This ethnic group has less than 3,000 people in Guangxi and a lot of food!

Strong> Mulao Cuisine

Mulao Chili Sauce

"Mulao Chili Sauce" is a specialty of the Mulao ethnic group, which is made from fresh, green and unpolluted ingredients, water from the land of longevity and traditional craftsmanship that has been maintained for hundreds of years. It is made by the traditional craftsmanship of hundreds of years, and is full of the flavor of home, the flavor of mother!

Longshore big head powder

first with a good grinding of sticky rice balls (like flour dough) to the many holes in the wooden board, and then repeatedly downward kneading and squeezing, so that the vermicelli root by root to the boiling pot of water, cover a moment to cover a high-fire boil a little bit, and then fished out of the put on the oil with a carefully prepared ingredients, you can taste delicious delicious! The first thing you need to do is to make sure that you have the right ingredients and that they are well prepared.

Vegetable package

Cowhide with boiling water waterlogged soft with clear water bleaching cold spare. Glutinous rice washed and soaked in cold water for two hours pot on the stove on medium heat, the meat into the frying oil, then add shrimp, salted fish, taro, fungus, mushrooms, garlic scallions salt monosodium glutamate five spice powder. Spread the bottom of the antimony pot with cracked hominy bones. Twist out the stalks of the leaves and lay them on the bones. Wrap the stewed glutinous rice into egg-sized, square-shaped buns with the leaves. Place on top of the stalks. Then pour in the chicken broth and simmer until the leaves are browned.

Mulao Rice Dumplings

Mulao Rice Dumplings are a kind of glutinous food that the people of Luocheng like to eat, and they are made in every family in the Spring Festival. The process of making Mulao Dumpling has a traditional way and is very elaborate. The main ingredients are glutinous rice, spices and pork. All the spices are made from green and natural plants. The flavor is delicious.

Beef Strips

Locheng Beef Strips are made from high quality yellow cattle raised on tender grass grown in the alpine mountains of the Mulao mountainous countryside as the main raw material, with essence, sugar, sesame oil and natural spices such as star anise, cinnamon, fennel, etc., which are specialties of Guangxi, and then dried through the traditional ethnic baking method and deep-fried in pure tea oil.

Duck Sauce

Duck sauce is a delicious seasoning in the Mulao mountainous countryside. Ducks are killed by leaving duck blood (which does not coagulate) and mixing it with the sour water from the family's sour altar with chopsticks, so that the color of the blood becomes slightly black, and then a little bit of salt and grated ginger are added. Some do not boil it, thinking that it retains the "freshness of the blood"; most boil it briefly, and it is ready when it is rolled. Seasoned with duck sauce and eat the white duck, delicious.

Bamboo Chicken

Bamboo Chicken is an authentic Mulao dish, which is only served by the hospitable Mulao people when they have noble guests, and the ingredients used are similar to those used in Bamboo Barbecue Pork. This dish is fresh and elegant, soft and tender, unique in its production, and has a unique flavor when eaten.

White Buns

Bean Paste Cake

Copper Scoop Patty Cake

Screwed Duck's Feet

All kinds of special rice.

From top to bottom, they are yellow flower rice, five-color glutinous rice, pumpkin rice, millet rice, and preserved bamboo rice

TuoTuo Pork

TuoTuo Pork is a signature dish of the Yi people for New Year's Eve and entertaining honored guests, and is made from small pigs of less than 30 catties fed on non-modern feed. The meat is made from small pigs under 30 pounds of non-modern feed, supplemented by the Yi's unique spices and condiments and processed slightly. The meat is large, generally square, so called "Tuotuo meat", the entrance to the slag, fat but not greasy, tender taste, fully embodies the Yi people "big chunks of meat, big bowl of wine," the bold temperament.

Frozen Meat

It is one of the more elaborate dishes in the Yi region. It is made from pig's feet and elbows. The general practice is to put the meat into the pot to cook soft after fishing up, pick off the bones and meat slaughter, put on the wood ginger, ginger, pepper and other spices, some also put orange peel, or eggs and so on, and then back to the pot to cook for a while, in order to make the spices penetrate into the meat, and finally put into the wooden bowl, put on the night that is to become. The meat jelly is soft and tasty, with a unique flavor, and is a very popular food among the Yi people.

Spicy Chicken

Yi spicy chicken, with about 2 pounds of chicken, killed and roasted, the meat slaughtered (stirred and crushed) plus, wood ginger, ginger, chili pepper, pepper and other spices, and cold water can be eaten. Original juice, taste spicy and crisp, meat tender and delicious, after tasting the aftertaste.

Altar Beef

The Yi people sometimes use altar beef to entertain their guests when they come. Beef on the altar is made from beef leg meat, cut into heaps of beef with salt, chili peppers, peppercorns, wood ginger noodles and other seasonings into the earthen jar and sealed. It is sealed with vegetable leaves and then wrapped with tile mud to a thickness of one inch. Then put it in a cool place and wait for about 30 days before you can eat it. It is yellow in color and fragrant. The meat is crispy on the outside and tender on the inside, and the flavor is delicious.

Whole Sheep Soup Pot

This is a famous dish for Yi people to treat their guests, all parts of the slaughtered fat sheep are all cut into pieces and put in a pot to cook, and no more condiments are put in the pot except for the salt when cooking, and then put peppercorns, paprika, mint and so on when serving.

In the Yi region, lamb can drive away the cold, the Yi people like to eat lamb, they mainly use fat black goat, slaughtered after the soup faded hair, open and wash the internal organs, with a fire to goat head, feet fur, roasted on the charcoal fire after the yellow with a hammer to break the internal bone, and finally even sheep blood, belly miscellaneous, mutton, all cut into pieces in a pot to cook. The benefits of this way of eating is no stink, white soup, flavor, meat, and rich in nutrients. Sheep soup pot is both the Yi people love the flavor of the famous food, but also the most popular food.

Hand-held mutton chops

Hand-held mutton chops is the Yi people like a special food, but also one of the treats for guests. It is made of high-quality goat meat with unique spices, which makes the meat tender, soft and smooth, with delicious flavor.

Roasted Piglet

Roasted piglet is a unique flavor of the Yi people. Choose 20-30 pounds of piglets, killed, dehairing, gutted and washed on the fire after roasting. The roasted piglet is golden in color and fragrant. Specific eating method can be cut into piglets "steelyard weight", shaking with condiments to eat. You can also put the whole roasted pig on a large plate, and put a few dishes of dipping water or other condiments, and then each person to take the knife, cut their own food. Roasted pork is crispy and tender on the outside, crispy and delicious, and the flavor is delicious.

Potatoes