On the second day of the Lunar New Year, it is inevitable to visit relatives.

Everywhere you look is cheerful red, lively lights and colorful decorations, plus one after another New Year blessings and shouts; even the smell outside the window has a more festive flavor - even if it is smoky and firey Liao, if you smell it carefully, it is also the fresh taste of getting rid of the old and welcoming the new.

China has a vast land and abundant resources, and the New Year’s flavor is even more harmonious but different from mountains, rivers, lakes and seas. Do you also want to taste the New Year’s flavor from different places?

The third annual custom - Wanggang Village in Guizhou: the first village of Baotang

The water and soil create a brilliant humanities.

Guizhou has many ethnic minorities. For thousands of years, people of all ethnic groups have lived near the mountains and rivers, living in harmony, creating "different ethnic groups in one mountain, different winds in ten miles, and different customs in hundreds of miles." It is a national cultural wonder and enjoys the reputation of "Ethnic Ecological Museum".

I took everyone to the first village of Baotang in Guizhou, Wanggang Village of the Buyi ethnic group, to experience the local customs~

Wanggang is a typical characteristic village with Profound historical and cultural heritage.

In particular, Buyi food culture attracts people with its elegant charm. Most of the residents here are Huas, who moved in during the Hongwu period of the Ming Dynasty. After hundreds of years of ups and downs, they have developed a unique regional culture and rich ethnic customs.

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Beating glutinous rice cakes

The New Year is sweet and the harvest is plentiful

An important activity in the New Year is beating glutinous rice cakes.

Making glutinous rice cakes during the New Year is a custom that has been passed down in rural areas of Guizhou for thousands of years. The glutinous rice cake making activity has become an important preparation activity for everyone during the New Year, with a strong rural flavor.

Making glutinous rice cakes is a physical activity, which is completed by the division of labor between the male and female owners of the family.

The hostess usually carefully selects the best glutinous rice two days in advance, washes it repeatedly with water and soaks it overnight. After a day, the glutinous rice will become soft and swollen. The hostess will use the steamer prepared in advance to steam the glutinous rice. After the glutinous rice is steamed, it is placed in a special wood groove. The male host will pick up the hammer and beat it repeatedly to reduce the particles of the glutinous rice until it is pounded. Sticky.

Beating glutinous rice cakes by hand is very laborious, but the resulting glutinous rice cakes are soft, delicate and delicious.

The beaten glutinous rice cakes are rolled into small round glutinous rice cakes, which are white and tender, with a smooth and delicate texture. They are then sprinkled with starter and soybean flour, accompanied by a different kind of rice fragrance, which makes people feel comfortable and comfortable. .

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Killing the New Year Pig

Giving back for the hard work of the year

Since it is the New Year Pig, the highlight is naturally the pig killing. As a unique scenery in the countryside, it is both scary and fun.

In rural areas in the past, due to limitations in breeding technology, everyone could only fatten one pig per year.

A New Year pig is not only a summary of the results of a year's labor, but also a major nutritional savings for the coming year. It is also a symbol of family honor. Such a pig is killed throughout the year, so it is very lively. Simple people will use this pig to entertain their fellow villagers and repay everyone for their hard work throughout the year.

Killing a pig is not an easy job!

Each village has a dedicated pig butcher, who is clean and sharp, and the blood comes out with the knife - the tradition in the countryside is that the more pig blood, the more prosperous the pig will be in the coming year. Some people also set off fireworks before killing pigs to celebrate.

Then there is hair removal, cleaning, and meat division. In the hot air, the blister soup feast begins! (Of course, those who are timid will not dare to watch this process. Just hide in the room and wait for the call to eat)

Bubble Soup Feast

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When relatives and friends in the neighborhood sit together and have a soup feast, the New Year has really come. The excitement is filled with the joy of harvest.

Generally, pig-killing rice in rural areas is cooked by the family themselves. It is not as delicate as the one made by a chef. It uses a big pot and a big stove, and the emphasis is on stir-frying over high fire.

It can be served piping hot in 2 minutes, so the folks will never go hungry.

Only here do you understand that Chinese food is the art of oil and fire

Kung Pao, green peppers, and spicy food are the three magic weapons for stir-frying the pig-killing feast. The blister soup banquet in Wanggang Village is the most spicy taste with Guizhou characteristics.

The pork liver, pig heart, and pig intestines are all hot-fried until 30% cooked, and the ginger and garlic are stir-fried. It is full of flavor and does not rely on any skills. Although they are all simple home-cooked dishes, But it contains a strong flavor of hometown

Pig offal is very easy to age, and only cooking it in oil can retain its crispness and freshness

Every dish has a strong flavor of hometown. The pigs are all fed with grass, green fodder, etc. at home. In this way, the pigs taste fat but not greasy, and the meat is full of elasticity. It lives up to its name: eating pigs tastes like pigs.

Let’s take a look at this pot first. The spicy pork is delicious in one pot. Pork belly, plum pork, and deep-fried old tofu are all simmered in the pot. It’s so enjoyable.

The red and white one with beautiful snowflakes is plum meat, also called plum meat by the locals. Each pig only weighs five or six pounds, and the thin pieces of fat and lean meat are crisscrossed in a criss-cross pattern, which is particularly tender and fragrant. Used for cooking soup, the meat is delicious and will not age after being cooked for a long time.

Look at the plate of pickled pepper kidneys next to it. The fresh kidneys are extremely tender and have no peculiar smell at all. Paired with the spicy and sour pickled peppers, it is a good way to relieve tiredness and go well with rice!

Of course, there are also pork liver, fat intestines, waist... I laughed and said: It's really a bowl of gout!

Eating in the village is informal. If the weather is cold and the dishes are cold, you can also pour all the dishes from several plates into the pot to make a "grilled pot hodgepodge"!

The pot is warm and warm, and the folks from the countryside gather together to enjoy the rich taste of human kindness!

A mouthful of crispy pork liver, a bite of glutinous pork intestines, both chopsticks and chopsticks will be pleasantly surprised.

In the past, I would never have eaten such good meat! It's a good time now, and you can only live up to it by feasting!

A meal of slaughtered pigs and rice with enough wine and meat reminds people of Lu You's poem "Visiting Shanxi Village":

"Don't laugh at the farmers' cured wine, which is full of chickens and dolphins in good years." .

There is no way out despite the mountains and rivers, but there is a bright future in another village. ”

Making glutinous rice cakes and killing New Year pigs are very ritualistic things. If you are interested, you can go. Experience it in Wanggang Village, Guizhou.

Please stay tuned, tomorrow’s “4th New Year Customs”, guess where I will take you~