Glutinous rice is one of the staple foods of Miao people and plays an important role in their lives. It is a favorite food for men, women and children. People think that glutinous rice is not hungry or tasteless, and can be eaten without food or chopsticks. It is very convenient to eat it with your hands. Gifts for visiting relatives and friends and staple foods for various festivals (Sister's Day) are mostly various foods made of glutinous rice. There are colorful steamed glutinous rice, colorful colored glutinous rice, pillow-shaped and triangular zongzi, glutinous rice cakes, wine makers, people who travel long distances or work in the mountains, and most of them are carried around in bamboo boxes. When the new daughter-in-law meets Weng Gu for the first time and the son-in-law meets Zhang Yue for the first time, the glutinous rice gift mentioned above is a necessary gift. So the proportion of glutinous rice is very large. Miao people in the county generally cook glutinous rice by steaming in wooden retort and boiling in pot. Most of them rely on rice to release water without filtering rice soup. The masses call it "soup rice", and the Miao language calls it "telling Weng He". This food is neither light nor nutritious. The glutinous rice is soaked in cold water first, then filtered, steamed on a wooden steamer, and then eaten in a wooden basin. Glutinous rice or glutinous rice is usually eaten once a day all year round. It is believed that the rice cooked now will nourish people, and the rice left for a long time is old rice, but it will not nourish people. There are two kinds of grain processing tools: stone tablet and water mill, which have a long history and are necessary for every household. Water milling and rice milling (commonly known as water milling) has a history of 300 years, and it is said that it was introduced from foreign countries. Every village near the water has one or several water mills, which are only used in the busy farming season. The drought mainly depends on stone chips and rice. Processing method: put the rice dried in a roasting cage or in the sun into a stone mortar, step on the back end of the hammer to make the hammer rise and fall, tamp the rice with the falling force, and sieve the husk after cooking to get clean rice.

Miao people in the county like to eat hot and sour soup, and every household has sauerkraut, sour soup and hot and sour seeds. The sauerkraut of Miao nationality is delicious and convenient to make. Wash and dry the harvested vegetables, Chinese cabbage, leek and radish, cut into small pieces, mix glutinous rice flour, glutinous rice or rice soup, spicy noodles and salt water with vegetables, and pickle in a jar. Raw food can be used as the next meal of working lunch, and soup can be eaten when the ice and snow are frozen. Usually, cooking fresh vegetables or melon beans and mixing sauerkraut or sour soup can not only strengthen the stomach and produce fluid, but also clear away heat. Boiling sauerkraut into clear soup in summer or soaking raw sauerkraut in cold well water are very delicious thirst-quenching drinks.