Most Dai people have the habit of eating two meals at a time, with rice and glutinous rice as their staple food. Dehong Dai's staple food is japonica rice, and Xishuangbanna Dai's staple food is glutinous rice. Usually eaten immediately [chūng]. People think that japonica rice and glutinous rice can only lose their original color and fragrance if they are eaten immediately, so they don't eat overnight meals or seldom eat them, and they are used to kneading rice with their hands.

Migrant workers often eat outdoors. They can eat with banana leaves or rice, plus salt, pepper, sour meat, roast chicken, Mi Nan (which means sauce in Dai language) and pine. All dishes and snacks are mainly sour, such as sour bamboo shoots, sour pea powder, sour meat and wild sour fruit; I like to eat pickled cabbage. It is made by drying vegetables in the sun, then boiling them in water, adding papaya juice to make the taste sour, and then drying them for preservation. Put a little stir-fry or put it in soup when eating. This kind of sauerkraut is eaten almost every day by Dai people in some places. It is said that Dai people often eat sauerkraut because they often eat sticky rice food that is not easy to digest, and sour food helps digestion.

The daily meat is pigs, cows, chickens and ducks, and don't eat or eat less mutton. Dai people who live in the mainland like to eat dog meat, are good at roast chicken and roast chicken, and are very fond of aquatic products such as fish, shrimp, crab, snails and moss.

Eating with moss is a unique flavor dish of Dai people. The moss eaten by the Dai people is the moss on the rocks in the river in spring, preferably dark green. After fishing, tear it into thin slices, dry it, and put it on with a bamboo stick for later use. When cooking, the thick ones are fried and the thin ones are roasted with fire. Crushed into a bowl after crispy, then poured in boiling oil, then stirred with salt, and dipped in glutinous rice balls or bacon, which was extremely delicious.

Cooking fish, mostly sour fish or roasted citronella fish, in addition to making fish chops (that is, grilled fish mashed with coriander and other spices), fish jelly, grilled fish, white sauce eel and so on.

When eating crabs, they are usually chopped into crab paste with shell and meat for cooking. Dai people call this crab sauce "crab rice cloth".

Bitter gourd is a daily vegetable with the highest yield and consumption. In addition to bitter gourd, Xishuangbanna also has a kind of bitter bamboo shoots, so there is also a bitter taste in Dai flavor. The representative bitter vegetable is a mixture of cowhide and cold dishes cooked with ingredients such as ox gall.

Jingpo

Jingpo people have three meals a day when they are free and two meals a day when they are busy. The staple food is rice. I like dry rice and bamboo rice. The vegetables planted are mostly melons, beans, vegetables and potatoes. , supplemented by bamboo shoots, cress, wild garlic, etc.

Meat is mostly pork and chicken, and fishing and hunting are carried out in the off-season, such as hunting wild boar, muntjac, goat, bison, pheasant, bird, fish, crab and snail. Jingpo people drink low-alcohol liquor, which is called Shuijiu, and adult men and women prefer shochu.

Jingpo people are very polite when drinking. Acquaintances meet and toast each other. Instead of drinking, they pour the wine back into each other's bottles before drinking. When everyone drinks a glass of wine together, everyone takes a sip, wipes the drunk place with their hands, and then passes it on to others. If there is an old man present, let him drink first.

Typical foods mainly include: grilled fish in bamboo tube, sprinkled skin, braised eel, and stewed bamboo rats in casserole.

Achang

The daily diet custom of Achang nationality is that three meals are not followed, and rice is the staple food. Rice flour is also often used as bait, and rice flour is the staple food. The bait line is convenient to eat. When eating, just scald it with boiling water and take it out with seasoning. If you cover the ingredients such as braised pork, (fire+ba) meat and shredded chicken, you can make various bait shreds; In addition to being as spicy as bait, rice noodles can also be cold-mixed, or a spoonful of hot thin bean powder (pea noodles, boiled) can be added to rice noodles, and then spices such as pepper, garlic, ginger paste and monosodium glutamate can be added to make thin bean powder juice rice noodles, which are spicy and tender and often eaten by Achang people after summer. Achang people like taro. It is said that it was essential to kill dogs and eat taro during the harvest in ancient Qingfeng. Achang women make tofu and bean powder in most cities, and often use peas as bean jelly. Meat mainly comes from pigs and cows. In addition to stewing, stewing, frying and pickling, pork is more often used as raw pork rice noodles, that is, after the pig is slaughtered, the pig skin is browned with wheat straw or rice straw, scraped clean, then chopped, mixed with vinegar, garlic, pepper and other seasonings, and eaten with rice noodles. Fish farming in rice fields is the main source of daily eating fish. When eating, fry or fry the fresh fish, then boil it in water or steam it with pickled pepper before eating. Hot and sour valley flower fish (when planting seedlings, put the fry into the ground and take the fish after the grain is cooked, called valley flower fish) is the most distinctive. Pickled pickles, bittern rot, and lobster sauce are essential all year round, and there are many meals. Wine is a perennial drink, and women often drink sweet wine made of glutinous rice, which is rich and sweet. Adults and the elderly drink more white wine. At present, most Achang people have been able to distill and brew shochu and hide it in jars for drinking and entertaining guests during festivals.

Naxi language

Naxi people are used to eating three meals a day. The staple food is mainly wheat, corn and rice, and it is processed into steamed bread, steamed bread, Baba and rice. Mountain potato buckwheat highland barley hybrid, like to drink butter tea. They often eat all kinds of dishes, hot pot and large pieces of meat. The cooking skills in towns and dam areas are relatively high. When entertaining guests, homemade refreshments such as begonia, melons, fruits and candied fruit are often served before meals, while "eight bowls" and "six bowls and six plates" are very distinctive. "Three stacks of water" is often used to entertain distinguished guests. Generally, three bowls of different sizes are used to hold vegetables, forming three levels of height. In addition to the vegetables usually used, some delicacies are specially added to the menu.

Bai (ba)

Rice and wheat are the staple foods of Bai people in Pingba area, while corn and adopted children are the main foods in mountainous areas. Bai people like to eat sour, cold and spicy flavors. They are good at curing ham, bow fish, fried chicken brown, pork liver and other dishes. They also like to eat a unique "raw meat" or "raw skin", that is, roast pork half-cooked, cut into shredded pork, and served with ginger, garlic, vinegar and so on. Bai people also like to drink roasted tea.

Bai costumes vary from place to place. In Dali and other central areas, men wear white or blue baotou, white double-breasted clothes and black collars, white trousers and bags embroidered with beautiful patterns on their shoulders. Dali women usually wear white coats, black or purple velvet collars, blue wide pants, short waistcoats with embroidered ribbons, embroidered "knotted shoes", silver bracelets with enamel and silver rings on their arms, and silver earrings with three whiskers and five whiskers on the right. Married people tie their hair in a bun, while unmarried people hang it on their backs or braid it on their heads, all of which are wrapped in embroidery, printing or colored towels.