What do Yao people like to eat? The most distinctive ethnic snack of the Yao people?

The Yao people eat rice and corn as their staple food, supplemented by sweet potato, taro, wheat, millet, sorghum, cassava and other miscellaneous grains. Vegetables include winter melon, pumpkin, water melon, radish, cabbage, mustard greens, peppers, eggplant, beans, amaranth, eyebrow peas, etc. Sometimes wild bitter fast, wild fern, fungus, incense, and bamboo shoots are collected for cooking.

Meat mainly relies on raising chickens, ducks, pigs, sheep, cattle and other livestock. Yao men like to hunt, and go up to the mountains to hunt wild boars, pheasants, hares and other wild meat as a supplement to meat. In terms of diet, in addition to having common habits with the Han people, there are also their own unique foods.

Kang pork. Also known as roast pork, this is the most common dish of the Yao family. On the eve of the Spring Festival, pigs are slaughtered and cows are slaughtered, and every family makes barbecued meat.

In addition to pork, there are beef, yellow meat, goat meat, etc. Production method: cut the meat into long strips and marinate them with raw salt for 2-3 days, wash them with warm water, and then skewer one end with bamboo strips or rattans, hang them in the stove cavity where the remaining charcoal has been boiled and cooked, cover the iron pot on the stove, so roast for 7-10 nights, the barbecue becomes dry, and then wrap it well, hang it in the smoke shed above the stove pond to smoke, also known as bacon, the meat quality remains unchanged all year round, the fat meat is refreshing but not greasy, and the lean meat is more and more chewy, sweet and delicious.

Pork red sausage. Use pig blood, powdered sausages, salt, chopped green onions, etc. Directions:

Stir the fresh pig blood, infiltrate a little rice milk, mix with salt, green onion and Yaoshan's unique herbs and other ingredients, and then pour it into the pig powder intestine, tie the head and tail tightly with a thin rope every other foot, put it in the pot and cook it with a simmer, smooth but not greasy, and the flavor is unique.

Japonica barbecue rice.

Fragrant japonica rice is a specialty of Yaoshan, which is used for cooking, soft and mellow. Ingredients: japonica rice, garlic sprouts, salt, soy sauce, etc.

Method: First cut the roasted meat into diced meat, add some garlic sprouts and other ingredients, fry until half-cooked, shovel and set aside. When the japonica rice is boiled until the water is dry and the steam rises, pour the ingredients on the rice noodles and mix well after 10 minutes.

The aroma of rice is overflowing. Bamboo rice. Lunch when the Yao family went to the field to farm or cut wood. Materials:

Rice, pickles, grilled meat, etc. Production: Use freshly cut new bamboo, cut into a bamboo tube with a knot at one end, wash it with water, and then put the fully soaked rice and pickles into the bamboo tube, separate them with bamboo leaves or leaves, seal the mouth with wet mud, put it into the open flame and simmer the rice until cooked, take out the bamboo tube, split it, the rice is soft and fragrant, and there is a slight fragrance of Hsinchu.

Yao specialty - singles.

Singles, also known as hand gongs, hand rests. It is a percussion body musical instrument of the Zhuang, Dong and Yao peoples. It is endemic in Guangxi Zhuang Autonomous Region, western Guangxi and Guangdong Province.

The gong body is made of copper, shaped like a plate, the gong surface is flat without an umbilicus, the gong edge is slightly wider and the gong surface is vertical, and the appearance is solemn and thick. The common ones are 14 cm in diameter of the gong surface, cm in width of the gong edge, cm in thickness of the gong wall, no holes in the gong edge, and no gong rope. The gong is made of wood, the head of the air is curved at right angles, and the length of the air is 14 cm.

When playing, the left hand holds the gong in the palm of the hand, the gong side is facing up, and the right hand holds the gravity strike. The pronunciation is short, high, and sharp. It is used in Guangxi and Guangdong folk instrumental ensembles, color tunes, Yong operas, Guinan tea picking operas and other local opera accompaniment and Shigong dojos.

Yao specialty delicacies, three treasures, sausages, bacon, pig scalp.

There are still many ethnic minorities in China, and these different ethnic minorities have their own many traditional cultures and eating habits, and what I introduce to you today is the very famous Yao cuisine, what are the Yao cuisines? What are the so-called specialties here?

1. Yao Wang's longevity big pot of vegetables

Yao Wang longevity big pot choi is the most characteristic dish of the Yao people, and the process of serving the dish is also full of ritual, and the two Sha sisters carry a pot of big pot choi to the table. There are three tiers of Tai Poon Choi, and each layer has nine kinds of dishes, all of which are gathered in this pot, and the flavor is very rich.

2. Xingzi buckle meat

Xingzi button meat is usually the main dish in the Yao banquet, and it is best made in Xingzi Town, hence the name.

3. Chicken with scallion oil

The recipe for scallion oil chicken is actually very simple, because the local free-range chicken is used, the meat is delicate, and only the simplest method and the least seasoning are needed to make an unforgettable delicacy, and the ingredients are the most important.

4. Steamed pork ribs with choy sum

Most of the Yao dishes are relatively light, and some dishes can be spicy. Steamed pork ribs with choy sum is a local method, and the choy sum absorbs the juice of the pork ribs and has a sweet taste.

5. Playing oil tea

Camellia oleifera has the effect of eliminating food and strengthening the stomach, driving away dampness and avoiding miasma, and the tea leaves are rich in theophylline, which plays a role in the whole body conditioning; Ginger drives away cold and dampness; garlic disinfection; Peanuts contain three essential micronutrients that can replenish energy.

6. Yaojia fire smoked meat

The smoked pork has a unique flavor that rivals the delicacies of the mountains and seas in the hotel. This is the most common dish of the Yao family, and it is a delicacy that almost every Yao family makes every year. Slaughter the pigs, salte the pork and dry it.

Yao cells are very particular about the quality of the process, they use the big stove to boil water every night to bathe, after boiling the water, the big stove is hot and baked, that is, the pickled pork is hung into the stove cavity, and then the pot head is covered on the stove dry, and the cured meat is dried with hot air. Then it is bandaged with banana leaves and hung above the stove pond, ready to eat.

7. Pai Yao stewed whole pig

Even the braised whole pig of Nanpai Yao is also called pork stewed in one pot and pork cooked in one pot, which is usually a dish made when the pig is killed during the New Year's Festival. Because the local Pai Yao is scattered in the mountains, the standard of living is poor, and there is rarely fresh pork to eat, so there is a custom of braising whole pigs for guests.

8. Yaojia bamboo rice

Bamboo rice is made when Yao compatriots go out to work for a long time (such as plowing mountains and logging trees).

9. Yaojia big glutinous white glutinous

Big glutinous white glutinous rice cake is a major feature of Yao cakes. It is mainly made of glutinous rice, fragrant japonica glutinous rice. The method is to boil glutinous rice or fragrant japonica into dry rice, and then put it into a stone or tree carved wooden spoon, use a hammer to rot the rice and stick the board, and then rub it into a round and flat shape about the size of the bowl mouth and one centimeter thick, and then soak it in water.

10. Yao cell wine

The Yao family is good wine, and wine is the soul of the Yao family. Yao wine is the rice wine brewed by the Yao family. The Yao family has been making wine since ancient times, and the wine produced is not harmful to the brain, and the shade is suitable (15 40 degrees). The mellow aroma of wine wafted from mountain to mountain.

11. a leaf board

The most special thing is that this leaf board is made of tapioca flour and contains pork, dried shrimp, oysters and tofu, so that all the gravy in it is locked, and it is delicious.

The characteristics of the Yao nationality are as follows:

1. The Yao people are hospitable, and all guests who enter the Yao family will be respected and warmly entertained. Funny hanging bags and melon wine are typical etiquette of the Yao family's hospitality.

2. Singing is a kind of free communication of the Yao people, and some common rules have gradually been formed in the long-term development process.

3. The tea culture of the Yao nationality in Minnai Hall, tea is the national drink, and the Chinese tea culture has taken root in the land of China after thousands of years of history, and has been integrated with local customs and habits, forming a variety of tea customs and tea ceremonies.

4. Yao culture and art, the Yao people have created a culture and art with distinctive national characteristics in the long-term historical development of Mu Pao, and the Yao people have myths and legends of national origin in ancient times.

The Yao are an ethnic minority in China, mainly distributed in Guangxi, Yunnan, Guizhou and other regions. The Yao people have a long history and unique culture, among which food culture is an important part of Yao culture. So, what are the specialties of the Yao people?

Let's take a look at it.

1.Guilin rice noodles.

Guilin rice noodles are one of the representative delicacies of the Yao ethnic group and one of the traditional delicacies of southern China. It is known for being fine, smooth, tender and refreshing, and has a very unique taste. In Guilin and the Yao region, rice noodles are an indispensable food in people's daily diet.

2.Yaoshan bacon.

Yaoshan bacon is a kind of Yao traditional closed bird Jing special food, which is made from wild pork and pork kidneys in the Yao mountain area as raw materials, through traditional curing and smoking technology. Yaoshan bacon has a delicious texture, full meat quality and mellow taste, which is a must-have delicacy for Yao families and banquets.

3.Yao sour soup fish.

Yao sour soup fish is one of the traditional delicacies of the Yao people, made with fresh fish and wild herbs from the Yao mountains as raw materials, and made with unique cooking techniques. The sour soup and fish soup of the Yao nationality are sour, the fish meat is fresh and tender, and the fragrance and medicinal effect of the herbs are also unforgettable.

4.Yao taro.

Yao taro is one of the traditional delicacies of the Yao region, which is made from local fresh taro and processed through unique processing. The Yao Taro is crispy in taste, golden on the outside, soft on the inside, sweet and delicious, and is a must-have food for Yao festivals and weddings.

5.Yao candied fruit.

Yao candied fruit is one of the traditional delicacies of the Yao people, which is made from local fresh fruits and made through a unique production process. Yao candied fruit has a delicious taste and rich nutritional value, and is one of the indispensable delicacies in the daily diet of the Yao people.

In short, the food culture of the Yao people is unique, and its traditional cuisine is known for its freshness, tenderness, deliciousness and rich nutrition, which is an important part of the food culture of southern China. If you have the opportunity to travel to the Yao region, you may want to try these delicacies, which will definitely make you want to leave.

The Yao people are an ethnic minority in our country, with their own unique ethnic customs, and their own unique eating habits.

Yao specialty one: Yaojia big glutinous rice white glutinous.

Yaojia big glutinous rice white glutinous rice is the traditional famous food of the Yao nationality, has a very long history, its production process is relatively fine, the selection of glutinous rice as the main raw material, the glutinous rice is steamed, and then pestle, so that the white glutinous rice produced is soft and glutinous and delicious, the edible methods are diverse, can be fried, fried and steamed.

Yao specialty two: Gongcheng oil tea.

Gongcheng Camellia oleifera is the traditional famous food of the Yao nationality, the production method of Camellia oleifera is to take the old leaf black tea as the main ingredient, fry it with oil until it is slightly charred and fragrant, put in the salt and water to boil Shisheng Eye, most of them add ginger to boil together, the taste is strong and astringent, astringent and spicy. The area of Gongcheng also adds drunken peanut flour, so that the taste is more mellow and less astringent, and because the boiling time is just right, Gongcheng camellia is held up as the crown of camellia in various places, and is well-known in northern Guizhou and Guangxi. Drinking oil tea is not in season, it is drunk all year round, all day in the morning and evening.

When guests arrive, they are cooked and served at any time, morning and evening, and they are more sumptuous.

Yao specialty three: Yaojia bamboo rice.

Yaojia bamboo tube rice is the traditional famous food of the Yao people, using laughing rice, barbecue, and Hsinchu that has just been seen as the main raw material, putting soaked rice and pickles and roast meat into the bamboo tube, and putting it into the open flame to simmer the rice until cooked, so that the bamboo tube rice made is fragrant and fragrant, and it is very delicious.

Yao specialty four: Xingzi buckle meat.

Xingzi buckle meat is the traditional famous food of the Yao people, it is the main dish on the banquet, every New Year's Festival or banquet guests, no buckle meat is not a feast. Its production method is fine, the materials are exquisite, the selection of pork belly with skin, dark soy sauce, sweet wine juice, using the traditional production method to make it, the production of the star button meat fat but not greasy, soft and refreshing, strong fragrance overflowing.

Gongcheng oil tea. Yaojia bamboo tube rice.