"Large bowl" is a set of typical recipes in the traditional banquet of Bai nationality. There are many kinds of dishes such as boiling, frying, steaming, frying, frying and pickling, which are bright in color, nourishing and invigorating the stomach and suitable for all ages. The large bowl consists of eight hot dishes: stewed red glutinous rice with red meat; Crispy meat fried with egg paste; Add soy sauce and honey to steam thousands of pork with five flowers and three lines; Steamed pork with sweet potato or potato; Dry incense of pig head, pig liver and pork; White lentils wrapped in minced meat and egg crumbs; Chopsticks made of fungus, tofu, water, shredded eggs and vegetable stalks; Fried pork strips with bamboo shoots. "Batu Bowl" is a unique hospitality recipe formed by the Bai people after thousands of years of long-term practice. Eight bowls of dishes have their own unique cooking methods. The cooking method of "red meat stew" is to cut the fat and thin pork into pieces, and then soak it in white wine. The Redmi stew is red and white and beaming. The cooking method of "crispy meat" is to cut half-fat and half-thin pork into pieces and mix with starch, wrap it in egg paste and fry it in oil pan until golden brown, cool it and cook it. Sprinkle a little sesame seeds in the bowl, which is yellow and white, with attractive aroma. "Thousand pieces of meat" is braised pork with sauerkraut, which is golden red in color, sweet and sour in taste, corrugated in shape and pleasing in appearance. "Steamed pork" is a kind of pork belly cooked and sliced, mixed with seasoning and fried rice grains, put in a bowl and steamed in a cage. The meat is fat but not greasy, and the aroma is compelling. "Spiced platter" is the only cold dish in a large bowl. Slice the cooked pork, belly and liver, cover the head of the pickled vermicelli cold dish, and then pour in the prepared hot and sour juice. It is full of color, flavor and freshness. (End) (Author: Mother Xi Peng)