The daily staple food of the She ethnic group is mainly rice, in addition to rice, there are also a variety of pastries made of rice, often collectively referred to as "rice". There are three kinds of rice commonly eaten by the She family: indica, japonica and glutinous. In terms of viscosity, glutinous rice is the most viscous, Japonica rice is the second most viscous, and indica rice is basically not viscous, but indica rice produces the most rice, and indica rice is the most common rice consumed by the She family. Indica rice is also often used to make dried flour, that is, the indica rice ground into powder, plus rancid rice kneaded into a ball steamed, and then use the dried flour machine extruded into silk, and then steamed through can be eaten. Can also be dried and stored for a long time, dried flour flavor vegetarian and delicious, suitable for those who are afraid of greasy food. Indica rice and some fish rice ground into powder can be steamed into a variety of cakes. Rice flour into a paste, steamed into water cake. Such as adding brown sugar steamed called spoon sugar cake or red cake; add alkaline water steamed called yellow cake; only add salt called white cake, collectively referred to as water cake, after steaming can be stored, sugar cake surface plus sesame, peanuts, etc., drying hard to store, eat and then steamed soft. Yellow cake can be preserved by soaking it in gray alkaline water, and when eating it, it is mixed with other dishes and boiled in soup. Japonica rice is mainly used to make rice cakes, the production of round-grained japonica rice flour kneaded into a ball steamed, into the rice cake extruder pressurized into; can also choose a special locally produced shrubs burned into ash, water out of the alkaline water, the fish rice into the water soaked up, de-watered and poured into the retort to steam through, and then put into the mortar and pounded into a ball, rolled into a 500-1000 grams of long, flat shaped chemicals; can also be used to stir-fry the soft wine only for the travel and It is not hard when cold and can be eaten at any time. Glutinous rice is mostly used to make wine and patties. To make mochi with glutinous rice is to first steam the glutinous rice, then put it into a mortar and pound it into a ball, and roll it into a mooncake-sized cake. Dipped in brown sugar and sesame powder, eaten while hot, sweet and soft. Folk have "cold rice dumplings hot mochi" said, meaning that the mochi only hot to eat the flavor. In addition to rice, sweet potatoes are still one of the staple foods of She farmers. In addition to directly boiled sweet potatoes, most of them are first cut into silk, washed off starch, sun-dried solid in the warehouse or barrel for consumption throughout the year; there are also first cooked sweet potatoes boiled, cut into strips and sun-dried into eighty percent of the dry long-term storage. Cooked and dried sweet potatoes are mostly used as dry food and eaten directly. Some people cut raw sweet potatoes into slices, into the boiling water into eight mature, out of the air-dry or sun-dried, and then stir-fried or deep-fried with sand, often eaten on New Year's holidays, and used to entertain guests. The starch washed out of the sweet potato silk is filtered several times and dried in the sun, and a small part of it is used as dry starch for cooking, and most of it is used to make vermicelli, which is made by mixing the dry starch with water to form a paste, steaming it in a steamer basket, and then shaving it into threads after it cools and hardens, and then dried in the sun to become vermicelli. Vermicelli is an important ingredient in the preparation of snacks and dishes for She entertaining guests.

Most of the Shejia people like to eat hot dishes, and generally every family has a hot pot to cook and eat. In addition to the common vegetables, tofu is also often eaten, the most common dishes for guests in the farmhouse is the "tofu mother", that is, first wash the soybeans with water soaked up, and then use the stone mill (now some places with electric mill) grinding into pulp, and then cooked with warm fire, with auxiliary ingredients, the flavor is very delicious. There are chili peppers, radish, taro, fresh bamboo shoots and ginger made of brine pickles, including brine ginger is the most characteristic. There are more than ten kinds of bamboo shoots used for cooking, such as thunder bamboo, golden bamboo, Wu Gui bamboo, stone bamboo, peony bamboo, frog bamboo and so on. Bamboo shoots are almost a constant vegetable in the She family throughout the seasons. There is a saying that in December of a year, only in August there are no bamboo shoots, and wild rice is used as a substitute. In addition to fresh bamboo shoots, dried bamboo shoots can also be made for long-term preservation. When making dried bamboo shoots, first boil the fresh bamboo shoots, tear them into two halves and dry them in the sun or smoke them. In the Jingning area of the She family production of dry bamboo shoots, the first fresh bamboo shoots cut into slices, add salt and stir-fried, and then baked over a fire, into a bamboo tube, sealed with bamboo shells inverted, the folk say that this dry bamboo shoots for the "puff bamboo shoots". The most meat is pork, usually used to stir-fry.