As the saying goes: one side of the water and soil to support the other side of the people.
China's 56 ethnic groups, in different natural environments, have formed their own distinctive food customs. 56 nationalities, 56 dishes, many of which you may not have heard of.
Let's raise the posture together ~ ~ ~ when you look at it, be ready to take the basin to pick up the good saliva ~
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Mongols – roast whole sheep
The Mongols are a long-standing and legendary people who live a nomadic life of "migrating by water and grass".
Mongolian herders regard sheep as a guarantee of life and a source of wealth. Three meals a day, each meal is inseparable from milk and meat.
Food made from milk as raw material, Mongolian called "Chagan Yed", meaning holy, pure food, that is, "white food"; food made of meat as raw material, Mongolian called "Ulan Iide", meaning "red food".
Hui - pastry
Hui is the abbreviation of the Hui people.
In the thirteenth century, a large number of Muslims moved into China from Central Asia, and integrated with the local Han, Uyghur, Mongolian, etc., and gradually formed the Hui through intermarriage and other factors in the long history process.
Typical Hui foods include halal Wansheng horse pastry, lamb tendon vegetables, golden phoenix grilled chicken, Wengzi tangyuan and mung bean skin.
Hmong - sour soup fish
The music and dance of the Miao people has a long history, and the arts and crafts such as flower picking, embroidery, brocade weaving, batik, jewelry making and so on enjoy international fame.
The ancestors of the Miao people can be traced back to the primitive social era of the Xuanyu tribe, which was active in the Central Plains. The Miao people everywhere generally like to eat sour dishes, which are essential for families with sour soup.
Sour soup is made with rice soup or tofu water, put into a crock pot for 3-5 days after fermentation, it can be used to cook meat, boil fish, cook vegetables. Typical foods mainly include: blood soup, chili bone, Miaoxiang turtle and phoenix soup, cotton vegetable soup, insect tea, kaleidium tea, knife fish, sour soup fish and so on.
Dai people - pork jerky
The Dai are a people with a long history, as far back as the 1st century AD, and there are records of the Dai in Han chinese historical records.
After 1949, according to the wishes of the Dai people, it was named "Dai".
It is mainly eaten with rice and glutinous rice. The Dai people of Dehong mainly eat japonica rice, while the Dai people of Xishuangbanna staple glutinous rice. Daily meat includes pigs, cattle, chickens and ducks, and no or less lamb. Typical foods include dog broth pots, dried pork, pickled eggs, dried yellow eels and so on.
Lisu people - lacquered oil stewed duck
The Lisu were known as "Chestnut Millet" in the Tang Dynasty.
The Lisu people first lived in the Jinsha River basin at the junction of Sichuan and Yunnan, and then gradually moved to the Nu River area of western Yunnan due to war and other reasons. The Lisu people generally eat three meals a day.
Still accustomed to the cooking method of cooking meals in one pot, that is, when cooking, first put the rice into the pot and boil, change the water twice in the middle, and when the rice is almost cooked, put in the greens and cabbage until the dish is rotten. Specialties include duck stew in lacquered oil, boiled piglets, and pork trotter pearl porridge.
Tibetan - butter tea
Tibetan is a Chinese title. Tibet is called "Bo" in Tibetan, and the Tibetans living here call themselves "Bopa".
Known as the "roof of the world", Tibet is beautiful and magical, the main tibetan settlement, of the current population of more than 1.3 million, Tibetans account for 95%, is one of the ancient ethnic groups in China.
In addition to rice dumplings, barley wine, butter tea, there are many typical Tibetan foods, such as: zuma rice, a traditional Tibetan feast food, cooked with footma, rice, ghee, etc.
Zhuang - Ning Mingzhuang
The Zhuang are the most populous ethnic group among the ethnic minorities in China and are the indigenous ethnic groups of Lingnan. There are more than 20 kinds of self-designations such as "Bu Zhuang", "Bu Tu", "Bunong", "Buyayi" and so on.
After the founding of New China, it was collectively called "The Servants", which was later changed to "Zhuang". Zhuang people are good at roasting, frying, stewing, pickling, brine maturity, alcoholism, spicy and spicy taste, and like to eat crispy and fragrant dishes.
Typical food: The Zhuang people have many famous dishes and snacks, mainly including: horse's foot pole, raw fish, roast suckling pig, flower glutinous rice, Ningming Zhuang dumplings, Yuanyuan chai handles and so on.
Koreans – kimchi
Koreans are mainly found in Jilin, Heilongjiang and Liaoning provinces.
Yanbian Korean Autonomous Prefecture is the main settlement. The ancestors of the Korean people are ethnic Koreans who migrated from the Korean Peninsula to northeast China. Pickles are an indispensable dish for daily life. Korean kimchi is renowned for its meticulous workmanship and is a regular dish from the beginning of winter to the spring of the following year.
Korean festival dishes are widely available and seasonal dishes are prepared. There are many famous Korean dishes, mainly including the immortal stove, the tonic stove (also known as the tonic soup, dog meat hot pot), cold noodles, cakes, Korean kimchi and so on. In addition: beef radish pieces with sauce; Iron pot tenderloin; Korean-style dishes such as raw mixed fish.
Alpine tribe - rice wine
The Gaoshan ethnic group is a collective term for ethnic minorities in Taiwan Province, including more than a dozen ethnic groups.
The alpine people make rice their daily staple food, supplemented by potatoes and multigrains. The alpine people generally love to eat ginger, some directly use ginger dipped in salt as a dish; some use salt and chili peppers to marinate. In the past, the mountain tribes generally did not drink boiled water, nor did they have the habit of drinking tea.
The Taiya people like to use cold water soaked in ginger or chili as a drink. It is said that this drink has the function of treating abdominal pain. In the past, when hunting on the mountain, there was also the habit of drinking the blood of animals. Both men and women are alcoholics and generally drink home-brewed rice wine, such as corn wine, rice wine and potato wine.
Naxi people - Lijiang ham canon
The Ancient Qiang people, who were originally nomadic in the Yellow River and Huangshui Valleys of Qinghai Province, migrated south to southwest Sichuan and northwestErn Yunnan, and divided into different ethnic groups, including the Naxi. "Na" has the meaning of great or noble, and "West" means human.
The industrious and frugal Naxi people like to drink wine, drink strong tea, and love to eat sour, spicy and sweet foods. Typical foods mainly include: Lijiang ham and rice dumplings, hemp supplements, snow lotus platter, Lichun copper hot pot and so on.
Browns - bamboo tube tea
The Browns are descendants of the ancient Pu people. In the Tang Dynasty, it was called "Pu Zi Man", and in the Yuan, Ming and Qing Dynasties, it was called "Pu Man", and due to the different areas in which they lived, the Brown people of the past had different self-designations.
After the founding of New China, according to the will of the nation, they were collectively referred to as the Brown people. Drinking tea is another hobby of the Browns, and they are good at making tea. Bamboo tube tea and sour tea are unique to the Brown people. Folk also often use sour tea as a gift for relatives and friends.
Achang people - sour and spicy valley flower fish
The Achang ethnic group, most of which live in Yunnan, is one of the earliest hereditary ethnic groups in Yunnan, China. The Achan people like to eat taro, and legend has it that when harvests were celebrated in ancient times, killing dogs and eating taro were indispensable.
Rice field fish farming is the main source of daily fish, when eating, fresh fish is fried or fried in oil, and then cooked or steamed with water and sour peppers can be served. It is most characteristic of the sour and spicy grain flower fish (when planting seedlings, the fry are put into the field, and the fish is taken after the grain is ripe, called the valley flower fish).
Nu - Pipa meat
The Nu are one of the ancient ethnic groups in Yunnan, mainly distributed in Yunnan Province, and the Nu people call themselves "Nu Su", "A Nu" and "Aaron". The Nu are accustomed to eating two meals a day.
Most of its staple food is corn. Nu tea drinking tea is lacquer oil tea made by imitating Tibetan butter tea. Often used as a tonic for pregnant women or the infirm. Typical foods mainly include: pipa meat, lacquered oil stewed chicken, roasted lamb tripe, lacquer oil tea, Gollum wine and so on.
Evenk – Evenk yogurt
The Evenk people are mainly distributed in Heilongjiang Province and Inner Mongolia Autonomous Region in northeast China. Evenk is a national self-designation, meaning "people who live in the mountains and forests".
The Evenk people in the pure animal husbandry production areas eat milk, meat and noodles as their main food, and they cannot leave milk for three meals a day, not only using fresh milk as a beverage, but also often processing fresh milk into yogurt and dry dairy products. The main dairy products are: cream, butter, milk residue, dried milk and milk skin. The most common way to eat it is to spread the extracted cream on bread or snacks.
Orunchun people - Orunchun barbecue
"Orunchun" is a national self-designation, which has two interpretations, one is "people who live on the mountains" and the other is "people who use reindeer".
Before the Qing Dynasty, people generally referred to the Orunchun as "SolunBu", "Fighting Animals" or "Making Deer". After the founding of New China, it was collectively known as the Orunchun ethnic group. Characteristic foods mainly include dried meat, dried meat strips, serum filling, hand-held meat, roast meat, roast meat, birch sap and so on.
The Hezhe people - kill raw fish
The ancestors of the Hezhe people have flourished in the Heilongjiang, Songhua and Ussuri river basins since ancient times. In history, there have been different names such as "Black Jin", "Black Truth", "Hezhen", "Qileng", "Hezhe" and so on.
After the founding of New China, the unified ethnic group was named Hezhe, which means people living in the "East" and the "lower reaches" of the river. The diet of the Hezhe people is divided into fish meat, animal meat, wild vegetables, wild fruits, edible mushrooms and other types, of which fish eating is particularly unique. The fish of the Hezhe people include raw fish (Tarak), fillets (Laputek), shavings (Surak), grilled fish (Zolu), grilled fish fillets (Dalegche) and so on.
Memba people - buckwheat cake
According to Tibetan historical records, the ancestors of the Memba tribe flourished in the Himalayas of southern Tibet very early.
The Monpa are mainly concentrated in Tibet's metuo, Nyingchi, and Cuona counties. In the Loeb region, the Memba people have their own way of eating buckwheat by using a thin round stone slab, placing it on a tripod in a fire pond, replacing it with wild honey, spreading the paste-like soba noodles into a cake, and then smearing milk residue, peppers, brine and other food.
Bai - willow steamed pig's head
The Bai are mainly concentrated in Dali Bai Autonomous Prefecture in Yunnan Province, and the rest are distributed throughout Yunnan, the Bijie region of Guizhou Province, and Liangshan Prefecture in Sichuan.
There are many Bai flavor dishes. Raw skin is one of the must-have dishes for the Bai people during the New Year festival, and is a cold meat dish made with a variety of spicy and spicy dishes.
The donkey soup pot is made by firing donkey meat. Willow steamed pig's head is also one of the traditional Bai dishes, which is steamed with pig's head on a wicker rack and steamed in a pot. The big noodle cake is a special cake made during the Bai Mid-Autumn Festival, steamed with fermented dough and seasonings.
The Security Guard Clan - Steamed Buns
The Baoan people are similar to the local Hui people because of their Belief in Islam and customs, and are also known as "Baoan Hui".
In 1950, according to the will of the people of the nationality, the name was established as the Baoan ethnic group.
The diet of the Baoan people is mainly wheat, barley and corn, generally made into steamed buns, noodles, oil aroma, steamed bread, etc.; meat only eats sheep, beef, avoid blood and the meat and blood of non-ruminants such as pigs, horses, donkeys, and ferocious birds and beasts.
Buyi people - five-color flower rice
The Buyi are a large ethnic minority in southwestern China. Before liberation, the Buyi people were known as "Zhongjia", "Mito", "Yi", "Tubian", "Local", "Huanjia" and so on.
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 and so on.
The Buyi people are bold and hospitable, characterized by the maple leaf festival of "February 3" (or March 13) every year, many Buyi people use various plant pigments such as maple leaves to dye glutinous rice into colorful colors, make flower sticky rice to entertain guests and distribute it to relatives and friends.
Daur – two rice
The Daur ethnic group is mainly concentrated in the Inner Mongolia Autonomous Region and Heilongjiang Province, and a small number of them live in Tacheng County, Xinjiang. Staple foods are mainly millet rice and soba noodles.
Usually, I like to stew vegetables with meat. Fish is often eaten, and the main cooking method is stewing and steaming. Typical foods include oat fried rice, noodles, etc. The so-called "two rice" is made by mixing buckwheat rice with millet or millet rice.
Deang - Chicken stew with sour shoots
The original name of the Deang clan was "Beng Long Clan". On September 17, 1985, it was officially renamed deang with the approval of the State Council.
Sour shoots are widely used, even when stewing chicken, stir-frying meat or cooking fish. Influenced by the local Han ethnic group, many Han-style pickles and rotten brine are also common side dishes on the Table of the Deang people.
Dongxiang ethnic group - Dongxiang ethnic group mutton
The Dongxiang people were formed in the second half of the fourteenth century by a fusion of many different ethnic groups living in Dongxiang, mainly Hui and Mongolians who believe in Islam.
It is concentrated in Gansu Province, and more than half of them live in Dongxiang Autonomous County, Gansu. Dongxiang people make 'stack sheep' meat, unique, generally under water whole sheep, steamed on the pot 'hair', slaughtering stack sheep to eat hair is a form of Dongxiang people to improve their lives, there is a local proverb that says: 'The hair that comes first is more fragrant than the later meat'. Dongxiang people are also good at making stack lamb into clear soup lamb, which is delicious and nutritious, suitable for all ages.
Dong - Dong raw sauerkraut
The Dong people originated from the "Luo Yue" of the Qin and Han dynasties.
After the Wei and Jin dynasties, these tribes were generally referred to as "Officials", and the Dong people were part of the "Officials". Now it is mainly distributed in Guizhou, Hunan and other places.
Daily vegetables are very rich, in addition to fresh pumpkin, bitter melon, leeks, most of them are pickled into sauerkraut. Such as: sour cucumber, sour radish, sour knife bean, sour bracken and so on. The daily dishes of the Dong people are mainly sour. There are not only sour soups, but also various sauerkrauts, sour meats, sour fish, sour chickens, and sour ducks made from sour soups.
The Lone Dragon Clan - Bee Pupae
The Dulong clan was once known as the "LiRen" and the "Quren". After liberation, according to the wishes of the nationality, it was called the Dulong people. At present, it mainly lives in the Dulong River Valley of Gongshan Mountain, Yunnan Province.
Bee pupa is one of the most exquisite dishes of the Dulong people, and it is said that there are more centenarians in the Dulong tribe, which is related to the frequent eating of bee pupae. Typical foods of the Dulong people are: hemp boiled taro, shochu stewed chicken, Jimmy and so on.
Ethnic Russians – toast
Ethnic Russians were ethnic minorities who gradually migrated south from Tsarist Russia to Xinjiang and other places in China after the 18th century.
During the reign of the feudal warlord Sheng Shicai in Xinjiang, it was called the "naturalized ethnic group". After the founding of the People's Republic of China, it was renamed ethnic Russian. "Subo" means soup or soup dish in Russian. Russians cut potatoes and carrots into chunks without cutting strips.
Ethnic Russians love to drink and are good at making all kinds of food and drinks. Famous for baking bread and making beer. Russians call beer "Biva", homemade sweet taste, not like the average beer taste bitter.
Hani – Bamboo chicken
According to historical records, the Hani people, along with the Yi and Lahu ethnic groups, originated from the ancient Qiang people and are now mainly distributed in southwest Yunnan. The Hani region is rich in products, unique cooking methods, and many typical foods with the characteristics of their own ethnic flavors. Such as bamboo tube chicken, raw fried bamboo worms, etc., the more famous flavor dishes include bee pupa sauce, pickled banana heart, sour shoots fried chamois meat, meat pine sauce, clear soup olive fish, crab stewed egg white, boiled snake balls and so on.
Kazakhs – milk lumps
The Kazakh ethnic group has a long history. During the Western Han Dynasty, Wusun in the north of the Tianshan Mountains was the ancestor of the Kazakh people.
These eastward-moving herders were given the name "Kazakh", which means "asylum seeker" or "disengaged". Daily food is mainly noodle food, beef, sheep, horse meat, cream, ghee, milk lumps, milk tofu, crisp cheese and so on. Most of the typical food comes from animal husbandry production, such as: frozen meat, horse milk, milk lumps.
Kino - plantain meat
The Kino ethnic group is concentrated in Ando Township, Jinghong County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province, and its vicinity. The Kino tribe calls themselves "Kino", which translates to "Youle" in Chinese.
In 1979, it was officially identified by the State Council as the 55th ethnic minority in China. The Kino people are very particular about eating rice, and they should eat good rice, new rice, and Chen Cang rice to feed livestock or make toast. Usually, meat sources rely on hunting. Typical foods mainly include: plantain meat, whole meat strips and so on. There are also bamboo tube roasted chamois steaks, fried broom worms.
Kyo - Catfish juice
The Jing people mainly live on the three small islands of Liwei, Wutou and Shanxin in Jiangping Township, Fangcheng Autonomous County, Guangxi Zhuang Autonomous Region, known as the "Three Islands of the Jing Nationality".
Daily dishes are mainly fish and shrimp, and fish and shrimp are often used to make fish juice as a condiment for each meal. Domestically raised pigs and chickens are also the main source of daily meat. The typical food of the Jing people is: fish juice, also known as "catfish juice", is a traditional condiment of the Jing ethnic folk, which is made of various small fish by marinating.
Jingpo - Stewed bamboo rats
The Jingpo were developed from a part of the Tang Dynasty's "Xunchuan" tribe.
Modern literature is mostly called "Shantou", which is mainly concentrated in the mountainous areas of the counties of Dehong Dai Jingpo Autonomous Prefecture in Yunnan Province. Typical foods are: bamboo grilled fish, sharp skin, scoop eel, casserole stewed bamboo rat.
Kyrgyz – Kyrgyz pilaf
"Kyrgyz" is a national self-designation, and its meaning has many interpretations: "forty tribes", "forty girls", "mountain herders" or "steppe people".
The majority of the Kyrgyz ethnic group live in the Kyzyl-Su Kirgiz Autonomous Prefecture in southern Xinjiang. The daily diet of the Kyrgyz people includes naan, pot stickers, Kuimak (oil buns), Baoersak (fried noodle pieces), Quyi Baoersak (fried fruits), flapjacks, oil cakes, milk skin noodles, fried knots, shamusha (baked buns), Ququer (dumplings), oil dumplings, cream porridge, pilaf, mixed noodles, flower rolls, etc.
Lahu - Lahu grilled meat
The Lahu are mainly distributed in Lancang, Menglian, Shuangjiang, Menghai, Ximeng and other counties in southern Yunnan Province.
The word "Lahu" is a word in this national language, "la" means tiger, and "祜" means roasting meat. Lahu barbecue meat has a unique flavor, most of the hunted beast meat, either directly roasted with fire, or wrapped in banana leaves buried in the fire, cooked and eaten.
Typical foods mainly include: Lahu grilled meat, squirrel dried bar, dried grits, vanilla roast beef and so on.
Li people - bamboo tube rice
The Li people live in Tongshi Town, Hainan Island and other places, and according to research, the Li people are developed from a branch of the ancient "Baiyue" ethnic group.
As early as 4000 to 5000 years ago, the ancestors of the Li ethnic group multiplied and lived on Hainan Island and became the earliest inhabitants of the island. The Li people are accustomed to eating three meals a day, eating rice as a staple and sometimes eating some miscellaneous grains. It is customary to store the harvested rice ears in the barn, and take a handful to thresh in the wood mortar when eating.
The first way to make rice is to cook it in a clay pot or an iron pot, which is basically the same as the Method of Han Rice Stew. Specialty: Bamboo tube rice.
Lhoba – Grilled meat strips
The Lhoba are mainly distributed in southeastern Tibet, with a population of just over 2,300 people, the least Chinese ethnic group.
Lhoba is the Tibetan name for them, meaning southerner. Barbecue is one of the most common ways for the Lhoba people to process food. Whether it is plant food or animal food, it can be grilled.
The whole fish is thrown into the fire pond, buried with hot ash, and simmered in a short time. Large animals are caught in the mountains and, in addition to being grilled, they are also cut into strips of meat, roasted and stored for a long time.
Manchu - Sakima
The Manchus are mainly distributed in the three eastern provinces of China, with Liaoning Province being the most numerous. Among China's 55 ethnic minorities, it ranks second after the Zhuang. The Manchus have a long history, dating back to the Sushen people more than 2,000 years ago, and the Heishui Jingxiao is the direct ancestor of the Manchus, who later developed into Jurchens. The Manchu full table is the most famous and largest classical feast in China. Also known as the Full Table of Mandarin Swallow Wings BBQ. Manchu and Han Chinese feast name. It is a peak in the development of culinary skills in our country. Sagema is a traditional Manchu pastry. "Sachima" is Manchu, chinese called golden silk cake, egg stick cake. It is made with fine powder, eggs, sugar, sesame seeds, melon seeds, green and red silk, etc.
Maonan - sour food
The Maonan are mainly concentrated in the upper, middle and lower Nanshan mountains of Huanjiang County, Guangxi, and the Maonan are the indigenous ethnic groups in Lingxi. The former Dai and Song Yuanming of the Tang Dynasty were their ancestors. The Maonan Mountains are rich in sweet potatoes and make up a certain portion of food. To fill your hunger and enjoy a variety of delicacies, you can simmer, boil, slice and boil sugar water, steam dry slices, grind the pulp to make sweet potato vermicelli, cook the whole thing, bake it, or slice it and mix it into the rice and cook it. Sour food: It is a traditional eating habit of the Maonan people. In the summer, the weather is hot, and eating some snail acid after returning from work is not only fresh and refreshing, but also prevents and treats gastrointestinal indigestion and diarrhea and other diseases.
Mulams – pickled beans
In their own language, the word "mulam" means "mother".
Mainly concentrated in Luocheng and other counties in Guangxi, the Mulam have their own language, but there is no script, and most of them speak Chinese and Zhuang and use Chinese. The Mulam people like to eat sour and spicy, and the family has a variety of pickled vegetables prepared in sour altars, including pickled beans and garlic.
Pumi people - braised pipa meat
The origin of the Mi people belongs to the Qiang branch of the ancient Chinese northwestern nomadic people, and "Pumi" means white.
He mainly lives in Lanping Bai pumi autonomous county in Nujiang Lisu Autonomous Prefecture in Yunnan Province, and Lijiang Naxi Autonomous County, Yongsheng County and Ninglang Yi Autonomous County in Lijiang District. The Pumi people generally feed on livestock and poultry as their source of meat.
Common are pigs, beef, lamb, and can make dairy products such as ghee and milk cakes. Typical foods mainly include: braised pipa meat, drunken chicken, bamboo leaf vegetables fried tomatoes and so on.
Qiang - mutton with slice soup
The Qiang now live mainly in Maowen, western Sichuan, and the Qiang call themselves "Erma", which means "locals".
Qiang people, whether men, women and children, like to drink barley, barley home-brewed wine, the method of making barley is to cook with barley and mix with wine koji, sealed in the altar, fermented for 7-8 days can be drunk.
Typical food: The Qiang people pay special attention to medicinal food, and the more typical medicinal dishes are mutton soup and sheep soup.
Salas - Sala oil churning
The Salar ethnic group is mainly concentrated in the Xunhua area of Qinghai Province, which is located along the Yellow River.
The Salars have their own language, but no writing, and the common Chinese language. According to Islamic teachings, alcohol is strictly prohibited by the Salars, and alcohol is generally not prepared at the Salar feast.
Usually more drinking habits. In addition to clear tea, milk tea and bowl tea, daily beverages also often drink wheat tea and fruit leaf tea.
Typical food: Billy BuyHai, also known as "oil churn", the traditional flavor food of the Salar people, made of vegetable oil and flour.
She-made tofu
The Shes call themselves "Shanha", which means customers who live in the mountains, and legend has it that the ancestral home of the Shes is Chaozhou, Guangdong.
It is mainly distributed in Fujian Fu'an, Zhejiang Jingning, Guangdong, Jiangxi, Anhui and other provinces, most of which are mixed with the Han people.
Most of the Shes like to eat hot dishes, and generally have hot pots in their homes so that they can be eaten while cooking. In addition to common vegetables, tofu is also often eaten, and the most common dish for farmers to entertain guests is "tofu stuffing".
Aquarium - fish wrapped leeks
The water tribe calls itself "sea water", which means water people. As early as before the Qin and Han Dynasties, the Lingnan region and the southeast coastal area were inhabited by many tribes, and according to the Kaoshui people, they developed from one of the tribes called "Luo Yue".
Aquarium sour soup is very distinctive, including spicy sour (made of chili peppers), hairy sour (made of tomatoes) and so on. Aquatic farmers are not good at growing vegetables, so the variety of vegetables is relatively monotonous, and greens, cantonese vegetables and large-leaf leeks are the most common vegetables. Specialty: Fish wrapped with leeks.
Tajiks – hand-grabbed lamb
Although the Tajiks have the characteristics of the Europa race, they have lived and multiplied in the land of China since ancient times.
Sixty percent of the Tajiks now live in Tashkurgan Tajik Autonomous County in Xinjiang, while the rest are in Shadong, Zepu, Yecheng and Pishan counties. Tajik favorite foods are grabs, milk-boiled rice and milk-boiled scones.
In terms of meat, the Tajiks most like to cook large pieces of meat in water, and then eat them with salt, believing that it is the original flavor of the original soup, and the folk call this method of eating meat "Silu" (hand-grabbed lamb).
The Tatars – Ancient Baidee
The Tatars are mainly distributed in Yining, Tacheng, Urumqi and other cities in Xinjiang. In ancient times, it was called Tatar.
The word "Tatar" originally meant "hut". Tatar women are known for their culinary skills and are good at making a variety of pastries, such as "Gubaidier" baked with flour, rice and cheese, eggs, cream, raisins and dried apricots, which are crispy on the outside and soft on the inside, and the flavor is well-known in Xinjiang.
Tujia - Rice Dumplings (糍粑) bacon
The vast majority of the Tujia lived in Hunan, Hubei, Guizhou, and Sichuan provinces (now part of Chongqing).
The Tujia family calls itself "Bizka" (meaning local) and has its own language. In addition to rice, the most common daily staple food is baogu rice.
Typical foods: Tujia people love to eat rice dumplings (rice dumplings), bacon, oil tea and other foods, as well as vegetables; dumplings; mung bean flour (rice noodles); fried rice dumplings.
The Mulams – Button meat base dish
It is mainly distributed in Wuchuan Gelao and Miao Autonomous County and Daozhen Gelao and Miao Autonomous County in Guizhou Province.
The rest live in Guiyang, Liupanshui, Zunyi and Four districts, including Tongren, Bijie, Anshun and Qianxi, with a few scattered in Yunnan and Guangxi.
Most of the Mulam people like to make fresh vegetables into sauerkraut and pickles and then eat, such as sour and spicy vegetables mixed with greens, peppers, garlic, ginger, pickled toons marinated with toon sprouts, not only can be cold mixed, made alone, but also can be used to make a big dish (that is, buckle meat bottom dish).
Turkish - Halihai
The Turks are mainly concentrated in the counties of Mutual Aid, Minhe and Datong in Qinghai Province, while the rest are scattered in Lebu, Menyuan and Tianzhu in Gansu.
The Turks call themselves "Mongols" or "Mongols" (meaning Mongols), formerly known as "Qinghai Turkmen", and Tibetans called them "Hall".
Daily dishes are mostly meat and dairy products, and the local hand-caught lamb is the best hospitality and festive food. There are many local specialties as the original ingredients, among which the more representative flavor foods such as: Halihai, Tahuri, Garen mo, roasted wheat and so on.
Wa - chicken porridge
The Wa are found in the western and southwestern parts of Yunnan Province, west of the Lancang River and the southern part of the NuShan Mountains east of the Nu River. Originally known as the "Ka Wa", it was changed to its current name in April 1963 with the approval of the State Council.
Chicken porridge such as camellia porridge is the best of home-cooked food. Upland rice is mostly eaten fresh, men, women and children eat peppers, and the folk have the saying that "no spicy seeds are not enough".
Uyghur – Kebabs
"Uyghur" is a Uyghur self-designation meaning "unity" or "union." The Uyghur ethnic group is mainly concentrated in the area south of the Tianshan Mountains in the Xinjiang Uygur Autonomous Region, and its origins can be traced back to the "Ding Zero" people who lived nomadically in the 3rd century BC.
Typical foods: Uyghurs love to eat bread, pilaf, buns, noodles and other foods, there are many famous dishes and snacks, such as roasted whole lamb, hand-grabbed lamb, palmidine, thin skin buns, kebabs, etc., in addition to: oil steamed buns, silver wire rolling noodles (Uyghur "Yugule"), Haleva, haggis, qulian, roasted pumpkin, yellow radish (carrot) sauce, etc.
Uzbeks – rice intestines
The Uzbeks are found in the Xinjiang Uyghur Autonomous Region.
The Uzbeks first lived in various parts of Central Asia, known as "Moon is Farewell" and "Moon Zubo" during the Yuan Dynasty, and gradually formed a nation in the 15th century.
The food of the Uzbek people is mainly meat and dairy products, and they eat less vegetables and eat more sheep, cattle and horse meat. Rice sausages and noodle lungs are traditional snacks loved by Uzbeks and are carefully prepared.
The Xibe people - pulling cans
The Xibe people live in the Hulunbuir steppe and the Nenjiang River basin.
In the middle of the 18th century, it moved west to Qabchar and other places in Xinjiang, and now most of them live in Xinjiang, northeast China, eastern Inner Mongolia and the Nen River Basin in Heilongjiang Province.
The chili can is a unique dish of the Xibe people. Usually, the minced meat filling is selected, the long chili pepper is cut into 2 cm pieces, the spicy tendon is taken out, and then the meat filling is poured, and then the paste is fried into a golden brown and fished out and plated on the table.
Yao - Lotus bandage
The Yaos are a typical mountainous people in southern China.
The Yao people call themselves "Mian", "Kinmen", "Bunu", "Lajia", "Bingduoyou", etc., and have more than 30 titles due to differences in economic life, residential area and clothing.
The Yao people have a large population and a wide distribution, and there are unique flavor foods everywhere, among which the typical foods are: oil tea, rice dumplings, and lotus bandages.
Yugur - burning shells
The Yugurs live in the Sunan area of the Hexi Corridor in Gansu Province, while the rest live in the Jiuquan Huangnibao area. The Yugurs call themselves "Yaohur" and "Liangla Yugur".
Yugur's dairy food is mainly made of yak, cattle and goat milk, with sweet milk, yogurt, milk skin, ghee and qula.
The Yugurs also like to add some fern, raisins, dates to rice and porridge, mixed with sugar and ghee, or add some lamb cubes and yogurt to millet and yellow rice as a staple food. Featured pastry: Burnt shells.
Yi - white boiled suckling pig
The Yi are found in Yunnan, Sichuan, Guizhou and Guangxi Zhuang Autonomous Regions.
The Yi people have a variety of self-designations, which vary from place to place, including "Nosu", "Misa", "Luoluo", "Sani", "Axi" and so on. After the founding of the People's Republic of China, "Yi" was used as the unified national name. Typical foods commonly eaten by the Yi people are: buckwheat, batter sauerkraut meat, white boiled suckling pig and so on.
Han Chinese
The Han Chinese are the dominant ethnic group in China. "Han" originally referred to the Tianhe River and the Cosmic Milky Way, and began in the Han Dynasty. The Han chinese are a people with a long history that has never been interrupted, and they are also the most populous ethnic group in the world.
The staple food of the Han people is mainly rice and wheat, supplemented by vegetables, meat and soy products, and tea and wine are the traditional drinks of the Han people. Rice is mainly eaten with rice, and there are various foods such as porridge, rice noodles, rice cakes, tangyuan, rice dumplings, rice cakes, etc.; wheat has steamed buns, noodles, flower rolls, buns, dumplings, wontons, fritters, spring rolls, fried cakes, pancakes and other ways to eat.
The Han people pay attention to and are good at cooking, and the Han people in different regions have formed different local flavors by cooking methods such as stir-frying, burning, frying, boiling, steaming, roasting and cold mixing. Han cuisine is generally divided into eight major cuisines, such as Sichuan, Cantonese, Fujian, Anhui, Lu, Xiang, Zhejiang, and Suzhou.