The Dietary Cultural Etiquette of Bai Nationality

The daily diet culture in Dali Bai nationality area is different due to different local products. Let me introduce you!

: chest fan

The Dietary Cultural Etiquette of Bai Nationality

The daily diet culture in Dali Bai nationality area is different due to different local products. Let me introduce you!

: chest fan

For the staple food. Common vegetables are cabbage, green vegetables, radish, eggplant, melons, beans, peppers and so on. Among the dietary customs of the Bai people, the following have national characteristics. Raw skin is a unique dish of Bai nationality. This is roasting a whole pig or sheep on a straw fire. When it is half-cooked, remove the hair and bake it until the flesh is golden yellow. When eating, cut the meat into shredded pork or sliced meat, and add ginger, onion, garlic, stewed plum, pepper, glutinous rice and other seasonings. It is delicious and fresh, and it is a national delicacy for entertaining guests.

Cook marine fish in seawater.

Fishermen near Erhai Lake generally don't need to fry fish, especially fat fish called "oily fish" locally. They scooped water from Erhai Lake. When the water in the pot is boiled, they put in fresh fish, and then put in thick Chili powder and pepper powder. It tastes delicious, spicy and delicious, commonly known as "sea boiled fish". This is a local specialty of Shimonoseki. The fat carp in Erhai Lake is cleaned by laparotomy, smeared with a little salt, marinated for 10 minutes, put into a casserole together with various ingredients such as ham slices, tender chicken slices, fresh meat slices, pork liver slices, mushrooms, egg rolls, meatballs, sea cucumbers, tofu, magnolia slices, etc., then sprinkled with appropriate seasonings such as pepper, salt and monosodium glutamate, and cooked on a charcoal stove with slow fire. When eating, put the casserole on the mat. It is steaming and delicious.

Braised plums

Plums are produced in Dali, especially on the east bank of Erhai Lake. Plum trees are everywhere in the half-mountain and half-dam area that stretches for hundreds of miles. There are two kinds of plums: bitter plums and salt plums. Stewed plum with bitter plum is a favorite condiment of Bai people. Braised plum is to put bitter plum into a casserole, add salt and pepper, cover it tightly, put it in the middle of a fire pit, pile rice husk around it, light it, and stew it with low fire for one to two days. At this time, the black stewed plum tastes sour and fragrant, so people often eat it raw as seasoning or add brown sugar to make stewed plum soup. Stewed plums can be stored for a year or two without spoilage. The carved plum produced in Eryuan County is made by soaking salt plum in lime water. After taking it out to dry, carve a continuous zigzag pattern on the plum with a knife, and carefully squeeze out the plum core to make it empty, which looks like a blooming chrysanthemum after flattening. At this time, soak it in wine and then soak it in brown sugar. After a few months, I opened the bottle and took it out. Carved plum is golden in color and fragrant, and it is the first-class fruit produced in Eryuan County.

Every Bai girl in Eryuan is good at carving plums, which has become a sign to measure whether a girl is smart or not. Because in the local wedding custom, before the girl gets married, she must send a plate of carved plum made by the girl herself to her husband's family as a gift. On the wedding night, the bride will arrange desserts and sweet seats for relatives and friends, which is called "putting fruit wine". In the tenth case, the honey money, dried fruit and carved plum brought by the bride were displayed to entertain guests and let everyone comment. As a result, the girls in Eryuan are carefully carved, and the carved plum they make is not only the first-class fruit, but also a handicraft.

: bait block

Bait block, also known as Baba, is a popular traditional snack in Yunnan. However, Dali bait blocks are unique: steamed rice balls are placed on marble mats and rubbed by labor. Wrapped in sugar, walnut salt, halogen rot, etc. Bake in a charcoal stove. This kind of freshly kneaded and burned bait is soft and delicious. Deng Chuan Dam in Eryuan has fertile land and abundant aquatic plants. Farmers here have a tradition of raising cows. The local milk fans are famous specialties. When making a milk fan, first ferment fresh milk into yogurt water, then put it in a pot and heat it to 60℃-70℃, then pour in fresh milk, gently stir it with bamboo chopsticks, so that protein and fat in the milk gradually condense into floccules, then spread it into thin slices with bamboo chopsticks and air dry it on a bamboo rack.

The milk fan is white and yellow, pure and bright, as thin as paper, and rich in nutrients such as protein and fat. It can be eaten raw, fried, steamed or baked. But it is best to fry in sesame oil until it is light yellow, and take it out to cool. Crispy and fragrant, especially delicious. Confucius Ci is a delicacy for Bai banquet guests, a necessary product for sacrifice and a good gift for friends. [China eats the net]

: roast tea

Baked tea is a traditional tea custom of Bai nationality. In the main room of Bai people's families, there is usually a wooden cast iron brazier with an iron triangular frame on it. When the guests come, the host will let the guests sit down in the main room, light a fire in the brazier and put a casserole on it to prepare for baking tea. After the casserole is simmered, add the tea leaves and simmer quickly. When the tea leaves are roasted to yellow color and the tea fragrance is elegant, pour in a spoonful of boiling water. At this time, I heard a "servant girl" sound, and the tea foam that was rushed up also rose to the jar mouth, like a hydrangea, and an attractive tea fragrance suddenly floated in the hall. The sound of making tea is loud and crisp, so it is also called "Leicha".

When the tea foam falls into the casserole, it can be poured into boiling water to pour tea for the guests. The simmered tea is yellow in color and fragrant. Generally, the roasted tea should be brewed three times, and the tea is tasted while simmering: the first bite feels slightly bitter, the second bite feels sweet and mellow, and the last bite feels sweeter. The more delicious the product, the more fragrant it is and the aftertaste is endless. This is the so-called "first bitter, second sweet, third aftertaste." In some places, when drinking the second tea, walnut slices, brown sugar, honey and a small amount of pepper are added to the tea, which has a unique flavor.

The tea set for baking tea is also very chic. The earthenware pot for baking tea is rough, but the small cup is a small, exquisite, white and glittering porcelain cup. According to the custom of "wine is full of respect and tea is full of bullying", the host should pour less tea and only sip one or two cups of tea. When the host presents the first small cup of tea hands in the air to the guest, the guest should hand the tea to the oldest person in the host's family and the elders in the seat after receiving it, and after giving each other some humility, the guest can taste the tea. At this time, while sipping, the guests also enjoyed the sweetness of tea and the exquisiteness of the small cup. Therefore, the Bai people's custom of baking tea is an art of tea ceremony.

The tea used by Bai people to bake tea is mostly Xiaguan tea. Shimonoseki is a tea-making center, and the loose tea produced here is exported to * * *, Sichuan and other places. Because of the long distance, I often suffer from wind and rain and suffer great losses. Later, the loose tea was pressed into a bowl-shaped tea block, which was resistant to storage and transportation without losing the taste of tea. When tea was transported to Huzhou, Sichuan, at the intersection of the Yangtze River and the Luohua River, tea merchants publicized: "Luohua River, Xiaguan tea, with high fragrance, good taste and good quality". Over time, Sichuanese call the tea produced in Xiaguan as Xiaguan tea. Therefore, this kind of tea, Xiaguanlun Tea, is well known for its mellow taste, Huang Chengcheng soup color, strong aroma, thirst quenching, refreshing, promoting digestion and qi circulation, eliminating smoke and sobering up. [China eats the net]

: pig liver

After the first frost, some farmers in Heqing began to kill pigs. At this time, as usual, they will pickle pig liver, which is a traditional food of Bai people.

The preparation method of pork liver gizzard is roughly as follows: clean fresh pork liver, pork belly, pork intestines and ribs, put them in a pot to cook until half cooked, take them out and let them cool, then cut the pork liver, pork intestines and pork belly into pieces, and chop the ribs into small pieces. Then adding salt at the ratio of 65,438+00%, mixing with chili powder at the ratio of 65,438+02%, uniformly mixing with 65,438+050-200g of pepper, 50-65,438+000g of wormwood powder and 65,438+0kg of liquor, and adding.

You can open cans to eat in three or four months. When unsealed, there will be a unique smell of pig liver. When eating, put the pork liver in a bowl and put it in a rice steamer. Steamed pork liver and spleen are bright and clean, with attractive fragrance, spicy, salty and delicious taste, which is an appetizer for Bai farmers to entertain relatives and friends. If you eat rice noodles and noodles, they will taste better when you eat them as cover vegetables.

Bai people's custom of celebrating new houses and celebrating songs In Bai areas, building a house is one of the three major events in life, so it is natural to hold a grand and lively ceremony and sing a congratulatory song according to the ceremony procedure.

To build a new house, it is necessary to break the stone feet on an auspicious day. After the stone foot is built, it will take two to three years in some places. Bai people refer to this period as resting from the city wall and starting construction on auspicious days. Sing a congratulatory song during the construction. The congratulatory message consists of Song of Liang and Feng Longkou, which were sung by carpenters in different periods. Song on the Liang should have been sung by Liang Shangshi. Amid the cheerful suona, gongs and drums, and congratulations, the carpenter hung a red color on his body, took the red rooster handed by the master, and walked out of the room, singing, "red rooster is valiant, you can report the five shifts at home, and you can report the good news when the master builds the golden house. Sing loudly on auspicious days. He Xinsheng, a good friend in the neighborhood, celebrates everyone singing every day. " While singing, he climbed over the scaffolding with people's congratulations, boarded the "balcony" temporarily set up by two pillars, bowed to the east, west, north and south, and sang loudly: "A little dragon director is born, and a little dragon director is in heaven.