Hani food customs

The Hani population is 1.558 million (statistics from 2008), distributed in Honghe, Yuxi, Pu 'er, Xishuangbanna and Chuxiong prefectures and cities. Most of them live in mid-mountain areas and beside ravines. The climate is mild and the land is fertile, suitable for the growth of various crops. Therefore, the Hani people eat rice and corn as their staple foods, like to eat sour and spicy food, and are good at pickling pickled cabbage. Use a variety of wild vegetables to make soup, and use fragrant leaves to put them in vegetables to make condiments. The Hani people are fond of drinking and tea, and they have established large-scale banquets with a wide range of materials and high skills. The Long Street Banquets are the most famous. Every family of the Hani people has fire ponds of varying sizes that will never be extinguished, and the uses of each fire pond cannot be confused. Generally, one huotang uses a steamer for cooking rice in small pots and frying dishes; there is also a huotang that specializes in cooking pig food and never mixes it.

In the terrace directly connected to the sky, Hani people widely grow rice, corn, beans, wheat, sorghum, millet, sweet potato and other miscellaneous grains and fruits, coffee, cocoa, lemon, banana, pineapple, plum and peach. Pear, melon and radish everything complete, grass fruit, star anise, pepper and other edible spices output are in the forefront.

In the warm spring and lush summer season when flowers bloom, Hani girl likes to collect a handful of edible wild vegetables and fruits and take them home to prepare unique wild dishes for the whole family to eat, such as beets, tree head vegetables, goat milk vegetables, gray strips vegetables, fern sprouts, water celery, and bitter hemp. Kneaded and mixed with pepper powder, salt, star anise powder, fried rice noodles, shredded ginger and mellow wine, and then poured into a water pitcher. After about half a year of marinating, it becomes sour fried meat. When eating, take out a handful and place it in a person's pot to steam it. The longer it takes to puff, the more fragrant and mellow the flavor becomes. What is indispensable for meals is dipping water with a hot and sour aroma. It is often made with mint, toon, chopped green onion, vanilla, coriander, ginger, garlic, and pepper. Each dish must be "beaten" and dipped in water before importing it. It has a full taste of five flavors in one bite. Of course, the Hani people also love to eat meat, including pigs, cattle, sheep, chickens, and ducks. Drinking in a large bowl is the courtesy of the host's hospitality. The guests follow their advice, and everyone gathers together and disappears happily. There were people in the village who killed pigs and chickens or made some delicious food. The elderly men and women in each household were invited to eat together, and the most tender and delicious parts such as livers were given to the elderly to enjoy. Hani people are also good at making careful calculations. They often make leftover pork and beef brain into unique flavor smoked bacon and dried pork, which are stored all year round for guests. When waxing, the meat is cut into strips, sprinkled with pepper noodles, salt, star anise powder and other spices. After marinating for a day and night, it is hung on the fire pond and allowed to be smoked and roasted with fireworks. Half a month or a month later, the bacon and dried pork are both purplish red, with an unusual aroma and a slight flavor. Take it off and put it into a specially made large bamboo cage and hang it on the roof beam, so it can be eaten all year round. Smoked bacon and dried pork are precious delicacies of the Hani people! Hani men like to eat "chopped raw" made with the blood of pigs and sheep, commonly known as "Baiwang", and is listed as an indispensable famous dish during slaughtering pigs and cattle. Chosen raw is actually a cold dish made with the blood of pigs and sheep. The preparation method is to first place a proper amount of salt and pepper in a earthen basin, that is, place the earthen basin in front of the gushing blood mouth to blend the blood and salt, and quickly stir with chopsticks. Use ginger juice, garlic juice, vegetable roots, fried liver and fried peanuts and rice noodles as seasoning. When serving, pour a bowl of cold boiled water into the blood basin, and remove various seasonings into the blood basin. After the blood solidifies the seasonings, you will be chopped raw.

The Hani people have the habit of having two New Year festivals in a year, one is October and the other is June. The October Year is the first dragon day in the tenth month of the lunar calendar. It lasts for five or six days and is mainly dedicated to gods and ancestors. At that time, each family will kill a big red rooster and cook it on site. It will not be allowed to take it indoors. Each member of the family eats one piece, but married girls are not allowed to eat it. On the third day, a grand "Zibird Capital" event would be held every afternoon, in which the whole village drank wine of unity and happiness. The whole village is divided into three groups. Each group takes turns to serve for one day. The day is about to turn west. The man in charge carries delicious delicacies and sorghum stewed pot wine to the center of the street amidst the sound of gongs and drums, and places them on the long straw that has already been laid. In some large villages, banquets are hundreds of meters long. The heads of each household gather around the mat and plate their feet. Each household competes to take out their own delicacies and dance while drinking and dancing according to the rules.

They love to eat glutinous rice cake, wrapped in banana leaves and eaten with cured meat. Purple glutinous rice is also used to make purple rice, purple rice cake, purple rice porridge, purple rice flour, purple rice eight-treasure rice, purple rice steam pot chicken, purple rice sweet wine boiled eggs, purple rice porridge with medicinal sugar, etc., forming a complete medicinal series. These medicinal diets have the effects of replenishing blood and replenishing qi, warming the spleen and stopping deficiency, strengthening brain and kidney, and closing the uterus and strengthening the body.

The Hani area is rich in products, unique cooking methods, and there are many typical foods with local flavors. They are good at using local specialty raw materials to pickle pickles, cook meat and prepare ethnic dishes. For example, Zanthoxylum bungeanum, fragrant Polygonum, mint, ginger, and skin vegetables are used to prepare the "grain-flower fish" raised in rice fields. The grain-flower fish heads are small and fat, the meat is thick and soft, and the meat is tender and tender. It grows in mountainous rice fields and eats the rice fields. It is named after the grain flowers. After planting the rice seedlings every year, the fish fry are put into the field to grow naturally, and released water for fishing during the autumn harvest. This kind of fish is more than half a catty in size, and the small ones are two to three taels. When eaten, it is mixed with pepper, fragrant polygonum, mint, ginger, skin vegetables and other seasonings. It tastes delicious. There are also "boiled snake balls" made from salt, pepper, tsaoko, eggs and snake meat;"bee kidney sauce" is made from paste chili noodles, wild pepper, fragrant polygonum, mashed garlic, ginger juice, piao leaves, pickled banana hearts and bee pupae; and "sucking snails" are mixed with ginger, sour bamboo shoots, pepper, and mint. As for flavor foods such as "firewood flowers","fried bee seeds","raw fried bamboo insects","five-spice banana flowers","dried fried loach","noodle bamboo shoots","fragrant willow mixed with raw meat","bamboo tube chicken","clear soup olive fish","stewed egg with stone jump","fried pork with small cabbage roots,""crab stewed egg white","yellow flour melon fish boiled sugar beet","bamboo shoot dumplings" and "smoked bacon", they all win with their sour, spicy and delicious aroma. Enriching the variety of ethnic dishes.

Hani Long Street Banquet: Everyone knows that eating alone does not taste good, but who has ever eaten a 100-meter long banquet? The whole village, old and young, gathered around a long banquet, eating, drinking and laughing. What kind of grand occasion was this? Don't think this is some Guinness World Record. The "Long Street Banquet" is the most lively program for the Hani people in October. On this day, every household has to make some of their own specialty dishes and carry them on the street to set them up. The more fragrant the dishes are, the more respectable they will be. When the banquet was set, all the men, women and children in the village automatically gathered together. The elderly talked about the past and the present, and the mother-in-law and aunts chatted with each other, and the young people naturally gathered together to laugh and make a fuss. At this 100-meter-long banquet, there is no such thing as "no contact between old and old", let alone "everyone sweeps the snow in front of their own door". There is just an atmosphere of peace, joy and harmony. If you are tired, come to Harbin and have a bite of food at the "Long Street Banquet", your enthusiasm will be ignited by the Hani people again.

Frying bee pupae: Remove the bee pupae, blanch it to death with boiling water, put it into a bowl, pour wine and marinate for 3-5 minutes, rinse off the smell of alcohol with cold water, dry, then blanch it with boiling water, and drain. Smash the onions and ginger and boil them for 5 minutes, pour the juice on the chrysalis, taste and drain. Heat the pot, heat the oil until it is 5 ripe, pour in the chrysalis, stir-fry until there is a rustling sound and it is golden yellow, remove and place on a plate, and place salt and pepper on the edge of the plate and serve on the table. Fresh, fragrant, crisp and crispy, with high protein content.

Stewed egg stone by jumping (stone jumping, also known as holding hands, belongs to the group of spiny frogs): Break the belly of the stone jumping and rinse it, fry the notoginseng in oil and grind it into powder. Pour the egg liquid into a bowl and stir well. Put the stone dumplings, pseudo-ginseng, salt, pepper and ginger into the pottery bowl, then add the egg white and mix well. Heat the pan, add water, put in the pottery bowl, cover the lid, and simmer for 30 minutes. Delicious, delicious and nutritious, it is a famous Hani dish.

Five-spice banana flower: banana flower is the flower of the banana tree and has a unique sweet taste. When making, put the banana flower into boiling water and boil it for 2 to 3 minutes, remove it, put it into cold water, filter off the astringent taste and control the water to dry. At this time, mix the egg white with a little starch, salt, and water, paste the banana flowers and put them into a paste one by one in an oil pan that is 70% to 80% hot, dip and fry them until golden yellow, and then take them out of the pan and sprinkle with pepper salt. The five-spice banana flowers are crispy, salty and sesame, fresh and fragrant, and are authentic Hani flavor.

Bamboo tube roast pork: It is a famous dish used by Hani people to entertain distinguished guests. The meat can be pork, beef or other meat, but generally pork leg meat is used. Add mushroom ingredients to the meat filling, and most of the seasonings are wild, such as Polygonum chinensis, Schizonepeta, etc. The bamboo tube used for cooking meat is a unique local fragrant bamboo. It is made of green bamboo that grows for about a year. It is about 40 to 60 centimeters long, with knots at one end and an opening at the other. Put meat pieces or shredded pork in the opening, then fill the opening with lemongrass or banana leaves, and bake them on charcoal fire. The aroma is fragrant and fragrant after eating, which will leave people with endless aftertaste.

Bamboo tube chicken: It is a famous Hani dish. Only when noble guests come, the hospitable Hani people will use bamboo tube chicken to entertain guests. Its selection of materials is similar to bamboo tube roast pork. First, a tender cock weighing about 600 grams is slaughtered, washed and removed, and the chicken meat is cut into 2 cm square pieces. Then put the chicken nuggets, chicken intestines, chicken liver, chicken gizzard, ham slices, mushroom slices, Olay slices, onion slices, shredded ginger, etc. into a basin, add white sugar, oil, salt, monosodium glutamate, etc., and mix well until taste. Then take a fresh bamboo tube with a length of 30 cm and a thickness of 10 cm, add the chicken nuggets and the food, inject appropriate amount of water, plug the mouth of the bamboo tube tightly with banana leaves, place it obliquely on an open fire and grill, turning it over while roasting, about 1 hour later. The aroma overflows and serves. This delicacy combines the fragrance of bamboo tubes with the flavor of chicken. The meat is crispy and fresh, with a unique flavor.

Crab meat boiled dumplings: It is a famous dish of the Hani people. The Hani people call it "Aikai Jiale". When making, remove the hard shell and debris from the fresh crabs, and wash them; pound the crab meat with the small cabbage roots together, sprinkle with a little water, add salt and chili powder, mix well, and then rub it with your hands into thumb-sized meatballs; Put the meatballs in a boiling pot and cook them. Add oil, MSG and other seasonings, and then take them out and serve them on the table. This dish is fresh and slightly spicy, and is a must-have dish for Hani people to entertain guests.

Xuewang: "Xuewang" is called "Aya Niaomie" by the Wani people (a branch of the Hani people). It is a necessary dish for slaughtering pigs and dogs. The raw materials of Xuewang are mainly pig blood, dog blood, lean meat, liver, kidney flower and other meat with good texture. When slaughtering pigs and dogs, put clean blood into the basin and carefully stir it thoroughly, let the blood cool and solidify into thin and appropriately thick blood clots, and cut the prepared meat into pieces and stir-fry them. Then mix the cooked meat and raw blood together, add chili powder, star anise noodles, and wild pepper noodles, stir well and serve. The blood has a special aroma, scary to watch and fragrant to eat. It is a delicious dish for the Bini people to entertain guests.

Editor: Yang Xi)