Cereals: mainly corn, wheat, peas, beans, sweet potatoes, potatoes, kidney beans, buckwheat, oats, etc. Harvest and store various mature grains, and make various foods according to your own eating habits and hobbies. After corn is dried and ground, it can be used as dry rice. Gold over silver. ). The dough is crushed to make polenta, and the buns are baked, baked, and steamed. Grind the tender corn paste into tortillas, which can be steamed, fried, or dipped in honey for a unique flavor. Buckwheat is ground into flour and made into jelly, noodles, scallion pancakes, spring rolls, and dumplings. The taste is different. The diet mainly includes steamed rice, steamed buns, sliced ??steamed buns, noodles, lasagna, potato cakes, etc. Food features include sake, blood steamed buns, etc. Homemade orchid tobacco is widely available. The Qiang area is rich in cash crops such as apples, peppers, and walnuts, which are exported to domestic and foreign markets.

Livestock and poultry meat: Beichuan Qiang people raise local pigs, yaks, cattle, goats, native chickens, local ducks, rabbits, etc. Especially good at making cured products. During the winter solstice, from spring to winter solstice, mature livestock and poultry are slaughtered and skinned and feathered in time. When fresh, add salt, Sichuan peppercorns, sea pepper, fennel and other spices and marinate for several days. Then, it is smoked with burning cypress leaves, incense, sandalwood and other substances. There are also cases where half of the pork fat is marinated and then hung on the stove to slowly smoke and dry, collectively called bacon. The quality of bacon produced during this period is the best, and the taste will remain unchanged after several years. Bacon processed from different parts of livestock and poultry can be used for different levels of banquets and daily life. The quality of bacon made in seasons other than the above is second, and it is called bacon.

Wash the fresh lean meat from slaughtered pigs and pour it into the small intestine to make sausage. It is usually eaten on the first day of the Lunar New Year. Men, women, old and young all like to drink highland barley and mixed wine brewed from highland barley, also called highland barley blended wine, or boil highland barley or barley with distiller's yeast, put it on an altar, cover it with grass or clothes for 7 days, and then become sour. When drinking, open the jar, pour boiling water, insert a thin bamboo tube, and suck in turn. Generally speaking, add water halfway through the drink until the taste is good. I used to smoke orchids but now I smoke them more. In Tibetan villages or villages near mixed villages, older men and women often take snuff.

Vegetables: There are more than 100 kinds of vegetables in China, such as radish, cabbage, broad beans, konjac, taro, etc. Including more than 100 varieties of wild vegetables such as wisteria, green fern, water fern, toon, pecan, lovage, leek, yellow celery, yam, fern root powder, pepper, lily, etc. The feeding parts mainly include roots, stems, leaves, flowers and fruits. These home-cooked dishes and wild vegetables can make a variety of delicious dishes according to their respective characteristics and eating habits.

Wild fungi: mainly cordyceps, truffles, matsutake, morels, and chrysosporium. Agaricus blazei, Hericium, milk mushroom, Ganoderma lucidum, black fungus, bamboo fungus, cauliflower mushroom, shiitake mushroom, tuna, caviar fungus, matsutake, rose fungus, etc. These valuable mushrooms are widely used by the Qiang people on high-end Chinese dining tables or hot pots, and are cooked in various and difficult ways. Some of them are exported or used as gifts.