Gaoshan nationality is the general name of ethnic minorities in Taiwan Province Province, including Bunun, Rukai, paiwan, Peinan, Shao, Taiya, Yamei, Cao, Amei and Han. The name "Gaoshan Ethnic Group" is a general term for all ethnic groups in Taiwan Province Province after China's victory in War of Resistance against Japanese Aggression in 1945. In history, especially before the Ming Dynasty, there was no such name as Gaoshan nationality. The ethnic origin of Gaoshan nationality is multi-source, but it mainly comes from a branch of Guyue people in the southeast coast of Chinese mainland. After the Han people moved to Taiwan Province Province, the aborigines were divided into two parts: one part settled in the plain and merged with the Han people, and was called Pingpu people, including Xilaya 2 1 Society, Hong Anya 13 Society, Barboucha 9 Society, Bazehai 4 Society, Baboulaz 4 Society, Daokasi 6 Society, Kaidalan 28 Society and Kamalan 34 Society. The other part still lives in mountainous areas and is less influenced by the Han nationality. Up to now, it still retains the characteristics of aboriginal language, customs and habits. Nowadays, Gaoshan people refer to these ethnic minorities in general. 1954, 14 In March, the authorities of Taiwan Province Province stipulated that Gaoshan ethnic group included nine ethnic groups (Taiya, Bunong, Cao (renamed as Zou in 1998+065438+ 10), Paiwan, North South and Yamei. Most of these ethnic groups are distributed in the central mountainous areas and islands in the southeast, and a few are scattered in Fujian, Shanghai, Beijing, Wuhan and other places. The total population is about 400,000, and there are 2,909 scattered people in mainland China (1the fourth population census in 1990). Gaoshan nationality has its own language, belonging to Indonesian language family in Austronesian language family. There are great differences in the internal languages of Gaoshan people, such as Amir, Atayal, Paiwan and Bunun. Don't have their own language. The Gaoshan compatriots living in Taiwan Province Province have their own unique culture and art, and their oral literature is rich, including myths, legends and folk songs. Most Gaoshan people are engaged in agriculture, and a few are engaged in fishing and hunting. There are handicrafts such as carving and weaving. For a long time, the Gaoshan and Han nationalities have resisted the invasion of foreign invaders and developed Taiwan Province Province. During the 50 years of Japanese imperialism's occupation of Taiwan Province Province, the resistance struggle was particularly fierce, among which the Wushe Uprising of 1930 was the largest. 1947 Participated in the "February 28th" Uprising dominated by the Han nationality. Taboo women should not use knives and axes after pregnancy, and should not eat ape meat, bobcat meat, pangolin meat and miscellaneous fruits. A woman's loom can't be touched by a man. Daily diet customs Gaoshan people live on cereals and potatoes. Except Yamei and Bunun, several other ethnic groups take rice as their daily staple food, supplemented by potatoes and miscellaneous grains. Yamei people living in Lan Yu live on taro, millet and fish, while Bunun people live on millet, corn and potatoes (locally called sweet potatoes). In the production method of staple food, most Gaoshan people like to cook rice or steam glutinous rice and corn flour into cakes and cakes. When the Bunun people are cooking staple food, they mash the small grains of rice in the pot into paste. People in paiwan like to roll up millet with banana leaves, mix it with peanuts and animal meat, steam it and eat it as a holiday delicacy, and take it with them when they go hunting. However, as a small point brought by hunting, salt and other salty seasonings are generally not added to the stuffing. When hunting in the mountains, Atayal people like to use bananas as stuffing, wrap them in glutinous rice, then wrap them in banana leaves, steam them and take them away. Paiwan people like to mix sweet potatoes, cajanus cajan, taro stalks, etc., and eat them when cooked. Yamei likes to mix rice or porridge with taro and sweet potato and cook it as a staple food. When going out to work or travel, dry taro or cooked sweet potato and glutinous rice products similar to zongzi are often used as dry food. When paiwan and other ethnic groups hunt, they only bring matches, not pots. First, they build stones, heat them with dry firewood, and then put taro, sweet potato and so on. Under the stone, cover it with sand and eat it after cooking. Alpine vegetables come from a wide range, most of which are planted and a small amount is collected. Common ones are pumpkin, leek, radish, cabbage, potato, beans, pepper, ginger and various wild vegetables. When Yamei eats mustard, first shovel the growing leaves, rub them with salt, and leave them for two or three days before eating. The mustard roots left in the ground continue to grow. Gaoshan people generally love to eat ginger, and some directly use ginger dipped in salt as a dish; Some are pickled with salt and pepper. The source of meat mainly depends on pigs, cows and chickens. Fishing and hunting are also a supplement to daily meat in many areas, especially the Gaoshan people who live in the mountains. Captured prey is almost the main source of daily meat. There are many wild animals in the mountains, such as wild boar, deer and monkeys. Paiwan doesn't eat dogs, snakes and cats. And the way to eat fish is also very unique. Generally, after catching fish, they take a slate and heat it on the spot. They bake the fish on the slate until it is 80% cooked, and sprinkle with salt to eat. Children in paiwan are not allowed to eat eels or even the heads of other fish, which is considered unlucky. When a-mei cooks meat dishes, she likes to cut the meat into pieces, insert bamboo sticks, cook it and put it in a big pot, and the whole family gathers around the pot. Everyone uses rattan baskets to hold rice, * * * uses a spoon to scoop vegetables, grabs rice in one hand and eats meat in the other. During the transplanting season, they like to catch small frogs in rice fields, take them home, wash them with clear water, cook them and eat them. Some ethnic groups, such as Ami and Atayal, also eat raw fish caught. They also like to peel the hunted millet, add salt and marinate it with half-cooked millet for several months. Pickled foods are usually preserved in several ways, such as pickling, drying in the sun and baking. Pickled pigs and fish for a year or two. Gaoshan people used to drink neither boiled water nor tea. Atayal people like to drink cold water soaked in ginger or pepper. It is said that this drink has the effect of treating abdominal pain. I used to hunt in the mountains and also had the habit of drinking animal blood. Both men and women are addicted to alcohol and generally drink their own brewed rice wine, such as millet wine, rice wine and potato wine. Festivals, rituals, sacrifices and eating customs, Gaoshan people are generous and hospitable. I like to hold banquets and song and dance parties on festivals or festive days. Every festival, pigs and old cows should be slaughtered, and a banquet should be given to give wine. At the end of the year, Bunun people used the leaves of a plant that ate "Sinoe" and steamed them in glutinous rice for their families to enjoy, to celebrate. The most representative foods of Gaoshan banquet guests are cakes and bazan made of various glutinous rice. It can be used not only as a holiday snack, but also as a sacrifice. And cooked glutinous rice to entertain guests. There are many sacrificial activities of Gaoshan people, including ancestor worship, valley worship, mountain worship, hunting worship, wedding worship and harvest worship, among which Paiwan people's five-year sacrifice is the most grand. At that time, besides banquet offerings, there will be various cultural and sports activities. Wedding and banquet scenes are very rich and spectacular, especially a lot of wine should be prepared. At that time, participants drank a lot of alcohol and had the custom of staying drunk. On the day of "Harvest Festival", the clansmen took an altar of wine to the scene, danced around the bonfire, ate and drank, and celebrated the annual labor harvest. People in paiwan often use wooden and beautifully carved mugs on celebration days, and they drink side by side to show their intimacy. If you have guests, you must kill the chicken and treat them. Bunun people leave drumsticks when entertaining guests, and they walk with them when they leave, which means eating drumsticks makes them walk more powerfully. Lu Kairen is good at baking taro with stones as stoves. Baked taro is crisp outside and soft inside, which is easy to carry and often brought to guests to eat on the road. When paiwan got married, he ground the millet into powder, mixed it with water to make a paste, wrapped it in fish and shrimp (the shrimp showed its tail), kneaded it into balls the size of eggs, put it in a boiling pot, cooked it and took it out.