Dong Ethnic Cuisine

Dong Ethnic Cuisine

　　Staple Food: In the past, the Dong people in the county primarily ate glutinous rice. Today, their staple has shifted to non-glutinous rice, supplemented with wheat, barley, millet, sweet potato, corn, potatoes, buckwheat, Job’s tears, and various types of beans.

　　　　Side Dishes: These are divided into vegetables and meats. The main vegetables are leafy greens, Chinese cabbage, pak choi, pumpkin, radish, cucumber, winter melon, cowpea, green bean, fiddlehead fern, and bamboo shoots. The main meats include pork, chicken, duck, goose, fish, snail, crab, and clam.

　　　　The Dong people in the county enjoy locally brewed rice wine, sweet potato wine, sweet liquor, and oil tea. They have a particular preference for spicy and sour flavors, such as salted fish, pickled vegetables, sour soup, and especially fish sauce with chili.