What are the characteristics of Buyi cuisine?

The staple food is mainly rice. People like to steam rice into rice with a special cooker "Naozi". Buyi people generally like to eat glutinous rice, which is often used as a staple food to improve their lives or adjust their tastes. Cold dishes, "moss frozen meat" and "bean jelly" are the favorite foods of Buyi people. Buyi people like to eat hot and sour, pickled cabbage, sour soup and pepper, which are essential for almost every meal, especially for women. There are also blood tofu, sausages, and flavored dishes made of dried fresh bamboo shoots and various insects.

Buyi people are mostly good at making pickles, bacon and lobster sauce, and the unique folk pickle "hydrochloric acid" is famous at home and abroad. Among the meat dishes, dog meat, dog enema and beef soup pot are the top dishes. When the Buyi people kill pigs, it is customary to put some salt in the blood basin first, and then stir it with pig blood. After solidification, add chopped green onion and seasoning, boil the soup in water and boil it with pig blood, which is called "promoting blood circulation" and is the best dish for hospitality. Buyi people in Guizhou like to cook with scalpers to prevent weddings.

Wine plays an important role in the daily life of Buyi people. After the autumn harvest every year, every household will brew a large amount of rice wine (that is, brewed wine) and store it for drinking all year round. Buyi people like to entertain guests with wine. No matter how much you drink, as long as you arrive, you always take the wine first. This is called "welcome wine". When drinking, use bowls instead of cups, guess fists and sing.

Buyi people have many traditional snacks, especially Buyi people living in Yunnan, who are good at making rice noodles, bait slices, pea powder, rice cakes and so on.

Buyi people are generous and hospitable, which is characterized by that many Buyi people dye glutinous rice with various plant pigments such as Liquidambar formosana leaves on February 3 (or March 13) and June 24 of the lunar calendar, and make glutinous rice to entertain guests and distribute it to relatives and friends.