I am an authentic Zhuang family child in the central region of Guangxi Zhuang Autonomous Region, although my own ethnic group has been Sinicized a long time ago, but many customs are still well preserved, I hope that through these pictures, you can further understand the life of our Zhuang people.
The host is cleaning the lamb
With the development of social economy, the rich villagers have become more and more hospitable, and killing chickens and sheep is the best way for them to express holiday blessings.
Distribute the dishes in large pots
In the view of the Zhuang family, the more relatives and friends come, the more prosperous the family, so each family usually needs to prepare large-scale kitchen utensils in order to receive more guests, this scene can't help but remind people of the steppe people outside the Sai, in fact, the Zhuang family's boldness is no less than the Saiwai people.
Button meat, duck meat and condiments are set aside
In addition to lamb, three fresh green vegetable soup, pork buckle meat duck meat and fried peanuts are also indispensable etiquette dishes, in the Zhuangjia countryside, these are the best accompaniment to drinking and talking.
A variety of meat staples on the farm
In some families with small populations, the main meal is mainly based on meat, generally using wine instead of rice, and some young people have not been exposed to rice for four or five days in a row during the Spring Festival.
Young people gathered together
During the big year, young people prefer to get together, fist and guess horses is one of the indispensable dinner projects in Guangxi's ethnic minority areas, shouting horses can not only quickly enhance each other's friendship, but also digest the wine and vegetables in the body faster, so they often eat for more than ten hours, or even stay up all night.
Older people also have their own circle of friends
The older elders often like to use the traditional way (usually a large iron pot, a spoonful of all the meat), while slowly tasting the food, while each expressing themselves about the village and outside the village, some young people who have not returned to their hometown for a long time will also thoughtfully join them, offer good cigarettes in the city, and nagging at the elders who have not seen them for many years.
Usually zongzi requires a large pot to steam
Speaking of Zongzi, usually people will think of the Dragon Boat Festival, eating Zongzi has become a custom of the Dragon Boat Festival, although the Guangxi Zhuang people also solemnly pay tribute to Qu Yuan on the day of the Dragon Boat Festival, but generally do not wrap Zongzi, but kill chickens and sheep, perhaps because the summer is too hot, Zhuang people do not like to eat high-calorie glutinous rice dumplings in the hot summer.
However, in the Spring Festival, making rice dumplings is indeed a specific custom of the Zhuang people, usually on the first day of the Chinese New Year, the whole family gets together to complete this task. But many young people are no longer familiar with the craft.
Zhuangjia Zongzi
Zhuangjia Zongzi is generally composed of rice dumpling leaves, glutinous rice, mung beans (some with red beans), refined bacon wrapped, not only has the fragrance of rice dumpling leaves, but also can fully integrate the taste of fragrant meat, its shape is arch bridge-shaped, large, generally about four or five times that of Suzhou triangle rice dumplings, usually about 1-2 kg, because the larger the zongzi, the more relatives feel that there is face. After drying, it can be steamed and eaten, or it can be cut and fried with a knife, or grilled in the kiln, each of which has its own unique taste.
Bacon
Bacon with sauce is a favorite of foodies across the country
Bacon, which is also an important edible dish during the Spring Festival, is generally mainly made of pork marinated and dried, because it dried the water, only the pure meat flavor and spice flavor remain, so it is very popular. The preparation method is very simple, first salt the pork overnight (the longer it is marinated, the less moisture content it has, and the less likely it is to spoil), the next day the meat is washed with hot water, and then pour in the sauce prepared in advance, soak it for four to five hours, and then you can pick it up and dry until it dries and hardens.
Air-dried bacon
The Spring Festival sacrifices and visits to relatives are generally indispensable to bacon and rice dumplings, which is an eternal tradition, and the air-dried bacon not only tastes refreshing, but also facilitates storage and carrying.
The refined bacon is cut and transparent
The biggest difference between air-dried bacon and smoked bacon is in terms of color and taste, the color of air-dried bacon is clean and transparent, and the taste carries a primitive flavor, which is the difference between the Zhuang family and the Miao family (Hunan Miao people are rich in smoked bacon).
sacrifice
The ancestral shrine of the head of the village is sacrificed
Usually zhuang people are Chinese New Year's Eve, the second day of the New Year is more solemn, the sacrificial meat is mainly castrated chickens, requiring the chicken head to lean back (avoid roosters, hens, ducks), every double day (Chinese New Year's Eve, the second day of the first year, the fourth ,,,) to hold a big meal, go to relatives; every single day (the first day, the third day of the first year, the fifth day of the first year, the fifth day of the first year,) to hold various cultural and sports activities.