Natual Diet Custom of Li Ethnic Group

General Features of Li Dietary Culture

Natural Resource Utilization & Regional Traits

The diet customs of the Li nationality feature distinct local characteristics, which fully take advantage of abundant natural resources in mountainous areas. Most Li communities reside in mountain regions, and various wild rodents are cherished delicacies for local people.

People catch field mice and squirrels, singe off their fur over an open fire, and remove the internal organs. The prepared meat is then either roasted or boiled, seasoned with salt and chili peppers before serving.

Traditional Preserved Vegetables: Nansha

Production Methods

The Li people also produce traditional pickled greens named Nansha (南杀). First, wild vegetables are thoroughly cleaned. Livestock bones or wild animal bones together with salt are added to the greens. All ingredients are placed inside a jar and tightly sealed for natural fermentation.

Taste and Dietary Functions

Nansha has a strong sour flavor. It helps dispel summer heat and stimulate appetite, so it is a staple dish on Li people’s tables all year round.

Betel Nut Chewing Custom

Traditional Preparation Steps

Chewing betel nut has been a long-standing tradition among Li women. Fresh betel nuts are sliced into thin pieces and chewed along with nut kernels. Dried betel nuts are made by fully boiling the nuts and air-drying them afterwards.

When eating dried betel nuts, cut them into small chunks and mix with a thick paste blended from clam ash and lime. The mixture is wrapped with Fuliuye (扶留叶) for slow chewing, and people swallow the juice produced during the process. The taste grows sweeter the longer one chews.

Medicinal Value and Cultural Implication

Traditionally, chewing betel nut is believed to ease chest distress, reduce edema and prevent malaria. For the Li people, betel nuts are seen as auspicious symbols and tokens of love among young people.

Bamboo Tube Food

Cooking Process

Bamboo tube food is a specialty that greatly appeals to tourists. Local Li girls usually guide visitors to make it. First, cut thick fresh tender bamboo into sections. Fill the bamboo tubes with local fragrant glutinous rice and an appropriate amount of water; lean meat and salt can also be added for extra flavor.

Place the filled tubes over burning firewood. Once the rice water boils, seal the tube openings with leaves or wooden stoppers. Turn the tubes constantly to ensure even heating. When the rich aroma of glutinous rice comes out, take the tubes off the fire. Split the bamboo with a knife, and the food is ready to eat.

Practical Usage

For travelers on the move, local Li girls will pack several servings of bamboo tube food into their bags for the journey.