What are the characteristics of Dong people's food culture?

Dong nationality is one of the ethnic minorities with distinctive national characteristics in China. Dong people are mainly distributed in Hunan, Guangxi, Guizhou and Hubei. In addition to a long history, Dong people have a unique food culture. Dong people take rice as their staple food and also eat millet, corn, wheat, sorghum and potatoes, but they usually mix them together to adjust their tastes. What are the characteristics of Dong people's food culture? What are the Dong's specialties? Let's take a look with Bian Xiao. What are the characteristics of Dong people's food culture?

In most Dong areas, there are four days of eating, two meals and two teas. Rice is the main body of rice. Pingba eats more japonica rice and mountainous areas eat more glutinous rice. There are many kinds of glutinous rice, including red glutinous rice, black glutinous rice, white glutinous rice, bald glutinous rice and dried glutinous rice, among which Xianghe glutinous rice is the most famous. They make all kinds of rice into white rice, flower rice, rice congee, flower porridge, zongzi, Bazin and so on. When eating, they knead rice into balls with their hands, which is called "eating rice".

Dong people are generally used to cooking all day in the morning and taking them up the mountain to eat. Among them, the "steamed rice" made of Xianghe rice is particularly fragrant, and there is a saying that "a steamed rice is fragrant all over the village". The tea that Dong people drink refers to Camellia oleifera, which is a thick soup made of tea, popcorn, fried peanuts, crisp soybeans, glutinous rice, meat, pig water, salt, chopped green onion and tea oil. It can not only quench thirst, but also satisfy hunger. Accompanied by rice and tea, there are vegetables, fresh fish, meat, melons and fruits, game, fungi and drinks, and food sources are extensive.

Dong people like sour taste. Since ancient times, there has been a saying that "Dong people are inseparable from acid". They also said, "If you don't eat sour for three days, you will be defeated by walking." More than half of Dong cuisine is sour, and there is a saying that it is not pickled or sour. The characteristics of these sauerkraut are:

1, with a wide range of materials. Pig, cow, chicken, duck, fish and shrimp, snail, crab, dragonfly, cabbage, cucumber, bamboo shoot, radish, garlic sprout, mangosteen, onion and taro? Can be pickled in the altar.

2. The pickling method is ingenious. First make slurry water, add salt to boil, add raw materials to continue cooking, put it in a pickle jar, mix it with alcohol, sesame seeds and soybean powder, and seal it deeply.

3. Long storage time. Preserved vegetables can be preserved for 2 years, preserved chickens and ducks for 3 ~ 5 years, preserved meat for 5 ~ 10 years, and preserved fish for 20 ~ 30 years. The altar will not be opened unless there is a Daqing ceremony. Dong family banquets are extremely sour and refreshing, and the "Dong Village Sour Fish Banquet" consisting of ten big dishes is even more rare in the world.

In the minds of Dong people, glutinous rice is the most fragrant, sweet rice wine is the most mellow, pickled sauerkraut is the most delicious, tobacco leaves are the most refreshing, wine songs are the most pleasant, and banquets are the most festive.

Dong people's respect for chefs is also a unique content in their food culture. At many banquets, guests and chefs should sing in pairs and thank each other. For example, a song "Thank the Chef" goes like this: "Chefs are always worried. They got up in the middle of the night and sat on the cold bench. Burning their hands and feet takes a lot of energy. Pork piled into carp back, radish cut into embroidery needles, stir-fried with fungus, stewed pig's trotters with scallions, eggs and flour made into crispy meat, and honey millet steamed with flour. Ten kinds of tapestries are made by skillful hands, and skill comes first. Eating in my mouth will have a hundred flavors, thanks to my wholehearted chef. "

Dong people's dietary taboos

Don't sit on the threshold and eat, and don't watch others eat; There is no fire on the first day of the first month; No outsiders are allowed to enter the village during the sacrifice; During the period of filial piety, dutiful sons should avoid being vegetarian, but fish and shrimp are not limited.

What are the Dong's specialties?

1, dong sour meat

Dong people usually like to eat Chili and sour, and sour meat is one of the representatives. "Dong people can't live without acid" is a common saying among Dong people, which means that the diet of Dong families can't live without acid. Dong Jia not only has vegetables, but also pork, beef, duck, fish and goose, all of which are kept in the jar. Guests came to the house, and they took out bitter wine brewed with glutinous rice (slightly sweet but not bitter) and bacon, which was the most enthusiastic expression of Dong's family.

2. Sour fish

Fish with Chinese sauerkraut, also known as fish with Chinese sauerkraut. Dong traditional famous food. Take live fish out of the rice field, cut them open, clean them, put them in a crock, and pickle them with tomatoes, peppers, etc. Take them out after half a year. The appearance of pickled fish is black as coke, but the meat is smooth and white, the taste is extremely delicious, spicy and sour, with hemp in the acid, and even the bones have become bones. This kind of sashimi tastes quite good, and it is recommended for barbecue.

3. Sanjiang Camellia oleifera

People in Sanjiang area have the custom of playing with camellia oleifera, especially Dong and Miao people. For example, grass seedlings should drink camellia oleifera at least three times a day, drink camellia oleifera before going to work in the morning, drink camellia oleifera before lunch when coming back from work at noon, and drink camellia oleifera before dinner before cooking. Dong people like to drink Camellia oleifera, which has a history of thousands of years. Drinking camellia oleifera is the main way of breakfast for Dong people, usually with glutinous rice. Soaking camellia oleifera in cold rice and glutinous rice is a traditional drinking method in Sanjiang area. According to scientific theory, because Dong people live in cold mountainous areas for generations, Dong Camellia oleifera can keep out the cold and prevent diseases, and also has the effects of promoting fluid production to quench thirst, refreshing the mind and relieving fatigue. Because of its slightly bitter taste, it is also called "Dong coffee".

4. The cow is flat

People in Sanjiang area have the custom of playing with camellia oleifera, especially Dong and Miao people. For example, grass seedlings should drink camellia oleifera at least three times a day, drink camellia oleifera before going to work in the morning, drink camellia oleifera before lunch when coming back from work at noon, and drink camellia oleifera before dinner before cooking. Dong people like to drink Camellia oleifera, which has a history of thousands of years. Drinking camellia oleifera is the main way of breakfast for Dong people, usually with glutinous rice. Soaking camellia oleifera in cold rice and glutinous rice is a traditional drinking method in Sanjiang area. According to scientific theory, because Dong people live in cold mountainous areas for generations, Dong Camellia oleifera can keep out the cold and prevent diseases, and also has the effects of promoting fluid production to quench thirst, refreshing the mind and relieving fatigue. Because of its slightly bitter taste, it is also called "Dong coffee".

5. Dong Hongrou

Purple meat is commonly called braised pork in our local area. Is prepared from blood stasis and roasted pork slices deposited in the abdominal cavity of slaughtered pigs. Because the blood stasis is purple, it is called "purple flesh and blood". Purple flesh is easy to make. Take several kinds of pork, such as lean pork, pork belly, large intestine head, pork liver, pork loin, chin tip, etc., cook them over high fire and cut them into thin slices. Then, shredded dried tangerine peel, pepper paste, Cornus officinalis, Chili powder, Xanthium sibiricum root, fishbone, salt, monosodium glutamate and other seasonings are mixed with the meat slices, and then purple blood is poured into them and stirred. Purple pulp is not only spicy and sweet, but also delicious and has special health care function. Because pig blood has high iron content, it has the function of clearing lung, while other seasonings have the function of strengthening stomach, so people who often eat red meat rarely have stomach diseases and lung diseases!