Food of Achang Ethnic Minority

The Achang people traditionally eat three meals a day and have a particular fondness for sour food. In the past, it was common for young men and women to chew tobacco and betel nuts, which often resulted in their teeth turning black. This led to the old belief that “black teeth are beautiful.”

Staple Foods

Rice is the main staple food of the Achang people, and they also enjoy rice filum (small pieces of rice) and rice noodles. Rice filum is simple to prepare: just boil it in water for a few minutes, then mix it with spices and other ingredients such as pork or chicken to create different flavors. Rice noodles are commonly boiled, but they can also be eaten cold. The Achang people often prepare rice noodles with hot soy flour, chili peppers, a mixture of garlic, ginger, and monosodium glutamate, resulting in a spicy and soft snack often enjoyed during the summer months.

Other Traditional Foods

The Achang people also have a strong preference for taro, a staple vegetable. It is said that in ancient times, during good harvests, the Achang people would eat taros and also kill dogs as part of their traditional rituals. Achang women are skilled in preparing soybeans and bean powders, and they frequently make cold noodles with peas.

Meat Dishes

The meats consumed by the Achang people mainly come from pigs and cattle they raise. One of the notable dishes is boiled pork rice noodles, where the pig is slaughtered, burned with wheat or rice straws until the skin turns yellow, and then cleaned and cut into small pieces. These pieces are mixed with vinegar, garlic, and pepper, and served with rice noodles.

Fish Dishes

Fish are often raised in the rice fields, making them a common source of food. One of the signature ways of preparing fish is by frying it in hot edible oil, then steaming it with water and sour peppers. The most characteristic fish dish is called sour and hot after-harvest fish, where fish fries are released into the rice fields during planting and harvested after the rice is gathered.

Preserved Foods

Salted vegetables, tofu, and soy sauce are prepared and consumed year-round, as they are essential at every Achang meal. In addition, sweet wine made from sticky rice is a popular beverage. The Achang women are particularly known for their sweet rice wine, which has an intense fragrance and a sweet taste. Adults often drink white spirits during festivals, and many Achang people are now skilled in distilling white spirits, which they store in large earthen jars for special occasions.

Typical Achang Dishes

Sticky Rice Cake and Rice Noodles

Two well-known Achang foods are sticky rice cake and rice noodles. To prepare sticky rice, the rice is washed and soaked for half a day before being steamed. The resulting sticky rice cakes are soft, tender, and aromatic. They can be eaten in various ways—steamed, fried, or baked. These cakes remain fragrant and delicious, making them a popular and versatile food.

Hand-Made Rice Noodles

A favorite food in the Husa region of Longchuan County is Hand-Made Rice Noodles. The noodles are made from high-quality local rice, and the condiments consist of a mixture of fire-roasted pork, pig liver, pig brains, pig intestines, peanuts, sesame, garlic, pepper, coriander, salt, monosodium glutamate, soy powder, and vinegar. To eat, the noodles are served in the hands, mixed with condiments, and eaten directly. This dish is not only delicious but also rich in nutrition and easy for the body to absorb, leaving a lasting, pleasant memory.

These foods offer a glimpse into the rich culinary traditions of the Achang people, highlighting their resourcefulness and strong connection to their environment and culture.