What are the specialties of ethnic minorities?

Ningmingzhuang Zongzi is a big zongzi cooked with glutinous rice and pork wrapped in zongzi leaves. It is a traditional food specially made on March 3rd, the traditional festival of Zhuang, the most populous ethnic minority in China. It is similar in appearance to Zongzi, a traditional food of China Dragon Boat Festival. In addition to Ningmingzhuang Zongzi, there are also special dishes such as horseshoe sticks, raw fish and champion sticks.

2. Manchu Shaqima

Shaqima, a traditional snack of Manchu in China, originated from the sacrifice to the Three Mausoleums outside Guanwai in Qing Dynasty. It is made of fried noodles mixed with sugar, and then cut into small pieces to eat. After Manchu entered the customs, it became popular all over the country, known as butter tea, one of the four seasons cakes in Beijing. It is a medicated diet made of brick tea, ghee and salt, which originated from a folk love story with Tibetans. This essential drink for Tibetan people's daily life can not only relieve boredom and satisfy hunger, but also contains

2. Hui people: big dishes, mutton skewers. Hui people like to eat saute spicy chicken, mutton hotpot and so on. Hui people don't eat pork, but like all kinds of roasted milk mutton.

3. Miao: Camellia oleifera, pickled fish and all kinds of seafood. Miao people live in various river basins and know all kinds of fresh and delicious rivers like the back of their hands.

4. Dai people: beef, pork and bamboo rice of Dai people. Dai people like to air dry all kinds of meat and make all kinds of delicious snacks.

5. Korea: kimchi, cold noodles, rice cakes, etc.