Guizhou is located in the mountainous area of subtropical plateau, and its unique climate provides the best conditions for the growth of all kinds of animals and plants (including domestic and wild). These animals and plants generously given by nature provide raw materials for people of all ethnic groups to survive and create food culture, thus forming many little-known national food customs in Guizhou.
The food culture of ethnic minorities in Guizhou is characterized by spicy, sour and tea culture. People in Guizhou are not afraid of spicy food: salt is the root of all tastes, and there is no taste without salt. Due to the lack of salt in Guizhou's history, the era environment of "fighting rice and fighting gold and salt" makes Chili become the master of various flavors in Guizhou cuisine. In the long-term practice of eating spicy food, people of all ethnic groups in Guizhou have created a wide variety of Chili products and a series of Chili dishes.
The most distinctive ones are: dried pepper, lake pepper noodles, Bazin pepper, red oil pepper, bad pepper, yin pepper, fat pepper and _ pepper. People in Guizhou love spicy food, which is often interpreted as "sunny for three days". The humidity is too high, so pepper is used to keep out the cold and damp. This is of course one of the reasons, but the main reason is that the natural conditions such as soil and climate in Guizhou are suitable for pepper growth, and the creative people of all ethnic groups in Guizhou have given pepper richer and more attractive food and cultural connotations in the long-term practice of cutting and eating peppers, making this perennial shrub berry originating in South Africa more colorful in Guizhou Plateau.
The nutrition and characteristics of pepper contain a lot of vitamins A and B and spicy pigments, which can stimulate appetite, strengthen the spleen and promote blood circulation. Can be used in beauty beauty, modern science has proved that eating more peppers can also prevent cancer.
There is a folk saying in Guizhou: "If you don't eat sour for three days, you will fall off when you walk." . "Filing" means walking feebly and falling down. It can be seen that acid plays a very important role in Guizhou folk food customs. In ethnic minority areas, long-term life practice has enabled them to create a variety of acid-making techniques and use acid to make many dishes with local characteristics and ethnic flavor.
The acid in the diet of ethnic minorities in Guizhou can be divided into two categories: one is the acid used as a beverage and seasoning (excluding the commercially available sour vinegar), which is called sour soup; The other refers to sour food. Sour soup: rice soup, sour soup, tomato sauce and fish sauce. Its materials, production, taste and style are different.
Beef and other meat: this is a traditional food that the Dong people living in Liping, Congjiang and Rongjiang counties like. "Niubie" is a combination of free translation of Dong language and Chinese characters, which refers to the juice squeezed from undigested forage in cattle stomach and small intestine. When slaughtering cattle, the forage in the stomach and small intestine is taken out by laparotomy, squeezed and filtered to obtain gray-green juice, and then a small amount of gall bladder is added and boiled in the same pot with an appropriate amount of vegetable oil to make the beef yellow-green, fragrant and slightly bitter, which is a special seasoning for cooking beef dishes.
Beef tenderloin is washed with beef ham or tripe (also called tripe), shredded or chopped, sliced with tripe, fried or cooked, put on a plate, and added with chopped green onion, mashed garlic, Jiang Mo, dried tangerine peel, radish, Chili noodles and salt. Finally, pour the refined beef tenderloin and mix well, and it becomes a delicious and fragrant ethnic flavor dish.
The essence extracted from cow's gastric juice after acidification and refining is rich in fragrance, which is a "liquid monosodium glutamate" that cannot be synthesized artificially. It can be used to strengthen the body and treat diseases, and has the effects of nourishing and moistening the lungs, clearing away fire and refreshing, so it is called "hundred herbs".
In addition, the Dong people in the southeast of Guizhou have a long history of planting glutinous rice, especially in the southern part of the Dong people, which is famous for producing high-quality fragrant glutinous rice.
Because Xiangnuo is mostly grown in alpine paddy fields, the particularity of soil, water quality and temperature determines that others can be used as farmyard manure, so it is a pollution-free pure natural green food with the characteristics of convenient storage, tropical convenience and economy.
"Food culture" is the biggest culture in China; ; The core of eating is quality and style. Edible quality includes (1) raw material quality, (2) processing quality and (3) molded quality (color, fragrance, taste, beauty and shape). The style of eating, in a narrow sense, refers to the atmosphere, customs, environment and space of eating; Broadly speaking, it is the culture of eating.
Purpose and function of eating: (1) Primarily eating is to maintain life, satisfy hunger and have plenty of food and clothing; (2) Modern diet is to improve the quality, health, beauty, intelligence and longevity of life. (3) The process of eating should be happy and healthy!
With the development of human and natural society, the rapid development of modern civilization has also brought some negative effects on people's physical and mental health. For example, people eat additives, growth promoters and other elements, feed livestock and poultry, and grow crops with industrial fertilizers. Many children suffer from precocious puberty and obesity. It also makes people realize the importance and necessity of returning to nature. Now people like to eat pollution-free fish and pork fed with cooked feed in rural areas. Therefore, the development and utilization of green food will inevitably become the general trend, which is due to people's consumption psychology and physical health needs.
With the increase of people's economic income and the continuous improvement of living standards; People's requirements for diet range from full food to rich dishes, nutrition and health, longevity, intelligence and beauty. Environmental protection, natural health, everything should be natural and harmonious, everything should be conducive to "physical and mental health", and more attention should be paid to craftsmanship in diet and cooking technology. "Natural raw materials, exquisite workmanship, exquisite materials and happy enjoyment". Cooking technology is becoming more and more modern. In addition to technology, we should also talk about scientific blending and processing compatibility taboos. Besides color, fragrance, taste, beauty and shape, dishes should also be nutritious, healthy, hygienic and standardized.
In the 2 1 century and the era of modern industrial civilization, should people seriously reflect on the close relationship between diet and our quality of life, the healthy growth and quality of life of our bodies, and whether human beings are evolving or degenerating? It is unscientific to cook "western fast food" and some dishes by frying, frying, frying, frying and frying. In the cooking process, especially some thin fruits, their nutrients and trace elements needed by the human body are seriously destroyed, so that the nutrition of dishes is destroyed or lost, and there is nothing nutritious and healthy except taste and beauty. Many domestic and foreign tourists come to Qiandongnan for sightseeing in order to pursue nature, return to nature and return to nature.
However, Guizhou cuisine, especially some ethnic minority dishes, is a simple and natural diet custom and cooking technique, which can preserve the nutrition of dishes and promote the health of diet. Diet and health: according to the time, place and people; Everything should be dialectically fed, tailored to local conditions, targeted at specific objects, and specifically supplied; In terms of health care and food culture, Taoism advocates nature and advocates eating more delicacies and wild fruits; Confucianism stresses righteousness, complementarity, harmony between yin and yang, making up for deficiencies, caring for and helping each other; Buddhism advocates vegetarianism, self-cultivation and broad-mindedness.
Ethnic minorities in Guizhou are customs, and there are many songs and dances. Many people enjoy them happily together, which is beneficial to "physical and mental health". Returning to nature and nature is the general trend and trend of development in 2 1 century, and Guizhou cuisine with a long history and unique culture has always been cultivated. Make delicious food, create health and enjoy happiness. Nowadays, especially white-collar workers and high-paying people in some big cities are pursuing health, nutrition, beauty, intelligence and other consumer fashions and food-eating life. Guizhou Guizhou cuisine is rich in nutrition, simple in cooking technology and unique in eating, and has the characteristics of "returning to the original, returning to the original". So I'm also called "Guizhou Cuisine" and "Guizhou Cuisine", which has two meanings. "First, it represents the national specialties of Guizhou; The second is to represent modern aristocratic life and fashion trends. There are many hints and intentions?
"Medicine and food are of the same origin", medical classics say: "Medicine is better than food, and food is better than emotion." We are talking about our quality of life and physical health. In our daily dining table, in the daily "drink, eat, get up and live". Cooking and eating should establish a "scientific concept of health preservation". To improve our quality of life.
Dong nationality is a southern minority distributed in the adjacent areas of Guizhou, Hunan and Guangxi provinces, among which Guizhou province has the largest population and is called "Max Loehr", "Liao" and "Dong Man" in ancient literature. They are mainly engaged in agriculture, forestry, fishing and hunting in Shanba, and their handicrafts are developed. It produces "Xianghe Nuo" (known as "the king of glutinous rice"), rice carp, camellia oleifera and fir trees, and is good at weaving Dong brocade. Drum Tower and Yufeng Bridge are unique and exquisite architectural art, and they are the landmark buildings of Dong Village.
The food culture of the Dong people in Guizhou has its own system, which can be roughly summarized in three words: miscellaneous (food structure), sour (taste hobby) and happy (banquet atmosphere). Its colorful food culture contains many magical contents. First of all, tell you a miscellaneous: a miscellaneous is a miscellaneous food source.
In most Dong areas, there are four eclipses, two meals and two teas. Rice is the main body of rice. Pingba eats more japonica rice and mountainous areas eat more glutinous rice. There are many kinds of glutinous rice, including red glutinous rice, black glutinous rice, white glutinous rice, bald glutinous rice and dried glutinous rice, among which Xianghe glutinous rice is the most famous. They make all kinds of rice into white rice, flower rice, rice congee, flower porridge, zongzi, Ciba and so on. When eating, they knead rice into a ball with their hands, which is called "eating rice".
Dong people are generally used to cooking all day in the morning and taking them up the mountain to eat. Among them, the "steamed rice" made by Xianghe rice is particularly sweet, and there is a saying that "a steamed rice is fragrant in the whole village". The tea that Dong people drink refers to camellia oleifera, which is a thick soup made of tea, popcorn, fried peanuts, crisp soybeans, glutinous rice, meat, pig water, salt, chopped green onion and tea oil. It can not only quench thirst, but also satisfy hunger. Accompanied by rice and tea, there are vegetables, fresh fish, meat, melons and fruits, game, fungi and drinks, and the food sources are extensive. Vegetables are mostly made into sour garlic. Fresh fish include carp, crucian carp, grass carp, eel, loach, shrimp, crab, river snail, clam, etc., and can be made into famous dishes such as roasted carp, grass carp soup, fried crucian carp, sucking river snail, sour shrimp and sour crab. Meat is mainly pigs, cows, chickens and ducks, with little difference. Melons and fruits include thorn plum, kiwi fruit, black persimmon, wild bayberry, wild pear, rattan pear, full fruit, thorn chestnut, dawangpao, tender bark of Matsumura, tender bark of mulberry and vanilla root. Among them, the fruit of oak can be made into tofu, the skin of "fragrant tree" can clean white teeth, and the "tea bubble" on tea tree is natural sweet and sour juice. Game includes rats, snakes, tadpoles, quadrupeds, cicadas, locusts, ground bees, Shi Wa, pangolins, baby fish, elk, sika deer, muntjac, and pine cone-eating turpentine chickens and pigs, which can be skillfully used by Dong people. In terms of auricularia auricula ears, there are Tricholoma matsutake and delicious frozen shredded chicken mushrooms, as well as vine roots and kudzu roots that can be used to make Baba and vermicelli. Tess, who grows in paddy fields, is full of bamboo shoots. The drinks are mainly home-brewed rice wine and "bitter wine", as well as tea and juice. According to a rough estimate, there are no fewer than 500 kinds of common foods for Dong people, including those that fly in the sky, those that swim in the water, those that grow on the ground and those that crawl in the grass. It shows their intelligence and strong survival adaptability. The second is dibasic acid: nothing is acidic.
Dong people like sour taste, just like Miao people. Since ancient times, there has been a saying that "Dong people never leave acid", and they themselves said, "If you don't eat acid for three days, you will lose when you start." In Dong cuisine, more than half of them are sour, and there is a saying that "no pickling is no acid". The characteristics of these sauerkraut can be summarized as three points:
1, with a wide range of materials. Pigs, cows, chickens, ducks, fish and shrimp, snails, mussels, dragonflies, Chinese cabbage, cucumbers, bamboo shoots, radishes, garlic sprouts, mangosteen, onions and taro can all be preserved in jars.
2. The pickling method is ingenious. First, make slurry water, add salt to boil, add raw materials to continue cooking, put it in a pickle jar, mix it with wine, sesame seeds and bean powder, seal it and bury it deeply.
3. Long storage time. Preserved vegetables can be preserved for 2 years, preserved chickens and ducks for 3 ~ 5 years, preserved meat for 5 ~ 10 years, and preserved fish for 20 ~ 30 years. Unless there is a Daqing ceremony, the altar will not be opened. Dong family banquet, bowls of hot and sour fish, and "Dong Village Hot and Sour Fish Banquet" composed of ten major dishes are rare in the world. Three joys again: a jubilant banquet.
In the minds of Dong people, glutinous rice is the most fragrant, sweet wine is the most mellow, sauerkraut is the most fragrant, tobacco leaves are the coolest, wine songs are the coolest, and banquets are the most jubilant. Dong people want to feast and play "Tongba", and its technology is complex and meticulous, and there are many varieties. For example, those with perilla juice are called red Dongba, those with bayberry leaves are called black Dongba, those with stuffing are called bean paste Dongba, jujube paste Dongba and so on. When making tea, you should add candied flowers carved from grapefruit skin and winter melon skin; At the banquet, we should prepare five kinds of ginger, fragrant and palatable camellia, sweet and soft black pearl rice, sour dragon meat prepared by buffalo and famous wild grass carp, so that the host and guest can get together. The most distinctive feature is the special welcoming ceremony when guests enter the village-"road blocking wine", which is slightly different from the Miao nationality's "road blocking wine". When the Dong people entered the stockade, they set up "roadblocks" at the gatehouse to stop the guests and drink songs. You sing and I answer, and the lyrics are humorous. After singing the wine, they swept away the obstacles and welcomed the guests in. Miao people, on the other hand, must drink the "road-blocking wine" filled with horns according to the rules of Miao people before the guests enter the village. If you can't drink, be careful not to touch the horn with your hands. Just put your hands behind your back and have a drink, or the enthusiastic Miao people will force you to drink a whole corner of wine. Lang Dezhai is not big, but their Lusheng field is very famous. When Lusheng rings, Miao women wearing exquisite silver ornaments will dance around Lusheng and feast their eyes. At the back of Dong Village, it's time to change the wine and make a cup. Neighbors either come to accompany guests automatically, or invite guests to their own homes, or "get together" to hold a banquet in the Drum Tower, regardless of each other. There are also rules in the banquet, such as "treat guests with the head of a chicken", "treat guests with camellia oleifera", "treat guests with pickled cabbage and bitter wine", "eat closed meals" and "drink alcohol". A poem in the Qing Dynasty said: "When the Lusheng is blown, the Drum Tower is full of words, and sour fish and glutinous rice often stay. There is no need to dye your teeth. " It is a portrayal of the vivid scenes of Dong Zhai guests. Finally, there are four thanks: thanks to the chef.
Dong people's respect for chefs is also a unique content in their food culture. At many banquets, guests and chefs sing in pairs and thank each other. For example, a song "Thank the Chef" sings like this: "Chefs are always worried. They got up in the middle of the night and sat on the cold bench. Burning their hands and feet takes a lot of energy. Heap pork into carp back, cut radish into embroidery needles, stir-fry fungus, stew pig's trotters with chives, mix eggs with flour to make crispy meat, and steam honey and millet with flour. Ten kinds of tapestries are made by skillful hands, and the skill is the first. Eating in my mouth will have a hundred flavors, thanks to my wholehearted chef. " Dong people's dietary taboos are mainly: don't sit on the threshold and eat, don't watch others eat; There is no fire on the first day of the first month; No outsiders are allowed to enter the village during the sacrifice; During the mourning period, dutiful sons should avoid vegetarianism, but fish and shrimp are not limited.