Ningming Zhuang Zongzi is a big zongzi made of glutinous rice and pork wrapped in zongzi leaves and boiled. It is a traditional food specially made on March 3rd, the traditional festival of China's most populous minority Zhuang nationality. It is similar in appearance to the traditional food Zongzi of China Dragon Boat Festival. In addition to Ningming Zhuang Zongzi, there are also special dishes such as horseshoe sticks, raw fish and champion firewood sticks.

2. Manchu Shaqima

Shaqima is a traditional snack of Manchu people in China. It originated as a sacrifice of the Three Mausoleums outside Guanwai in Qing Dynasty. After the Manchu entered Guankou, it was cut into small pieces and then eaten. It became popular all over the country. It is also known as one of the four seasons cakes in Beijing. Buttered tea is a medicated diet made of brick tea, ghee and salt. It originated as a folk love story with Tibetans. This kind of essential drink for Tibetan people in Tibet can not only get rid of boredom and satisfy hunger, but also contain vitamins to alleviate altitude sickness. Mongolian: roast whole sheep and dairy products, and the Mongolian characteristic is beef and mutton.

2. Hui people: big dishes and mutton kebabs. Hui people like saute spicy chicken, mutton hotpot and so on. Hui people don't eat pork, but like all kinds of roasted milk and mutton.

3. Miao nationality: Camellia oleifera, pickled fish, and all kinds of seafood. Miao people live in various river basins and know all kinds of fresh and delicious rivers like the back of their hands.

4. Dai people: beef, pork and bamboo rice of the Dai people. Dai people like to air-dry all kinds of meat and make all kinds of delicious snacks.

5. Koreans: pickles, cold noodles, rice cakes, etc.