Hand -Grasping Rice of Lisu Ethnic Group in Nujiang
Preparation Method
-
Ingredients: The main ingredient is local fragrant rice, often mixed with crushed corn kernels, beans, and buckwheat. Meats include roasted pork, chicken, or cured meat, while vegetables are seasonal, such as bamboo shoots, mushrooms, black fungus, peanuts, and stir-fried or pickled wild vegetables.
-
Cooking: The rice is mixed with corn, beans, and buckwheat and cooked or steamed. Meats are usually roasted or boiled in advance, and vegetables are prepared by stir-frying, pickling, or boiling.
-
Serving: The cooked rice is spread at the bottom of a clean bamboo tray. The meats and vegetables are arranged in a colorful pattern, creating a visually appealing “flower center.”
-
Eating: Before eating, everyone washes their hands. People sit around the tray, using their left hand as a bowl and their right hand as chopsticks. A piece of cured meat is used to coat the palm with oil, and then food is picked up and combined in the palm before eating.
Cultural Background
-
Origin: The origins of Lisu Hand-Rice are rooted in practicality. One story says it began as a way to serve food during mountain god rituals when bowls were scarce. Another theory suggests it emerged from communal gatherings where bamboo trays were used to serve large groups due to the lack of tables and chairs.
-
Symbolism: Hand-Rice represents the Lisu people’s aspiration for a beautiful life and reflects the enthusiasm and hospitality of Nujiang residents. The colorful arrangement symbolizes a rich and fulfilling life.
-
Hospitality: Hand-Rice and “unity wine” are the highest forms of Lisu hospitality. When guests arrive, hosts prepare Hand-Rice and sing traditional songs while offering “unity wine” to ensure guests feel welcomed and satisfied.
