What are the characteristics of the Manchu diet and what are the special snacks of the Manchus?

The diet of a people is mainly derived from the natural environment and economic environment of the area in which it lives.

The ancestors of the Manchu people lived in the northeast region, and the proportion of fishing and hunting production was very large, so the food culture of the Manchu people was rich in high-protein foods such as fish and meat.

The cold in the Northeast is not suitable for the growth of fruits and vegetables, so there are not many types of sweets in the Manchu diet, and there are many types of vegetables that are submerged or pickled, such as: sauerkraut, sweet garlic, pickled cowpeas, etc.

Because of the cold climate, the Manchus liked to eat fried food and also like to drink heated liquor, especially in the past, when the Manchus drank alcohol for both men and women.

Yellow rice, glutinous rice, sorghum and beans are produced in Northeast China, so the staple food of the Manchu people often mixes sorghum rice with rice, which is called 'two rice'. Yellow rice and glutinous rice are mostly used to make cakes, such as: sticky bean satiety, pagoda cake, cake (different from Korean cake), cloud bean roll, etc.

The 400 mm precipitation line, the demarcation point, the mid-mountainous area is the so-called Manchu, I only talk about the authentic food tastes of ancient times.

1 Don't eat chili peppers, if you eat white meat with chili peppers in it, that's not right.

2. Never drink tea (because I eat a lot of cabbage, radish, and wild vegetables, so I have no interest in tea, and I take it out casually, such as small pickles with gruel, which is better than dry tea leaves).

3 In winter, sleep on a hot kang, drink cold water, and eat ice cream.

4. Soybean sauce, dipping pickles, wild vegetables, and their own vegetable garden.

5 More stews and less stir-fries. Represented, stir-fried sauerkraut, boiled white meat, chicken stewed with mushrooms.

6 Millet There are many yellow sticky rice, and yellow sticky rice is made into various sticky pastries, such as all kinds of sticky bean buns are daily, and rice is scarce, and ancient rice is only planted in the central and semi-mountainous areas of Jilin Province.

7 home-cooked Ji cuisine is the representative, the taste is similar to Lu cuisine, but the ingredients are more gorgeous than Lu cuisine (there are more mountain vegetables and mushrooms in Northeast China), and eating Lu cuisine is equivalent to eating a barren version of Northeast cuisine (Lu cuisine has less mountain and wild fairy wind, and more types of stir-fried vegetables).

8 In winter, winter vegetables are stored in the cellar, cabbage, turnips, green onions, pickled cabbage. Small pickles, dried vegetables.

9 Summary, miso Dipping pickles, wild vegetables, sticky pastries, drinking cold water in winter, not drinking tea, not eating chili peppers, are all the characteristics...Food is very related to local products, if you live in the Central Plains, you can't eat any good things, there are no products. If you live in the high mountains of Fujian, you will have high-quality tea, and if you live in Changbai Mountain, you will have wild vegetables.

10 can get your hands on it, high-grade, not elsewhere, nothing more than pig-killing vegetables with sauerkraut, wild vegetables, and sauce. and individual seafood.

In addition, this set of traditional local dishes cannot be eaten in restaurants, nor can it be made, and can only be eaten by living in such an environment all year round.

Nothing special, I've only heard that the Manchus don't eat dog meat, and it is said that dogs saved Nurhachi's life. But when I asked my grandmother (orthodox Manchu), she said that it was not the dog that saved the life, but the sparrow, so the Manchu killed the pig or something, so they took a big bone stick and put it outside the door and let the birds eat it. Hey, hey, off topic.

Don't take the good as small, and don't take the evil as small.

Pick out the second head of Dong Da (one of them).

Thousands of miles of yellow clouds and daylight, the north wind blows geese and snow.

Don't worry about the road ahead without knowing yourself, who in the world doesn't know you?

Chinese food can be ordered: sweet in the south, salty in the north, spicy in the east, sour in the west.

Characteristics of Western diet: Westerners mainly focus on staple foods, and put cereals above all foods, which not only ensures that grains and other foods can complement each other nutritionally, but also ensures that the ratio of rice and vegetables is appropriate. Chinese food tastes slightly salty, but the situation is greatly improved by dilution of bland and tasteless staples.

Foshan in Guangdong, Yangliuqing in Tianjin, Weifang in Shandong and Taohuawu in Suzhou are the four famous production areas of woodblock New Year paintings in China.

1. Cixi's small nest head.

In that year, when the Eight-Nation Coalition Army reached Beijing, when the Empress Dowager Cixi fled, she had eaten cornmeal wotou and felt delicious. After returning to Beijing, one day, I remembered to eat wotou again, so I asked the kitchen to make wowotou. Cooks use fresh cornmeal and bean flour to make small nests, and serve them with honey, which the Manchus love to eat.

So Xiaowotou became a dim sum in the Qing Dynasty.

2. Bean noodle rolls.

The Manchus like to eat sticky food and sweets. Bean noodle rolls, or bean noodle dumplings, are mostly eaten in spring. The method is to steam the sticky rice noodles into the pot, roll them into thin slices, and then sprinkle the fried soybean noodles evenly on top, or add sesame salt, roll them into long rolls, cut them into one to two inches long, golden in color, sticky and fragrant.

3. Suzi leaf glutinous (sticky mouse).

It is also a sticky food loved by the Manchus. In summer, the glutinous rice is soaked and ground into a round cake, wrapped in adzuki bean filling, wrapped in fresh soybean leaves, and steamed. Eat with leaves (or leaves) and a fragrant taste.

4. Sour soup.

This is a kind of food that the Manchu people love to eat in summer. The method is to soak the corn, grind it into flour, and ferment it to make it. Squeeze the fermented noodles into a "soup cone" (or pork haraba bone with small holes), make it into a noodle-like shape and leak it into a pot of boiling water, cook it and add condiments to serve.

In summer, honey and sesame seeds can be added as sweets. Sweet and sour, delicious and palatable.

5. Saqima (also known as sugar entanglement).

Mix the white flour with water and eggs (or cream), drive into thin slices, cut into thin strips and fry in oil. Then boil it into a syrup with granulated sugar or rock sugar and stir it, pour it into the wooden trough where the sesame seeds, green and red silk, and melon seeds are laid in advance, flatten it, take it out and cut it into cubes to eat, its taste is sweet and delicious. In the Qing Dynasty, the three tombs outside the Guanhai Dynasty were also sacrificed to it, which shows that the Manchus attach great importance to it.

Now it is a cake that is generally welcomed by people all over the country and all nationalities.

Please add a detailed explanation.

Due to the cohabitation of the Manchus and the Han people today, some people say that the Manchus and the Han are completely identical, have completely lost their national characteristics, and have been completely assimilated by the Han people. In fact, this is not the case. No two nations in the world are exactly the same, because if they are exactly the same, then they can only be one nation, and they cannot be two peoples.

First of all, from the perspective of race, the Manchus and the Han belong to different races. There are obvious differences in human physique (it may not be very certain from the appearance to distinguish the difference between the Manchu and the northern Han people, but the difference does exist), such as: the most obvious feature of the Manchu people is the facial features, the eye cleft is small, the eyelids are not wrinkled or not obvious folds, the eye distance is closer, the straight nose type, the rectangular face shape is more lighter hair color, etc., in addition, another important feature of the Manchu people in human physique is that there are many people with blood type B, accounting for about 40% of the total population, The proportion of blood type B among Han Chinese accounts for a little more than 20% of the total population.

Secondly, today's people always use the life customs of the Manchus in history to compare with today's Manchus, saying that the Manchus used to have braids, but today they don't, the Manchus' previous clothes are different from today's, and the eating habits are different from the Qing Dynasty, so the Manchus have been "sinicized". thinks that as long as it's different from history, it's "sinicized".。 As everyone knows, society is moving forward, and to look at a nation from the perspective of development rather than from a static perspective.

The Manchus simply followed the trend of social development. Third, from a linguistic point of view, Manchu and Chinese belong to different language families. Although the vast majority of the Manchus now use Chinese, the Manchus are still divided into ethnic groups of different language families from the Han Chinese.

Fourth, in terms of surnames, the Manchus and the Han have completely different surnames. Although many Manchus today use Han surnames, the difference is that the Han surnames used by the Manchus are based on the Manchus themselves. Fifth, in terms of personality and consciousness, there are certain differences between the Manchus and the Han people.

There is an obvious difference between the Manchu people and the Han people in terms of personality, that is, the Manchu people are very stubborn, and this characteristic has been confirmed by many Manchu people.

Manchu cuisine is as follows:

1. White flesh and blood sausage.

White meat and blood sausage, the full name is sauerkraut stewed white meat blood sausage, is a Manchu traditional food, is a main dish for urban and rural residents to feast relatives and friends after killing New Year's pigs. The white meat and blood sausage is made of pork and blood sausage as the main raw materials, which tastes fat but not greasy, thin but not firewood, the blood sausage is crisp and tender, and the hot soup is fresh and mellow.

2. Hot pot. Hot pot is the traditional diet of the Manchus, usually using mutton as raw materials, and the Manchus in the rural areas of Northeast China like to use sauerkraut, mushrooms, vermicelli, and shrimp to put in the hot pot first, and then spread the thinly sliced pork and mutton on the sauerkraut. In addition to sheep and pork, the meat of hugzi, deer, pheasant, yellow sheep and flying dragon can be made into hot pot.

3, Shaqima.

Shaqima, is a kind of Manchu characteristics sweet pastry, after the noodles are fried, mix well with sugar and then eat into small pieces, the sa has the color beige, the taste is crisp and soft, sweet and delicious, and the characteristics of osmanthus honey fragrance is rich.

4. Donkey rolling.

The raw materials for donkey rolling include rhubarb rice noodles, soybean noodles, clear sand, sugar, sesame oil, osmanthus, green and red silk and melon kernels. The outer layer of the "donkey rolling" is sticky with bean noodles, golden yellow, the bean filling is sweet, the entrance is soft, it has a unique flavor, the bean filling melts in the mouth, the sweetness enters the heart, the soybean noodles can not be chewed after entering the mouth, and it is a traditional flavor snack suitable for all ages.

5. Sour soup.

Sour soup is a delicacy that the Manchus have never forgotten, using slightly fermented corn dough, squeezing it into chopstick-thick noodles with hands and special tools, stir-frying meat, vegetarian stir-frying or making soup noodles. The sour soup has a slightly sour taste and is relatively refreshing to eat.

6. Stew sauerkraut.

The Manchus in the Northeast region, each household can generally eat pickled sauerkraut until the spring of the next year, and boiling white meat and vermicelli with sauerkraut is a dish that the Manchus often eat after entering the winter. Sauerkraut can be boiled, stewed, fried and cold dressed, and the hot pot with sauerkraut is unique, and it can also be used to make stuffed dumplings.

7. Gluttony. Glutinous rice is the main food of the Manchu people in ordinary times and festivals, made of sticky rice, which is hunger-resistant and easy to carry. The Manchu people use yellow rice and small yellow rice and bean flour to make bean noodles in spring, stick sorghum noodles and small bean paste to make Suye dumplings in summer, and use large and small yellow rice noodles and bean paste to make sticky cake dumplings in autumn, which are fried or dipped in sugar to eat, which is sweet and delicious.