The characteristics of the food culture of the Miao people, the special food of the Miao people

Hmong food culture.

More than half of the Miao people live in Guizhou, and the rest are distributed in Hunan, Yunnan, Guangxi, Sichuan and other places. The diet of the Miao people is mainly rice, supplemented by miscellaneous grains such as corn, millet, sorghum, wheat and potatoes. The Miao people like to eat glutinous rice the most.

Non-staple foods mainly include melons, beans, vegetables, and peppers, onions, and garlic as condiments. Meats include pig, beef, sheep, chicken, duck and fish.

The taste of the Miao people is mainly sour and spicy, especially chili peppers. The daily dishes are mainly hot and sour soup dishes. Sauerkraut is delicious and easy to make, and can be eaten raw or cooked.

Usually eat fresh vegetables or melon beans, and the Miao family also mixes some sauerkraut or sour soup. Increases appetite. In addition, the sour soup boiled fish of the Miao family is a famous dish, the practice is to add water and salt to boil the sour soup, take the fresh fish to remove the bitter gall, and cook it in the sour soup, this vegetable is tender and the soup is fresh, fragrant and delicious, and can be done all year round.

Miaojia can process and preserve smoked bacon, cured meat, pickled fish, dried fish, sausages, etc. Among them, pickled fish is a traditional delicacy of the Miao people. The method is to cut the fresh fish, remove the internal organs, smear with salt and chili powder, bake it above the fire until it is semi-dry, and then seal the human altar.

Take it out and steam it when eating. This fish has the characteristics of crispy bones, moderate saltiness and spiciness, fragrant and delicious.

The Miao people also like to make tofu and tempeh, and process pig enemas and blood tofu. I love hot pot. Both men and women in the Miao family like wine, and most of them can make their own wine.

They make their own indica, and use local glutinous rice, baogu, sorghum, etc. to make aromatic sweet wine, soaking wine, shochu, cellar wine, etc. It is customary to serve wine with horns to welcome guests.

Daily diet. The daily staple foods of the Miao people are rice, corn, sorghum, millet, buckwheat and so on. The non-staple food is fruits, fruits and vegetables commonly found in the southwest mountainous areas.

The Miao people in southern Qiannan, Xiangxi and Guangxi have a lot of rice because of the topography, so the staple food is rice, while the Miao people in northern and western Guizhou rely on the mountains to eat the mountains, and the daily staple food is mostly corn, buckwheat, sorghum and other miscellaneous grains suitable for mountain growth.

Dietary preferences. The Miao people are acidophilic, which is one of the biggest characteristics of the Miao eating habits. The formation of this custom is related to the natural geographical environment, the Miao people in the southwest are in the mountains, the transportation is not convenient, and the climate of the four seasons is distinct, so that they invented the method of storing food is pickled, and the seasonal vegetables and meat that cannot be eaten are pickled, and the Miao people will use jars to pickle them, which can usually be stored for three or five months or even several years.

In Miao farming homes, every household has jar vegetables and sour soup. There are various types of jar vegetables, from vegetables and fruits to chicken, duck and fish, which can basically be made into jar sauerkraut. Miao people like sour, sour and spicy, sour fish is the great love of Miao people, when cooking fresh vegetables, they often like to mix with sour soup and sauerkraut foam to season.

The formation of this eating habit is related to the lack of table salt in the mountains.

A nation that can't do without wine.

The Miao people are addicted to alcohol, and in the past, almost every household would make wine. There are many types of shochu, sweet sake, and sparkling sake, among which shochu is the most common. During the New Year's festival and entertaining guests, wine is a must-have for the Miao family.

The custom of "blocking the road wine" in the southeast of Guizhou is even more distinctive, and the guests who enter the Miao village must drink the wine of the Miao compatriots with ox horns at the door of the village before they can enter the village. "Barricade wine" is a way for the Miao people to express their hospitality.

Hmong specialties:

1.Miaojia sour soup fish.

The authentic Miao sour soup fish is made of fermented sour soup, with fish fillets, eating fish fillets is refreshing, the sour soup is strong, especially with rice, this delicacy has also been on the "tip of the tongue 3", it is a delicacy that makes you addicted.

2.Miao Camellia oleifera.

Miao people are very fond of drinking oil tea, it can be said that "one day do not drink oil tea soup, the table full of wine and food is not fragrant", rape locals will drink all year round, if there are guests coming, they will also treat you with crispy and delicious eight treasure oil tea, drink the fragrance is strong.

3.Miao's three-color rice.

The original name of the Miao family's three-color rice is called five-color rice, there are red, yellow, blue, black, white these five colors, now mainly use red, yellow, black these three colors, look at the bright color, make people have appetite, and pure natural sweet flavor, more nutritious than traditional rice.

4.Miao small black medicine stewed chicken.

The small black medicine stewed chicken belongs to a nourishing delicacy of the Miao family, and it is generally a distinguished guest.

When they arrive, they will be allowed to taste the chicken stewed with small black medicine, the meat is tender and the soup is fresh, and the fragrance is unique.

5.Fry kingfish.

Miao kingfish is a traditional dish famous inside and outside the province of Miao nationality, commonly known as chopped spicy fish, also called green pepper with vegetarian fish, many foreign friends who have tasted it have praised and said: "Don't eat Miao kingfish is like not eating Beijing roast duck when you go to Beijing."

All the same, you will regret it for the rest of your life! ”

Miao food customsThe food customs of the Miao people are also known as the food customs culture of the Miao people. In most areas, the Miao people eat three meals a day, and rice is the staple food. Deep-fried poop is the most common type of fried food.

Most of the meat comes from livestock and poultry breeding. With chili pepper as the main condiment, some areas even have a saying that "no spicy is not a dish". Miao people everywhere generally like to eat sour dishes, and sour soup is a must-have for every family.

Food preservation, generally using the pickling method. Typical foods mainly include: blood soup, chili bones, Miaoxiang turtle and phoenix soup, cotton cabbage, insect tea, Wanhua tea, pounded fish, sour soup fish, etc.

Miao people generally like to drink, "no wine is not a ceremony" is their etiquette, wine is a must-have for hospitality, weddings and funerals, building houses, and festivals.

Food is an important part of life, and each ethnic group has its own unique food culture, although it is not necessarily very rich, but it will have its own characteristics, especially during the New Year's holidays.

So, what are the colorful food customs of Miao culture? Let's take a look!

The Miao people like to eat wild vegetables, such as bracken, Houttuynia cordata, water chestnut, spiny cauliflower, railway wood flower, eleutherococcus senticosus, water Shen Zen coriander, moss, etc., wash and eat cold. Some of these wild vegetables are both vegetables and medicines, and they are bitter and astringent, but they are cool, refreshing, and sweet, and have the functions of clearing heat, detoxifying, reducing inflammation, dissipating heat, and dissipating food.

The most peculiar flavor food is to eat bamboo maggots, bee pupa, yellow ant eggs, flower spiders, cow feces insect eggs, sand maggots, etc. Yellow ants grow on trees, with a body of about two centimeters, a thin waist and a large belly, and two large teeth in their mouths.

There are many cooking methods of the Miao people, the most common ones are boiling, stewing, steaming, frying, Jiao, roasting, roasting, baking, licking, raw food, pickling, stir-frying, etc., which are also characterized by burning, roasting, scooping, Jiao, raw food, pickling.

burning, i.e., putting food in a fire and burning it; Roasting, that is, skewering food with bamboo and wooden sticks, smearing with condiments, and baking on the fire; Meat is cut into small pieces, baked on charcoal or cooked in a fire, and then returned to leeks, mint, ginger, salt, garlic and other condiments. The Miao family is also good at making tempeh, tofu, enema, noodle sauce, etc. Delicious hot pot, every time there is a good product, a small pot must be set up, vegetables, meat, tofu, etc., dipped in chili pepper and salt water while shabu-shabu to eat.

Camellia oleifera is the most common daily drink. Corn, soybeans, broad beans, sweet potato chips, wheat flour balls, sesame seeds, and glutinous rice are fried separately, fried in tea oil, and stored. When guests arrive, they put a variety of fried products, salt, garlic, and pepper in a bowl and boil them with boiling tea.

Guests must drink 4 bowls in a row.

When drinking tea, if the guest doesn't want to drink it, just put a chopstick on the bowl, otherwise the host will keep asking you to drink. The Miao people in Xiangxi also specially make a kind of Wanhua tea. Melons and fruits such as winter melons, oranges, and pumpkins are carved into the shape of flowers, birds, birds, fish, etc., and are made into fragrant, crispy, and sweet foods through several processes.

When drinking, take a few pieces and put them in a cup, pour boiling water, and sour soup is also a common drink.