The flavor of the year in the depths of the mountains is hammered out! It is booming! Sweet and waxy

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

All my eyes can see are bright red, colorful decorations, and one after another New Year's greetings. Even the smell outside the window has a festive flavor-even if it is smoky, it is a fresh taste of getting rid of the old and welcoming the new.

China is vast in territory and abundant in natural resources, and the annual flavor is even more harmonious and different. Do you want to taste the annual flavor of different places?

the third bullet of old customs —— Wanggang Village, Guizhou Province: the first village of blister soup

One side of the soil and water creates one side of brilliant humanities.

There are many ethnic minorities in Guizhou. For thousands of years, people of all ethnic groups have lived by mountains and rivers and lived in harmony, creating a national cultural spectacle of "different ethnic groups in one mountain, different winds in ten miles and different customs in a hundred miles" and enjoying the reputation of "National Ecological Museum".

I took you to Wanggang Village, the first village of Butang in Guizhou, and felt the local customs ~

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

Buyi food culture in particular attracts people with its elegant charm. Most of the residents here are Hua's, who moved in in the Hongwu year of Ming Dynasty. After hundreds of years of wind and rain, they have nurtured a unique regional culture and rich ethnic customs.

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Zanba

The New Year is sweet and the crops are plentiful

Zanba is an important activity in the New Year.

Making Ciba in the New Year is a custom handed down in rural areas of Guizhou for thousands of years. Ciba has become an important preparation activity for Chinese New Year, which has a strong rural flavor.

Ciba is a physical activity, which is completed by the host and hostess in the family.

Generally, the hostess carefully selects the first-class glutinous rice two days in advance, washes it repeatedly with clear water and then soaks it overnight. One day later, when the glutinous rice is soft and swollen, the hostess cooks the glutinous rice in a steamer prepared in advance. After the glutinous rice is steamed, it is placed in a special wood groove, and the male host repeatedly beats it with a hammer to make the glutinous rice particles smaller until it becomes sticky.

It's hard to make Ciba by hand, but it's soft, delicate and delicious.

The cooked Ciba is made into small round Ciba, which is white and tender, smooth and delicate in taste, and sprinkled with the primer and soybean powder, accompanied by a different rice fragrance, which makes people feel comfortable and comfortable.

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Kill the pig

Reward the hard work of one year

Since it is a pig, the highlight is naturally to kill the pig. As a unique scenery in the countryside, it is both frightening and fun.

In the past, in rural areas, due to the limitation of feeding technology, everyone could fatten a pig in one year.

An annual pig is not only a summary of one year's labor achievements, but also a major nutrition savings in the coming year, and it is also a symbol of family honor. It is so lively to kill pigs once a year. Simple people will use this pig to entertain villagers and give back to everyone for a whole year's hard work.

killing pigs is not a simple job!

Every village has a special pig butcher, who is clean and neat, and the knife goes in and the blood goes out-the tradition in rural areas is that the more pig blood there is, the more prosperous it will be. Some people also set off fireworks to celebrate before killing pigs.

Then, the hair is depilated, washed and the meat is divided. In the heat, the blister soup feast comes on! (Of course, the timid are afraid to watch this process, just hide in the house and wait for the meal.)

Blister soup feast

Eat a pork encyclopedia

When neighbors and friends sit around and have a blister soup feast, the New Year really comes. The excitement is full of harvest celebrations.

In general, the pig-killing rice in rural areas is cooked by the family themselves, which is not as elaborate as the chef's cooking. The big pot and the big stove pay attention to the fierce frying.

it takes two minutes to serve the table steaming hot, and never let the villagers go hungry.

I didn't know that Chinese food is the art of oil and fire until I got here.

Kung Pao, green pepper and bad spicy food are the three magic weapons to stir-fry and kill pigs for a big fire. The blister soup banquet in Wanggang Village is the most spicy taste with Guizhou characteristics.

Pig liver, pig heart and pig intestines are all fried in hot oil until they are 3 minutes cooked. When ginger and garlic are fried, they are full of wok gas. Although they are unpretentious home-cooked dishes, they contain a strong hometown flavor.

Pig viscera are very old. Only cooking oil with strong fire can keep its crispness and freshness.

Every dish has a strong rural flavor, and pigs are fed with forage and green feed, so that pigs are fat but not greasy, and their meat is full of elasticity, which is worthy of the name: eating pigs tastes like pigs.

Look at this pot first. A pot of bad and spicy pork smells delicious. Pork belly, plum blossom meat and fried old tofu are all simmered in the pot, which is very enjoyable.

The one with beautiful snowflakes in red and white is plum blossom meat, which is also called plum blossom meat by local people. Each pig weighs only five or six pounds, and the thin fat lean meat is criss-crossed, which is particularly tender and fragrant. Used to eat soup, the meat is delicious and won't age after long cooking.

Look at this dish of pickled peppers next to you. The fresh kidney flowers are extremely fresh and tender, and there is no smell at all. With hot and sour pickled peppers, you can get tired of eating!

naturally, there are pork liver, pork intestines and kidney flowers ... I laughed and said: What a bowl of gout!

Eating in the village is informal. If the cold dishes get cold, you can also pour all the dishes into the pot to make a dry pot hodgepodge!

the pot is warm and warm, and the villagers get together and eat a strong human flavor!

A mouthful of pork liver is crisp, a mouthful of pork intestines is waxy, and chopsticks are full of surprises.

In the past, such good meat was hard to eat! Now it's a good time to catch up, and only by feasting can we live up to it!

A pig-killing meal, with enough wine and meat, reminds people of the poem "Visit Shanxi Village" by Lu You:

"Don't laugh at the farmer's wine and wine, and keep enough chickens and dolphins in good years.

There is no way for mountains and heavy waters to return to doubt, and there is another village. "

It's very ceremonial to fight Ciba and kill Nian pig. If you are interested, you can go to Wanggang Village in Guizhou to experience it.

please look forward to tomorrow's "fourth annual custom bomb", and guess where I will take you ~