Eating habits of Manchu people

On the one hand, the eating habits of Manchu people are similar to those of Han people, such as eating rice, millet, pasta and so on. 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.

Manchu people like to eat millet, such as millet, glutinous rice, barnyard grass, millet and so on. They like sticky food. Sticky food such as glutinous rice, bean glutinous rice, sticky cake, fried cake, sticky fire spoon, sticky bean bag, bean powder roll, spread cake and bean cake. It has formed the custom of making bean flour cakes in spring, bean leaf cakes in summer and sticky cakes in autumn and winter.

Fried noodles and fried rice are also traditional Manchu foods. Most of them are children's snacks or adult spring snacks; Fried rice, also called paste rice, is to fry millet and then use it to cook. Cooking in this way, the rice is scattered and the water is clear. In summer, it is mostly cold food or maternal staple food. Besides, soaking rice in water can also be used as tea. The most ethnic features are Saqima and Sour Soup.

The staple foods are mostly millet and sorghum rice, japonica rice and dried rice. I like to add red beans or baked beans to rice, such as sorghum rice and dried rice. In some areas, corn is the staple food, and corn flour is fermented into "sour soup". Manchu people in most parts of Northeast China also have the habit of eating plain rice, that is, after cooking sorghum rice or corn (rice+rice), wash it with clear water, then soak it in clear water, take it out when eating, and put it in a bowl, which is cool and delicious.

Extended data:

The food of Manchu-Han banquet is also very distinctive, and it has always been said that Manchu-Han banquet. Nothing can better represent the blending of Manchu and Han food cultures than "Manchu-Han banquet". The selection, preparation and eating methods of its dishes all maintain Manchu characteristics, among which Hericium erinaceus, bear's paw, ginseng, velvet antler and other delicacies mostly come from the northeast.

It is a fine blend of Manchu and China cuisine. It was formed during the Qianlong period of the Qing Dynasty and spread for more than 200 years. There are more than 100 dishes in Yangzhou "Man-Han Banquet" recorded in Yangzhou Picture Book from Qianlong to Qianlong. In daily life, Manchu folk also have many flavor snacks, and there are many kinds of snacks.

I like to eat millet, yellow rice and yellow rice cake (tofu), and I eat "Ajige cake" (jiaozi) every holiday. On Chinese New Year's Eve, we eat boiled pork, roasted pork and cakes which are unique to Manchu people for dinner. Today, jiaozi, hot pot, sauerkraut and Beijing-style cakes in northern China are closely related to Manchu food culture.

Baidu encyclopedia-Manchu

Baidu Encyclopedia-Manchu Diet Culture