Manchu food culture?

Due to the different living environment and frequent communication with the Han nationality, the eating habits of Manchu people are similar to those of the Han nationality, such as eating rice, millet and pasta. On the other hand, it still has its own characteristics, such as liking sweets and eating "Ajige" (that is, jiaozi) on holidays. Foods with ethnic characteristics, such as Bobo, sour soup, Saqima and hot pot, have also been preserved.

Bobo is Manchu and made of glutinous rice. There are also bean powder wave, Su Ye wave, sticky cake wave and so on. Make different cakes according to different seasons. Generally, bean flour cakes are made in spring, su leaf cakes in summer and sticky cakes in autumn and winter. Bean flour cake is made by grinding rice and millet into fine powder, then adding soybean powder and steaming. This cake is golden yellow, sticky and delicious. Folium Perillae is prepared by mixing sorghum flour with bean paste, wrapping with Folium Perillae, and steaming. This kind of cake has the special fragrance of perilla leaves and unique flavor. Sticky cakes and cakes are made by soaking large yellow rice and small yellow rice, grinding them into flour, and wrapping some bean paste in the middle of yellow wheat and steaming them. This kind of cake is fried or eaten with sugar, which is fragrant and sweet.

Sour soup is a common food of Manchu. It is made from corn flour by fermentation. Generally, you boil water, then tie a rice leaf to your hand, put the dough in your palm, put your hands together, and squeeze it out, squeezing out strips of flat noodles the thickness of chopsticks from your little fingers. Add all kinds of spices and cabbage to eat.

Saqima is a traditional Manchu pastry. "Saqima" is Manchu, and Chinese is called gold cake and egg cake. It is made of refined powder, eggs, sugar, sesame seeds, melon seeds, green and red silk, etc. The method is to peel the eggs, add appropriate amount of water, stir and foam, pour them into the mixed noodles, knead them into dough, then roll them into thin slices, cut them into thin strips, fry them into yellow and white, take them out, then boil sugar and water in a pot to make syrup, then mix the fried fine noodles with syrup, pour them into a wooden frame covered with sesame seeds, melon seeds and green silk, flatten them, and cut them into squares with a knife. This kind of food is good in color, smell, taste and shape.

Manchu people also like to eat hot pot. Hot pot has been eaten by Manchu ancestors for thousands of years. In ancient times, when hunting, Nuzhen often used a bonfire to burn clay pots to cook food. It's freezing outside the Great Wall. They often eat while burning. This is the embryonic form of hot pot. Later, with the extensive use of metal utensils, hot pot was officially born. With the progress of the times, this way of eating has further developed and its content has been greatly enriched. There have been some hot pots in history of manchu, such as bird hot pot, sky hot pot (bird hot pot), earth hot pot (animal hot pot), water hot pot (fresh fish hot pot) and white meat hot pot with sauerkraut. After hot pot became popular all over the country, local residents integrated local food and customs into hot pot, and many new varieties and tastes appeared, which made hot pot food present a colorful situation.

Another very famous dish in the Qing Dynasty was the Man-Han Banquet, also known as the "Man-Han Banquet with Swallow Wings". Manchu-Chinese banquet was produced in Qing Dynasty, so there are many exquisite dishes, luxurious scenes and exquisite manners, among which Manchu-Chinese banquet is dominant. In the Manchu banquet, bear's paw, flying dragon, Hericium erinaceus, ginseng, deer tail and other Manchu native products are precious dishes at the banquet, which are cooked, roasted, boiled and steamed in the traditional Manchu way. Hot pot and casseroles also occupy a prominent position in the Manchu-Han banquet, both of which are related to the Manchu-Han banquet.

Manchu people have three meals a day and are used to eating dry rice or porridge in the morning and evening. At noon, they eat cakes, cakes, steamed bread, cakes and jiaozi made of yellow rice or sorghum. Millet, sorghum and corn are also used to make upland rice. Manchu people are used to raising pigs. Every Spring Festival, some pigs are killed and some meat is preserved in jars for one year. The rest is used to improve life and entertain tourists. The most customary way to eat is white meat and blood sausage, and pork stewed with sauerkraut vermicelli. On holidays, everyone eats jiaozi, and on Lunar New Year's Eve, they must eat braised pork.

Manchu ancestors mainly fished and hunted, lived without a fixed place and ate irregularly. Sometimes the whole family holds banquets, and everyone is free to sing and dance. After entering the Liaoshen area, they engaged in farming life, and there were few traditional New Year's Eve dinners, but the hospitality custom of Manchu people lasted forever. Ordinary guests or old people come in from the outside, and the young daughter-in-law comes out to meet them at once. When you get to the back of the house, offer a cigarette first, and then pour tea. Manchu people treat guests with cigarettes because smoking is a national hobby. Not only adult men and women smoke, but also girls aged 17 and 18 also smoke. Therefore, there is a saying among the Three Monsters in Northeast China that "girls aged 17 or 18 are holding big tobacco bags". In the past, when guests came to dinner, they were all accompanied by the elders of the clan. The younger generation did not sit down and the young daughter-in-law waited beside them. Usually, the family eats, the older generation doesn't move chopsticks, and the younger generation never moves chopsticks. When Manchu people have a wedding, whether they know it or not, they have to hold a meat feast. The more they eat, the happier the host will be. Manchu people still have the habit of inviting relatives, friends and neighbors to eat white meat slices and blood sausage when killing pigs.