Ethnic minority groups in Guangxi have different special food cultures. Famous specialties of Guangxi include Guilin Rice Noodles, Nanning Old Friend Noodles, Liuzhou Spiral Shell Noodles;five -color- Zhuang Rice,ciba( glutinous rice cake), zongzi( steamed glutinous rice wrapped in bamboo or reed leaves ) rice cooked in bamboo stems, braised pork and preserved ham. Other specialties include fried flour of the Yao, Miao and Dong people, sour fish and pork of the Dong, pork preserved with rice flour, and goat blood of the Zhuang and Yao as well as preserved bird meat and bacon of the Yao.
Most Guangxi ethnic groups like glutinous rice and cook Five-color Rice on festivals. They also make ciba of rice, wheat and tapioca flour. Fried flouris a must-serve daily drink of the Dong, Yao and Miao people, also often used to entertain guests. It is made by taking tea leaves, glutinous rice, peanuts and ginger, frying or boiling these ingredients together, and steeping them in hot water, the resulting smooth drink giving off a delicious fragrance. The Miao, Dong, Mulam, Maonan and Shui people like sour food such as preserved vegetables, pork and fish, while the Miao people at Rongshui have a special flavoredvinegar-pickle rice. The coastal living Gin people like eating sea products, especially fish and shrimp.