As the indigenous Zhuang people in Guangxi, what are their distinctive food cultures?

1. Five-color glutinous rice, also known as "five-color rice", "colored rice" and "black rice", is a traditional food of the Zhuang people's festivals, and is a pure natural green food, symbolizing good luck. Five-color glutinous rice is made by mashing the roots or leaves of red bluegrass, yellow flowers, maple leaves and wisteria, soaking glutinous rice in their juices respectively, steaming to form four colors of red, yellow, black and purple, and adding the natural color of glutinous rice to form five colors, which are colorful and attractive in flavor. Every year on the third day of the third lunar month, during the Tomb-Sweeping Day, every household will cook five-color rice for sacrifice or as a gift to relatives and friends.

2. Zongzi, we eat Zongzi in two festivals of the year: Spring Festival and Dragon Boat Festival.

We don't eat jiaozi in the Spring Festival, but we must eat zongzi. There is no Chinese New Year without zongzi. Our Spring Festival Zongzi is collectively called Nianzongzi. Under the subdivision, a pair of zongzi sent by the new wife back to her family is also called "white clothes" (Zhuang language, meaning new wife zongzi); People who died during the year were forbidden to wrap zongzi, and the zongzi given by relatives and friends as sacrifices to the new deceased was called "worship" (Zhuang language, meaning zongzi sacrifice). Our New Year's jiaozi is different from the triangular jiaozi eaten on Dragon Boat Festival, but it is made into a long strip with a flat bottom and a convex middle. Zongzi contains various fillings, such as peeled mung beans, streaked pork belly, peanuts, chestnuts and so on. , is prepared according to personal taste. Zongzi has several ounces, and the big one has several kilograms. The latter is mostly used for sacrifice.

In addition, the zongzi eaten on the Dragon Boat Festival is similar to that in other parts of the country.

3, bamboo tube simmer rice

Folk picnic food. Cut a piece of bamboo, keep the two ends, chisel one end, put meat, oil, water, salt and washed glutinous rice into a bamboo tube, seal it and cook it with slow fire, which is especially delicious.

4. Corn porridge

It is to grind corn into flour, sprinkle appropriate amount into boiling water when cooking porridge, and then enlarge the rice to cook porridge. The porridge cooked has the smell of corn.

The other is also called corn paste, which is a folk daily food in western Guangxi. Grind the corn kernels into fine powder. When the water boils, sprinkle the corn kernels evenly into the pot by hand, and stir with A Mu tea or wooden boards at the same time, and cook them until they are paste.