I was studying at a university in Tohoku, and there was a local classmate in the dormitory, Manchu, surnamed Ye. She said that she was a member of her mother's ethnic group, and her father was Han Chinese, so that she could get some policy care during the college entrance examination.
This Ye classmate's mother has come to the school several times, we have all seen it, and the aura is very strong. We joked at the time, Auntie, are you a descendant of Empress Dowager Cixi? As a result, the aunt said that her family name was Yehenara. The seriousness and seriousness of that face made us believe that she really didn't tease us.
After graduating for many years, I have forgotten a lot of people and things from that year, but I still remember the appearance of this aunt very clearly, on the one hand, because of the shock brought to me by her powerful aura, on the other hand, on the other hand, in fact, the most important thing is that the aunt brings us a traditional Manchu snack that she made by herself every time she goes to school.
Sagema is a traditional Manchu pastry that we can now buy in any supermarket. However, until now, I think that the saqi horse made by Aunt Ye herself is the most delicious.
According to Aunt Ye, saqima's predecessor was manchu pastry and noodle dumplings. I specifically checked the way to rub strips of bread on the Internet, that is, to put cooked rice on a board and beat it with a mallet, repeated many times, and then sprinkle the soybean flour that was fried in advance and ground into noodles, and then rolled it into a long strip. That's how Sachima was made. The kneaded rice cake strips are fried in a frying pan, fried and fished out, drizzled with wild honey collected from the northeast forest, sprinkled with cooked bean noodles, and then pressed into cakes with heavy weights, cut into pieces, and the delicious sachima is made.
Aunt Ye said that Saqima is actually a Manchu transliteration, which means fried strips of gluttony. She said no one in her family could speak Manchu anymore. However, there are still drums for dancing shamans in the family, and I don't know which generation has passed them down. I pondered, that Xiao Hong's "Biography of Hulan River" mentioned in the jumping god, maybe this Aunt Ye's ancestor will also be. However, I did not dare to ask.
My aunt also told us about the origin of Sachima. Say that it was once upon a time, the ancestors of the Manchus, oh yes, at that time it was still called Jurchen. At that time, brave and industrious Jurchens were hunting in the forest. The women put the collected pine nuts, hazelnuts, honey, and so on into the barrel made of birch bark and stored them, and then took them out to eat when there was no food.
However, one day, they really had nothing to eat, and they took out the birch tree tube and looked at it. The honey was sprinkled and flowed onto their strips of bread, and many hazelnuts and pine nuts were also glued to the dumplings. Everyone was reluctant to throw away the "dirty" food, so they took a knife and cut the food into small pieces and ate it separately. This is where Sagema comes from. Sagema is not only a favorite pastry snack of the Manchus, but also an offering during their sacrifice.
Later, with the manchus entering the customs in large numbers, this flavor snack also came to Guannei and gradually became everyone's favorite snack food, and the Manchu word saqima was also integrated into our Chinese.
After graduation, there was not a lot of contact with her former classmates, and this Ye classmate never met again, I don't know if she has learned to be a sage now? I've tried to do it a few times.