What are the eating habits of Zhuang, Dong and Yao?

Zhuang people in most areas are used to eating three meals during the solar eclipse, and Zhuang people in a few areas also eat four meals, that is, adding a small meal between lunch and dinner. Breakfast and Chinese food are relatively simple, usually porridge, dinner is dinner, dry rice is eaten more, and vegetables are more abundant. Rice and corn are abundant grains in Zhuang areas, which naturally become their staple food.

Daily vegetables include green vegetables, melon seedlings, melon leaves, Beijing cabbage (Chinese cabbage), Chinese cabbage, rape, mustard, lettuce, celery, spinach, kale, spinach, bitter gourd, even bean leaves, sweet potato leaves, pumpkin seedlings, pumpkin flowers and pea seedlings can also be vegetables. Boiling is the most common, as well as the habit of pickling vegetables, such as sauerkraut, sour bamboo shoots, salted radish, kohlrabi and so on. Add lard, salt and chopped green onion when cooking.

Zhuang people love to eat any kind of animal meat, such as pork, beef, mutton, chickens, ducks and geese. Some areas don't eat dog meat, and some areas like to eat dog meat. Pork is also cooked in whole pieces, then cut into square pieces, and then put the seasoning back into the pot. Zhuang people are used to making fresh chicken, duck, fish and vegetables into 70-80% maturity, and then frying the vegetables in a hot pot before cooking, so as to keep the dishes delicious.

Zhuang people like hunting and cooking game and insects, and they are very good at the diet of Panax notoginseng. Cooking with flowers, leaves, roots and whiskers of Panax notoginseng is very distinctive. Zhuang people are also good at roasting, frying, stewing, salting and marinating, addicted to alcohol, with spicy and sour tastes, and like to eat crispy dishes. The main specialties are: spicy blood, roasted meat, banker roast duck, salty liver, crispy fried bee, spiced bean worm, fried worm, skin liver, ginger rabbit meat, glistening fried frog and fried chicken.

Zhuang people also brew rice wine, sweet potato wine and cassava wine, which are not too high. Among them, yellow rice wine is the main drink for festivals and entertainments. Some yellow rice wines are called chicken gall and chicken offal wine, and chicken offal and pig liver wine. Drink the chicken offal wine and pork liver wine in one gulp, and chew the chicken offal and pork liver left in your mouth slowly, which can not only relieve the hangover, but also be eaten as a dish.

Typical food: There are many famous dishes and snacks of Zhuang nationality, mainly including horseshoe pole, raw fish, roast suckling pig, glutinous rice with flowers, Ningming Zhuang zongzi, champion firewood, white-cut dog meat, crispy chicken, braised cross-section dog and dragon pumping.

Dong people's diet

Dong people's diet is mainly rice, but people still like glutinous food. When relatives and friends visit, they often send glutinous food to each other; Most wedding auspicious gifts are made of glutinous rice, and festival zongzi and Ciba are made of glutinous rice. There are many hillsides and far fields in the south, so glutinous rice is not only easy to carry, but also difficult to deteriorate. Many villages feed on glutinous rice. Glutinous rice is divided into glutinous rice, black glutinous rice, white glutinous rice, long-bearded glutinous rice, bald glutinous rice, dried glutinous rice and Xianghe glutinous rice, and the same kind is divided into different varieties. Among them, "Xianghe Nuo" is the king of glutinous rice paste and is known as "a steamed rice fragrance in the village". When eating glutinous rice, it is inconvenient to put it in a bowl because of its high viscosity. You should wash your hands and knead the rice into a ball, which is exactly the record of "fighting for rice with your hands" in historical materials. When eating, it is the same as eating steamed stuffed buns without bowls.

Corn, millet, sorghum and other crops are also supplementary foods for Dong people. With the communication with Han people, wheat, buckwheat, potato and other food crops were introduced one after another.

Dong men often drink alcohol, mainly in coping with ceremonies, festivals, sacrifices and social activities. Whenever guests arrive or have a wedding reception, they will always smell the wine and songs, which will make people ecstatic.

Dong family eats three meals a day, and breakfast is around 10 in the morning; Chinese food is around 2 pm; Dinner is about 9 pm. In villages where Han people live in concentrated communities, dinner time is earlier.

Dong people's specialty foods include flat rice, camellia oleifera, sauerkraut, grilled fish, purple flesh and blood, beef jerky and so on. Camellia oleifera is a household food for Dong people. Tourists usually treat each other with camellia oleifera, especially women often get together to eat camellia oleifera. The production process of Camellia oleifera is called "beating Camellia oleifera". Camellia oleifera starts with "silver rice", that is, the glutinous rice is dried, the "silver rice" is fried into rice flowers in a tea oil pot, then peanuts and soybeans are fried, and then the glutinous rice is fried in a pot, that is, the tea leaves are stirred in the pot, appropriate warm water is poured in, and salt is added to boil the tea juice. Put a little chopped green onion, spinach, chrysanthemum and other ingredients into a bowl and pour in the tea juice. Mix popcorn, peanuts, soybeans and other things into a bowl and serve.

Sour soup can be divided into jar products and barrel products. There are sour soup, shrimp paste, pickles, spicy dishes and so on. Sour soup is made by storing rice washing water in a jar and putting it by the fire. Mainly used for cooking fish, shrimp and vegetables. Sour soup fish is better.

Shrimp paste is prepared by mixing raw shrimp with dry and spicy noodles, pulverizing, adding rice flour, bean flour, ginger powder, orange peel and salt, stirring and storing in an jar for later use. When you eat it, fry it in oil, or use it to stew soup. It tastes delicious.

The method of making oily salted fish and oily salted fish is to gut the fish, gut it, sprinkle with salt powder, mix glutinous rice and Chili powder with water, put it in a wooden bucket, put the fish in the bottom of the bucket, cover it with broad leaves and grass circles, flatten it with stones, then inject clean water to isolate the air, and take it out one year later. Those who have been elected for 20 or 20 years are regarded as treasures. Cooking salted meat is to slice the meat in the same way as salted fish, but there are many kinds of salted meat, such as salted pork, salted bird meat and so on. Dong people living in Shan Ye have caught so many birds that some people don't have enough to eat. They store them in barrels and make a single dish, among which quail tastes the best.

Grilled fish is Dong's favorite dish. There are two ways to barbecue: one is to roast on a dark fire, and it is best to roast the internal organs thoroughly, and the color is yellow and not burnt; Then put it in thatch and bake it. When the grass is burned, the fish is thoroughly cooked. Cooking fish with grass smells good. There are three cooking methods for fish: one is dipping, that is, mashing roasted peppers, adding ingredients such as onions, garlic and coriander to make hot sauce, dipping the cooked fish in its hot sauce and mixing with sour soup. Grilled fish with Chili sauce is made by mashing cooked fish and mixing it with Chili sauce made by the above method. Sour soup fish is made of taro sour soup, Chili noodles, onions, garlic, coriander, broken ears and so on.

Purple flesh and blood is made by burning lean meat to maturity and mixing it with bad blood, Chili powder, coriander, onion and garlic. Purple flesh and blood is not only delicious, but also has the functions of clearing away lung heat and preventing diseases.

The flat meat of cattle is made by taking undigested grass juice from the stomach and lean meat of cattle, adding seasoning and frying it in a pot. Cattle carcasses absorb herbal solvents and have medicinal effects. These two dishes are not only the favorites of some Dong families, but also the table delicacies of Han and other ethnic groups who have settled in Dong township.

Yao diet

Yao costumes are rich and varied, and different regions and branches are also different. Men's and women's clothes are mainly dark blue and blue homespun. Men like collarless blouses, trousers or knee-length shorts, and usually wear belts. Men in "Bai Ku Yao" in Nandan County like knee-length embroidered white trousers. Generally, women wear collarless and large-breasted tops, waist, trousers, short skirts or pleated skirts, and some farmers who wear them knee-length embroider colorful lace in conspicuous places. Nowadays, young people generally wear Chinese clothes, and only when celebrating do they change into national clothes. Women's headdresses have diverse styles and unique styles. They often wear earrings, bracelets, silver medals and other silver ornaments. When wearing ribbons, some women in Dayaoshan also wear curved silver hairpin, weighing about 1kg. From the headdress of Yao women, we can see that girls, unmarried women, married women and which branch of Yao they belong to.

Diet: Yao's diet is mainly rice, corn, sweet potato and taro, and "Camellia oleifera" is popular in some areas. Yao people in Dayaoshan like to preserve "bird's gizzard" and "animal's flesh" as top-grade hospitality, while others preserve foods with unique flavor, such as smoked pork and smoked beef.

Domicile: The houses of Yao people are made of bamboo and wood, which are generally rectangular with three bedrooms and one living room. Some of them are built in dry-column buildings, and most of them are built by mountains and live in groups.

Marriage custom: Yao unmarried young men and women are more free to fall in love. They take advantage of festival celebrations, parties and leisure time to wander around the village, establish feelings through singing or other means, give each other tokens and get married independently. Some people have to get their parents' consent and ask the media for marriage. The phenomenon of Yao's mother-in-law and daughter-in-law is relatively common, and they generally do not marry other ethnic groups. With the development of economy, their contact with the outside world is getting closer and closer, and the number of intermarriage is increasing.

Funeral: The burial of Yao nationality in rural areas is mainly earth burial, and cremation, cliff burial and hanging burial are practiced in some areas and branches.

Taboo: women don't like outsiders to visit before the full moon; The wedding date cannot be chosen on the anniversary of parents' death; Men and women can't sit on the same stool when singing; Don't swear in front of women; Don't spit in the hall; Men are afraid to sit in front of cabinets. Men and women of the same generation should be regarded as brothers and sisters, and names such as "brother-in-law" and "brother-in-law" are taboo.

Yao's colorful life customs are an important part of Yao culture, which reflect Yao's living conditions, living environment, historical experience, sanitary conditions, lifestyle, production development level, religious beliefs and aesthetic tastes, and are the norms and norms of Yao people's common life and ideological behavior.