Buryi Ethnic Specialty Snacks
The people live on food, and different ethnic groups and regions are not the same due to the influence of living environment and customs. Luoping Bu Yi people are mainly distributed in the areas of Jiu Long He, Ku Zhe He, Huang Ni He, Duo Yi River, and Nan Pan Jiang, living by mountains and water with beautiful environment. This environment has created the unique dietary production methods of the Bu Yi people, forming their own unique culture.
1, Blood Sausage Rolls
Blood Sausage Rolls are mostly made in winter. The production method is: 1, First, pig intestines are washed, drained of moisture, then sticky rice is placed in a pot and fried with pig fat until cooked, adding a little salt, when the sticky rice is slightly fragrant, take it out to cool; 2, cut lean pork into meat, stir-fry until cooked; 3, put the cooked sticky rice, pork meat into fresh pig blood, add appropriate amount of salt, wine, pepper, Sichuan peppercorns, star anise and other seasonings, mixed and stirred, stuffed into dried pig intestines, packed one meter long into one bundle, to avoid too long and heavy breakage, then the blood sausage rolls are dried or hung in a ventilated place, available year-round. When eating, cut into thin slices, fry in oil or stir-fry for a while, with a little sugar, vinegar, and scallion flower, and it can be plated.
2, Blood Sausage
Pig small intestines are washed and dried, the raw material preparation method is the same as blood sausage rolls, but the amount of sticky rice is reduced appropriately, and the amount of pig blood is increased appropriately. Generally, it is made the same day and eaten the same day, because the blood water increases, it is easy to rot.
3, Specialty Dog Meat
Dog meat is one of the excellent foods for nourishing and fitness, dispelling wind and resisting cold. Bu Yi people like to eat dog meat. Cheng Heng Bu Yi people use dog meat as a delicious dish to entertain relatives and friends, guests. Cheng Heng Bu Yi dog meat has its own characteristics, dog is killed well, fur is scraped clean, then the skin of the dog is slowly baked with straw or sesame stalk, but it does not let the skin crack. Then wash it clean, combined with a variety of wild medicinal materials and spices, cooked with a cast iron large cauldron with rice wine and clear water, then cut into pieces, combined with chili paste made from millet and mint, it tastes particularly fragrant. Adding Bu Yi's own low-alcohol 'convenience wine', savor it slowly and enjoy it slowly, really satisfying. After the reform and opening up, Cheng Heng Bu Yi specialty food dog meat has gone out of Cheng Heng Bu Yi mountain village, into the lives of urban people, becoming a favorite specialty dish for urban people.
