What are the special snacks of the Buyi people?

Five-color flower glutinous rice, in the third month of the lunar calendar.

In March and the seventh half, it is one of the grand traditional festivals of the Buyi nationality, and the five-color flower glutinous rice is the special food of the two festivals of the Buyi people. Five-color flower sticky rice has ancient legends and history. The production method is to pick the natural and fresh sweetgum leaves, sumac, glutinous rice flowers, Guanyin grass and other plants that grow on the mountain and boil them, soak the local high-quality glutinous rice with their colorful water juice, and then put them in a bamboo dustpan and stir them to become a brightly colored five-color flower glutinous rice.

The dyeing plants picked in the mountains are ecological and beneficial medicines for human health, and they have a food aroma, and the steamed rice is rich in aroma. With the reform and opening up and the development of tourism, five-color glutinous rice has become a widely loved delicacy among urban people. Most of the sausage dumplings are made in winter.

The production method is: 1. Wash the large intestine of the pig and drip it dry, then put the glutinous rice in the pot and fry it in lard until cooked, add a little salt, and put it out to cool when the glutinous rice is slightly fragrant; 2. Chop an appropriate amount of lean pork into meat foam and fry it; 3. Pour the fried glutinous rice and pork into the fresh pig blood and mix, add an appropriate amount of salt, wine, pepper, pepper, star anise and other condiments and stir well, pour it into the dried pig intestine, and bundle a knot with a foot long to avoid being too long and too heavy to break, and then dry or hang the filled blood sausage in a ventilated place, which can be used for backup all year round. When eating, cut into thin slices, put in a pan to fry or fry for a while, add a little brown sugar, sauce and vinegar, and chopped green onions to serve.

Blood enema, wash and dry with pig small intestine, the raw material production method is the same as that of blood sausage ba, but the glutinous rice is appropriately reduced, and the pig blood is appropriately increased. Generally, it is made on the same day, cooked and eaten on the same day, and cannot be stored for a long time, because it is easy to deteriorate due to the increase of blood and water.

The smoked meat of the Buyi people is also very famous, and when it is made, the meat with a little salt and seasoning is hung on a firewood with pine resin and smoked, and the natural aroma of pine resin is infiltrated into the meat, and the taste is fat but not greasy, and the aroma is overflowing. Dried sauerkraut is also the traditional flavor food of the Buyi people, it is delicious, and the preparation and eating method is particular. First of all, it should be made in accordance with the season.

The festival is generally made between the first and second months of the lunar calendar; The second is that the production method should be correct, and one of the five processes of covering, washing, mixing, loading and drying is indispensable. Cover: Cut the fresh vegetables home and pile them up, and turn them over once every two or three days; Wash:

Wash the vegetables when the outer leaves are yellowed; Mixing: Scatter the seasoning, wild onion (a kind of wild vegetable) and rape on the dustpan, then chop the steamed corn rice and washed vegetables, and mix evenly; Packing: canning, after loading, the can mouth will be tightly closed for about one month; Sun:

The sauerkraut prepared in the jar is taken out and dried, repacked into the jar or bag and sealed with the mouth of the can, and the dried sauerkraut is made. Again, the way to eat is exquisite, because of this special production method, when the dried sauerkraut is cooked into soup, the taste is delicious, and with a little local green onion, it is delicious and has a long taste. The biggest effect of dried sauerkraut is to quench thirst, in the hot summer, Buyi people often drink it as tea, the taste is refreshing and relieves the heat, and the fragrance is attractive.

It is a kind of traditional national food made and eaten by the Buyi people during the Mid-Autumn Festival in the middle of July or August 15. "褡裢ba" is named after a kind of pocket "褡裢belt" made of Buyi homespun cloth that hangs on the shoulder. The production of "褡裢baba" is made by mixing banana leaves or banana leaves with glutinous rice and pounding finely, and then mixing with sesame seeds, brown sugar, and stirring as a condiment.

Some also use fresh fatty pork to cut into granules, stir fungus or dried bamboo shoots and mix them as condiments. Knead the glutinous rice dough into an egg-sized dough and wrap it with condiments. Wrap every two pieces of dough at both ends of the plantain leaves, fold them in the middle, and steam them in a wooden retort before serving.

The color of the "Blanket Ba" is yellow, sweet and delicate, and has the effect of strengthening the stomach, helping digestion and increasing appetite.

In addition, pickled bacon and sausages, glutinous rice sausages, tofu sausages, bone dumplings, and dregs of blood are special dishes made during the month of Luoping Buyi Nationality. Among them, the bad blood is a major feature (Luoping people call the blood spicy) is a major feature, that is, after adding an appropriate amount of salt and a certain amount of chili noodles to the pig's blood, put in the minced raw oil and fatty meat, add a small amount of wine into the tank after mixing well, open the can in about two months, mix with eggs, eat after steaming, oily but not greasy, spicy and delicious.

The Buyi people eat rice as their staple food, as well as corn, wheat, barnyard and buckwheat.

The Buyi people are especially fond of glutinous food, and have a variety of production methods, such as making glutinous rice cakes, round sugar cakes, ear block cakes, pillow dumplings and triangular rice dumplings. During the New Year's holidays, glutinous rice must be eaten, and glutinous rice cakes are given to relatives and friends. During the festival, they also like to eat various "sticky rice" dyed with flower juice and leaf juice.

Non-staple foods include a variety of vegetables, legumes, and meats. Vegetable processing products include the famous "Dushan hydrochloric acid", "sour pepper" and so on. Meat processing includes smoked, cured bacon and sausages; Like to eat dog meat, the processing methods are different in various places, the flavor is unique, the more famous ones are "Huajiang dog meat", "Duyun yellow stewed dog meat", "Zhuheng dog meat full seat" and so on.

Soy products mainly include tempeh, tofu, blood tofu, etc.

The staple food is mostly rice. Folks like to use a special cooking utensil, "retort", to steam rice into rice. The Buyi people generally like to eat glutinous rice, and it is often used as a staple food to improve their lives or adjust their tastes.

Cold dishes, "moss frozen meat", "mixed pea jelly", etc., are the favorite foods of the Buyi people. Sauerkraut and sour soup are essential for almost every meal, especially among women. There are also blood tofu, sausages, and flavorful dishes made with dried and fresh bamboo shoots and various insects.

Most of the Buyi people are good at making pickles, cured meat and tempeh, and the unique pickled vegetables "hydrochloric acid" are well-known at home and abroad. Among the meat dishes, dog meat, dog sausage and beef soup pot are the top dishes. When slaughtering pigs, the Buyi people are accustomed to put some salt in the blood basin first, and then stir together with the pig's blood, and after solidifying, the green onion, condiments, and minced meat are added to the water to boil the soup, and the pig's blood is boiled together, which is called "living blood", as the best dish for hospitality.

If the Buyi people in Guizhou are married or mourned, they like to use cattle to cook.

Wine plays an important role in the daily life of the Buyi people. Every year after the autumn harvest, families make a large amount of rice wine and store it for year-round drinking. The Buyi people like to treat guests with wine, no matter how much alcohol the visitors drink, as long as the guests come, they all take wine first, called "welcome wine".

When drinking, use a bowl instead of a cup, and make orders to guess and sing.

There are many traditional snacks of the Buyi people, especially the Buyi people living in Yunnan, who are good at making rice noodles, bait, pea flour, rice cakes, etc.

The Buyi people are bold and hospitable, characterized by the annual "February 3" (or March 13) Maple Leaf Festival, many Buyi people use various plant pigments such as maple leaves to dye glutinous rice into colorful colors, make flower glutinous rice to entertain guests and distribute to relatives and friends.

The staple food of the Buyi people is mainly rice, they like glutinous food, and often use glutinous food to improve their life and adjust their tastes, such as glutinous rice dumplings, pillow dumplings, five-color glutinous rice, triangular rice dumplings, and H. leaf cakes. The Buyi people also like to eat sour, such as sour soup, sauerkraut, sour chili, and hydrochloric acid. Dog meat is also the love of the Buyi people, and a sumptuous pork feast is indispensable for the arrival of distinguished guests or important festivals.

Five-color flower glutinous rice, Buyi special dog meat, pillow cake, blanket cake, etc.

The Buyi people are the indigenous people of the southeastern part of the Yunnan-Guizhou Plateau, who worked and lived here as early as the Stone Age. After the founding of the People's Republic of China, it was called the Buyi people. As one of the 56 ethnic groups, the Buyi nationality has formed its own unique culture and customs through exchanges and continuous exploration with various ethnic groups in the course of history.

In the specific environment of southeast and southwest Guizhou, the unique food culture of the Buyi people has been formed.

1. The staple food is mainly rice and corn. The Buyi people have been mainly dealing in rice for a long time, which has determined that the Buyi people take rice as the staple food, followed by corn, wheat, sweet potatoes and millet. The Buyi people like to eat glutinous food, which is often used as a staple food to improve life or adjust taste.

Festivals or wedding and funeral banquets are inseparable from glutinous food, and there are sayings that "no glutinous is not a festival" and "no glutinous is not a ceremony". The festival food includes the Spring Festival's glutinous rice dumplings and pillow dumplings; March.

Five-color flower glutinous rice on March and April 8; Dragon Boat Festival, June 6 triangular dumplings; July and a half of hinged leaf baba, etc.

2. The dishes are mainly sour food, which is quite distinctive. The Buyi people like to eat sour, there are sour soup, sauerkraut, sour chili, etc., good at making pickles, pickled meat and tempeh, and the unique pickled vegetables "hydrochloric acid" are more famous. Hydrochloric acid was originally called altar acid, and later changed to hydrochloric acid, which is a long-standing food of the Buyi people.

3. I like to eat dog meat. The Buyi people like to eat dog meat, and when guests arrive, or in March.

On festivals such as March and June, a sumptuous dog meat feast is indispensable. Dog paws are highly nutritious and are known as "bear's paws" and are dedicated to the elderly or guests.

4. Winemaking. Every year after the autumn harvest, every household brews a large amount of rice wine for year-round drinking. This is called bento wine, which is usually brewed in November, and the production process is simple and convenient.

The Buyi people are hospitable, the way of hospitality, there must be meat and wine. He likes to treat guests with wine, no matter how much alcohol tourists drink, as long as they come, they always give priority to wine, which is called "welcome wine".

The staple foods of the Buyi people include rice, bread grains, wheat, millet, etc. Flavor snacks mainly include salted sauerkraut, bacon, and oil-pressed tofu. When making sauerkraut, wash the greens first, soak them in boiling water for a few minutes, then put them in a clay jar, put them next to the fire, heat and cool them constantly, and add the "rice soup" for cooking rice every day, and then eat them after a few days.

When eating, it is slightly sweet and sour, and it can also retain the freshness of the vegetables.

sub, millet, etc. Flavor snacks mainly include salted sauerkraut, bacon, and oil-pressed tofu. When making sauerkraut, wash the greens first, soak them in boiling water for a few minutes, then put them in a clay jar, put them next to the fire, heat and cool them constantly, and add the "rice soup" for cooking rice every day, and then eat them after a few days.

When eating, it is sour and slightly sweet.