Eating habits
The staple food for the local population is rice, while in remote mountainous areas, people also consume sweet potatoes, wheat, corn, potatoes, millet, and various legumes. During winter and spring, common vegetables include cabbage, radishes, greens, spinach, celery, carrots, garlic, and dried chili peppers. In summer and autumn, fresh chili peppers, beans, gourds, leeks, and bamboo shoots are popular. The meat consumed includes pork, beef, lamb, fish, chicken, duck, goose, and eggs. Most regions have three meals a day, although during busy farming seasons, people may eat three meals, while during slower periods, they may only have two. For those who eat three meals, rice is served for breakfast and dinner, while lunch varies by season: glutinous rice cakes with cabbage in spring, wheat cakes in soup during summer, and increased consumption of sweet potatoes and potatoes in autumn and winter. In areas populated by the Dong and Miao ethnic groups, a light meal of oil tea is often enjoyed before breakfast, and in places like Zhongfang and Xupu, lunch is referred to as “dim sum”, while in Huaihua and Jingzhou, it is called “half rice”.
Love for sour flavors
People in the region have a strong preference for sour foods. There is a saying among the Dong people: "If you don't eat sour for three days, you'll stumble while walking." Every household prepares jars for pickling sour chili peppers, radishes, cucumbers, and greens. The Dong people are particularly known for their unique pickled fish and sour meat.
Fondness for spicy food
The local population enjoys spicy flavors, with chili peppers being a staple ingredient in nearly every dish. Various spicy dishes are made, including pickled chili peppers, powdered chili made with glutinous rice flour, mud chili filled with glutinous rice flour and seasonings, and chopped chili mixed with minced ginger. Each preparation has its own distinct flavor profile.
Drinking customs
Drinking is a cherished tradition in the region. Alcohol is consumed during weddings, funerals, and festive celebrations, with mandatory drinking during holidays and family gatherings. In rural areas, drinking games and toasting songs are popular pastimes.
Local delicacies
The region boasts a variety of traditional foods, with some of the most famous being Shefan (sacrificial rice), cured pork, scallion duck, bitter wine, sweet rice wine, glutinous rice cakes, rice noodles, and oil tea.
Shefan (sacrificial rice): This dish consists of glutinous rice steamed with mugwort and diced cured meat, resulting in a fragrant flavor. It is traditionally prepared for offerings to deities and ancestors around the spring festival, after which family members share the meal.
Cured pork: Making cured pork is a must during the Spring Festival. Pork is cut into chunks weighing three to four pounds, rubbed with salt and mixed with five-spice powder and Sichuan pepper, then left to marinate for three to four days. Afterward, the pork is hung over a low fire to smoke until it dries. The lean meat turns a deep red, while the fatty parts become golden and translucent, yielding a crispy texture without greasiness.
Scallion duck: Duck meat is chopped and sautéed until golden, then combined with duck blood, sweet sauce, ginger, red chili peppers, and salt before being simmered in water. Finally, scallions are added for garnish. This dish is known for its rich flavor and spiciness and is a customary meal during the Mid-Autumn Festival.
Sweet rice wine: The locals consider it a symbol of good fortune, brewing it for celebrations and serving it to guests with its rich aroma.
Glutinous rice cakes: Made from steamed glutinous rice that is pounded, shaped into small balls, flattened, and dried. During the twelfth lunar month, families prepare glutinous rice cakes, known as “Nianba”, which are soaked in spring water for storage and can last for months without spoiling.
Oil tea: A popular dish among the Dong and Miao people, oil tea is made by frying tea leaves in oil, then adding a small amount of rice to create a paste. Salt is added, and once boiled, it is mixed with glutinous rice cakes and seasonings before serving. Topped with roasted soybeans and puffed rice, it has a dark color but a rich and flavorful taste.
(Translated by Yang Hong)