Five color glutinous rice
Also known as "five color rice", "flower color rice" and "black rice". Around March 3 every year, there are five color glutinous rice and its raw materials in the old brand vegetable markets headed by Shuijie in Nanning, which is the most familiar food of Zhuang people. Foreign basin friends, have the opportunity to try to calculate to Guangxi, to Nanning yo!
Stewed pumpkin rice
Folk cooking food. Cut the top of an old pumpkin as a cover, dig out the seeds and flesh of the melon, put the waxy rice, bacon and refined salt into the melon, mix with appropriate amount of water, and cover the melon cover. Dig a pit on the spot in the mountain for the stove, or build the mud for the stove, put the pumpkin on it, burn the melon until the skin is yellow with slow fire, and then surround the pumpkin with charcoal fire ash to make it ripe. And a unique flavor.
3. Zhuang's corn porridge
Corn porridge: this kind of corn porridge is different from what we usually eat. To be exact, it should be called corn paste. It is the daily practical food of Zhuang people in Western Guangxi. When the water boils, the corn powder is ground into a fine powder. When the water boils, the corn powder is evenly scattered into the pot by hand, while the hand-held wooden fork or board is used to continuously stir and boil into paste.
Mugwort
Do you like moxa leaf Ciba with its fragrance? However, today we will not introduce moxa leaf Ciba, but its brother, moxa porridge.
The folk summer food of Zhuang Nationality in Western Guangxi. Wormwood has the function of warming Qi and blood, dispelling cold and dampness, and increasing appetite. Every summer, local people like to pick fresh and tender Artemisia argyi leaves, wash them and put them into the pot to cook porridge with rice.
Promoting blood circulation
Zhuang people often eat raw blood from pigs, sheep, chickens, ducks and other animals. It is believed that eating raw blood can increase blood and replenish qi. Some scholars believe that "this custom originated from the mysterious concept of blood of early human beings, and it is one of the etiquette and customs of hospitality".
It sounds very simple. It's nothing more than taking fresh blood when slaughtering pigs and sheep, adding appropriate amount of salt, stirring for a period of time and standing still. After the ingredients are ready, take warm water to dilute the blood (to stir), and add ingredients after the blood coagulation. It has been revealed that "promoting blood circulation" is not always successful. Sometimes it depends on luck. If the clot doesn't clot, it's a failure. A bowl of successful "Huoxue" is like tofu cheese, bright red with transparency.
Chinese wolfberry
Zhuang and Yao people of Hechi generation in Guangxi like to eat Oxalis. Wash and dry the pork and cut it into strips weighing about half a kilogram. Wrap it with fried rice flour and salt. Put it in a jar. First sprinkle a layer of fried rice flour and salt, then put a layer of meat. Press the meat layer by layer. Then, marinate the meat thoroughly. The meat is sweet. It doesn't need to be fried and boiled. It can be eaten in thin slices. It's a feast for the holidays and the guests.
Well, last but not least, this pickled meat is also eaten raw, that is, when it is delivered to your mouth, it is a piece of pickled raw pork. Do you understand that? Ha ha
7 chicken and pig wine
Rice wine, sweet potato wine and cassava wine are nothing. We also have strong chicken gall wine, chicken miscellaneous wine and pig liver wine. It is in rice wine with the water of these animals. When drinking chicken wine and pig liver wine, you should drink it all at once. The chicken offal and pig liver left in the mouth are chewed slowly, which can not only relieve the wine, but also serve as a dish.
That sounds great.. But do you dare to try?
8 bean curd
What is Zhuang's bean curd? It is absolutely different from the usual tofu and fruit balls we see, and it is also different from the open bean curd made in the hotel. It has a unique way of doing it. It looks like a small round cake: put the fresh water tofu into the basin, grasps it as rotten as mud, filters the water, and pinches it into a ball by hand. Pork, shrimp, peanuts, garlic, scallion, salt, agaric, five spice powder, etc. are chopped and dissolved into stuffing, and glutinous rice is added in some places. After wrapping, fry or fry in the pan until the skin is yellowish brown. When eating, you need to add water, soy sauce, etc. to stew thoroughly, or put it into the hot pot to boil. I've tasted this kind of bean curd of Zhuang nationality. It's really delicious. The glutinous rice wrapped is still very chewy. If you eat one, you still want to eat one. You can't stop!
9 dragon stick
Zhuang language transliteration, commonly known as Niang pig blood sausage, is a traditional food dish made in February of the lunar calendar when the pig sacrifice society. Mix the slightly warm raw pig blood with cooked glutinous rice, green onion and five spice powder, pour them into the cleaned pig intestines and cook them in the pot. At the same time, prick a hole in the cooked pig blood sausage with a needle to prevent it from cracking. After cooking, you can take it out for eating.
Stewed rice in bamboo tube
Folk cooking food. Cut a section of green bamboo, keep the two ends of the knot, and chisel the other end. Put the meat, oil, water, salt and cleaned glutinous rice into a bamboo tube, seal it and simmer it with a slow fire. The flavor is very good.
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