"Three Steamed, Nine Buckled and Eight Bowls" is a kind of Sichuan cuisine, and it is a peasant banquet with the most local flavor of Bashu. Mainly based on local materials, meat and vegetables are matched, soup and vegetables are equally important, and the processing is fine. It's plump and practical. Judging from the dishes of banquets in various places, most of them are mainly steamed and braised. Although there are pickled fish or spicy dishes such as fish and meat, most of them are "salty".

Eight bowls are traditional Sichuan folk dishes, also known as three steamed and nine buckled dishes, served with nine bowls. In the old society, they were also called field mats. Now it only appears in weddings and funerals in some remote mountainous areas such as Sichuan and Chongqing, and the cooking method is mainly steaming.

The so-called "three steamed and nine braised pork" is the focus of folk banquets, including steamed pork with powder, braised pork, steamed elbow, crispy meat, boiled meat, Dongpo meat, braised duck, braised chicken and braised pork. It is mainly steamed and braised in brown sauce, which is affordable and fat.

Three steamed and nine buckled dishes, both vegetarian and vegetarian, soup and vegetables, have a deep mass base and can enter urban and rural restaurants. Steamed chowder, crispy meat soup, steamed meat with oak pepper, braised chicken and duck, fresh and sweet boiled white, steamed elbow, braised pig's trotters and other dishes have all passed the test of history and become classics.

There are two ways to make eight bowls: coarse and fine. The fine eight bowls refer to: fried fish slices, stewed shrimps, family photos, sweet-scented osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs and loose meat. The eight bowls are: stir-fried shrimp, stewed shredded chicken, stewed egg soup with crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on. Eight bowls are often used for banquets. There are eight people at each table and eight dishes on the table. When serving, they all use a unified sea bowl, which looks refreshing, enjoyable and full of local characteristics.

The traditional menu is "eight bowls", which means auspiciousness, and "eight" is an auspicious number in China culture. In China's classical culture, yin and yang, five elements and gossip are the key elements, so the eighth gossip is Kun (≡) in the acquired gossip, Kun is the earth, mother, cow and numerous, and "eight" is the most even number within ten, so it implies many auspicious sayings.

Taoist culture has a long history, and there are many representatives of the Eight Immortals. The table for eating is called the "Eight Immortals Table", which is square, with a side length of three feet six (half a foot) or 1 meter. Four benches are four feet long (Lu Banchi), which is called a four-foot bench. Two people sit on each side, eight people sit down, and the last course is "eight bowls".