What are the specialties of the Mulao people?

China is a multi-ethnic country, with 56 ethnic groups in China alone.

Except for the Han nationality, which has the largest population, other ethnic groups are called ethnic minorities and are distributed throughout the country with different languages, customs, and cultures.

So, do you know what delicacies there are in Mulao culture?

The staple food of eating habits is mainly rice, supplemented by wheat, potatoes, corn, and beans.

There are glutinous rice and glutinous rice.

Glutinous rice is used for daily dinners, and glutinous rice is used as a food ingredient for festivals.

Mulao people are accustomed to eating three meals during a lunar eclipse, porridge for breakfast, porridge for lunch, rice and rich dishes for dinner.

During the busy farming season, porridge is usually eaten for breakfast, and lunch and dinner are the main meals.

Sweet potato is one of the main complementary foods of the Mulao people.

Sometimes sweet potatoes are boiled, peeled, mashed into paste, and cooked with wheat flour, making them sweet and delicious.

Soybeans are generally fried and eaten, and used to make tofu during festivals, weddings and funerals.

Every autumn, every family makes twenty or thirty pounds of bean paste to serve with porridge.

Mulao people always like cold food.

After cooking, they can only be eaten when cold.

They don't finish in one meal and don't need to be reheated for the next meal.

Drink raw water usually.

The method of cooking meat is "stir-frying", that is, putting large pieces of pork or slaughtered whole chickens and ducks into water and cooking them, then cut them into small pieces, add salt or dip them in salt water.

Fish is often fried in oil, while beef is often fried separately.

Mulao people like to eat hot and sour food.

Every family has a variety of pickles, such as pickled beans and garlic.

Folk breakfast and lunch are served with hot and sour dishes.

Vegetables are customarily boiled in water before pickling.

The local specialty coal casserole is a special drinking utensil for the Mulao people to cook rice, vegetables and tea.

It is the favorite traditional drink of Mulao farmers among the Double Ninth Festival wine.

Double Ninth Festival wine is full of mellow aroma.

The more I drink, the more I want to drink.

You often don't know when you're drunk.

You won't feel dizzy when you wake up.

Every year on the ninth day of the ninth lunar month, every household in Mulao township will select some good glutinous rice to make wine.

The production method of Chongyang wine is similar to that of sweet wine in Han and Zhuang regions. It needs to be sealed and aged for a period of time before it can be drunk in jars.

This dog has a stupid tongue.

"Bazan Dog Tongue" is made of glutinous rice and then wrapped in tung leaves.

It is shaped like a dog's tongue, hence the name.

Soft, delicious and sweet, and sprinkled with fragrant sesame sugar powder, it makes it even more memorable.

It also has a special meaning.

Otherwise, how could anyone love to sing folk songs?

It turns out that August 15th and August 15th are the days when young men and women of the Mulao ethnic group "go downhill".

After singing folk songs, young men and women sit around and exchange their "dog tongues", which means love is as sweet as sesame candy.

Pillow Dumplings Every festival comes, every household in Mulaoshan District will celebrate the festival with pillows and dumplings.

According to legend, a group of Zhuang children cut firewood for the Mulao children who were herding cattle and used it as a pillow.

Each pillow dumpling weighs only five to six pounds and is usually enough to feed the whole family.

The method is: soak the glutinous rice for several hours, take it out to dry, then add some alkaline water and stir evenly; then spread the back of the rice dumpling leaves layer by layer, about one foot wide, put the glutinous rice at a certain height, surround the leaves, and fold them.

A layer of leaves, and then a layer of rice, just like millet surrounded by valleys.

Finally, tie it tightly with a rope and put it in the pot to cook for a day and night.

The season for dumpling-wrapped pillows is February.