Alpine food culture knowledge
Alpine food are corn, rice, taro, potatoes, fifty, millet and beans, miscellaneous grains and oilseed crops such as peanuts, sesame seeds, barley and so on. Rice has dry rice, rice, glutinous rice and so on. Beans include soybeans, adzuki beans, flower beans, peas, tree beans, etc. Taro and yams include water taro, black taro, sweet potatoes, yams, etc. Their staple food is corn and rice, and they also eat taro and potatoes, pasta, beans, and occasionally peanuts. They cook corn or rice into porridge and dry rice, and make cakes and patties with glutinous rice meal, or dry food similar to rice dumplings. Taro potato for cooking wine is also a dry food often brought when going out to hunt. This kind of food processing is similar to the people in the mountainous areas of the Han Chinese.
The tableware of the Alpine people is extremely simple, they use bamboo or rattan fruits to hold rice, bamboo tubes to hold soup, bamboo spoons, wooden spoons, water cups as tableware. When they eat, they squat by the iron pot, hold the coconut shells and snail shells that contain rice in their hands, and grab the rice with their hands, which is somewhat similar to the grabbing of rice in some countries in Southeast Asia. In recent years, they are also getting used to using chopsticks and bowls.
In general, the cooking methods of the Gaoshan people can be divided into cooking, grilling and distilling. Cooking is the most common, whether it is rice, corn, maize or taro potato and other staples, generally add water to boil into dry rice or porridge, sometimes also the taro potato or vegetables added to the rice, porridge. Fish and meat are also often boiled. They usually rarely use the steam method, only in the festivals or solemn rituals, only the glutinous rice, sticky millet steamed into rice cakes, brewing time is also useful distillation method. For taro, potatoes and fish, animal meat, etc., they like to use the baking method. Especially when hunting deer, they will immediately kill, barbecue, the aroma of game can inspire hunters to hunt the desire and confidence. Sometimes also take out the bird eggs from the bird's nest in the tree, directly on the firewood roasted, as a nutritious dry food when going out.
In the food culture of the Alpine people, wine occupies a very important position, except for the Amis people, almost all other Alpine ethnic groups are addicted to drinking wine. In their daily life and social life, the mellow fragrance of wine can be smelled everywhere. Weddings, births, festivals, house-building, hunting, fishing and religious rituals are all closely connected with wine. For this reason, they have to brew a good wine in advance, when the feast carnival, holding hands, singing and dancing, all happy and drunk. Men and women of all ethnic groups love to drink alcohol and drink a lot of it. They make their own corn wine, rice wine and potato wine. Smoking is a common practice among all ethnic groups. Among the Gaoshan ethnic groups, the Peinan, Amis, Paiwan and Yamei groups have the habit of chewing betel nut, but the central and northern ethnic groups do not have such a custom.
The Alpine people are generally not patients do not drink boiled water, not to mention the habit of drinking tea, when thirsty, drink mountain streams or water pipes running water, the Atayal people also love to drink with ginger or chili pepper bubble of cold water.
Characteristics of the dietary culture of the Gaoshan people
The Gaoshan people take rice as their daily staple food, supplemented by potatoes and miscellaneous grains. In the method of making staple food, most of the Gaoshan people like to boil rice into rice, or steam glutinous rice and corn flour into cakes and patties.
The Alpine people have a wide range of vegetable sources, most of which are cultivated and a few are collected. The common ones are pumpkins, leeks, radishes, cabbages, potatoes, beans, chili peppers, ginger and various kinds of mountain shoots and wild vegetables. Alpine people generally love to eat ginger, some directly with ginger dipped in salt as a dish; some pickled with salt and chili.
The source of meat mainly relies on rearing pigs, cows and chickens, and in many areas fishing and hunting are also a supplement to the daily meat diet, especially for the Gaoshan people who live in the mountains and forests, and the hunted animals are almost the main source of daily meat.
In the past, the Gaoshan people generally did not drink boiled water, and did not have the habit of drinking tea. The Atayal people like to use ginger or chili soaked cool water as a drink. It is said that this drink has the function of curing abdominal pain. In the past, when hunting in the mountains, there is the habit of drinking animal blood. Both men and women are addicted to alcohol, generally drinking home brewed rice wine, such as corn wine, rice wine and potato wine.
The economy of the Gaoshan people belongs to the agriculture and fishery collection type economy, the food is mostly rice and edible roots and tubers, and most of the side dishes are hunted bears, deer, rabbits, turtles, mountain pigs, goats, and self-farmed pigs, chickens, and fish, crabs, turtles, shrimps and other aquatic products, and there are all kinds of vegetables such as melons, beans, bamboo shoots, etc. The Gaoshan people also eat three meals a day. The Alpine people also eat three meals a day, and some of them still retain the habit of eating raw and semi-raw meat.
As the alpine ethnic groups live in different natural environments and evolutionary degrees, their eating habits and distinctive. Alpine Saixia people like to use glutinous rice or glutinous corn pounded into a rice cake, or wrapped in glutinous rice with palm leaves, not far from the Han Chinese dumplings, with rice and potatoes, taro, beans or vegetables mixed into salty rice or rice porridge. Alpine people like to add game and peanuts when making glutinous rice, and steam it with non-toxic leaves rolled up. Some areas use corn flour and water, add salt and beans pinched into a ball; or boiled taro with water, add peanut flour and game meat, mashed and wrapped in leaves for steaming. And the usual vegetarian food is seasoned with salt, ginger and honey. As few vegetables are grown, some dishes are served only during rituals or joyous banquets. Among the Alpine tribes, only the Amis and the Atayal can produce their own salt, while the other tribes exchange salt with their Han Chinese compatriots through the use of local specialty products. They often use ginger, chili peppers and mountain peppers as seasonings for cooking and dining, and usually eat fruits such as coconuts, plums, bananas and papayas to supplement the lack of vegetables.
The side dishes of the Alpine Bunyip people include preserved meat or dried meat, dried wild vegetables and dried vegetables, but not in large quantities. If there is any game or fish that they have hunted, they will make wine and cook the meat, and invite their friends and relatives to have a happy gathering.
They go to the streams to catch fish and shrimp, and fish for river shells and crabs, and cook them as a meal. They also enjoy many kinds of fruits, including pomelo, breadfruit, coconut, and so on, in addition to the common ones. The Alpine Yami people eat taro and yam as their staple food, and there are many varieties. Their fruit forest horticulture is very developed, but the vegetable planting is very little, so women and children have to often pick wild plants and fruits and shellfish as food supplements.
The Pingpu people of the Gaoshan tribe were influenced earlier by their Han Chinese compatriots, who arrived in Taiwan in the 16th century and rice became their staple food. History has recorded that the flavor of Pingpu people's rice is mellow and fragrant, and the aroma of boiled rice does not diminish after 2 to 3 days. However, due to the small planting area, the yield is not high, and the seeds planted each year are only enough for one year's consumption by their own families. The Pingpu people's cooking method is divided into two types: boiling and steaming. They soak rice, millet or millet in water and then put it in bamboo tubes, baskets, gourds and other containers to boil or steam into rice. When steaming rice with a bamboo tube, you have to pick up firewood first, burn it into black and red charcoal, put the bamboo tube in the center of the charcoal, and it won't take long for the aroma of the rice to waft out. The method of steaming rice is to put glutinous rice in the bamboo skin made of rice cage, the rice cage on the iron pot, until the steam until a piece of fog, it is done. The method of boiling or steaming depends on whether the raw material is sticky rice or glutinous rice. Sticky rice is more suitable for cooking, and glutinous rice steamed more fragrant and soft and delicious, mixed grains are also suitable for steaming method. After the glutinous rice has been steamed, it is pounded with a mortar and pestle to make powder or cake balls, which is known as "dudu" to the people of Pingpu. The people of Pingpu call it "Dudu Dudu".
Most of the Gaoshan people do not eat the heads and tails of animals, and on special occasions such as rituals, hunting, funerals, and so on, it is forbidden to eat fish, which they consider fishy to be unlucky. Pregnant couples also have many food taboos, generally forbidden to eat animal blood and offal (for fear of difficult labor), forbidden to eat and fruit (for fear of giving birth to twins). Taiwan's high mountain tribe is the ancient Yue (Yuejia) ethnic Miao, they believe that dog meat is a treasure in the food, there are to do with dog meat? Sacrifice? They believe that dog meat is a precious food, and have the custom of sacrificing dog meat. The Gaoshan people in the coastal areas of Taiwan are accustomed to fish, shellfish, taro, and wild vegetables as side dishes. Fish with seawater stained, dried and stored for food. Most of the Yami people on Orchid Island in Taiwan are engaged in fishing and have fish for three meals, but due to the lack of rice, they use taro and potato as their staple food. They cook corn or rice into porridge, dry rice, made of glutinous rice cakes and patties, or similar to the dumplings of dry food, boiled wine with taro and potato is also often brought when going out to hunt for dry food, this food processing and the Han Chinese mountain people's food customs are similar. Lan Yu's alpine people also have an interesting fish-eating custom: women eat red and black patterned or white good fish; men eat gray-green inferior fish; the elderly eat black worst fish, which is based on the intensity of labor different dietary rules. In the alpine traditional concept, that the woman is the most hard, in addition to farming, but also to give birth to children, should eat good fish with high nutrient content, this is a peculiar? hierarchical food custom? The Yami people are not good at storage, and usually only when they catch a large amount of flying fish and can't eat it all, they dry it in the sun so that it can be eaten during a typhoon, and discard any other fish that they can't eat. Dried fish is probably the most important of their possessions? property? It is probably the most important possession they have. Most of the Alpine people in coastal Lanyu don't use chopsticks to eat, they put their rice into pots and set them on the ground, and then squat down and grab the rice with their hands to eat it.
In general, the cooking methods of the Alpine people can be categorized into cooking, barbecuing, and steaming. And to cook the most common, whether it is rice, corn, corn or taro potato and other staples, generally add water and boil into dry rice or porridge, sometimes also taro potato or vegetables added to the rice, porridge. Fish and meat are also often boiled. They usually rarely use the steam method, only in the festivals or solemn rituals, only the glutinous rice, sticky millet steamed into rice cakes, brewing time is also useful distillation method. For taro, potatoes and fish, animal meat, etc., they like to use the baking method. Especially when hunting deer, they will immediately kill, barbecue, the aroma of game can inspire hunters to hunt the desire and confidence. Sometimes they also take out the bird eggs from the bird's nests on the trees and put them directly on the firewood to be roasted and cooked as nutritious dry food when they go out. When they came back from fishing, they roasted the unfinished fish and stored them for the off-season. When the Amis return from a hunting or fishing trip, they stick the fish or animal meat on bamboo poles or hang it on bamboo racks with a roaring wood fire burning underneath until the fish and meat oil drips onto the fire? Crackling? ringing, only cease fire to eat, that sweet and crispy fish, meat, think of people mouth-watering.
In the food culture of the Alpine people, wine occupies a very important position, except for the Amis people, almost all other Alpine ethnic groups are addicted to drinking. In their daily life and social life, the mellow fragrance of wine can be smelled everywhere. All weddings, births, festivals, house-building, hunting, fishing and religious rituals are closely connected with wine. For this reason, they have to brew a good wine in advance, when the feast carnival, holding hands and singing and dancing, all happy and drunk. Usually, they will buy wine from the Han traders, or in exchange for prey, and so the wine to hand, they will drink until half-awake and half-drunk, only to bring a few bottles home. For the Gaoshan people, drinking is not only the patent of men. According to the Qing Dynasty history books: the Gaoshan people are good at brewing wine, to the wine is ripe, they will each carry their own brewed wine, to the village community gathering, men and women, group sitting on the ground, with a wooden ladle or coconut bowl to take the wine, while drinking and dancing, a boisterous, 3 consecutive nights of revelry, no drunkenness.
The Atayal in the high mountain people have a? The sowing festival? The "Rabbit of Honey" festival is held every year after the planting of seeds. (rat cooking cuisine), venison, wild boar, fish, shrimp, chestnut cake, rice wine, etc., full of seats, inviting feasts left and right, large pieces of meat, big cups of wine, dancing and singing, lively and extraordinary. Alpine compatriots of the cloth every year to hold a grand? Playing ear festival? activities (with a shotgun to shoot a certain distance away from the hanging deer, goats and other beasts of the ear). The Ear-Shooting Festival After the event, people in the open ground burning fire roast meat, roasted meat with the fuel with the auspicious pine branches, and then drink and sing. The Bunyip people also have a five-year festival called the "Adulthood Matsuri". Adulthood Matsuri? , to this day, all fall men, women and children gathered in the square drinking, eating barbecued meat (deer, goats, wild game, but only without livestock), in love with young men and women in the evening of this day can be openly? Drinking wine on the face? (using a bamboo tube cut open to contain wine, men and women embrace each other face to face drink, indicating intimacy). The Cao of the Gaoshan ethnic group celebrate the 15th day of the 8th month of the lunar calendar. The Cao people of the Gaoshan ethnic group hold a festival on August 15 to celebrate the year of abundance. In the festival, representatives of each family will bring millet wine, millet cake, pork and other food to the square, and then, mixed by the patriarch and then distributed to each family to share food, and also some people can taste at random.
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