What are the foods of Gaoshan people?

Because Taiwan Province Province is located in the tropics and subtropics, surrounded by the sea on all sides, the economy belongs to the agriculture, fishery, agriculture and collection economy, and the food is mainly cereals and edible roots, supplemented by hunting birds, animals, fish and collected wild vegetables, followed by livestock. The seasoning is onion, ginger, pepper, salt and honey. Among the Gaoshan people, only the Ami and the Atayal people can make their own salt, and other tribes get salt by exchanging with their Han compatriots. People in some areas simply use ginger, pepper and mountain pepper instead of salt.

The food of Gaoshan nationality is millet, rice, taro, potato, fifty, millet and beans, and the oil crops of miscellaneous grains are peanuts, sesame seeds and coix seed. There are upland rice, rice and glutinous rice in rice. Beans include soybeans, red beans, flower beans, peas, tree beans and so on. Taro potatoes include water taro, black taro, sweet potato and yam. Their staple food is millet and rice, but also taro and potatoes, pasta, beans, and occasionally peanuts. However, due to the lack of rice noodles, Yamei people on Lan Yu Island live on taro and potatoes. They cook millet or rice into porridge and dried rice, and make cakes and bazin with glutinous rice, or dry food similar to zongzi. Potatoes used for cooking wine are also dry food often brought when going out hunting. This kind of food processing is similar to that of Han people in mountainous areas. Common vegetables are pumpkin, bamboo shoots, leeks and ginger, as well as Chinese cabbage, radish and eggplant. The most fruits are bananas, longan, oranges, peaches, jujubes, persimmons and papayas.

What I said above is a common phenomenon, which is a common food for all ethnic groups in mountainous areas. However, due to the different natural environment and evolution degree of each nation, the eating habits and customs of different places are also different, so it is necessary to introduce the characteristics of each nation.

Xia Sai people like to mash glutinous rice or glutinous millet into rice cakes, or wrap glutinous rice with palm leaves, just like jiaozi of the Han nationality; Mix rice with potatoes, taro, beans or vegetables and cook it into salted rice or porridge. Usually vegetarian, with salt, ginger and honey as seasoning. Due to the small amount of vegetables planted, some dishes are only served at festivals or festivals.

The non-staple food of Bunun nationality includes bacon or dried meat, dried wild vegetables and dried vegetables, but the quantity is not much. If they catch game or fish, they will go to cook the meat and invite friends and relatives to get together.

There are many kinds of condiments in the north and south, such as salt, lard, brown sugar, honey and ginger. Pepper, etc. Bacon and salted fish are also added to the non-staple food, and pickles are pickled with mustard.

In her spare time, Ah Mui often goes to the stream to catch shrimps, shellfish and crabs as delicacies on the table. They also like many kinds of fruits, besides the common ones, there are grapefruit, breadfruit, coconut and so on.

Yamei people live on taro and potatoes every day, and there are many varieties. According to statistics, sweet potato 10 species, yam 8 species, black taro 9 species and water taro 8 species. Their orchards are developed, but few vegetables are planted, so women and children often have to eat wild plants, fruits and shellfish as food supplements.

Pingpu nationality in Gaoshan nationality was influenced by Han nationality earlier. /kloc-After the Han people arrived in Taiwan Province Province in the 6th century, rice became their staple food. According to historical records, the rice of Pingpu nationality is full of fragrance, and the aroma of cooked rice will not decrease for two or three days. However, due to the small planting area and low yield, the crops planted every year are only enough for one year's consumption.

Whenever crops are ripe, Pingpu people will cut them down or pull them up directly from the ground, transport them back to their barns or hang them under the eaves. Don't pick the ears of grain from the barn or under the eaves until you cook. If the ears of grain are not very dry, roast them on the fire to remove water, then put them in a wooden mortar or stone mortar and remove the shell with a long wooden pestle. This kind of work is a collaboration between men and women. Usually the ears are picked at night, dried on the fire, and mashed and peeled the next morning. Eat as much as you want the next day, and eat as much as you want at night, basically just a few strings. And this may be a measure that Pingpu people intend to use grain. It often takes an hour or two to finish the mashing work, so that the food for one day is available. They work so hard for three meals a day all year round.

The cooking methods of Pingpu nationality are divided into boiling and steaming. They first soak rice, millet or millet in water, and then put them into containers such as bamboo tubes, bamboo baskets and gourds to cook or steam them into rice. When steaming rice with a bamboo tube, you must first collect firewood, burn it into black and red charcoal, and put the bamboo tube in the center of the charcoal. Soon, rice will be elegant. The method of steaming rice is to put glutinous rice in a rice cage made of bamboo skin and put the rice cage on an iron pot until there is fog, and you are done. Boiling or steaming depends on whether the raw material is glutinous rice or glutinous rice. Glutinous rice is more suitable for cooking, steamed glutinous rice is more fragrant, softer and more delicious, and miscellaneous grains are also suitable for steaming. After the glutinous rice is steamed, it is mashed into powder or cake balls by Chu Jiu, which is called "DuDu" by Pingpu people.

In the past, Pingpu people did not pay much attention to the cooking of non-staple food, and there were even many phenomena of "eating it alive". In Yu Yonghe's "Going to the Sea" in the Qing Dynasty, there is a historical fact that there are many elk on the mountain where Pingpu people live. After killing deer, they drank their blood raw. As for venison, they cut it and eat it just to fill their stomachs. The hair of wild animals is usually removed by roasting, and then it can be eaten with some salt. Viscera, lungs and intestines are mostly cooked before eating. If you touch crabs and mullets in Shanghai, you can chew them up alive and eat them alive with a little salt. It can be seen that in the past days, the cooking of Pingpu nationality was primitive, and the habit of eating raw was still very strong. This is not only related to their backward production technology, but also a long-standing habit. They are used to the delicacies of wild animals and fish and shrimp. Because in modern civilized countries, there are still some habits of eating raw, such as sashimi, which Japanese people like to eat.

The stove used by Pingpu people to drink and cook is a cooker with three legs standing on the ground and clay buckled on a wooden stick. This kind of cooker can still be seen in some mountainous areas. In some areas, people simply move three stones to make a fire. The containers for cooking food, such as bamboo tubes, retort, bamboo baskets, gourds, etc., are all made of bamboo and wood, which makes heat transfer easier. There is a wooden buckle made of clay in the lower part of the container. The function of this wooden buckle is to prevent the wooden or bamboo "pot" of rice from burning together. Nothing can be done without a wooden buckle. /kloc-at the beginning of the 0 th and 7 th centuries, the Pingpu people who used iron pots gradually increased. This is mainly bought from Han businessmen. Iron pots have shallow pots and vertical pots of different sizes. There are shallow copper pots and ear pots. Kitchen utensils include kitchen knife, anvil and barbecue grill, wooden bucket and steaming bucket, wooden shovel and wooden spoon. The upper ends of wooden shovels and spoons are often engraved with small heads like other household appliances, which is probably caused by their worship and strong impression on people in primitive life and labor.

Pingpu people are reluctant to grow vegetables, preferring to feed large groups of chickens. Whenever the distinguished guests come, they will kill the chicken and set the table at any time. It was not until the Chief Executive came that he brought the wax gourd from the garden and respectfully presented it to the Chief Executive. It can be seen that vegetables are rarer than chickens. So the cooking method of vegetables is relatively simple.

With the development of social life, the quality of life of Pingpu people has also been greatly improved. They learned many cooking skills from the Han people, from eating fur and drinking blood to roasting, boiling, steaming, frying, frying and so on.

For domestic animals, people of all ethnic groups in Gaoshan also raise many pigs, chickens and dogs, but they never kill them easily for food. Pigs can't be killed unless it's a sacrificial festival. Chickens are only served when VIPs come. Dogs are specially used for hunting and never kill. Whenever they come back from hunting or fishing, the pork they get and the catch are also distributed to the same family. These pork and fish are not daily non-staple foods, but fish dishes as a gift from God. Because of the underdeveloped cooking technology, the way they eat meat and fish is very simple. They wash them with water first, then soak them in salt water, or mix them with ginger or pepper to remove the fishy smell. Cao people and Bunun people also bake to eat meat and fish.

Because of the underdeveloped production technology, people of Gaoshan people usually live a simple diet life, and they have no more energy and ability to study the quality of diet except the basic life of a family. But when it comes to festive festivals and sacrificial gifts, they give everything they have, kill pigs and chickens, make wine and cakes, and get together and get drunk. There are many such festivals, and the folk life rituals are even more colorful, such as marriage, childbirth, building houses, raising houses, farming and so on. All these require worship, banquets, singing and dancing. In the following chapters, we will introduce their festivals respectively.

The tableware of Gaoshan nationality is extremely simple. They use local materials, use bamboo or rattan to hold rice, use bamboo tube to hold soup, and use bamboo spoon, wooden spoon and water cup to make tableware. When eating, everyone squats next to the iron pot, holding coconut shells and snail shells of rice in their hands and grabbing rice with their hands, which is somewhat similar to the practice of some countries in Southeast Asia. In recent years, they have gradually become accustomed to using chopsticks.