three sessions. The sources are as follows: 29 China Xichang National Food Culture Paper Selection Campaign was announced. The results of the 29 China Xichang National Food Culture Paper Selection Campaign hosted by Xichang Municipal People's Government, Xichang Economic Bureau, Liangshan Cuisine Association and Liangshan Food Culture Research Association were announced, and an award ceremony was held in Xichang Torch Plaza, China on the evening of December 4, 29. This paper selection activity closely revolves around the dietary culture traditions of Liangshan nationalities, with the purpose of spreading the unique delicious food in Liangshan area, and 12 excellent papers are strictly selected from dozens of entries as encouragement. Aru Jinle's Thoughts on Developing Liangshan Ethnic Diet Culture, Tao Zhong's Developing Liangshan Ethnic Food Sources and Creating a Brand of Catering Culture won the first prize, Yang Alo's Random Oats, Li Chun's Eating Enough Yi Cuisine, Li Dazhu's "Golden Oil" of Mosuo People's Dietotherapy-Qingna Manan and Its Development Value, and Ma Qinggang's Liu Xilin's. The Wild Vegetable Complex of the Yi People by Omuribu, the Charcoal Banquet Culture in Lizhou by Cui Society, On the Characteristics of Xichang Food Culture by Jiang Hanjiang, On the Long History and Function of Tartary Buckwheat by Wu Huaqing, Yi People and Buckwheat Culture by Abawu Xiayi, On Liangshan Prefecture by Jiang Raojie and Jiang Yuanshun State and municipal leaders awarded prizes and honorary certificates to the winners.