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Eating habits of Yi people in China
Publication time:2010-08-12  | Author:Global Times

In most Yi areas, maize, buckwheat, oat and potato were staples. Rice production was limited. Most poor Yi peasants lived on acorns, banana roots, celery, flowers and wild herbs all the year round. Salt was scarce. In the Yi areas, potatoes cooked in plain water, pickled leaf soup, buckwheat bread and cornmeal were considered good foods, which only the well-to-to Yi people could afford. At festivals, boiled meat with salt was the best food, which only slave owners could enjoy.

Cooking utensils of a distinct ethnic color, made of wood or leather, have been preserved in some of the Yi areas. Tubs, plates, bowls and cups, hollowed out of blocks of wood, receive paintings of  three colors -- black, red and yellow -- inside and outside, and with patterns of thunderclouds, water waves, bull eyes and horse teeth. Wine cups are hollowed out of horns or hoofs.
 

Text from:Global Times editor:  |  announcer: beley studio