1. Five-color glutinous rice, also known as "five-color rice", "color rice" and "black rice", is a traditional food of the Zhuang people's festivals, and it is a pure natural green food, symbolizing good luck. Five-color glutinous rice is made by mashing the roots or leaves of red bluegrass, yellow flowers, maple leaves and purple vines, soaking glutinous rice in their juices respectively, steaming to form four colors of red, yellow, black and purple, and adding the true colors of glutinous rice to form five colors, which are colorful and attractive in flavor. Every year on the third day of the third lunar month, during the Qingming Festival, every household cooks five-color rice for sacrifice and eating, or presents to relatives and friends.

2. Zongzi, we eat Zongzi in two festivals in a year: Spring Festival and Dragon Boat Festival.

We don't eat jiaozi during Chinese New Year, but we must eat zongzi. Without zongzi, Chinese New Year is not considered. Our Spring Festival zongzi are collectively referred to as Nianzongzi. Under the subdivision, a pair of zongzi sent by a new wife back to her mother's house is also called "white service" (Zhuang language, meaning new wife zongzi); People who died during the year were forbidden to wrap zongzi, and the zongzi presented by relatives and friends as a sacrifice to the new deceased was called "worship" (Zhuang language, meaning zongzi sacrifice). Our new year's dumplings are different in shape from the triangular ones eaten at the Dragon Boat Festival, but are made into long strips with a flat bottom and a raised middle arch. There are all kinds of fillings in zongzi, such as peeled mung beans, strip-shaped pork belly, peanut kernels, chestnuts, etc., which are prepared according to personal tastes. There are a few ounces of rice dumplings, and the big ones weigh several kilograms. The latter is mostly used for sacrifice.

In addition, the zongzi eaten during the Dragon Boat Festival is similar to that in other parts of the country.

3. Stewed rice in bamboo tube

Folk picnic food. Cut one section of green bamboo, keep the sections at both ends, chisel one end, put meat, oil, water, salt and washed glutinous rice into a bamboo tube, seal it and cook it with slow fire, which is especially delicious.

4. Corn porridge

It is to grind corn into flour, sprinkle a proper amount into boiling water when cooking porridge, and then add rice to cook porridge. The porridge cooked has a corn flavor.

The other one is also called corn paste, which is a folk daily food in western Guangxi. Grind corn kernels into fine powder, and when the water boils, sprinkle the corn powder evenly into the pot with your hands, while stirring with a Mu Cha or a wooden board, and cook it into a paste.