The staple food of Han nationality is rice and wheat, supplemented by vegetables, meat and bean products. Tea and wine are traditional drinks of the Han nationality. The main way to eat rice is rice, as well as porridge, rice noodles, rice cakes, glutinous rice balls, zongzi, rice cakes and other foods. Wheat is eaten with steamed bread, noodles, flower rolls, steamed stuffed buns, jiaozi, wonton, fried dough sticks, spring rolls, fried cakes and pancakes. Han people pay attention to and are good at cooking. Han people in different regions have formed different local flavors through cooking methods such as frying, roasting, frying, boiling, steaming, roasting and cold salad. Chinese cuisine is generally divided into eight major cuisines: Sichuan, Guangdong, Fujian, Anhui, Shandong, Hunan, Zhejiang and Jiangsu.

Tibetans:

Zanba made by highland barley, drinking ghee and highland barley wine are the main foods for farmers and herdsmen. Ciba is fried noodles made by grinding highland barley or peas. Ciba is mixed with butter tea or highland barley wine, and kneaded into balls by hand for eating. Buttered tea is made by pouring the tea leaves of brick tea into a long barrel with a length of 1 m, adding salt and ghee, and impacting it up and down with a long shaft to evenly mix its various components. Tibetan compatriots would rather have no meat in March than butter tea in a day. Highland barley wine is a kind of low-alcohol wine brewed from local highland barley, which is deeply loved by men, women and children. Most foods are meat and dairy products, and many people like to eat air-dried beef and mutton.

Mongolian:

There are many distinctive Mongolian foods, such as roast sheep, roast whole sheep with skin, hand-grabbed mutton, fried sheep, roast leg of lamb, milk tofu, Mongolian buns, Mongolian pies and so on.

There are also folk:

Mongolian standing dairy products: thin cream, milk skin; Mongolian traditional banquet dishes: the whole sheep banquet, which is also commonly used in sacrificial activities; Ordos flavor dishes in Inner Mongolia: cooked roasted sheep; Mongolian traditional folk cakes: cabbage and mutton rolls; Xinsu cake; Mongolian snacks: dry rice.

Uighurs:

Have three meals a day, eat naan and various melon and fruit sauces and sweet sauces for breakfast, and drink milk tea and camellia oleifera. Lunch is a variety of staple foods and dinner is mostly naan, tea or noodle soup. Pasta-based, like to eat beef and mutton. There are dozens of staple foods. The most commonly eaten are South, mutton pilaf, steamed stuffed bun, noodles and so on. Uighurs like to drink Fu tea and milk tea. Eat more fruits and vegetables in summer. Xinjiang is rich in sheep, so Uighurs have the custom of kebabs. Exquisite kebabs are fresh and tender, salty and spicy, and the special flavor of cumin is rich. Hand-grabbed rice, comparable to mutton kebabs, is also a traditional Uighur food.

Miao nationality:

In most areas, Miao people have three meals a day, and rice is the staple food. Fried Baba is the most common fried food. If you add some fresh meat and sauerkraut as stuffing, the taste will be more delicious. Most meat comes from livestock and poultry farming. Miao people in Sichuan and Yunnan all like to eat dog meat, and there is a saying that "Miao's dog is Yi's wine". In addition to animal oil, Miao people's edible oils are mostly tea oil and vegetable oil. Pepper is the main condiment, and in some areas there is even a saying that it is inseparable from pepper. There are many kinds of Miao vegetables. Common vegetables are beans, melons, greens and radishes. Most Miao people are good at making bean products. Miao people everywhere generally like to eat sauerkraut, and sour soup is a must for every family. Sour soup is rice soup or tofu water, fermented in a crock for 3-5 days, and then used to cook fish and vegetables. The food preservation of Miao people generally adopts pickling method, and vegetables, chickens, ducks and fish like to be pickled into sour taste. Almost every Miao family has a jar for curing food, which is collectively called a sour jar. Miao nationality has a long history of brewing, and has a set of techniques from koji making, fermentation, distillation, blending and cellar storage. Camellia oleifera is the most common daily drink. Miao people in Xiangxi also specially made a kind of scented tea. Sour soup is also a common drink. Typical foods mainly include: blood soup, Chili bone, Miaoxiang Guifeng soup, cotton vegetable cake, insect tea, scented tea, fish paste, sour soup fish and so on.