In the Manchus, animal milk can not only be drunk, but also made into a variety of foods, Manchu dairy products are very rich, but Manchu dairy products are mostly made of cow's milk, rarely use goat milk or mare's milk. Here, it can be liquid, it can be solid, it can be a drink, it can be grain, it can be eaten hot, it can be eaten cold... In the eyes of the Manchus, this white juice is like the mother's milk, nurturing the people of this black land, multiplying and thriving. According to the "Rules of the Qing Dynasty", it is recorded that during the Kangxi Dynasty, the empress dowager used twenty-four cows, the emperor and empress shared one hundred cows, the imperial concubine used seven cows, the noble concubine used six cows, the concubine used dairy cows five, the concubines used dairy cows four, the nobles used dairy cows two, and the crown prince and Fujin used ten cows. The amount of dairy products in the Manchu diet can be seen. Whether it is dried cheese, milk rolls, Uta and summer cheese, they are all loved by the Manchus.
According to the composition, Manchu food can be divided into meat food, grain food, dairy products and comprehensive foods. Let's take a look at the Manchu specialty dairy products with xiaobian:
01
Milk skin
The milk skin is called oromu, the method is to boil the fresh milk and then slowly separate the milk and oil two layers, to cool the grease out, and then dry in the shade to make oromu. It is the essence of the milk skin in fresh milk, which is a good product in the dairy product series, and its nutritional value is quite high. The Manchus combine milk skin and dumplings, adding milk skins to the filling of the Lantern to make a milk skin Lantern, and putting milk skins in the flower cake to make milk skin flower cakes.
02
milk tea
Milk tea, Manchu sun cai, milk tea in the Qing Dynasty, also known as milk tea, milk tea or Mongolian tea, is made of fresh milk, mare's milk or goat milk, as well as salt and tea mixed, and sometimes mixed with butter and milk skin and other condiments. The types of Manchu milk tea are also diverse. Stir-fried noodle milk tea is made by adding fried noodles to milk tea; melon seed milk tea, as the name suggests, is the addition of melon seeds to milk tea; black black tea is made of milk mixed with paste-like milk skin; black milk tea is made of black black tea and milk. During Manchu court sacrifices and religious activities, milk tea was used to offer to the gods. The "Guanglu Temple Rules" records: milk tea for altar temple sacrifices and gurudwara; milk tea for shaman sacrifices and the chanting of the Zhongzheng Temple lamas; milk tea for the funeral rites of the saints; imperial concubines, noble concubines, concubines, nobles, and crown princes bereavements; and three times a day in the "100 days" to make offerings, all offerings are made with milk tea.
03
yoghurt
Yogurt, called ayala in Manchu, is an authentic Manchu snack, which is actually the so-called "old yogurt".
04
Utah
Uta, Manchu cream cake meaning, Uta is the best food in Manchuria. A manchu cold dish made from cream, puff pastry (butter), sugar, water, and spices such as oranges and bananas. There are two kinds of water uta and milk uta. Each piece of milk wuta is the size of a chess piece, and is divided into three colors: milk yellow, water red, and light blue.
05
Kumiss
Milk wine manchu called arjan, is yogurt sub-roasted shochu, through the traditional milk wine production, through the distillation process. In order to obtain the upper milk wine, the Manchus generally go through six distillations, of which the second distillation is arjan.
06
Butter
Cheese, Manchu tara, Manchu cheese, is done by mixing rice wine with milk and baking or steaming it to make it solidify into cheese. The cheese I made with some honey red beans and sautéed almonds tasted great, especially in the summer when I took a bite.
07
Milk cakes
Manchu called kuuru, according to the record is that after the milk or horse milk has been boiled in milk wine, the rest is made into a water ball like a dumpling, called milk cake, sour taste.
08
Milk scum
Milk slag is called ejihe in Manchu, and the remaining milk is dried up to form, called dried milk. The milk that separates the grease is fermented, and then the water in it is boiled or dried, and the remaining solid substance is ejihe. Long ago, the Manchus knew that milk slag had the effect of detoxifying and removing fire.
Resources:
Chinese eat
Assorted platter
A Study of the Cultural Semantics of Manchu Food and Clothing Words
The Imperial System added the Qing Wenjian
Red Ribbon Manchuria