When eating mustard, first remove the growing leaves, knead them with salt, and leave them for two or three days before eating. The mustard roots left in the ground will continue to grow.
Paiwan doesn't eat dogs, snakes and cats. And the way to eat fish is also very unique. Generally speaking, after catching fish, they will take a slate and heat it on the spot, then bake the fish on the slate until it is 80% cooked, and sprinkle with salt to eat. Children in Paiwan are not allowed to eat eels or even the heads of other fish, which is considered unlucky.
When Amy cook the meat cooks, she likes to cut the meat into pieces, put bamboo sticks in it, cook it and put it in a cauldron with the whole family around it. Everyone holds rice in a rattan basket, shares a spoonful of vegetables, grabs rice in one hand and meat in the other. During the transplanting season, they like to catch small frogs in rice fields, take them home, wash them with clear water, cook them and eat them. Some ethnic groups, such as Ami and Atayal, also eat raw fish caught.
They also like to peel the hunted millet, add salt and marinate it with semi-cooked millet for several months. Pickled foods are usually preserved in several ways, such as pickling, drying in the sun and baking. Pigs and fish that have been marinated for a year or two are served. Gaoshan people used to drink neither boiled water nor tea.