Naxi people like drinking, drinking tea, smoking leaves, and eating spicy, sour and sweet food. Generally, three meals a day are mostly dry meals, including rice or rice-corn mixture, two or three dishes and soup. In winter and spring, Naxi people like to eat steaming hot pot dishes; In the busy summer season, most farmers use rice wine mixed with cold water to quench their thirst. Some places eat fried noodles and butter tea in the morning. The staple food of urban residents is mainly rice and wheat, which are generally small and refined, and all vegetables are supplied by suburban vegetable farmers. The kimchi in Lijiang has a unique flavor. Douchi and halogen rot are traditional pickles, which are preserved by almost every housewife. Lijiang white acetic acid has a sweet taste. The bean jelly mixed with pepper is hot and sour and delicious, and it is cool to the heart.

There are many Naxi flavor foods, especially ham Baba, Naxi hot pot, chicken bean jelly, chicken stewed tofu, butter tea and so on. "Lijiang Baba" is made of Lijiang wheat flour as the main raw material, mixed with pepper, ham, apple, sugar, lard and chopped green onion, and fermented with baking soda.

Lijiang's copper pot and copper hot pot are very famous in western Yunnan. There is also a line of duck meat, a special food of Naxi nationality, which is a pig fat pickled with a whole pig, which is very similar to the preserved meat of Han nationality, but the pickling method is different. After the pig is slaughtered, the hair is removed, the abdomen is cut, the internal organs and pig bones are removed, and the hooves are gouged out. Then the pork belly is stuffed with salt and prepared seasoning, and then the pig body is sewed with hemp thread, sewn into the shape of a pipa, and laid flat on a high place to dry. Pickled in winter, the meat is fragrant and can be preserved for several years without mildew. Naxi people often drink white wine, yellow wine and fermented wine, especially fermented wine. They won the second prize of the first yellow wine festival in China and the national tourism drink quality award. The fermented wine is amber, transparent and sweet, containing 20% alcohol, 15% glucose, various fatty acid compounds, various amino acids and vitamins, and has a good nourishing effect. The wine is made from barley, wheat, sorghum and other grains, specially made Lijiang distiller's yeast and spring water at the foot of Yulong Mountain. After brewing for a certain period of time, it is considered a treasure.