Folk customs in Yuanyang county

All ethnic groups living in Yuanyang County have created their own traditional culture, forming cultural sites, historical sites, residential buildings, costumes, food, musical instruments, song and dance knives, religious utensils, communication gifts, handicrafts, household appliances and production tools with national characteristics. As well as myths and legends, poems and songs, historical proverbs, fables, music and dances, festivals, folk customs, life etiquette, taboo forms, religious ceremonies, village rules and regulations, moral habits and other material and intangible cultural heritages 3 12. It has nurtured a variety of traditional ethnic and folk cultures, such as terrace culture, fireplace culture, Ma Bei culture and butterfly culture. Among them, the national costumes include Yi people's sun and moon waist clothes, Miao people's pleated skirts, Yao people's ponytail hats, Zhuang people's belts and Dai people's flower waist clothes. Traditional ethnic festivals include Anmatu Festival, Kaiyangmen Festival and Kuzhazha Festival of Hani nationality, Torch Festival of Yi nationality, Huashan Tour of Miao nationality, Wang Pan Festival of Yao nationality, Water-splashing Festival of Dai nationality and March 3rd of Zhuang nationality.

Yuanyang county is a big county where Hani people live in compact communities. Hani culture includes ecological culture marked by forest, farming culture marked by terraced fields, catering culture marked by long street banquet, architectural culture marked by mushroom house, costume culture marked by costume embroidery, festival culture marked by "bitter zhazha", etiquette culture marked by "leading" and villagers' communication, artistic culture represented by totem and hand embroidery, religious culture marked by Bema, and Hani nationality. Niuganba

The beef jerky of Hani nationality is made of beef cattle with smooth fur and uniform fat ratio. After slaughter, the better lean meat is cut into strips, coated with salt, pepper, pepper, star anise, tsaoko flour and wine for one or two days, then put on bamboo strips or bamboo shoots, hung in the kitchen or above the fire pit for smoking, dried and preserved. When eating, steam it with wooden retort or wrap it tightly with banana leaves, cover it in the ashes of the mother and son in the fireplace, and cook it with ginger slices, garlic and green peppers in a wooden mortar to make fine minced meat, which is delicious and has a unique flavor. You can also slice and fry.

Fried bamboo worm

Bamboo worm, also known as bamboo bee and bamboo maggot. Parasitic in a bamboo tube, it mainly eats tender bamboo, eats it from the tip of the bamboo one by one, and finally hides it in the root canal until the body fat stops eating in 165438+ 10, which is suitable for catching. When it expires, it will become a pupa. Bamboo worms are popular not only among Hani people, but also among Zhuang and Buyi people. In the valley where Buyi people live, bamboo is dense. If the bamboo tip is yellow, you can cut the bamboo stem open. After being fried, bamboo worms are golden in color, shiny, crisp and fragrant, and have a high content of protein, so they are the best table wine.

roast suckling pig

Hani roast suckling pig is made of small-eared pigs raised by Hani nationality, which is full of color, flavor and taste. The main ingredient is three-month-old suckling piglets. The whole pig is shelled, eviscerated, washed, smeared with proper amount of seasoning such as salt, pepper, star anise, pepper noodles, wine, etc., placed on a bamboo pole and roasted on the fire. When the meat is cooked and the skin is yellow and fragrant, apply a proper amount of honey, then bake it with low fire to make the skin fragrant and crisp, and then put it in a wooden basin. It is eaten by cutting off parts with a small knife. This is a delicious food for Hani people to entertain VIPs.

Hani beef fermented grains

Hani beef fermented grains are made of top-grade beef, pickled and dried, made into dry strips, then baked with charcoal fire, and then put into a vessel to add spices such as pepper, star anise, ginger, raw garlic and fresh millet, which is spicy and refreshing. This is an indispensable traditional appetizer for Hani banquet.

Bitter orchid

Achnatherum Kulan is a kind of Achnatherum. In Yunnan, only Xiaoxinjie Township, Yuanyang County, Honghe Prefecture has the king of Achnatherum. Achyranthes bidentata is wild, and the number is very small. Germination and growth begin from March to June every year, and the tender buds can be used as medicine. Kulan, slightly bitter, can be made into delicious dishes with local Hani lobster sauce and glutinous rice. It is the first choice for local Hani people to entertain guests on holidays. Its pharmacology is refreshing, detoxicating, dispelling fire, promoting digestion and invigorating stomach.