What are the main features of the Tujia diet?

Food culture reflects the sum of the structures, such as the manners, processes, and functions of people's daily diet. It is the customs, thoughts, and philosophies of a people based on food. At the same time, the diet of a place is also affected by the environment, productivity.

In the Tujia culture, food has a heavy regional color. In addition to rice, the most common is the rice with grain, which is mainly made of bread grain noodles, mixed with some rice in a moderate amount and boiled in a ding pot, or steamed with a wooden retort. Sometimes also eat bean rice, that is, mung beans, peas, etc. and rice are cooked into rice to eat, baba and dumplings are also the seasonal staple food of the Tujia family, some even eat until the time of planting seedlings, in the past, red weed has been regarded as a staple food in many areas, and it is still a standing food after winter in some areas.

Tujia cuisine is characterized by sour and spicy. The Tujia restaurant has a sauerkraut jar, which is used to pickle sauerkraut, almost a meal without sauerkraut, and the sour chili fried meat is regarded as delicious, and the chili pepper is not only a dish, but also a condiment that is inseparable from every meal. For example, during the rice planting season, a meal of "too early" should be added in the morning, and most of the "too early" snacks are glutinous rice balls or mung bean flour.

It is said that eating glutinous rice balls at an "too early" meal has the meaning of abundant grains and auspiciousness. The Tujia people also like to eat oil tea soup. The Tujia folk attach great importance to traditional festivals, especially the Chinese New Year.

At that time, every household will kill the New Year's pig, dye it red and green, dry it, and make mung bean flour, boil rice wine or smack wine. Pork dish is an indispensable dish for the Tujia folk New Year and festivals. Every year on the second day of the second lunar month is called the community day, and the society meal should be eaten at that time.

Eat zongzi on the Duanyang Festival. Glutinous rice baba is one of the most popular foods among the Tujia people. During the Double Ninth Festival, the daughter "sat on the moon" to send poop, and the beams on the house were repaired and thrown poop.

During the festival, gifts to relatives and friends are generally exchanged with poop. In addition to glutinous rice baba, there are also sorghum baba, millet baba, baogu baba and so on. <>

The Tujia family purchased a banquet divided into water seats (only one bowl of boiled meat, the rest are vegetarian dishes, and most of them are banquet tables held before or after the main season), senxi banquets (with seafood), crispy button seats (with a bowl of crispy meat made of rice noodles or fried noodles) and five products and four linings (4 plates, 5 bowls, all meat dishes). When seated, the seats are divided into generations, and the dishes are served in an orderly manner. Drinking in the Tujia family, especially during festivals or entertaining guests, is indispensable.

Among them, the common ones are sweet wine and smacking wine made from glutinous rice and sorghum, which are not high in degree and have a pure taste. Tujia people love to eat three pots, slag, August melon (80 yuan catty), baba (glutinous bacon), zongzi, slag, oil tea, white pepper and other foods, in addition: Hecai, the most commonly eaten dish of the Tujia family during the New Year's Festival, often served together with Baogu shochu; Tuanfu, a Tujia flavor snack, is made of glutinous rice processed and fried, and is often used to make water as tea to wash the dust of guests; Mung bean noodles (noodles made from mung bean ground noodles), rice noodles (made with rice and other raw materials, note!)

Particularly fragrant and pure); Deep-fried ba, also known as oil fragrance or "lamp nest", is fried with rice and soybeans as the main raw materials. <>

Bacon is the best dish of the Tujia family. As soon as the winter solstice passes, the large pieces of pork are marinated with stone fungus stewed chicken and duck salt, peppercorns, and five-spice powder, hung on the fire kang, and burned under the cypress branches, and smoked. Generally speaking, inviting guests to eat tea refers to eating oil tea, yin rice or rice balls, poached eggs, etc.

The Tujia people in Xiangxi, Hunan Province like to use gaiwan meat, that is, a piece of extra-large fat meat to cover the mouth of the bowl, and the bottom is filled with lean meat and pork ribs. As a sign of respect and sincerity to the guests, the meat served to the guests is cut into large slices and the wine is served in large bowls. The Tujia diet is generally used to have nine bowls of dishes, seven bowls or eleven bowls of dishes per table, but there are no eight bowls of tables or ten bowls of tables.

Because the eight-bowl table is called the spoon-eating flower mat, and the ten of the ten bowls has the same sound as the stone, it is regarded as disrespectful to the guests, so the eight and ten are avoided. <>

The dietary taboos of the Tujia family are: 1. Leftovers should not be poured into dogs. Because the people of the Tujia family believe that some people scatter leftovers and attach people's souls, if they give leftovers to dogs, it means that people's souls will also be eaten by dogs.

2. Do not eat chicken heads and fish heads from non-fathers or non-oldest people. Because the Tujia people believe that chicken heads and fish heads have the power to guide lifelong authority and supernatural powers, and only the father or the eldest person can eat them. 3. Avoid stirring the food on the plate during meals.

Because the people of the Tujia people believe that playing with the food on the plate is disrespectful to the god of grains and will invite punishment.

The Tujia call themselves "Bizka", "Mikika" or "Bejinka", which means "native-born". Historically, the ancestors of the Tujia people were called "barbarians" or "yi". Before the Song Dynasty, the Tujia people who lived in the Xideng area of Wuling were known as "Wulingman" or "Wuxi Man" along with other ethnic minorities.

After the Song Dynasty, the Tujia people were called "Tuding", "Turen", "Tumin" or "Tuman". After the land was changed and returned, with the increase of Han immigrants, "Tu", "Ke" and "Miao" were often used against each other to distinguish the Tujia, Han and Miao ethnic groups in the Wuling area.

"Tujia", as a family name, appeared in a later period. The Xianfeng County Chronicles of the Minjian Dynasty referred to the "Zhishu Family" of the Tusi descendants as "Tujia", and the local Han immigrants as "Hakka".