What are the special snacks of all ethnic groups? Help!

Bai nationality: Dali rawhide is a unique delicacy. Raw skin, also known as "Haig" in Baili, is pig skin and pork. During holidays or daily gatherings, the Bai people always regard rawhide as their signature dish and specialty.

2. Buyi people: Buyi people take rice and corn as the staple food, supplemented by wheat, sorghum, potatoes and beans. Wooden pots and small pots are mostly used for cooking, including braised rice, two-in-one rice (rice mixed with corn), tortillas, rice noodles, bait, pea powder, rice cakes and other varieties. Among them, glutinous rice dumplings, flower rice dumplings and sesame oil dumplings are the most famous, which are mostly used for ancestor worship or banquets.

3. Tibetans: Buttered tea, butter tea is a drink of Tibetans. It is usually eaten with Bazin as a staple food. This drink is made of ghee and strong tea. First, put a proper amount of ghee into a special bucket, add salt, then pour in the boiled strong tea juice, and beat it repeatedly with a wooden handle to make the ghee and tea juice dissolve into a whole and become milky white. Some ethnic groups adjacent to Tibetans also have the habit of drinking butter tea.

4. Koreans: Kimchi is an inherent national non-staple food and a unique vegetarian dish that Koreans like to eat since ancient times. It is a vegetable processed product with cabbage, radish and other vegetables as the main raw materials and pepper, onion, garlic, ginger, fruit and salt as the ingredients, which is fermented by lactic acid.

5. Dai: Bamboo-tube rice is cooked with fresh bamboo tubes filled with rice and spices, which is more cooked in the wild in mountainous areas and roasted with charcoal at home. Taking rice and meat as raw materials, put them into a fresh bamboo tube, add a proper amount of water, then block the mouth of the bamboo tube tightly with banana leaves, and scorch the bamboo with charcoal fire.

6. Dong people: Camellia oleifera, the tea that Dong people drink refers to Camellia oleifera. It is a thick soup made of tea, popcorn, fried peanuts, crisp soybeans, glutinous rice, meat, pig water, salt, chopped green onion and tea oil, which can quench thirst and satisfy hunger. Accompanied by rice and tea, there are vegetables, fresh fish, meat, melons and fruits, game, fungi and drinks, and the food sources are extensive.

7. Oroqen: processing mutton, processing mutton, that is, selecting sheep with tender fat, slaughtering them on the spot, peeling them into a pot, and adding seasoning to cook them. Simple and lively operation, only add a handful of salt (some don't add salt, dip it in salt when eating), the heat is just right, the blood disappears quickly, the meat is cooked but not hard, it tastes fresh and tender, and it is very delicious. Because after eating meat with clean hands, one hand holds the meat and the other hand holds the knife, cutting, digging, picking and cutting the meat on the bones of the sheep, so it is named "grasping the meat with one hand".

8. Ewenki: Kumiss, Mongolian people live on the grassland and make a living by animal husbandry. Koumiss, braised pork and roast mutton are their favorite drinks, food and hospitality dishes in daily life. Every year in July and August, Mazhuang is the season for brewing koumiss.

Hezhe nationality: raw fish. Fishing and hunting are the main sources of food and clothing for Hezhe people. Hezhe people like to eat fish, especially raw fish. This custom has been passed down to this day, reflecting the characteristics of this nation different from other nations. Hezhe people always respect killing fish.

Hui nationality: minced meat noodles. Folk specialty foods include Niangpi, Lamian Noodles, noodles with gravy, fried noodles with meat, bean curd, chop suey and minced meat noodles. Most people have fermented noodles all year round in case of emergency. Hui people in the city are used to drinking milk tea for breakfast all year round. The meat is mainly beef and mutton, and some also eat camel meat and all kinds of scaly fish, such as herring, silver carp and bighead carp produced in the north.