The foods of the Blangs feature special ethnic characteristics. They are fond of sourness. They often preserve food in salt, such as pickled bamboo shoots, meat and fish. The pickling method is mostly the same as that of the Dai ethnic minority and other ethnic groups in the region, but the Blangs often place a layer of rice on the top of pickled vegetables. The Blangs in Xishuangbanna are also fond of raw meat.

The Blangs' staple food is rice, supplemented by maize, wheat, soybean, pea and other grain crops. They are especially good at cooking bamboo tube rice. When cooking, they choose a segment of fresh bamboo tube, put in rice and an amount of water, and bake it over fire. After it is done, they cut the bamboo tube into halves, and each person carries a half of tube as the bowl. The rice, covered with bamboo pulp, and mixed with the taste of fresh bamboo and the fragrance resulted from charcoal baking, is delicious.

The Blangs are fond of wines, and have the habit of eating rats and ant eggs. They are good at planting tea and making tea, and like drinking tea, such as baked tea and poured tea, as well. Poured tea refers to tea made by pouring boiled water, while baked tea is made by putting some tea leaves in a special tea pot, baking it over the fire, and pouring in boiled water after the scent goes out. The tea is then poured into small teacups, which is called thick tea. The Blangs are also fond of chewing tobacco. All the people, male and female, young and old, smoke and chew tobacco. Men like strong, hot, and exciting tobaccos, while women smoke mild and soft tobaccos.

The Blang women residing at the Xishuangbanna Blang Mountain, especially pregnant women, are fond of eating the local red soil, which is said to possess the functions of stopping vomiting, getting rid of unpleasant odor, and refreshing.