In China, food culture of ethnic minorities is rich and colorful, with strong local speciality. Based on extensive fieldwork , this paper tries to describe and analyze the cooking process of Yangbie-one of the special dishes among Miao people in Rongshui, Guangxi , and its cultural meanings. It also aims to explore the process of adaptation, development and changes of food culture, which, it agues, is a dynamic one of mutual borrowing, incorporation and creation.