Almost every festival of Bai nationality has one or several kinds of seasonal food. For example, eating Tintin Sugar, making rice tea, and eating rice in Jiangzhai during the Spring Festival; Eat steamed cakes and noodles in March Street; Tomb-Sweeping Day eats assorted cold dishes and fried crispy meat, and eats zongzi and realgar wine during the Dragon Boat Festival. Eat new beans, tender melons, old grain mixed with new rice in the new year; Eat sweets and all kinds of sweets on Torch Festival; Eating morels, checking fish and meat without restraint; Eat white cakes and drunken cakes in Mid-Autumn Festival; Eat fat sheep on the Double Ninth Festival; Eat fried grains and mutton soup on the solstice of winter.

Bai people used to use "eight bowls of Xizhou soil" for wedding banquets, which consisted of eight hot dishes: red rice stewed with red meat; Crispy meat fried with egg paste; Add soy sauce and honey to steam thousands of pork with five flowers and three lines; Steamed pork with sweet potato or potato; Dry incense of pig head, pig liver and pork; White lentils wrapped in minced meat and egg crumbs; Chopsticks made of fungus, tofu, water, shredded eggs and vegetable stalks; Fried pork strips with bamboo shoots. In addition, each guest has a packet of betel nuts.

Bai people also have dietary taboos, mainly because they don't use iron knives on New Year's Day. Housewives should cook quietly, not blowing fire, and must go to the well to "fetch water". Cooking at home is all about stir-frying and stir-frying. You can't use red food. You can't make red packets when you eat. The elders sit on the younger generation to serve.