College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
College of Biology and Environmental Science, Jishou University, Hunan, 416000, China.
J Ethnobiol Ethnomed. 2022 Mar 18;18(1):19. doi: 10.1186/s13002-022-00519-7.
The local Dong people in Qiandongnan Prefecture, Guizhou Province, China, with rich biocultural diversity, have developed the traditional rice-duckweed-fish-duck agroecosystem (RDFDA) to support biodiversity conservation and to meet food and cultural needs. However, there is still not much research on traditional ecological knowledge (TEK) in this area. In particular, there is a lack of traditional knowledge of edible plants used by the Dong people as flavoring to grill fish (Cyprinus carpio) collected from RDFDA, which is extremely valuable in their traditional culture. The study focused on documenting plant species used in grilling fish and analyzing the status of its TEK.
Twenty-one sampling points of three Dong minority villages in Qiandongnan were selected for the research. The local TEK associated with plant resources for fish-grilling was recorded through free listing and semi-structured interviews. Fidelity level (FL) and ethnoecological importance value (EIV) indicators were designed to determine the socioeconomic influence of TEK. The non-metric multidimensional scaling (NMDS) method was used to evaluate the differentiation of edible plant species distribution in dissimilar accessibility types.
A total of 430 people were interviewed about grilled fish, of whom 75% were men and 85% were farmers. Thirty-four edible plants were documented for fish-grilling in three Dong villages. They belong to 16 plant families, such as Apiaceae, and Asteraceae. The life forms included herbaceous (76%), shrubs (18%) and trees (6%). Leaves are the most commonly used part of for grilling fish, followed by aerial parts, and whole plants. Among these edible plants, Allium hookeri, A. macrostemon and Houttuynia cordata with the highest fidelity level (100%) were cited as edible plants for grilling fish by all informants. The NMDS showed different accessibility types of collection sites, with different importance values. Paddy rice field edge (2.03) has the highest value, followed by forest-farming ecotone (1.74), streamsides (1.71) and woodland (0.48).
The purpose of this study was to investigate the traditional knowledge of edible plant materials used by the Dong people for grilling fish. The results demonstrate the strong connection between local people, the bio-environment and agroecosystem services. The survey and comparative analysis revealed that plant species with high FL values may be potential sources of natural flavors.
中国贵州省黔东南州的当地侗族人民拥有丰富的生物文化多样性，他们开发了传统的水稻-浮萍-鱼-鸭农业生态系统（RDFDA），以支持生物多样性保护和满足食物和文化需求。然而，该地区关于传统生态知识（TEK）的研究仍然很少。特别是，缺乏侗族人民作为烤鱼（鲤鱼）调味料使用的可食用植物的传统知识，这在他们的传统文化中非常有价值。本研究重点记录了用于烤鱼的植物物种，并分析了其 TEK 的现状。
在黔东南的三个侗族小村庄选择了 21 个采样点进行研究。通过自由列表和半结构化访谈记录与用于烤鱼的植物资源相关的本地 TEK。设计了保真度水平（FL）和民族生态学重要值（EIV）指标，以确定 TEK 的社会经济影响。采用非度量多维标度（NMDS）方法评估不同可达性类型中食用植物物种分布的差异。
共有 430 人接受了关于烤鱼的访谈，其中 75%为男性，85%为农民。在三个侗族村庄中记录了 34 种用于烤鱼的食用植物。它们属于 16 个植物科，如伞形科和菊科。生活形态包括草本（76%）、灌木（18%）和树木（6%）。叶子是最常用于烤鱼的部分，其次是地上部分和整株植物。在这些食用植物中，阿霍恩氏葱、粗茎葱和鱼腥草具有最高的保真度水平（100%），被所有受访者认为是可用于烤鱼的食用植物。NMDS 显示了不同收集地点的可达性类型的差异，其重要值也不同。稻田边缘（2.03）的价值最高，其次是林农交错带（1.74）、溪流岸边（1.71）和林地（0.48）。
本研究旨在调查侗族人民用于烤鱼的可食用植物材料的传统知识。结果表明，当地人民、生物环境和农业生态系统服务之间存在着紧密的联系。调查和比较分析表明，具有高 FL 值的植物物种可能是天然风味的潜在来源。
