These animal patterns, especially dragons and phoenixes, are still rare in these brocades, at least Jin Yang did not find any of these Li brocades in front of his grandmother, which made him feel a little regretful.

After all Chinese has been the descendant of the dragon since ancient times, and the image of the dragon and phoenix has been deeply rooted in the hearts of the people for thousands of years, the meaning is extremely auspicious, and more importantly, the dragon and phoenix pattern is also very beautiful and atmospheric...... It's a pity that Grandma doesn't have it here.

Hey, nine times out of ten things have been unsatisfactory since ancient times!

The plant patterns mainly include kapok, mud flowers, keel flowers, bamboo leaf flowers and other flowers, as well as vines, trees, grasses, etc. The common ones are kapok pattern, flower and grass pattern, etc. In fact, it is just a few kinds of flowers and trees that are common in the daily life of Li women, and they record their favorite things with brocade.

Kapok is one of the main raw materials of Li nationality textile, Li women generally like to use kapok patterns as brocade patterns, the pattern is based on kapok trees, there are roots, branches, and key patterns (also known as "any flower") under the branches, as well as flowers and green leaves, in order to symbolize the deep roots and lush leaves, and the family is happy and happy.

Flower and grass patterns are popular in the Wuzhishan area around the clothing pattern pattern, the pattern is a long cylindrical pattern as a family symbol, the overall decoration is similar to the Chinese inverted "towel" shape, there are weeds and diamond-shaped continuous patterns. It means that the roots are deep and the leaves are thick, and the family members are prosperous and multiplying.

Geometric patterns are patterns composed of straight lines, parallel lines, squares, diamonds, triangles, etc., which are expressed on clothing in abstract patterns, reflecting some characteristics of primitive thinking. It is rich in content and beautiful in color.

Another reason, in fact, in Jinyang's opinion, may be that this kind of geometric pattern is a little simpler? At least compared to the dragon and phoenix pattern, these triangular parallel lines are much easier to fool.

Well, the only drawback may be that others look a little difficult, too abstract, and generally don't have a big enough brain hole and can't understand what is drawn.

The patterns of daily life production utensils mainly include cooking, playing with balls, weaving, farming, flat shoulders, forks, etc. Most of these patterns are processed and created by Li women based on their careful observation and understanding of life, and with their own artistic imagination.

Art comes from life, there's not much to say.

The patterns of natural phenomena mainly include the sun and moon, stars, thunder and lightning, water and fire, etc. The Li people are a people who worship nature, and the worship of nature has always influenced the development of brocade patterns.

Chinese character symbol patterns include the word Xi, the word Fu, the word Lu, the word Shou, the word 10,000 and so on. The Li people only have a language, not a written language. Due to the influence of Han culture, some patterns gradually adopted Chinese character symbols. These Chinese characters are embodied in clothing, reflecting people's pursuit of a happy life and their desire to live a long and healthy life.

From this point of view, it is natural that the patterns of Li brocade are diverse, and it is no wonder that in recent years, more and more people have liked this ancient brocade, because they are indeed beautiful.

Jin Yang lingered here for a while, bought a few other types of Li Jin, and finally reluctantly left.

The only pity is that I didn't buy a more beautiful dragon and phoenix pattern brocade, according to Grandma's words, it is too troublesome to make costumes, they generally need at least 3-4 months to make a set, and the dragon and phoenix pattern is even more troublesome, especially if there are many requirements and are more exquisite, it will take longer...... It is not available for the time being.

But...... Now that the Li people have officially entered the modern society, as long as you are willing to give money, they can still accept private customization, but there are too few Li Jin masters nowadays, if you want to master boutiques, the time may be a little longer, and the money may be a little more.

These, of course, are not a problem, the boss of Jinda has nothing else now, that is, there is a lot of time and money, and if he wants good things, he naturally has to have greater patience, and he can afford to wait for this time.

I immediately agreed with my grandmother to discuss it in detail at noon, and then finalize this matter.

After completing the task and triumphantly, Yan'er had been waiting impatiently and ran to the rest area on the side, and when Jinyang found her, she thought that she would be angry with herself for going for so long, but she didn't expect that she would sit on a small stone bench, and Zhenghuan, who was eating with Jin Yan, had no time to take care of herself.

A thatched pavilion supported by four thick logs, a small stone table, about the size of one square meter, and a few small stone benches around it, look quite quaint.

There was a small iron pot in the middle of the table, and there was a charcoal stove underneath, gurgling and steaming, and I didn't know what was stewed in it. There are also many other kinds of food next to the iron pot, there are bamboo tubes, which look like bamboo tube rice, and a kind of rice that is all copper, I don't know what material it is made of, and there are a few other things that Jinyang can't say what they are, anyway, they all look strange.

Yan'er and Jin Yan both have a plate in front of them, which is filled with all kinds of food, and each person has a cup in hand, which seems to be wine or drink, and it is not clear from a distance.

What else can I say, I was hungry all morning, and I had to help them buy this and that, but it turned out to be good, they ate it first, and they didn't know how to wait for people, Jin Yang smiled bitterly and walked over and put down the big bag and small bag he was carrying, ready to make do with it.

Well, the main thing is that these foods smell so good!

The wine they drank seemed to be a kind of wine unique to the Li people, made from something called "Shanlan".

The "mountain lan" where the Li people brew sweet dregs is not only the top material for making wine, but also the staple food eaten by the Li brothers. They have long developed a method of making rice: bamboo rice. This kind of rice, which is baked in a fresh bamboo tube with rice and seasonings, is more often made by the Li brothers in the mountains or grilled with charcoal at home.

When the Li people make bamboo rice, they must use the bamboo tube as a pot. Cut off a section of mangosteen opening, inject rice, and an appropriate amount of water, seal the mouth and put it into the firewood for barbecue, the skin of the bamboo tube is scorched to mean that the rice has been done, the bamboo tube rice is generally used for hunting, and the bamboo tube rice is still unchanged and deteriorates after five to six days. In order to adjust the taste, most people mix soybeans, eggs, meat, and seasonings into the rice, and the flavor is better when roasted.

To eat bamboo rice, first use a knife to "disembowel" the bamboo tube, and the rice grains are loaded with pork belly, carrots, mushrooms and Cantonese sausage grains, etc., the color is bright, and it looks very attractive. These ingredients are matched together to make the bamboo rice full of color and flavor. The fragrance mixed with the scent of bamboo goes straight to the nostrils. When eating, drink a sip of Lijia's "Shanlan wine", take a small bite of bamboo rice, and chew it slowly, which is full of fun. Su Shi once wrote: "The bamboo tile of the shelterer, the bamboo raft of the bearer" refers to the characteristics of bamboo tube rice.

Bamboo rice is usually made by the Li family when they go out to hunt in the mountains or entertain guests at home, but it has now evolved into a home-cooked dish for the Li family. After the chef improved on the basis of tradition, it was put on the banquet table, and the reputation was very high, and it became a famous traditional flavor food in Hainan.

In addition, the Li brothers also love to eat pumpkin rice, yellow rice and so on. The southern claw used in pumpkin rice is not an ordinary pumpkin, only the dry land melon seeds planted in the mountain fence can be used, commonly known as "mountain deer pumpkin", the flesh of the melon is firm, only two to three catties each after it is fully mature, and the flesh is darker than the general melon, orange-red. After removing the skin and seeds, cut it into small pieces, mix it with the soaked glutinous rice, put it in a bamboo steamer, and steam it in a pot for one hour. After ripening, the quality of melon and rice is crispy and soft, evacuated and non-sticky, and the taste is clear and durable. In addition, it is better to add suitable ingredients for fish meat.

The rice used in the yellow rice is Shanlan glutinous rice, and the cooking method is the same as usual, but an appropriate amount of high-quality southern medicine is added to the rice. Such as mountain turmeric, ox vigorous, soil vine root leaves, etc. The rice is yellow when cooked, so it is called yellow rice. This kind of rice has the effect of replenishing blood, refreshing and strengthening the body, and can treat edema, anemia and other diseases, which is actually a kind of medicinal diet. The yellow rice in the folk customs of the Li nationality is used to entertain uncles, heads or relatives who have been absent for a long time, which shows the status of yellow rice in the eyes of the Li people.

The intelligent Li brothers, in their long-term production and life, especially on the basis of the summary of dietary research, have formed their unique recipes, among which the most reflective of the characteristics of the Li nationality is their pickling skills, but also reflects their productivity and living environment, lifestyle.

Although there are not many pickled products of the Li nationality, they are famous. Most of their pickled products are mixed pickled and stored for a long time to acidify and decompose. Common and well-known are vegetable belly, meat belly, and something called "chang" in the Li language.

The cabbage picks the young stems or leaves of wild vegetables, washes and soaks them with porridge liquid, seals them and pickles them in pottery, and can be eaten after one month, with a strong and unique smell, and the acid is warm and moist. The raw materials of the meat belly are relatively rich, there are crabs, snails, frogs, or the skins and backbones of cattle, sheep, pigs and deer, and then mix them together, and then add some vegetables, rice, etc., mix and match freely, seal them in a clay jar, and then eat them after several months or years. Some of the pickled ones that have been marinated for a long time have been dissolved into a sauce. Once opened, its flavor can be transmitted for miles away. The taste is sombre and sour, and those who like this dish are incomparable. It's probably similar to dried cheese and stinky tofu. It is said that the meat belly can decompose dust impurities in the human body and has a health care effect.

The "Chang" mentioned in the Li language is similar to the preparation method of meat belly, but the material requirements are different, and the preparation method is also different. Most of the meat belly is the skin and bones or leftover food of small or large animals. On the other hand, "often" is made of whole pieces of beef, pig, venison, etc., and sometimes fish. Cook hot rice, or stir-fry hot rice noodles, fill the meat compartment and accumulate in the jar, and seal while hot. When it was opened a few months later, it tasted sweet and sour, and was regarded as a treasure.

The processing techniques of these pickled vegetables of the Li nationality are quite similar to the processing of sweet grains, and the notable feature is the use of aging time. In particular, long-term fermentation and enzymatization not only change the taste, but also change the nutritional content. All have a unique taste and are deeply loved by the Li compatriots.

In addition, the Li brothers also love to eat pumpkin rice, yellow rice and so on. The southern claw used in pumpkin rice is not an ordinary pumpkin, only the dry land melon seeds planted in the mountain fence can be used, commonly known as "mountain deer pumpkin", the flesh of the melon is firm, only two to three catties each after it is fully mature, and the flesh is darker than the general melon, orange-red. After removing the skin and seeds, cut it into small pieces, mix it with the soaked glutinous rice, put it in a bamboo steamer, and steam it in a pot for one hour. After ripening, the quality of melon and rice is crispy and soft, evacuated and non-sticky, and the taste is clear and durable. In addition, it is better to add suitable ingredients for fish meat.

The rice used in the yellow rice is Shanlan glutinous rice, and the cooking method is the same as usual, but an appropriate amount of high-quality southern medicine is added to the rice. Such as mountain turmeric, ox vigorous, soil vine root leaves, etc. The rice is yellow when cooked, so it is called yellow rice. This kind of rice has the effect of replenishing blood, refreshing and strengthening the body, and can treat edema, anemia and other diseases, which is actually a kind of medicinal diet. The yellow rice in the folk customs of the Li nationality is used to entertain uncles, heads or relatives who have been absent for a long time, which shows the status of yellow rice in the eyes of the Li people.

The intelligent Li brothers, in their long-term production and life, especially on the basis of the summary of dietary research, have formed their unique recipes, among which the most reflective of the characteristics of the Li nationality is their pickling skills, but also reflects their productivity and living environment, lifestyle.

Although there are not many pickled products of the Li nationality, they are famous. Most of their pickled products are mixed pickled and stored for a long time to acidify and decompose. Common and well-known are vegetable belly, meat belly, and something called "chang" in the Li language.

The cabbage picks the young stems or leaves of wild vegetables, washes and soaks them with porridge liquid, seals them and pickles them in pottery, and can be eaten after one month, with a strong and unique smell, and the acid is warm and moist. The raw materials of the meat belly are relatively rich, there are crabs, snails, frogs, or the skins and backbones of cattle, sheep, pigs and deer, and then mix them together, and then add some vegetables, rice, etc., mix and match freely, seal them in a clay jar, and then eat them after several months or years. Some of the pickled ones that have been marinated for a long time have been dissolved into a sauce. Once opened, its flavor can be transmitted for miles away. The taste is sombre and sour, and those who like this dish are incomparable. It's probably similar to dried cheese and stinky tofu. It is said that the meat belly can decompose dust impurities in the human body and has a health care effect.

The "Chang" mentioned in the Li language is similar to the preparation method of meat belly, but the material requirements are different, and the preparation method is also different. Most of the meat belly is the skin and bones or leftover food of small or large animals. On the other hand, "often" is made of whole pieces of beef, pig, venison, etc., and sometimes fish. Cook hot rice, or stir-fry hot rice noodles, fill the meat compartment and accumulate in the jar, and seal while hot. When it was opened a few months later, it tasted sweet and sour, and was regarded as a treasure.

The processing techniques of these pickled vegetables of the Li nationality are quite similar to the processing of sweet grains, and the notable feature is the use of aging time. In particular, long-term fermentation and enzymatization not only change the taste, but also change the nutritional content. All have a unique taste and are deeply loved by the Li compatriots.

The "Chang" mentioned in the Li language is similar to the preparation method of meat belly, but the material requirements are different, and the preparation method is also different. Most of the meat belly is the skin and bones or leftover food of small or large animals. On the other hand, "often" is made of whole pieces of beef, pig, venison, etc., and sometimes fish. Cook hot rice, or stir-fry hot rice noodles, fill the meat compartment and accumulate in the jar, and seal while hot. When it was opened a few months later, it tasted sweet and sour, and was regarded as a treasure.

The processing techniques of these pickled vegetables of the Li nationality are quite similar to the processing of sweet grains, and the notable feature is the use of aging time. In particular, long-term fermentation and enzymatization not only change the taste, but also change the nutritional content. All have a unique taste and are deeply loved by the Li compatriots.

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