Ethnic Diet —— The Dietary Customs of She Nationality

She nationality is mainly distributed in Fujian, Zhejiang and Guangdong provinces in the south of China. She nationality has its own language but not its own writing, and Chinese is widely used. Agriculture is the pillar of She nationality. The mountainous area where she people live is rich in trees and bamboo, and tea enjoys a high reputation at home and abroad.

The daily staple food of She nationality is mainly rice. Besides rice, there are all kinds of cakes made of rice. She often eats three kinds of rice: indica rice, japonica rice and glutinous rice. In terms of viscosity, glutinous rice is the most sticky, followed by japonica rice, which is basically not sticky, but the yield of indica rice is the most, and indica rice is the most commonly eaten rice of She nationality. Sweet potato is also one of the staple foods of She farmers. Vermicelli is an important raw material for She people to entertain guests and make snacks and dishes.

Most She people like to eat spicy food. Generally, every family has a hot pot to cook. In addition to common vegetables, tofu is often eaten, and the most common delicacy for farmers to entertain guests is "tofu brain stuffing". The most meat is pork, which is usually used for cooking. Bamboo shoots are almost vegetables in her family all year round. There are bamboo shoots in spring and asparagus in June-September. There is a saying that there are no bamboo shoots in December and August of a year, and they are replaced by water bamboo. In addition to fresh bamboo shoots, it can also be made into dried bamboo shoots for long-term preservation.

She people are addicted to alcohol. On holidays, weddings, funerals, having children and building houses, they all treat people to drinks. Liquor is mainly liquor and glutinous rice wine brewed by ourselves. There is also a kind of Qingqu wine in the mountains. Wine is made of glutinous rice, called "rice wine", which is mellow, sweet and delicious; Brewed with wheat, it is called "ale", which is tasteless.

Drinking tea is essential in the daily life of She people, and most of them are self-produced baked green tea. She nationality area is rich in tea, many of which are precious varieties. Such as Huiming tea, Fenghuang tea, black tea and Wuyi rock tea.

Oolong tea in Fenghuang Tea, produced in Shiguping Village, where she people live in compact communities, is one of the famous teas in China. It has a strong Shan Ye smell and a clean and bubble-resistant aroma, and is known as "the wonder tea in China". Wuyi rock tea tastes mellow and has a strong aroma. In ancient times, it entered the palace as a tribute for emperors, queens and ministers.

Festival food has its own characteristics, mainly black rice, Kanye Zongzi and Ciba.

Black rice: the third day of the third lunar month. The production method of black rice is to use the leaves of a wild plant (acacia, Vaccinium bracteatum) in the mountains, put them in a stone mortar, put the cloth bag in an iron pot, add a proper amount of water to boil the soup, let it emit purple-black soup, then remove the leaf residue from the bag and soak the selected glutinous rice in the soup for several hours. Black rice is black and blue in color, soft and delicious. Because black barnyard grass can open the spleen and prevent corrosion. Therefore, black rice will not rot in a ventilated and cool place for a few days. Eating black rice is symbolic of preparing for spring ploughing and welcoming a bumper harvest.

Jiang's Zongzi: commonly known as Jiang Zong, is usually eaten during the Dragon Boat Festival and Dragon Boat Festival. Soak the selected high-quality glutinous rice in yellow alkaline water for several hours, fold two kanban leaves into the bottom of the trough, then put the glutinous rice soaked in alkaline water into the trough to form a 20 cm-long corncob-shaped kanban leaf jiaozi, and cook it in the pot for more than ten hours. During the Dragon Boat Festival, zongzi is not only used to worship ancestors, but also given to relatives and friends.

Ciba: She people should make Ciba during the Chinese New Year, "July and a half" and the Winter Festival, and life will be sweet every year. The method of Ciba is: drain the glutinous rice soaked for a day and steam it in a wooden steamer. Pour it into a mortar, mash it, and knead it into small balls or cakes to eat.