There is a precious green Qu liquor in Jingning Mountain area, which is the crystallization of the wisdom of the She people. Legend has it that it was passed down in the second year of Tang Yongtai (766), about 1200 years ago. Due to the low level of local productivity, the backward mode of cultural communication, the concept of self-restraint, and other objective factors, the She nationality Qingqu wine has experienced vicissitudes in its inheritance and almost disappeared.

Hakka food culture is also widely and profoundly influenced by She culture. Let's talk about the raw materials of diet first. The rice that Hakka people attach great importance to is learned from She nationality. Yang Lan's "Lin Ting Hui Kao", Volume 4 ((copy book)) contains: "Pavilion people ... have side rice, also known as she rice. Xie Ke began to plant trees, dig and burn weeds, and grow them by warming the soil. There are two kinds of sticky wood, which are planted in April and harvested in September. " It shows that this kind of rice was originally a specialty of She nationality, but later it became one of the important food crops of Hakka people in Tingzhou. In terms of eating habits, Hakkas like to eat potatoes and taro, and "green fried rice" and "bamboo rice" are very popular, which should also be learned from the aborigines including the ancestors of She nationality. For example, Liu Zongyuan's poem "Liuzhou Dream" in the Tang Dynasty wrote: "The county is connected to the south of Tianjin, and the clothes are not amiable. Green salt is a guest, and green fried rice is a virtual person. " It shows that "green purse rice" is an important custom of Baiyue nationality in ancient times, and it is one of the evidences that Hakka "green purse rice" originated from She nationality or its ancestors.

"Liaomin people in Lingnan" is an indigenous minority in the vast Lingnan area. In Zhang Wencheng's time, Fujian belonged to the road of Lingnan, and "Lingnan prospers the people" naturally included Fujian's aborigines. At that time, Ninghua area was one of the most concentrated areas of teasing people. Lingnan aborigines, including Ninghua, have been eating voles since ancient times. The origin of modern dried voles is in Ninghua, so we have reason to speculate that the method of making and eating dried voles in Ninghua should be learned by Hakka people from Manliao, that is, the indigenous people in ancient Fujian, Guangdong and Jiangxi provinces, including the ancestors of She nationality. Of course, this kind of learning is a kind of reference and transformation. Eating honey is eating raw blood. Hakka's dried vole is a well-made food, which contains rich knowledge of cooking, nutrition and medicine.