Li nationality is one of the ethnic minorities in China. It is one of the ethnic minorities living mainly in Hainan area, and it is also the ethnic minority closest to the Han area, with great ethnic characteristics. Today, let's talk about the food culture characteristics and wine culture of Li Nationality in Hainan.
Food culture characteristics of Li Nationality in Hainan
Li people mainly live in the Wuzhi Mountain Area of Hainan Province in the south of China, which is located in the subtropical zone, with beautiful scenery and charming scenery.
Li people are used to eating three meals a day, mainly rice, and sometimes some grains. It is customary to store the harvested rice in the bin, and take one to thresh in the wood mortar when eating. The first way to make rice is to cook it in a pottery pot or iron pot, which is basically the same as the method of stewing rice of Han nationality.
The other is a distinctive method of picnic, that is, take down a bamboo tube, put some rice and water into it, bake it in the fire, and then cut the bamboo tube to take out the rice when eating. This is the famous "bamboo tube rice".
If you mix the game and lean meat with fragrant glutinous rice and a small amount of salt, and put them into a bamboo tube to make fragrant glutinous rice, it is even more delicious and a precious food for guests.
Fragrant glutinous rice is a special product of Li nationality. It is praised as "one fragrant rice is cooked, one hundred fragrant rice is smelt".
"Lei gonggen" is a kind of wild vegetable often eaten by Li compatriots. It is a delicious delicacy cooked together with small fish and shrimp or meat and bone in the river. "Lei gonggen" can also be used as medicine, which can diminish inflammation and detoxify. "Nansha" is a small dish often eaten by Li compatriots in the past, but the hygienic conditions of "Nansha" production are not easy to master, and now it is rarely produced and eaten.
"Xiang" is a delicacy of Li nationality. It can only be eaten at festivals or when guests come to the door. There are two kinds of "fish tea" and "meat tea".
Li family like to eat rat meat, whether it is mountain rat, vole, house mouse, squirrel can prey. Every family has a bamboo mousetrap. Dozens of mousetraps can be installed at one time, and dozens of mousetraps can be caught the next day. Li people are used to burning the captured mice, removing the internal organs and washing them, putting some salt, ginger and other seasonings in them, and then roasting or cooking them on the fire.
Most of the Li compatriots are addicted to alcohol, most of which are home brewed low-grade rice wine, sweet potato wine and cassava wine. The wine brewed with shanlanmi is a well-known wine, often as a valuable gift. This wine is often used by the Li family to entertain distinguished guests. Some places are used to drinking wine in small bamboo tubes.
Li people like to chew betel nuts at ordinary times. The way to eat is to cut betel nuts into petals, wrap them in leaves, add lime cream and tobacco, and chew them carefully in the mouth, which can make people feel red and refreshed after drinking wine. Often eat areca has the effect of disease prevention and treatment and beauty, so Li compatriots regard areca as a healthy food.
Under the conditions of tropical geographical environment, Li people's diet has a unique style. Diet is the focus of everyone's daily attention. With the development of social productivity, diet has been constantly improved. Li people's traditional diet custom is rich in form and content, and forms a unique diet culture. 3. Sweet potato and cassava wine
Wash the raw sweet potatoes, cut them into small pieces, boil them in a pot and dry them, mix them with wine cakes, put them in a big jar and seal them for a month, ferment them into wine ingredients, pour them into a steaming pot and distill them into a mellow sweet potato wine. This wine has a strong taste of sweet potato, and its concentration is not high. It is suitable for drinking in summer. The method of cassava wine steaming is the same as that of sweet potato wine, but the concentration of cassava wine is high, which is suitable for those who have a large amount of alcohol.
4. Banana and pumpkin wine
Cut the immature banana fruit into small pieces, boil it to dry, put it into the wine cake, mix well, put it in the jar and seal it for a month, and ferment it into fragrant wine. After diluting the liquor and water, put them into a steaming pot to boil, and then make a fragrant banana wine. Pumpkin starch is a good raw material for wine making. After processing the pumpkin, Li family adds the glutinous rice and steams it into wine, and then ferments it into pumpkin wine. Another brewing method is to open a small hole in the pumpkin base, put the wine cake into the melon, seal the hole for a month, and then ferment the koji to fill the pumpkin with wine juice.
5. Corn wine
More corn starch, high alcohol. The Li nationality pounded the corn and cooked it into dry corn rice. They put it into a pottery basin, sprinkled with wine cakes and sealed the mouth of the basin. After 15 days fermentation, the wine juice can be drunk. After the wine is sealed for a month, the corn wine with high concentration is distilled in a steaming pot.
Hainan is an international tourism island, and the number of tourists to Hainan is increasing every year, while Li nationality is the characteristic nationality of Hainan. After reading the above article, I hope you can have a deeper understanding of Li nationality.
Liquor culture of Li Nationality in Hainan
Li people love life. During festivals, weddings, new houses, childbirth, social activities, etc., banquet and drinking are required. At ordinary times, the greeting and reception also take drinking as the love ceremony, and the toast and song often stay up all night to form their own wine culture.
1. Glutinous rice wine
Take high quality Shanlan rice or glutinous rice. Soak the rice for half a day, wash it and put it into a steamer, steam it into dry rice, and cool it. Then put it into the wine making bamboo basket (the bamboo basket is tapered, with a diameter of about 80 cm, and the bottom is pointed. When making wine, cover it with banana leaves). According to the quantity of wine, the wine cake is mashed and put into the pottery basin and mixed with warm water. Then, the wine cake water is poured into the wine material, and the water is drained through the hole at the bottom of the wine basket, and the mouth of the basket is sealed with banana leaves.
After 3 days of fermentation, the wine gives off a fragrant smell. At this time, use chopsticks to poke a small hole under the basket, and the strong and mellow liquor will flow into the basin drop by drop. "He" juice is commonly known as "wine drop" and "Nan Di" in Li language. When the wine is brewed to 7 days, use a pottery jar to hold the wine and juice, and a large jar to hold the wine and honey.
At the beginning, the alcohol content of Youhe juice and Youhe honey was low, and the longer they were sealed, the stronger the alcohol content. Li family often put Youhe honey into a big jar and bury it in the ground for three or five years. The wine is mellow and tastes Youhe juice with clear water. There is another way to make "Jue": Boil glutinous rice into dry rice, cool it, put it into a pottery basin, add wine cakes, close the basin mouth with banana leaves, smell the fragrant wine after 3 days, and then drink it in 7 days.
"He" has a unique mellow fragrance, known as "Lijia wine". "He" is the tonic wine of Li family. It is steamed with eggs. It's the best tonic for puerperas, and it's also a good wine for welcoming guests. Red rice with high starch content was produced in Wuzhishan area, and the skin of ginger leaf, sugarcane and fragrant bark tree (a shrub with sweet bark) was added. After the raw materials are prepared, the wood mortar is used to pound into powder, and the cake is made into a cake and coated with black straw ash. Put the wine cake on the bamboo rack of the fire stove to dry. The longer the time is, the higher the degree of fermented wine will be. Therefore, Lijia rice wine has a unique flavor, which comes from the preparation of wine cake and the technology of wine making.
2. Mountain fruit wine
With wild fruit as the wine material, the unique fruit wine is brewed. Such as baozi fruit wine, mangosteen fruit rice wine, etc.