Food culture and customs in the Yellow River basin

First, the formation of glutinous rice food culture circle.

A large number of archaeological excavations in recent 50 years show that rice cultivation in China originated in the Yangtze River basin about 1 10,000 years ago, and rice has been entering the Yellow River basin northward about 45,000 years ago.

For thousands of years, the climate change in the Yellow River basin has been developing in the direction of drought. As the climate turns dry, rainfall decreases, rivers and lakes gradually dry up, and the rice planting area is also shrinking. Wheat in dry land has taken its place and developed rapidly. Therefore, today, northerners mainly eat jiaozi during the New Year, but they still keep the tradition of eating jiaozi during the Lantern Festival. There is much less glutinous rice food in the south.

Hakkas are famous for their diligence, courage, tenacity, fortitude, frugality, kindness, integrity, kindness, modesty, studiousness, unity, friendliness, enthusiasm and hospitality. It is almost a special Han group that condenses the excellent traditions of the Chinese nation. Because of war, natural disasters, etc. People have been running and moving, moving thousands of miles to Wan Li. In order to adapt to the needs of the living environment, especially in the process of migration, in order to adapt to the extremely harsh living environment, they have developed a kind of perseverance that can bear hardships and stand hard work.

Today, the Hakka food culture in Huizhou (formerly Huiyang) is still rich and colorful. As far as traditional famous local products are concerned, there are Huiyang Tuqiao Plum Vegetable, Hakka Fire Garlic, Maple Chestnut, Boluo Huangpi, Suliao Dried Vegetable, Danshui Shali and Liang Hua Pomelo (some varieties have disappeared); As far as traditional dishes are concerned, Dongjiang brine chicken, Dongjiang sufu, plum braised pork and Dongpo braised pork are well-known at home and abroad. Famous varieties and brands emerged after liberation and reform and opening up are: Huiyang "Zhenlong" litchi, longan, Pingtan jujube, Huidong sweet orange, white-flowered black rattan, Boluo Shibai Sanhuang chicken, Yangcun orange, Longmen orange, Longmen bacon, etc. As far as dishes are concerned, there are stewed goose in Xinxu, dog meat in autumn, stewed fish heads in Tonghu and Lilin, etc. These dishes are not only praised by domestic diners, but also praised by bosses and businessmen who set up factories in Huizhou in Japan, South Korea, Singapore, Malaysia and other countries. Even manufacturers and businessmen in western countries gave thumbs up and said OK, which was full of praise.

Hakka food culture does have its own characteristics. It is particularly worth mentioning that Hakka's "glutinous rice shochu" is also called "hakka yellow rice wine" or "Zi Yue Jiu", which is even more unique. This wine is simple and convenient to make, and it is more nutritious. At first, this wine was specially for women to have children and to drink during confinement. Because most Hakkas live in mountainous areas surrounded by mountains, the land is barren, life is difficult and the traffic is blocked, so Hakkas have made this kind of "glutinous rice shochu" which is very beneficial to the health of women who are confinement. This wine is very simple and convenient to make. I saw my mother like this when I was a child. She mashed the wine cake (according to a certain proportion and weight). She had no money to buy wine cakes, so she picked the leaves she needed in advance, mashed them, mixed them with steamed glutinous rice and poured them into clay pots. After a week or ten days, these mixed distillers' grains will be sour. Over time, distiller's grains will gradually turn into wine, and those glutinous rice will become empty shells, but they can be drunk or cooked with wine. In particular, the "egg wine" and glutinous rice cakes cooked for women who are confinement are delicious and nutritious. (Wang Guowang)

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Tracing the Origin of Hakka Diet Culture

Hakkas, according to historical records, the ancestors of Hakkas originally lived in the Yellow River valley in the Central Plains. Their language, culture, diet, etc. They are exactly the same as the Central Plains Han people, because they are themselves Central Plains Han people. Later, during the Yongjia period of the Jin Dynasty (AD 307, the main branch was Ding Mao), some Han people in the Yellow River valley moved south to cross the river to escape the war. By the end of the Tang Dynasty (the end of the ninth century) and the end of the Southern Song Dynasty (the end of the thirteenth century), a large number of Han people crossed the river south to Jiangxi, Fujian, eastern Guangdong and northern Guangdong, and were called Hakkas, which were different from the original local residents and later became the self-proclaimed names of these Han people. Meixian, Xingning, Tai Po, Wuhua and Huiyang counties in eastern Guangdong are the most concentrated. Some of them are distributed in Guangxi, Sichuan, Hunan, Taiwan Province Province, parts of Hainan Island and overseas Southeast Asia. From this reasoning, it can be seen that Hakka food culture is a new food culture-Hakka food culture, which is created by combining their original customs and habits, that is, the customs and habits of the ancestors-the customs and habits of the Han nationality in the Central Plains and the customs and habits of the local people in the south (of course, according to the local climate and production conditions at that time) (Wang Guowang).