What are the famous diets of different ethnic groups?

Mongolians are a nation with a long and storied history, living a nomadic life of "migration by water and grass". Mongolian herders regard sheep as the guarantee of life and the source of wealth. They eat three meals a day, and each meal is inseparable from milk and meat. The food made of milk is called "Chagan Ide" in Mongolian, which means holy and pure food, i.e. "white food"; the food made of meat is called "Ulaan Ide" in Mongolian, which means "Ulaan Ide" in Mongolian. The food made from meat is called "Ulaan Yid" in Mongolian, which means "red food".

The Hui is the abbreviation for the Hui people. In the thirteenth century, a large number of Muslims moved into China from Central Asia and integrated with local Han Chinese, Uyghurs, Mongols, etc. In the course of long-term history, through intermarriage and other factors, the Hui people were gradually formed. Typical food of the Hui people mainly includes: Halal Wanshengma pastry, lamb's tendon dish, Jinfeng steak chicken, Wengzi soup dumplings and green bean skins.

The Miao have a long history of music and dance, and their arts and crafts, such as flower picking, embroidery, brocade weaving, batik, and jewelry making, are internationally renowned. The ancestors of the Miao people can be traced back to the primitive society era active in the Central Plains region of the Chi tribe. Miao people around the general preference for sour dishes, sour soup home must have. Sour soup is with rice soup or tofu water, into the tile jar in 3-5 days after fermentation, can be used to cook meat, fish, cooking vegetables. Typical foodstuffs include: blood dunking soup, chili bone, turtle and phoenix soup of Miao Township, Mian Cai Po, bug tea, Wan Hua tea, pounded fish, sour soup fish, etc.

The Dai (dǎi zú)

The Dai are an ethnic group with a long history, as far back as the 1st century A.D., Chinese historical records about the Dai. 1949, according to the wishes of the Dai people, the name "Dai". Rice and glutinous rice are the staple food. The Dai in Dehong mainly eat round-grained rice, while the Dai in Xishuangbanna mainly eat glutinous rice. The Dai eat pig, cow, chicken and duck, but do not eat or eat less mutton. Typical foods include dog meat soup pots, pork jerky, pickled eggs and dried eels.

Lisu (lì sù zú)

The Lisu people were called "Li Su" in the Tang Dynasty. The Lisu first lived in the Jinsha River basin on the border between Sichuan and Yunnan, and then gradually moved to the Nujiang River area in western Yunnan because of wars. The Lisu people generally eat three meals a day. Still accustomed to the cooking method of rice and vegetables in one pot, that is, when cooking, first put the rice into the pot to simmer, the middle of the replacement of water twice, when the rice is almost cooked, put into the green vegetables, cabbage until the vegetables rotten. Typical foodstuffs: there are duck stewed in lacquer oil, piglets boiled in clear water, and pig's feet and pearl porridge.

The Zhuang are the most populous of China's ethnic minorities and are the indigenous people of Lingnan. There are more than 20 kinds of self-proclaimed names, such as "Buzhuang", "BuTu", "BuNong", "BuYaYi", etc. After the founding of New China, they are collectively called "BuZhuang", "BuTu", "BuYaYi" and "BuYaYi". After the founding of New China, they were collectively called the "Boys", which was later changed to the "Zhuang". The Zhuang are good at baking, deep-frying, stewing, pickling, brining and ripening, and they are addicted to wine, have a taste for spicy and acidic food, and like crispy dishes. Typical food: The Zhuang have many famous dishes and snacks, mainly: horse foot pole, fish sang, roast suckling pig, flower glutinous rice, Ningming Zhuang dumplings, Scholar Chai handle.