On the day of slaughtering cattle and sheep, the Salar people will also wash their intestines and stomachs with alkaline water, then chop their hearts into minced meat or paste, mix them with flour and chopped green onion, carefully stuff them into their large intestine and seal them with thin lines. In addition, mix the bean flour and white flour evenly to make batter, pour them into the small intestine together, seal them, put them into the pot together with the large intestine, and add a few pieces of breast fork meat to cook together. 10 minutes or so, the large intestine is ripe. In order to prevent the sausage skin from boiling, the heat should be moderate. After cooking, invite friends, relatives and housewives to take it out and put it on a plate, and then bring it to the kang table in the guest room. Everyone prepares a knife, and the guests cut it off and eat it. Everyone's small bowl is filled with sauce made of mashed garlic, hot sauce and vinegar. Whether it's the delicious sheep's head meat of cattle or the sweet intestines of cattle and sheep, enthusiastic hosts should share bowls for their neighbors to taste. Mairen rice is a kind of food that the whole village eats intensively in funeral etiquette. On the third day after the dead are buried, a special cauldron will be set up in the bereaved family. The neighbor's woman brought the spring water to fill the cauldron, and the boy of Kong Mu San (clan or family) went up the mountain to collect firewood and prepare to make a fire.

Five women washed the wheat, pounded it bit by bit in the big stone mortar in the village, blew off the wheat skin, poured it into a cauldron, put a small amount of broad beans or peas, and began to burn. After more than ten hours, it can be cooked. Then pour the "Jowald" fried with diced meat and chopped green onion into the cauldron and stir well.

Mourners will also slaughter a sheep. When the mutton is cooked, it will be cut into pieces the size of three fingers. After everything was ready, about three o'clock in the afternoon, a dozen children were sent to a higher place in the village to gather the whole village to eat wheat and rice. When the villagers heard the shouts, they brought their own bowls and chopsticks to eat barley rice. After eating, everyone shared a piece of meat and took a bowl of barley rice home. When men and children have finished eating, they are eaten by women. After that, the funeral is cooked once a week, 5-7 times for those with good family conditions and 2-3 times for the average person. Raw materials (wheat, sheep, etc. ) grain of wheat used for cook are usually provided by relatives who have lost their Lord.