Question: Briefly describe the characteristics of China food folklore.

roast suckling pig

It is an excellent dish for Dai people to entertain guests. The roast suckling pig should be Dehong small ear pig, with thin skin and tender meat, preferably about half a year. After eviscerating, sew with bamboo sticks and barbecue with slow fire. When it is brown and oily, you should burn it and pierce the skin with a sharp knife, sprinkle with wet grass ash and bake it with fire. When the meat is fragrant, you can slice it and sit down. When eating, it should be served with A Dai dishes dipped in water.

Bamboo Rice

Also called bamboo tube rice, glutinous rice is put in a fragrant bamboo tube, soaked in water for 15 minutes, and baked with fire. Beat the bamboo tube to soften it when eating, and the bamboo film on the inner wall of the bamboo tube will stick to the rice. Cut it in half with a knife, and the fragrant bamboo rice will come out, with rich aroma and soft and delicate rice.

Xiangmaocao grilled fish

Do not remove the scales, cut open the fish's back, remove the impurities in the stomach, put the seasonings such as onion, pepper and salt into the fish's stomach, wrap them with herbs, bake them on charcoal fire, and coat them with proper amount of lard. You can eat it when it is cooked.

Fried cowhide

Boil the scraped buffalo hide in a pot, cut it into small pieces with a knife and dry it for later use. When eating, fry the cowhide in the oil pan until it is yellow before taking it out.

Tomato Mi Nan

"Mi Nan" is A Dai, which translates into Chinese as sauce. When making, the tomatoes are cooked on charcoal fire, peeled and put into a bowl. Wash onion, garlic, leek, Polygonum hydropiper, pepper and millet, cut them into pieces, and eat them with salt and tomatoes. It tastes sour, spicy, fragrant and beautiful.

Sour bamboo shoots roast chicken

Put the pickled sour bamboo shoots and chicken in a pot and cook them together until the chicken is cooked. Then stir-fry the pepper, ginger and onion in an oil pan, and then pour the boiled diced chicken with sour bamboo shoots into the pan and serve. It tastes sour and refreshing. Dai people also cook fish with sour bamboo shoots cook the meat, which is the same as cooking chicken with sour bamboo shoots.

Chatter on and on

Long-winded is A Dai language, and translated into Chinese is rice cake. When making, the glutinous rice is soaked for 2 hours, ground into pulp, and filtered into paste noodles. Stir-fry peanuts and sesame seeds, grind them into fine powder, add brown sugar and mix well in the batter. Cut the banana leaves into main blocks, wash them, scald them with clear water, then pick them up, divide the noodles into several parts, wrap them in two layers of banana leaves and steam them.

Jiangnan April black rice

In China, Zhejiang, Jiangsu, Hubei, Hunan, Jiangxi, Anhui and other places, people still keep the ancient custom of eating black rice in April of the lunar calendar. Some places eat it on the Qingming Cold Food Festival, and more people eat it on the eighth day of April.

There are many legends about the origin of black rice. In Hangzhou, it is said that during the Warring States Period, Sun Bin was framed by Pang Juan and put into a pigsty. In order to avoid the surveillance of Pang Juan's minions, the old jailer cooked glutinous rice with the leaves of Vaccinium bracteatum, kneaded it into a rice ball that looked like pig manure, and secretly gave it to Sun Bin. Sun Bin ate this kind of rice balls, not only survived, but also became stronger. Finally escaped from prison and got revenge. Because Sun Bin first ate black rice in the long summer, the custom of eating black rice in the long summer spread all over Hangzhou.

According to historical records, this dietary custom appeared in the Tang Dynasty, and its practice varied from time to time. In the Tang Dynasty, "take the stems and leaves of Nanzhuang, mash them with marinade, soak them nine times, steam them nine times, and expose them nine times ..." In the Song Dynasty, "its cooking method: treat them with raw rice and white rice, five times, and take them once and twice. Boil the juice with Celastrus orbiculatus ... the bark of miscellaneous stems makes it very cold, so that it can be cooked with rice and rice ... "

Black rice is a kind of purple-black glutinous rice, which is made by collecting the leaves of the wild plant Sapium sebiferum, boiling the glutinous rice in the cooked soup for a long time, then taking it out and steaming it in a wooden steamer.

Lijiang special diet

Lijiang Baba

Lijiang Baba is a traditional Naxi food, crispy and refreshing, oily but not greasy. It is as thin as white paper and has many layers, so it is also called "Melaleuca Cake". Its characteristics are delicious and fresh, and it is not easy to go bad.

make wine

Lijiang wine is a famous local wine, which has been passed down for hundreds of years. The scented wine is made from barley, wheat and sorghum, and is brewed from the spring water of Yulong Snow Mountain. Moderate sweet and sour, cool and delicious, it is a drink with low alcohol and high nutrition.

Chicken bean jelly

Bean jelly is a traditional food that Naxi people like. It is made by grinding Lijiang specialty chicken peas into vermicelli, which is gray-green, cool and delicious, and fragrant and delicious. It is delicious on the table of Naxi people.

buttered tea

Buttered tea is the favorite daily drink of Lijiang Tibetans and Naxi people. This kind of tea is easy to brew. First, the tea leaves are boiled into green tea in an earthen teapot, then the green tea is poured into the tea barrel, and ghee and salt are added. You can drink it after mixing it in the bucket. Buttered tea has good color, fragrance and high fever, which can keep out the cold and quench thirst.

Yunnan flavor-crossing the bridge noodles

Crossing the bridge rice noodles has a history of more than one hundred years. Originated from Mengzi in southern Yunnan. Legend has it that Nanhu Lake in Mengzi County is beautiful in its old appearance, and scholars often attack books and read poems here. There is a man named Yang Xiucai who often goes to Hu Xin Pavilion to study, and his wife delivers meals there. Scholars study hard, often forget to eat, and even often eat cold meals and cold dishes, making their bodies more and more tired. His wife was anxious and distressed, so she killed the hen at home, stewed it in a casserole and sent it to him. When she went to collect the dishes again, she saw that the food was intact and her husband was still reading. I have to take the food back and reheat it. When she picked up the casserole, she found it was still very hot. She lifted the lid. It turns out that the surface of the soup is coated with chicken oil, and the ceramic utensils do not transfer heat, so the heat is sealed in the soup. In the future, his wife will keep warm in this way, and some rice, vegetables and sliced meat will be cooked in hot chicken soup and served to her husband while it is hot. Later, many people imitated her innovative cooking skills, and the cooked rice noodles were really delicious. Because Yang Xiucai has to cross a small bridge from his home to the pavilion in the middle of the lake, everyone calls this way of eating "crossing the bridge rice noodles".

Through the continuous improvement and innovation of famous chefs with Yunnan flavor in past dynasties, the fame of "Crossing the Bridge Rice Noodles" is increasing day by day, enjoying a good reputation at home and abroad, and becoming a famous snack in southern Yunnan.

But let's learn how to eat rice noodles across the bridge first:

1. When serving the oily soup bowl, first put the meat slices in the meat slice dish into the soup bowl, stir the meat slices in the soup bowl for a while with chopsticks, and when the meat slices are cooked, pour the ingredients in the remaining food dish into the soup bowl in turn, and then put them into the rice noodles.

2. After completing the above steps, you can eat, but note that the soup bowl is still very hot at this time. Although it doesn't steam, just because there is oil on it, the hot air can't come out. Ok, don't worry, start eating slowly!

3. This way of eating is different from the above. It is an evolved way to eat now, and it is also a normal way to eat now!

Zhongqiu gourmet custom made fashion

The Mid-Autumn Festival on August 15 is a season of warm spring in bloom and fruitful harvest in autumn. A year's efforts have yielded fruitful results. At that time, every family had to buy delicious food and wine to celebrate the festival with the joy of harvest, thus forming a colorful Mid-Autumn Festival food custom in China.

Eating moon cakes "Eating moon cakes on Mid-Autumn Festival" is a long-standing traditional custom in China. Whenever the weather is fine and the moon is bright in Gui Xiang, every family will taste moon cakes and enjoy the moon, which is a special occasion for celebration and reunion.

As a kind of food that looks like a full moon and contains good stuffing, moon cakes appeared in the Northern Song Dynasty. Su Dongpo, a poet and taster, has a poem, "Little cakes are like chewing the moon, and there is crisp glutinous inside". As a kind of food, it is called "moon cake", which first appeared in the Southern Song Dynasty's "Steamed Food from Wulin". At that time, there was a folk saying in Hangzhou that "mooncakes were fed to each other, which meant Mid-Autumn Festival reunion". By the end of the Yuan Dynasty, mooncakes had become the Japanese and American styles of Mid-Autumn Festival.

Eating Ducks All Mulao people in China and Yunnan will buy cakes to kill ducks on August 15 to celebrate this traditional festival.

Legend has it that once upon a time, the Mulao people lived in a place with beautiful scenery and four seasons like spring. Six animals in each village are thriving, and the grain harvest is abundant every year. But one year, a "ghost guy" suddenly came, killing and setting fires everywhere, robbing and adultery, which made that guy restless day and night. In the village, there is a candy seller and his son, who are determined to take the lead in resistance. They thought of a plan: selling sugar in the village to contact the villagers and killing ghosts together on the night of August 15. Sure enough, most of the "ghosts" were killed, and some even jumped into the river and became ducks. Mulao brought ducks back to the village and killed them as delicious food to celebrate the victory. Since then, in order to commemorate these three sugar sellers, every household will buy cakes to kill ducks on August 15 every year, so as to educate future generations not to forget the struggle against aggression.

Regarding eating snails in the Mid-Autumn Festival, it is recorded in the "Shunde County Records" during the Xianfeng period of the Qing Dynasty: "Looking at the sun in August, eating snails is still fragrant." People believe that snails can improve their eyesight in the Mid-Autumn Festival. According to analysis, snail meat is rich in nutrition, and vitamin A is an important substance of eye visual pigment. Eating snails can improve your eyesight, which makes sense. But why must we be particularly keen on food during the Mid-Autumn Festival? It was pointed out that before and after the Mid-Autumn Festival, snails were empty and there were no snails in the abdomen, so the meat was particularly fat. This is the best time to eat snails. Nowadays, in Guangzhou, many families have the habit of frying snails in the Mid-Autumn Festival.

Eating taro in Mid-Autumn Festival means to ward off evil spirits and eliminate disasters, and it means not to believe in evil spirits. Qing Qianlong's "Chaozhou County Records" said: "Playing the moon in the Mid-Autumn Festival, cutting taro and eating it is called peeling the ghost skin." Stripping ghosts and eating ghosts is a great spirit of Zhong Kui's exorcism, which is respectable.

Drinking Osmanthus fragrans Wine Every Mid-Autumn Festival night, people will look up at Osmanthus fragrans, smell Osmanthus fragrans and drink a glass of Osmanthus fragrans wine in the middle of the month to celebrate the sweetness of the family and get together, which becomes a beautiful enjoyment of the festival.

Osmanthus fragrans is not only ornamental, but also edible. In Qu Yuan's "Nine Songs", there are some poems, such as "supporting the horse and fighting, drinking cinnamon pulp" and "drinking cinnamon wine and pepper pulp". It can be seen that China has been drinking osmanthus wine for quite a long time.