The Oroqen language belongs to the Manchu-Tungusic-Tungusic branch of Altai language family. There is no dialect difference. The Oroqen people do not have their own language, and Chinese is widely used.
Phonetics ① The vowel system is dominated by single vowels, and there are no compound vowels in proper nouns. Vowels are divided into long and short. There is vowel harmony. I, I:, E:, [,[:,O, O:, U: is one kind (feminine vowel), I, I:, E:, A:, C:, υ, υ: is another kind (masculine vowel). Similar vowels keep harmony in words according to certain rules, such as atFυkυn "less", [mUn "lip", C:rlkta "fat", o:d[n "big meat", ImUkF[ oil] and υlgan "echo". In addition to sexual harmony, there are lips. [nin-m] ["mother", CrCn-mC "reindeer", mowon-mo "silver". ② The consonant system is relatively simple, with B, P, M, F, W, D, T, N, L, R, dV, tF, F, N, J, G, K, and the appearance of consonants in words has the following characteristics: First, unlike some Manchu-Tungusic languages, N can appear at the beginning of words. For example: Na: pull "hand", Ewenki: Na: pull, Manchu: Gala [Kara]. Second, as independent phonemes, F and X only appear in Chinese loanwords. In early Chinese loanwords, P is equivalent to Chinese F, such as Pu: "Fu (Tian)". Thirdly, not only adverbials, but also more consonants can appear at the end of other words, such as: a:wυn "hat", [:m "medicine", In[N "daytime" and bυg "deer". N [k] PP [(B assimilates W into P, and P assimilates B into P).
The Oroqen people's diet is rich and colorful, forming its own unique characteristics.
In the past, the Oroqen people took wild animal meat as the staple food, and fish, wild vegetables and wild fruits as the supplementary food. Nature has created unique conditions for the Oroqen people's diet and provided a wide variety of delicious food.
Top grade food-good start.
The Oroqen people regard steamed bread as a precious delicacy and the highest courtesy for their guests. The hardworking and simple Oroqen people are very hospitable. Whenever guests come to the door, they should cook hand-grabbed meat, clear their noses and treat them warmly with dragonfly soup. Among them, the most exquisite thing is to invite guests to eat meat. Cook the meat's method is to put the washed meat in a hanging pot, without any seasoning, only boiled in white water, fished out after cooking, and put it on a plate while it is hot. The master took out a hunting knife and cut the meat by parts. The host will ask the guests to pick any meat and noodles with chopsticks and then soak them in salt water. People in Oroqen believe that steamed meat cooked in boiled water is better than any other cooking method, and it can keep the mellow flavor of steamed meat without losing its original flavor.
The famous dish is stubborn nose.
Yi, the scientific name of moose, is one of the larger deer. The meat is fat but not greasy, especially the nose, which is a fine dish and a famous dish of Oroqen nationality. There are two ways to eat a stubborn nose: one is to cut it off and barbecue it directly on a charcoal fire. After its fur is burnt, it is scraped off with a hunting knife, washed with clear water, put into a hanging pot, boiled with clear water for about 4 hours, taken out after boiling, and eaten with salt water, which has a unique taste; Another way to eat is to cook your nose with warm fire, take it out and let it cool to form "jelly". Cut it into small pieces with a hunting knife, put it on a plate and dip it in salt water. It tastes fragrant and appetizing.
Fresh soup-Longfei soup
Dragonfly, scientific name hazel chicken. Legend has it that it was made by dragons. It has a small body and gray hair, but it makes a loud noise when it takes off. Dragonfly mainly eats by cooking soup. Dragonfly's practice is very particular. First of all, the pot should be scrubbed clean, so as not to encounter any oil stars. Then chop the washed flying dragon into small pieces, put it in the pot, pour the soup out of the pot for about 5 minutes, add salt and chopped green onion and serve. Another way is to hold the dragon in one hand and scoop out the boiling water in the pot with the other hand, pour it on the meat of the dragon and turn it over while pouring it. When it is half-cooked, put the whole flying dragon and chopped green onion into the pot and cook it in boiling water for 5 minutes. Longfei soup is light, white and free of impurities, and tastes more fragrant and delicious.
Tender and attractive hand-grabbed meat
Handmade meat is one of the favorite foods of Oroqen people. Grasping meat generally chooses the chest parts of wild animals, such as ribs, sternum, tongue, heart and so on. This kind of meat tastes delicious. When you are in cook the meat, you must pay attention to the temperature. Generally, we will take it out when it is cooked to medium-cooked. At this time, the meat is tender and moderate, and the meat is delicious. The meat caught is put in a basin. When eating meat, everyone cuts it with a knife and dips it in some salt water. Salt water is made from cook the meat's soup. Add a little salt, and sprinkle some condiments such as wild onions to make the meat more fragrant. If you scoop a bowl of broth, sprinkle with salt and chopped green onion, and eat meat and soup at the same time, it will be more delicious, and it will also have the effect of strengthening the body and bones.
Unique enema
Blood-filled sausage is a unique diet of Oroqen people, and it is also one of their delicacies.
Blood-nourishing sausage is a very particular food for Oroqen people. Its method is unique and delicious. After catching deer, deer and wild boar, the hunter opened his chest, scraped a few ribs with a hunting knife and stayed there for about an hour. When blood slowly accumulates, there is a transparent liquid floating on it, which is serum. Then gently pour the serum into the wrapped intestines. Add salt, wild chopped green onion and other seasonings, tie the blood sausage tightly, and cook it in a pot. The boiled blood sausage is white and tender, which is a delicacy for entertaining guests.
Sausage stuffing is made by chopping meat, meat and wild onion or old celery together, adding appropriate amount of salt, mixing well and pouring into the intestine. When cooked, cut it and eat it. It's very delicious, and it's a delicacy for guests.
Delicious dried meat and strips of meat.
There are two ways to make dried meat: one is to cut the meat into strips and cook it in a pot, then take it out and cut it into small pieces, then cook it in a pot, and add a proper amount of seasoning such as salt, pepper and aniseed. When the meat is boiled and dried, take it out to dry. The method of airing is: put the meat on the curtain woven with Artemisia annua, support the curtain with a wooden frame, light a fire under the curtain and smoke it dry. After drying, it can be put into a leather bag for preservation. Another drying method is to cut the meat into strips and dry it in half, then smoke it with fire, cook it and dry it, and then cut it into small pieces for storage. The dried meat processed by this method is crisp and delicious. Dried meat can be eaten directly, or made into porridge or stew.
The method of drying meat strips is to cut the meat into long strips and then hang them on rows of supported bars to dry. In order to make the strips dry quickly, a fire should be built below, which can not only smoke and roast, but also drive away flies. Dried meat strips can be kept for about half a year. Generally, meat strips are mostly used for stewing or roasting with fire. Its flavor is crispy, it is the first-class food of Oroqen nationality and is deeply loved by people.
Delicious barbecue and barbecue
Barbecue, usually when hunting in the wild without a pot, puts the sliced meat on a charcoal fire, turns it over from time to time, and cooks it before eating. This way of eating is completely different from the taste of hand-grabbed meat. Fragrant and crisp, and not greasy.
Barbecue is also a traditional way to eat during hunting. Generally, the meat is cut into small pieces, sprinkled with salt, and then inserted into the cut meat with two sharpened sticks, and roasted with fire until the surface of the meat is brown and oily. It tastes very delicious.
Eat liver and kidney raw.
Eating roe deer liver and kidney raw is a unique dietary custom of Oroqen nationality. Oroqen people believe that eating raw roe deer liver and kidney can clear away heat and improve eyesight, nourish liver and strengthen body. Whenever hunters catch roe deer on the mountain, they must first cut open the abdominal cavity, take out the liver and kidney, wash them with clear water or wipe them with snow water before eating. It is said that this diet custom has been handed down from ancestors.
Refreshing and delicious bone marrow oil
Bone marrow oil, the leg bones of deer, sheep, wild boar and other animals contain a lot of bone marrow oil, which is not only delicious, but also extremely nutritious. Every time a hunter hunts a large animal, he takes meat from the leg bones of the animal, grills it by the fire, or cooks it in a pot, then mashes it and takes out the bone marrow to eat. The bone marrow oil of the front leg of the roe deer is generally eaten raw, and it tastes fresh and delicious, fragrant but not greasy. Bone marrow oil not only has the effect of keeping fit, but also has the effect of skin care, which can resist cold air.
High-quality dishes in Asuna
Asuna is a very exquisite traditional way of eating for Oroqen people, and it is an excellent food for entertaining guests. Its production is very elaborate. First put the heart, lungs and tenderloin into the pot, and then boil it with clear water. Take it out and cut it into small pieces, mix it with cooked brain, and then add chopped green onion and salt. Finally, put wild boar oil or bear oil in the pot, heat it, put the diced meat into it, stir fry it quickly, and put it on the plate. A delicious Asuna is presented to you. Asuna is rich in nutrition, cold-resistant and hungry. It is said that once you eat a meal, you can go without eating for three days.