The diet of Xibo nationality in Xinjiang is closely related to its national tradition and living environment, with strong national color, which not only retains its own living habits, but also absorbs the essence of neighboring nationalities, forming a unique diet culture. Books such as Representative Works of Xibe Intangible Cultural Heritage and Xibe History and Culture all have special chapters on Xibe diet.

Xibe people like to eat pasta in their daily life. Bread is called "Faraha share" in Xibe language, also known as "Xibe pie", and Xibe people eat it almost every day. This kind of cake is made of flour, alkaline flour and water and baked in a pot. Generally, the diameter is 30-40 cm and the thickness is about 1 cm. The baked pattern is called "field" and the other side is called "ground". The way to eat this kind of cake is very particular. When eating, it must be "above the sky" and "below the ground" and broken into four pieces, which embodies the Xibo people's concept of heaven and earth and national habits.

Xibe restaurants generally have "Xibe pie", which is very popular and even sold in limited quantities in some places. If you don't go early or book in advance, it's hard to get it. In tea county, the reporter didn't have a chance to taste it, but only learned about this food through pictures and other people's introductions.

Apart from Xibe pie, whole lamb mat is the most distinctive meat dish of Xibe nationality. The Xibo language of the whole lamb mat is "Morsek", which means "dishes in a bowl". In 2009, the whole lamb mat, as a traditional skill category, was included in the second batch of representative works of intangible cultural heritage in Xinjiang Uygur Autonomous Region. Its main components are heart, liver, lung, large intestine, tongue and blood of sheep. , a total of 12 dishes, exquisite practice, unique flavor. If there are distinguished guests visiting, Xibe people will kill sheep and make rich whole sheep mats to entertain guests.

In tea county, you can also eat a unique "cauliflower", which Xibo people call "Hatuhun Xue Ke". This is a kind of pickle pickled by Xibe people in winter. It is made of leeks, green peppers, red peppers, carrots, celery and other vegetables. It is light, refreshing and nutritious, and it is an essential dish in Xibo people's daily life.

According to records, Xibo people in the northeast of China live on wheat, rice, corn and sorghum, and like steamed bread, flour cakes, noodles, sorghum rice, leek zygote and pumpkin steamed dumplings. In autumn, we often cast nets to fish and make fish soup and sorghum rice with the most ethnic flavor. In winter, we drink camellia oleifera and play games. During the New Year in China, Xibe people kill pigs to make "mixed-race pork" and "steamed piglets". Influenced by Uighurs and Kazaks, Xibo people in Xinjiang not only retain the Xibo people's dietary tradition, but also like to eat pilaf, naan, hand-grabbed meat and drink mutton offal soup.

In addition, Xibe foods include Ertang noodles, leek cakes and Sastan, which are rich in style and unique in taste. As an integral part of Xibe intangible culture, it is practical, interesting and unique.