Dai people mainly live in Xishuangbanna and Dehong areas of Yunnan Province, but also distribute in Lincang, Dali and Lijiang. The Dai settlements are rich in rice, and the Dai people take rice as their staple food. They like to eat glutinous rice best. They can use glutinous rice to process food, such as baking glutinous rice in fragrant bamboo to make bamboo rice, wrapping glutinous rice and peanuts into zongzi with reed leaves, and steaming it into rolls with rice slurry. Stir-fried glutinous rice oil fruit, glutinous rice roll, etc.

Dai people like sour, spicy and fragrant tastes. Its cooking methods mainly include steaming, roasting, boiling, pickling and so on. Among them, grilled fish is very distinctive. The method is to gut, chop onion, garlic, ginger and pepper into mud, put them in the belly of fish, then wrap them in citronella and slowly bake them on dark fire until they are brown. Crispy and tender. The Dai people regard boiled chicken and sour bamboo shoot fish as the best dishes to entertain guests.

Mi Nan (sauce) of the Dai nationality has a unique flavor. Among all kinds of sauces made of tomato sauce, peanuts, vegetables, fish and bamboo shoots, crab sauce is the most precious. There are many ways to eat Mi Nan. Some dip in glutinous rice, some make several sauces at the same time, and then prepare various vegetables or cooked pumpkins. Different dishes are dipped in different sauces. Dai people love drinking and drinking tea, and they can make their own wine. Do not drink alcohol during meals, but after meals or at leisure.

Seven, Qiang nationality

Qiang people are mainly distributed in the mountainous areas in the northwest of Sichuan Province. Qiang people live in high mountains and steep slopes, with many stones, thin land and low temperature. Qiang people mainly produce corn, potato, wheat, highland barley, buckwheat and all kinds of beans, but the output is not high. Vegetables include cabbage, radish, green vegetables and so on. Qiang people eat two meals on weekdays, mostly "steamed corn" (coarse grain corn, cooked first and then braised), and dinner is mostly porridge and steamed bread. At night, they also like to eat "steamed meat" and drink white wine. "De-fleshed" is to cut pork fat (bacon) into fists. It's cooked with beans and vegetables, and each person eats a lump.

The staple foods of the Qiang people are covered with gold, buckwheat noodles, dough bumps, sour soup noodles, corn jiaozi, fried noodles, steamed stuffed buns and so on. Common non-staple foods include sauerkraut, meat, white tofu, potato chips and bacon. Qiang people eat horse meat, dogs and wild animals. "Notopterygium fish" produced in Beichuan. Looks like a four-legged snake, and Qiang people eat it. I also like to eat pork belly bones. The method of making pork belly bones is: when killing pigs, chop them off, put them in the pork belly, put them in a fire pit to make bananas, then hang them outdoors to dry, and take out some bones to make soup when eating.

The famous local products of Qiang nationality are pepper and tea in Mao Wen and Beichuan. The Qiang people's drinks are mainly wine and tea. The drunkenness brewed with highland barley and corn is smoked with a long bamboo tube when drinking. Qiang people in towns also have the habit of drinking morning tea.