Drungs have two meals a day by convention. They have “chaomian” or roasted potato as breakfast and corn as supper with something convenient to appease hunger at noon. They have many ways to make food with corn. They may roast corn directly in the firepot and eat the grains peeled down. This method is simple and usually used for picnic or as snack between breakfast and supper. Some have popcorn with dried corn grains fried in an iron saucepan; some smash corn grains with a wooden pounder and cook into corn gruel or dry food; others like to boil smashed corn grains for some time and then have them steamed together with corn flour and potato blocks; still others grind corn grains with the stone mill into corn flour to make “chaomian”, which is further pinched into dried food. Drungs enjoy their homemade wine.

Miscellaneous grains like corn, millet and Tibetan barley can serve as raw material. It is made like this: First it is boiled into dry food, then cooled in large pans before mixed with yeast, and then loaded in a bamboo basket, closely covered with thick banana leaves. Usually it is covered for a few days before it smells fragrant and then stuffed in an earthenware jar for some days before it is ready for drinking. Liquor is of special importance in the Drung traditional communication, and people would rather suffer from hunger than have no liquor to drink at the reception of friends and relatives. With production cooperation, at weddings or funerals, religious rite or festival celebrations, drinking is so much favored among Drungs that half of their crops are consumed to make alcoholic drinks.