Camellia oleifera is the most non-staple food in the southern mountainous areas and counties of Chengbu. Camellia oleifera is not only a necessary food for welcoming guests, but also a must-eat drink before meals. Camellia oleifera is not an ordinary green tea, but a kind of salty, bitter, pungent, sweet and fragrant tea soup. It is made by boiling raw keto tea with water, mashing and filtering, and adding salt, onion, ginger, cinnamon, etc. Make concentrated camellia soup. In addition, it is made of crispy rice, peanuts, soybeans and corn fried in oil. Can quench thirst and satisfy hunger; Drinking in hot weather can relieve summer heat and reduce fever, and drinking in winter can dispel dampness and dispel cold. Eating camellia oleifera usually means drinking four bowls in a row, which symbolizes the peace of the four seasons. After eating four bowls, you should fold the tea bowl to express your gratitude. Otherwise, if the host thinks you are not satisfied, continue to make tea. If a guest can't eat four bowls at a time, he should tell the host in advance, otherwise it will be considered impolite. There is a saying in my hometown that "if I don't eat camellia for a day, my heart will be blocked." It can be seen that camellia oleifera is essential for Miao children. There are regional differences in the time of eating camellia oleifera a day. People in the third district generally eat camellia oleifera at noon, while people in the fourth and fifth districts eat it at noon in the morning. Eat camellia oleifera before eating. Eating Camellia oleifera not only connects neighbors, but also is a good way to entertain guests. It is rare to eat camellia oleifera at night. Only on important festivals and when there are guests will the host play with Camellia oleifera. It reflects the importance and enthusiasm of the Miao people. There is also the custom of drinking camellia oleifera in Miao nationality villages in southern Suining, and the production method is simpler than that in Chengbu.
There is a bowl of unique food-"fragrant pepper" at the wedding banquet of Chengbu Miao family. Its spicy, crisp and fragrant characteristics are very famous in Miao family and are deeply loved by Miao people. The production method is as follows: generally, in July and August of the lunar calendar, large and fresh green peppers are selected, boiled in boiling water until they are soft, then taken out and cut into small mouths with scissors or small bamboo sticks to obtain pepper seeds; Prepare another seasoning: clean onion and garlic, mix with bean curd residue, spiced powder and appropriate amount of salt (or add spices instead of bean curd residue with glutinous rice flour or cooked bean flour), then fill the mixed seasoning into the belly of seeded green pepper, seal the pepper mouth, and dry or dry in the sun to get the fragrant pepper. When eating, fry the pepper in oil, which is crispy and delicious, fragrant and delicious. Most farmers in Chengbu Miao family like to make fragrant peppers. In addition to entertaining guests and eating, some of them are given as gifts and some are sold in the market. Some people call it "oil pepper" and regard it as "Nostoc flagelliforme". Therefore, the Miao wedding, birthday and "Three Dynasties" banquet symbolized by "Fa" have become an indispensable dish in the banquet.
Pig blood cake is the specialty of my hometown. It is only cooked once a year. Every time I kill pigs in the New Year, my family uses fresh tofu made the day before and crushes it. When killing pigs in the New Year, don't pour too much pig blood on tofu, as long as tofu is red. After mixing, I will filter the tofu in a cloth bag for a day, and then add some minced meat (pork belly is the best) and some five herbs.