Nine big bowls, also known as dama banquet, flowing water banquet, nine bucket bowls, nine bowls, etc., are one of the traditional specialties in Sichuan. Its specialty focuses on steamed vegetables. The original meaning is It is named after the nine major dishes of steamed vegetables. They are soft-fried steamed pork, steamed pork ribs, steamed beef with flour, steamed turtle, steamed chicken, steamed duck, steamed elbow, stuffed pork, and salty roasted white.

Soft fried steamed pork

It is a dish made with pork belly, fresh peas, chopped green onion, The name of a dish with eggs as the main ingredient. Crispy and delicious. It can be sweet or salty, steamed and fried, giving it a unique flavor.

Steamed spareribs

It is a home-cooked dish. The main ingredient is spareribs and the main cooking technique is steaming. The finished soup is clear and delicious, the color is beautiful, and the ribs are drunk. In addition to protein, fat/vitamins, spareribs also contain a large amount of calcium phosphate, etc., which can provide calcium for young children and the elderly.

Steamed beef with rice flour

It is one of the famous local traditional dishes in Sichuan Province. It belongs to Sichuan cuisine. The main ingredients are beef and rice. The dish is fresh, tender, mellow, spicy and delicious.

Steamed turtle

A delicacy, the main raw materials include live turtle, chicken breast and chicken legs.

Steamed Muddy Chicken

Muddy chicken is a whole chicken. The preparation is very simple. After hollowing out the chicken internal organs, add seasonings, put it into a steamer, heat it over fire and steam it slowly.

Steamed Muddy Duck

The duck meat has a delicious flavor and the preparation process is similar to that of Steamed Muddy Chicken.

Steamed elbow

The elbow is a pig leg, and the leg is like a handle, so it is called elbow. Pork knuckles can be divided into front knuckles and back knuckles.

Pork with Sand Pork

Pork with Sand Pork is a dish from Sichuan, Guizhou, Yunnan and other places A famous local traditional dish, it is a traditional Sichuan sweet beet. It uses pork belly, sandwich the bean paste into the meat slices, and steams it until it becomes soft and serves it as a dessert. The finished dish is white and red, fresh, sweet and glutinous, fat but not greasy, and is most loved by the elderly.

Salted Braised White

It is a traditional Sichuan dish and one of the most distinctive dishes in Sichuan cuisine. This dish is famous for its tender texture, thin strips, salty and sweet taste, and mellow taste. Roast it with vegetarian meat to add a special flavor.

The nine bowls can be seven or eleven, but they can never be eight or ten. In Bazi in western Sichuan, the pig troughs for feeding pigs are usually made of stone. According to the folk custom, "those who eat ten (stone) bowls" are used as a code word to curse people for being pigs, so you cannot entertain guests with ten bowls of food. Eight bowls cannot be placed on the table because beggars (beggars) usually come to congratulate or mourn during the banquet. They often make noises with lotus flowers, singing wherever they go and whatever they see. Because whether it is a wedding or a wedding, the host believes in the principle that "the guest's visit is prosperous", and he must warmly entertain the beggars who come to support him. But instead of eating a few dishes from other guests, they had a bowl of rice each. In this way, an Eight Immortals table, with two people sitting on one side, can accommodate exactly eight bowls of food, so people in western Sichuan call the table with eight bowls of rice a "beggar's mat". Therefore, the two numbers eight and ten are taboo when hosting a banquet.