There are many delicacies of ethnic minorities, which ones have you eaten?

I have eaten sour and hot Guhua fish, which is the representative delicacy of the Achang people, when planting seedlings, the fish fry are put into the field, and the fish is taken after the grain is cooked, which is called Guhua fish. There is also kimchi, which is a representative delicacy of the Korean ethnic group, and Korean kimchi has a good reputation for its fine workmanship, and is a regular dish from the beginning of winter to the spring of the following year.

Yi nationality;White boiled suckling pig.

Mongolian;Roast whole lamb.

Tibetan;Butter tea.

Zhuang;Ning Ming Zhuang dumplings.

Hmong;Sour soup with fish.

Lisu people;Duck stew in lacquer oil.

Dai people;Pork jerky.

The delicacies of ethnic minorities include: Achang sour and hot Guhua fish, Nu lacquer oil tea, Pumi braised pork and pipa meat, Jino banana meat, De'ang sour bamboo shoots stewed chicken, Lahu barbecue, aquarium fish wrapped with leeks, Lisu lacquer oil stewed chicken, Buyi five-color flower rice, Dulong bee chrysalis, Jingpo casserole stewed bamboo rat, Hani bamboo chicken, Brown bamboo tea, Dai fire roasted ganba, etc. I haven't tried many of them, so I will definitely eat them when I have the chance.

I have eaten roast whole sheep, golden phoenix grilled chicken, mung bean skin, mutton tendon vegetables, fish in sour soup, beef jerky, saury, insect tea, and stewed duck with lacquer oil.

1.Mongolian: Roasted whole sheep and dairy products, Mongolian characteristics are beef and mutton.

2.Hui: **Vegetables, mutton skewers. Hui people like ** chicken, mutton hot pot and so on. The Hui people do not eat pork and prefer all kinds of roast milk and mutton.

3.Miao nationality: oil tea, sauerkraut fish, all kinds of river fresh. The Miao people live in various river basins and are well aware of all kinds of river freshness and deliciousness.

4.Dai: Dai beef, pork jerky, bamboo rice. The Dai people like to dry all kinds of meat and make all kinds of delicious snacks.

5.Korean: kimchi, cold noodles, rice cakes, etc.

2. Ethnic minority food culture.

1.Ethnic minority special food: The content of the song mainly revolves around food and tableware, which changes people's understanding of the food in front of them, produces all kinds of beautiful associations, and helps eaters to promote appetite.

2.It seems that singing at food and drinking events is not just about using songs to apologize for not having anything to entertain guests. Because guests also sing, his song is not just a thank you for the host's hospitality.

3.Toasting song is a song sung by the host when toasting the guest in the process of greeting, hospitality, and send-off, and mostly expresses the host's welcome to the guest, the modesty and politeness of his own hospitality.

Our country is a multi-ethnic country, there are a total of 56 ethnic groups, including 55 ethnic minorities, different ethnic minorities have different cultures and histories, living habits and social backgrounds, so the local cuisine will be different, and there are many kinds of cuisine with national characteristics. I believe that one day, the special cuisine of our ethnic minorities will be famous and commendable all over the world.

The ethnic minority cuisine that I have eaten is very distinctive and very ethnic is the air-dried beef of Inner Mongolia.

Air-dried beef: Mongolian specialty food.

Inner Mongolia air-dried beef is a traditional all-natural green food. Grassland herdsmen have the custom of drying beef jerky since ancient times, the fresh high-quality beef, cut off the fat and tendons in a ventilated environment to dry for 4-5 months, and then use a special process to process, so that the fragrance is condensed, the taste is unique, the strong fragrance is incomparable, the more you chew, the more fragrant, it is the most grassland characteristic of the national food.

You have eaten those very distinctive, very famous ethnic minority food, then I have eaten a lot, you want to listen to which big stove, what miserable, have eaten, you want to eat come to our house to cheer!

Xinjiang's hand pilaf is really distinctive, and the yellow carrots in it are rarely seen elsewhere.

I have eaten the beef pie made in the Hui restaurant, which is delicious, and there is also a stir-fried beef, which is very distinctive.

Wuhan duck neck, Yunnan cross-bridge rice noodles, Shaanxi cold skin, Korean cold noodles.

The foods of China's ethnic minorities include mutton steamed buns, Qianzhou pot helmets, Lanzhou ramen, oil pot helmets, roasted naan, pilaf, etc. The details are as follows:

1. Mutton steamed bun is referred to as mutton steamed bun, boiled bun, the main raw materials for making are mutton, minced green onions, vermicelli, sweet garlic, etc., known as yokan in ancient times, Shaanxi delicacies, especially in Xi'an, which enjoys the reputation of beef and mutton steamed buns.

2. Qianzhou pot helmet is one of the unique traditional snacks of the Han nationality in Shaanxi Province, its appearance is round, the bun is pressed into a radial one high and one low ripples, the fire color is uniform, and it looks like a big chrysanthemum pattern.

3. Lanzhou ramen is the most distinctive popular economic snack in Lanzhou. The authentic Lanzhou beef ramen was founded in 1915 by Ma Baozi, a Hui person, who made hot pot beef noodles at home because of the poverty of his family and forced by life.

4. Oil pot helmet, Qinghai special pasta. Both sides are covered with thick fire-colored pancakes. Knead the fermented dough well, make a round cake slightly smaller than the bottom of the pan, about 3 4 cm thick, put it in a hot pot, and poke a few small eyes on it with chopsticks to make the air overflow from the pan after the cake is heated.

5. Roasted naan is the most indispensable food in the daily life of the Uygur people, and it is also a unique food in the Uygur food culture.

The varieties of Chinese dim sum are: Beijing pastries, Suzhou pastries, Cantonese pastries, Yang-style pastries, Fujian pastries, etc.

1. Beijing-style pastries.

Beijing-style pastries, represented by the Beijing area, have the characteristics of heavy oil, light sugar, crispy and soft, pure sweet and salty taste. Representative varieties include Kyoto Eight Pieces and red and white mooncakes.

2. Suzhou-style pastries.

Suzhou-style pastries, represented by the Suzhou area, are mostly filled with nuts and diced lard, and spiced with osmanthus and roses, and the taste is heavy and sweet. Representative varieties include Suzhou-style mooncakes and lard rice cakes.

3. Cantonese pastries.

Cantonese pastries, represented by Guangzhou, are filled with olive kernels, shredded coconut, lotus paste, candied fat, heavy sugar, heavy oil, with thin skin and many fillings, oily and soft and smooth, sweet and salty taste. Representative varieties include Cantonese moon cakes and so on.

4. Yang-style pastry.

Yang-style pastries, represented by Yangzhou and Zhenjiang areas, are mainly filled with black sesame and candied fruit and sesame oil, and the hemp flavor is prominent. Representative varieties include Weiyang eight pieces and black sesame pretzel mooncakes.

5. Fujian-style pastries.

Fujian-style pastries, represented by the Fuzhou area, are mostly filled with dried shrimp, seaweed, longan, shiitake mushrooms, sugar-marinated pork, etc., with a sweet and buttery taste and outstanding seafood flavor. Representative varieties include Hokkien cake and lard cake.

Naan. Naan has a long history in Xinjiang, and its skin is golden yellow, and it was called "Hu Cake" and "Furnace Cake" in ancient times. Naan uses flour as the main raw material, mostly fermented noodles, but does not put alkali and puts a little salt.

Most of the naan are round, the largest naan is called "Emmanke" naan, the middle is thin, the edge is slightly thicker, ** there are many patterns, and the diameter is 40-50 cm.

**Chicken. Xinjiang ** chicken, also known as Shawan ** chicken, is a famous dish in Xinjiang, originated in the late 80s of the 20th century, the main ingredients are chicken nuggets and potato pieces, cooked with belt noodles. The colorful, smooth and spicy chicken and soft and sweet potatoes are spicy and fragrant, thick and fine, and are good products on the table.

Bamboo rice. Bamboo rice, with Shanlan rice (a kind of upland rice) "fragrant rice" with meat as raw materials, put into the fresh pink bamboo or mangosteen sawn into the bamboo tube, add an appropriate amount of water, and then use banana leaves to block the mouth of the bamboo tube, and the green bamboo can be scorched in the charcoal fire.

Sagashim. Take the refined yellow beef as the main ingredient, chop and pound it into meat puree, with yellow tripe, Lian Tie (beef spleen), accompanied by boiling and filtered beef bitter intestine water, mix a variety of condiments, and then add rice noodles to stir and eat. Eating beef is refreshing, and it can also clear heat and detoxify.

Grim. Cold noodles are a specialty food that has been passed down from generation to generation among the Korean ethnic groups and is considered one of the best dishes, and buckwheat is an important component of cold noodles. Cold noodles have a cool, smooth and chewy taste, and have become a favorite delicacy because of their sweet, sour, spicy, spicy, and fragrant flavors.