Folk customs in Yuanyang County

The various ethnic groups that have lived in Yuanyang County for generations have each created their own traditional culture, forming cultural sites, historical relics, residential buildings, clothing, food, musical instruments, singing and dancing knives, religions with national characteristics. Utensils, social gifts, handicrafts, living utensils, production tools, as well as mythical legends, poetry, history, ballads, fables, music and dance, festivals, folk customs, life etiquette, taboo forms, religious ceremonies, village rules and conventions, moral habits, etc. There are 312 items of tangible and intangible cultural heritage, giving birth to colorful traditional national and folk cultures such as terrace culture, fire pond culture, Beima culture, and Butterfly culture. Among them: the national costumes include the Yi people's sun and moon waist clothes, the Miao people's pleated skirts, the Yao people's ponytail hats, the Zhuang people's belts, the Dai people's flower waist clothes, etc.; the traditional ethnic festivals include the Hani people's "Angmatu", " Festivals such as "Opening the Yangmen" and "Kuzhaza" festivals, the "Torch Festival" of the Yi people, the "Stepping on the Flower Mountain" of the Miao people, the "Panwang Festival" of the Yao people, the "Water Splashing Festival" of the Dai people, and the "March 3rd" of the Zhuang people. .

Yuanyang County is a large county inhabited by the Hani people. The Hani culture of the Hani people includes the ecological culture represented by the forest, the farming culture represented by the terraces, the food culture characterized by the long street banquet, and the The architectural culture represented by the mushroom house, the clothing culture represented by clothing embroidery, the festival culture represented by the "Kuzhaza" festival, which represents the entertainment of humans and gods, and the etiquette culture represented by the "dragon head" and the exchanges between villagers. , the song fair culture represented by brown fan dance and wooden bird dance, the art culture represented by totems and hand embroidery, the religious culture represented by Bema, the medical culture represented by Hani medicine, and the gong as its symbol The drum culture, the etiquette culture marked by funerals, etc. Niu Ganba

The Hani Niu Ganba is made from vegetable cattle with smooth coats and well-proportioned fat and thinness. After slaughtering them, the better meat is cut into strips and rubbed with salt, chili pepper, Sichuan peppercorns, star anise, and grass fruit noodles. After marinating with wine for one to two days, put it on bamboo strips or thin arrow bamboo and hang it over the stove or fire pit to let it smoke and dry for storage. When eating, steam it in a wooden steamer or wrap it tightly in banana leaves, then cook it in the ashes of the mother-of-pearl in the fire pond. Add ginger slices, garlic, and green chili peppers and pound it into fine minced meat in a wooden mortar. It tastes delicious. , unique taste and appetizing. It can also be cut into thin slices and fried.

Fried Bamboo Insects

Bamboo Insects are also known as Bamboo Bees and Bamboo Maggots. It lives in the bamboo tube and feeds mainly on young bamboo. It eats from the tip of the bamboo downwards section by section, and finally hides in the root tube. It stops eating when it becomes fat in November and is suitable for catching. When it is overdue, it turns into a pupa. Not only the Hani people like to eat bamboo insects, but the Zhuang and Buyi people also like to eat bamboo insects and are good at catching them. In the river valleys where the Buyi people live, bamboos are dense. If the tips of the bamboos turn yellow, the bamboo stems can be cut open and harvested. Bamboo worms are golden and shiny in color after being fried, crispy and fragrant, and have high protein content. They are a delicious dish to accompany wine.

Roasted suckling pig

The Hani roasted suckling pig is made from small-eared pigs raised by the Hani ethnic group and is delicious in color and flavor. The main ingredients are mainly suckling pigs in the three-month growth period. The hair is removed, the internal organs are washed, and an appropriate amount of salt is applied. After seasonings such as chili, star anise, pepper noodles, wine, etc., the whole pig is put on a bamboo pole and placed on the Bake on the fire. When the meat is cooked and the skin is yellow and fragrant, apply an appropriate amount of honey and bake over low heat until the skin is crispy. Then put it in a wooden basin and use a knife to cut off the parts you want to eat. This is a delicious food used by the Hani people to entertain distinguished guests.

Hani beef rice pudding

Hani beef rice pudding is made from the finest beef, marinated and dried to make dries, then roasted over charcoal fire, then put into a vessel with Sichuan peppercorns, It is made with star anise, ginger, raw garlic, fresh millet and other seasonings. It tastes spicy and refreshing. This is an indispensable traditional dish for the Hani people to accompany wine when entertaining guests.

Bitter Orchid Breeze

Bitter Orchid Breed is a kind of Breeze (Dragon Claw). In Yunnan, this kind of Breeze is only found in Xiaoxinjie Township, Yuanyang County, Honghe Prefecture. king. Bitter orchid striata is wild and rare in number. It begins to sprout and grow from March to June every year. Its young buds are edible and can be used medicinally. Bitter orchid root has a slightly bitter taste and can be made into delicious dishes with local Hani bean drum, glutinous rice, etc. It is the first choice dish for local Hani people to entertain guests during festivals. Its medicinal properties are cooling, detoxifying, dispelling fire, digesting food and strengthening the stomach.