When the cuckoo chirps for the first time, the entire Hani Cottage will sound the answer of "I heard", invariably, deafening, this sound, indicating the cheers of spring. It is said that this answer, "I have heard it," can make the hard-working and kind Hani farmers prosperous, the six animals prosperous, and make people peaceful and healthy all year round.
When it comes to Hani Cottage, people will invariably think of the "world's longest banquet" of the Green Spring Hani Patriarch Street Banquet and the "layers of terraces and clouds" of the Hani people who have left masterpieces for generations - the Yuanyang Hani Terraces. As everyone knows, the Hani people, who live in a complex environment of ravines and ravines, are also one of the simple, frank and hospitable people, and the Hani people's customs of respecting the old and loving the young are well known to the world. The majestic mountains, the deep valleys, the shady mountain forests, the terraces and the warm fire ponds are the true portrayal of the living environment of Hani Cottage.
Hani Cottage on the top of the hill
The Hani fire pit that cannot be extinguished all year round
Regarding the Green Spring Hani Patriarch Street Feast, as a custom in the October year of the Hani people, it is a feast of blessing and a traditional custom of the Hani people. On that day, each household has to make a sumptuous dish, including yellow glutinous rice, three-colored eggs, pigs, chicken, fish, duck meat, beef jerky, dried chamois, meat pine, peanut rice, red rice and other nearly 40 kinds of Hani flavor dishes, prepared wine, each family table table along the street, arranged into an endless street banquet (locally known as the Long Dragon Banquet or Street Heart Wine), for the whole village to taste, for guests from afar to enjoy. Guests and hosts eat vegetables, drink wine, and wish each other a happy meal. During the banquet, the elderly people sang and danced through wine; after the young men and women were full of wine and food, they met and walked into the bamboo forest to talk about love, and such activities were held for three days and three nights.
"The longest banquet in the world" - The Green Spring Hani Patriarch Street Feast
Regarding the masterpiece left by the Hani people for generations, the Yuanyang Hani Rice Terraces, in the rolling hills of mourning, countless "Tian Shan" stand majestically and magnificently. As soon as people arrive at Hani Cottage, the first thing that catches their eyes is the terraces in front of the ancient village, along the meandering of the mountain, layered on top of each other, like countless Daoist ladders, hanging from the bottom of the far foot pipe to the top of the mountain, the cloud sky, some flash in the vast sea of clouds, deep valleys, some embedded under the giant right overhanging rock, deep mountain jungle, the big one ten acres and eight acres, the small one-bed coat can cover, strange shapes, thousands of forms, plus the distant and near mountains and the background of palm trees and wind-tailed bamboo next to Tanabe Village. It is like a series of ingenious and magnificent and beautiful pictures, which constitute the unique scenery of Hani Mountain Township, and are the spectacle of terraced farming civilization created by the Hani people by using special geographical climate and reclamation, with a grand scale and magnificent momentum. Such terraces are really "how high are the mountains and how high are the water"!
"How high are the mountains, how high are the waters" - Yuanyang Rice Terraces
The terraced fields of the Hani people are real earth art, real earth sculpture, and the Hani people are real earth artists
—————— French anthropologist Dr. Eugenie
"Layers of terraces and cloudy days" - Yuanyang Hani Rice Terraces
Yuanyang Rice Terraces as night falls
<h1 class= "pgc-h-center-line" > little-known food customs in Hani Cottage</h1>
Along the "rugged mountain road", lead everyone to the cottage "covered with green trees and red flowers", walk into the Hani family, sit around the warm fire pond, and learn about the little-known food customs in the Hani Cottage.
Hani Cottage
Hani dining customs
The Hani people in the Hani Cottage can eat at the same table when eating. Once the family is visited, women are required to re-seat indoors, and according to traditional customs, only men can eat at the same table as the guests, and women generally do not accompany the guests. Seats at mealtimes are headed by the side near the fire pit, and the chief is usually seated by the elderly. When eating in the men's room, the chief should be seated by the male elder, and in the women's room, the chief should be seated by the female elder.
The dining table used by the Ainis is a lightweight and chic round table. The dustpan-like table top has a delicate pattern woven with grates. The part of the table that makes contact with the ground is a circle, and in between is a horseshoe-shaped table foot, and the whole table is a bamboo handicraft. They used to serve rice with a bamboo vessel called "Box Nest". Regardless of his family's situation, the utensils on the table for rice are all round bamboo baskets at the bottom of the square mouth - box nests. Use chopsticks for meals, but each household has several boxes and ports that can be used as bowls for rice. The bottom of this box is square, the mouth is round like a bowl, and it is the size of a vegetable bowl. A few families use it as a bowl to eat, and most people only use it to bring rice and use it as a bowl when they go out to work. Some of the box ports are very exquisitely woven, and girls often take it with them to collect silk thread embroidery needles and other love objects.
The Hani table
Eating habits of the Hani people
There are not many varieties of vegetables eaten by the Hani people, and the common ones are mostly greens, cabbage, radishes, bamboo shoots, melon beans and so on. Condiments such as amaranth, ginger, garlic, and chili peppers are also often eaten as vegetables. The meat they eat is mainly pork, chicken, beef and dog meat. In addition, they know many wild mushrooms and edible wild plants, and the list of wild vegetables eaten is too numerous to list. Their cooking skills are not high. The main methods of cooking are boiling, stir-frying, steaming, roasting, roasting, scooping, frying, and pickling. Green vegetables, cabbage, radishes and melons are mainly boiled, a few are fried, and some people also pickle pickles. In addition to cooking, vegetables such as melons and beans are also cooked by steaming, scooping, and bun roasting. Meat is mostly cooked, fried, fried, roasted and other methods. Amaranth is the most commonly used condiment. Stir-fried meat, boiled meat, and scoops are indispensable to add root or amaranth leaves, if you do not add amaranth, even if you eat meat, they will also feel that the taste is not beautiful.
Amaranth
Scoop
The Aini people who like to drink Shingu wine
On the eve of the autumn harvest every year, most of the Hani people living in the southern Yunnan region hold a ceremony of "drinking Xingu wine", and the Hani people call it "Changnu Tuza" or "East Harvest Capital", wishing for abundant grain and peace for people and animals. Drinking Shingu sake is selected on an auspicious day, on which each family cuts a handful of grain ears that are about to ripen, hangs it upside down on the back gable on the right side of the hall, and then hemps down a hundred and ten grains, some fried into grain flowers, and some put into a bottle to brew Shintani wine. On this day, some people also prepare delicious meals and invite the elderly men of the neighbors to drink New Valley wine. During the banquet, the guests raised their glasses and sang the song of grain wine
My cattle look for grain grass that comes out in the spring
We came straight to drink the fragrant rice wine
Red bamboo chopsticks pick yellow eel
The glass of flowers is filled with wine
Mountains of grain for a bountiful harvest
White raw rice can't be eaten
At this time, the whole family followed the wine glass to drink a few sips of Xingu wine, even the baby had to wipe a little on the small mouth, it is said that this can make the whole family young and old painless, happy and peaceful.
BlackMail Shintani Sake
The most popular porridge
This kind of porridge is called "Period Horse", an indispensable food at the banquet. Weddings, building new houses, children and grandchildren over the age of one must prepare porridge. The main ingredients of porridge are lean meat and rice (glutinous rice is available), the amount of which depends on the needs. First, the lean meat is finely chopped, the rice is washed, boiled together with water, and added minced ginger, star anise noodles, and grass and fruit noodles as ingredients. Boil until the meat is cooked and the rice is rotten. The porridge has a unique sweet taste and is very popular with Aini guests.
"Daunting" Bai Wang
Bai Wang, this dish is called "A pressure bird pinch". It is a must-cook dish when slaughtering pigs and dogs. Bai Wang's raw materials are mainly good texture pig blood, dog blood and lean meat, liver, waist and other meat. When slaughtering pigs and dogs, the clean blood is put into the basin and mixed with water, so that the blood cools and condenses into thin and appropriate blood clots, the prepared meat is cut into pieces and simply burned or mixed raw, and then the cooked meat and raw blood are mixed together with chili powder, star anise, and wild pepper noodles. Bai Wang has a special fragrance, looks scared, eats incense, and is a delicious dish for the Aini people to entertain guests.
Pickled banana hearts
Pickled banana hearts. This dish is called "Aro Oh Che", and it is also a common dish at wedding banquets. This dish is simple to make. Peel off the tender hearts of the banana trees, add salt or a little porridge and mix them together, then put them in a tile pot and marinate for two or three days. Pickled plantain hearts taste the same as pickles, and must be served in bowls with banana leaves when used at the banquet.
Bean flour meatball soup
Bean flour meatball soup, this dish is called "Galle" in the Aini language. The ingredients are lean meat and sautéed bean flour, with the root of the amaranth added. When cooking, finely chop the lean meat and root of the amaranth, add a little cooked bean flour and minced ginger and stir well, wrap into balls and cook in the boiling broth. Bean flour meatball soup, delicious and sweet, is one of the favorite dishes of the Aini people.
Sour meat
Sour meat, called "Sajiche" in the Hani dialect, is mainly made of beef head and oxfoot or game meat. Put the bull's head and feet on the fire and fry until the skin is slightly charred, take out the soaking water and scrape it clean, then peel off the skin and cut it into small pieces with salt pepper stirring, when the salt is immersed in the skin of the meat, then add a little porridge and mix well, put it in the altar for ten and a half days, so that when the meat is sour, take it out to make soup or add oil and stir-fry. When hunting wild animals, you can concoct sour meat as you would.
Bun roast meat
Bao roast meat, the main ingredients are lean meat, lettuce, coriander, coriander. The lean meat is first finely chopped, and the old vegetable root (or leaf), coriander, coriander, pepper and other condiments are added, and then three or four layers of steamed leaves are wrapped in steamed leaves and buried in the fire to slowly cook. This dish has a special flavor, delicious taste, and tastes unique.
Finches pine with finch sauce
The main ingredients are various bird meat and ginger minced, paprika, lettuce, wanna, etc. First, the clean finches are sandwiched with bamboo sticks and roasted by the fire, while roasting, they are wiped with cooking oil, until the finches are crispy, they are taken out and cut into small pieces, and together with ginger, paprika, root and other condiments, they are placed in a salt mortar to form a fine minced, which is the finches. Finches are often eaten with turnips, wild celery, etc. The finches pine and soup liquid are mixed into a paste to form a finch meat sauce, and the eating method is the same as the finches pine.
Grilled fish and meat with sticks
Grilled fish and meat with sticks, the raw materials are fresh fish or all kinds of livestock meat. Cut open the belly of the packed fish and cut the meat to be grilled into chunks, each about three centimeters wide and two centimeters thick. Sprinkle the meat or fish with salt, pepper, peppercorns, star anise and other seasoning powder, clamp it with a stick, and slowly bake it by the fire until cooked. The roasted meat or fish is fragrant, crisp, fragrant and fresh, and the aftertaste is endless.
Crab on the mountain of amaranth
Crab on the mountain of amaranth. Cook the crab in a fire pit (also brittle with oil). Remove the hard shell or debris on the back, and put the meat and eight crab legs in the abdomen, together with the stem root, ginger leaves, pepper and other condiments in the salt mortar spring crushing can be eaten.
Banana flower meat
Banana flower meat, the main raw materials are banana flower, dog meat. Wash the plantain flowers, remove the stems, cut the petals and salt them for a while before rinsing again. When cooking, the thinly sliced dog meat is first fried until it is eight ripe, and the cut plantain petals are added to the meat and cooked, this dish is mostly eaten when building a new house.
Chopped raw – raw meat sauce
Chopped raw, the raw materials are beef, fish and animal meat and various condiments. Chopped raw meat is generally selected pure lean meat, washed and then covered with a knife back, and then chopped into a very fine meat sauce, plus wild pepper powder, paste chili powder, coriander and other spices like to eat evenly mixed into a thick sauce paste. Chopped with a sweet flavor, often dipped in other vegetables (radish, lotus white, parsley, etc.). There are two kinds of chopped raw and cooked. Cooked and chopped is mostly chopped and mixed into eggshells or small antimony pots and heated and cooked. The taste of cooked chopped is generally sweeter than raw chopped. But men generally do not like it, only women and those who are not in good health eat cooked chopped raw.
Fried pupae
Fried pupae. Fried pupae are further divided into fried bee pupae, fried bamboo pupae, fried palm leaf lu pupae and other kinds (bamboo pupa and rice dumpling leaf lu pupa are a kind of pupae that grow and reproduce in young bamboo and young palm leaf lu). This dish simply sautés the obtained pupae in oil until cooked. The fried pupae is fragrant, rich in protein, delicious and rich in nutrients, and will be unforgettable after eating.
Bee pupae sauce
Bee pupae sauce. The raw material is the nesting bee pupae. First, squeeze the plump baby pupa nest by hand, remove the milky white juice of the pupae, and then chop the residue finely, add the paste paprika, wild pepper powder, coriander grass and other condiments together with the squeezed bee pupa juice and mix it into a sauce. Bee pupa sauce, fresh and sweet, mostly dipped in small dishes to eat, rarely eaten several times a year.
Shochu
Shochu is a drink that the Aini people can't do less. The men love wine and are good at making wine in the indigenous method. However, all those who slaughter pigs and cattle and hunt animals and animals must prepare wine and drink bitterly, and when they encounter marriages and funerals, they are even more drunk. In addition to drinking at the banquet, men also have the habit of carrying alcohol to rush the road, and when they are tired of climbing the hill, they use wine to quench their thirst and relieve their fatigue. If you have wine at home, you want to drink two sips when you have nothing to do. Guests should be treated with wine when they come to the door. In the Aini Cottage, where there is meat, there must be wine, and wine and meat are never separated.
The Aini people like to drink tea
The Aini people like to drink tea, and their tea drinking habits are different from those of the Han People. Each household in the Aini family has a teapot dedicated to tea. Most of the tea leaves they use to burn tea are old leaves, and even fresh leaves with branches. When the tea is boiled, the fresh tea leaves are grilled over fire until they are slightly yellow or slightly charred, then put into the water that is about to boil in the pot, and pour them out and drink them when they boil and have the bitter taste of the tea leaves. In the past, the Life of the Aini people was very hard, and those who could not afford to buy teapots used bamboo tubes to burn tea. Now the Aini people not only have a teapot, but also a warm kettle with heating, and the habit of drinking tea has changed from burning tea to brewing tea.
Chew betel nut
Chewing betel nut is also a special hobby of the Aini people. Their betel nut is not the fruit of the betel nut tree, but a substitute made of lime, dry tobacco leaves, and the tender tip of the chestnut tree, which the Aini people call "Ruba". Women especially like "Ruba", they often carry a box containing "Ruba", wherever they go to chew, often chew clear mouth red, even spit out is blood red. According to the elderly, chewing "Ruba" can keep the stained teeth from fading, and there is also a role in protecting the teeth. It is said that people who chew "Ruba" rarely have toothaches.
Unique flavor of "fish dipped in water"
The Hani people who live in Pengduo Village, Yimen County, have liked to eat "fishy" since ancient times, and the chamois rock sheep, pheasant hare, red fish shrimp, loach yellow eel, are all delicious on the table. When eating fish, there is a special way to eat, that is, "fish dipped in water". "Fish dipping water" is not dipping water to eat fish, but a kind of fish soup fish puree. When there are fewer fish caught, not enough into a bowl on the table, the fish is made into "fish dipped in water", the fish is placed on the charcoal fire of the fire, roasted yellow and browned, remove the cheeks, intestines, scrape off the scales, and then burn a handful of paste and spicy seeds, chop together on the cutting board, add salt, pepper oil, monosodium glutamate, etc. and mix well, and the bowl becomes "fish dipped in water". "Fish dipped in water" is spicy and sweet, is a good dish with wine under the rice, pick a small point, put it in the mouth and chew carefully, it is really less to eat more taste, the aftertaste is long, and everyone is happy. Because of the unique flavor of "fish dipped in water" and the spirit of "blessed sharing" of the Hani people, it is loved by everyone. Until now, when there are many fish, I also like to chop a plate of "fish dipped in water" and put it in the center of the dining table for guests to taste.
Stew the pot wine
Almost every household in the remote and remote Hani cottages of Aza River, Le'en, Jiaqi and Dima Townships in Honghe County will brew stewed pot wine. Stewed pot wine, as the name suggests, is that the wine does not flow out of Zhen, directly from Zhen inside the stewed out of the pick. This kind of stewed pot wine is brewed differently from other toasted wines. When doing, first steam the sorghum or buckwheat until the skin is broken, mix it with koji after it is cold, put it in a jar and seal it for 7-10 days, then take it out and put it in the koshiki, place a vessel with wine at the top of the koshiki, use an iron pot or copper or aluminum basin, cover the paper with the mouth facing up, and the basin is filled with cold water, and often changed to keep it cold. Bake for an hour or so, uncover the lid and take the wine. If the alcohol level is still high, you can also add heat to continue to simmer the pot wine twice. This kind of stewed pot wine, the wine taste is sweet, good nutrition, people who have eaten stew pot wine, all praise.
Cuckoo, the bird worshipped by the Hani people on the Ailao Mountain, when the cuckoo calls for the first time, the entire Hani Cottage people will sound the answer of "I heard", invariably, deafening, this sound, indicating the cheers of spring. It is said that this answer, "I have heard," can make the industrious and kind Hani farmers prosperous, the six animals prosperous, and make people peaceful and healthy all year round.
Time has passed, and I wonder if the tribesmen of Hani Cottage will respond when the cuckoos first call...
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