Culture of Daxia

Portrait of Empress Weiziao, an example of 18th century Qian oil painting

The culture of Daxia has been historically shaped by its lengthy periods of insularity, even from other cultures in Audonia. When a state of internal order and peace was prevalent, successive Daxian empires would slowly seek to impose their own cultural mores on neighboring states, often through force of arms. Originating from the central plateau of modern Daxia, Daxian culture would influence the language, art, cuisine and political customs of states across eastern Audonia, known as Dolong. Daxian culture primarily sees foreign ideas through a prism of superiority, a particular nuance of Daxian culture is in how it adopts foreign concepts only after a long process of filtering and modification, known in academic circles as Jinpo or the squeezing of egregiously non-Daxian elements.

Society

Education

Main article: Education in Daxia

Religion

Main article: Religion in Daxia

Cuisine

Daxian fork and spoon made from bronze, dated to before the Xie dynasty

Daxian cuisine is complex and ancient, developing over centuries of human habitation in the Daxian heartlands. Most of the ingredients are native to the country but others have been incorporated or introduced by interaction with neighboring peoples such as Cronan spices. Many Daxian everyday dishes incorporate rice, wrapping breads made of maize or flour to make 塔可, meats such as pork, chicken and fish. Fried foods are very popular as street food especially spring rolls filled with vegetables and pork. Daxian desserts and sweets are milk based such as the 'Naiyou' creams or the popular caramel pudding known as Buding. Drink wise there is an abundance of citrus and tamarind based drinks, the majority of the citrics used in Daxian dishes were introduced by traders from neighboring Rusana as were the green and black olives which are now also grown domestically. The wheat based Mijiu is a favored and cheap local alcoholic drink that competes with the milk based Slozo. Wine is only recently carving a small market niche for itself, mostly imported brands from Sarpedon. Set apart from traditional food is the gelatin based Daxian Aspic, a relatively recent invention out of the penitentiary system. Considered a disgusting and low class food by a majority of ethnic Daxians, consumption of aspic based meals has spiked among minorities due to its widespread availability, lower costs compared to traditional food, and extreme versatility in making 'more with less'. Supermarkets exclusively carrying Aspic food have sprung in ethnic and poor suburbs, with the brand Agario and its product line of 'Edible Inedibles' expanding to hundreds of locations. Certain laws also favor the spread of aspic in the Cronan territories, as they actively discourage native peoples from ingesting anything but aspic.

Daxian dining habits very much depend on an individuals social strata. Wealthy Daxian citizens typically have between five and eight meals a day of usually vast portion sizes, usually food binging in the latter three meal of the day; food waste among the privileged classes is abnormally high. Middle income and upper lower class people typically do three square meals a day, much as in the 'western' world. Poor people and minorities however may scrape by with one or two meals a day, rarely having the time to eat at home but instead having their food at their work stations or cafeterias close by. Millions of Daxian workers survive on Agario fare or discounted Factory Gruel. Notably the Daxian people never adopted the use of the chopstick as an eating utensil, the use of chopsticks was perceived as a Metzettan innovation away from proper eating forms; food chains that have attempted to introduce chopsticks in their venues have been met with nationalistic backlash and sometimes vandalism.

Alcohol

The Daxian alcohol market is dominated by two native drinks, one of them is Mijiu which is liquor distilled from grains such as rice or wheat, crops that are a staple of the local diet and readily available. The production of Mijiu is heavily subsidized by the state and geared mostly for internal consumption although there have been recent efforts to ratchet up exports. The other heavy-hitter is Slozo which is made from a mixture of fermented mare's milk usually harvested from the wooly Daxian donkey and ethanol. Collectively Slozo and Mijiu have a market share of 90% of the alcohol business. Beer and wine are derided as foreigner drinks and consumption is quite low in comparison.

Worldview

Main article:Zhangwo

Architecture

Main article: Architecture in Daxia