The eight bowls of Bai nationality's wedding banquet are the concentrated expression of Bai nationality's traditional food culture. Banquet table is the square marble carved table, which is generally eight people at a table and serves eight courses. It is commonly known as "eight bowls of clay and eight bowls of meat and vegetables are mixed, fat but not greasy, plain but not light, and rich in nutrition. Deep-fried, crisp, stewed, boiled, steamed and boiled are bright in color, which highlights the sour and spicy taste characteristics of Bai diet. The materials used in the mat are simple, but the form and etiquette are grand. The utensils used are generally local earthen bowls, red bamboo chopsticks, etc. And high-grade porcelain is rarely used, but it doesn't look rough. The dining table used is very elegant. Generally choose Jianchuan clay lacquer carved square table. The dining table is usually placed under the wedding color shed. The dishes are beautiful and look antique. In the first round, the prestigious elders among the guests took their seats, commonly known as "opening seats".
At this time, the suona drum music played, the host welcomed the guests, and the atmosphere was warm, showing the traditional virtues of the Bai people in respecting the elderly. During the dinner, guests can divide the dishes and take them home. The main course (meat dish) in the eight bowls is generally fixed, and each person can eat two pieces (slices) of meat, and the vegetarian dishes at the bottom of the bowl can be added many times. Therefore, providing guests with vegetable leaves (plastic food bags) and bamboo sticks, wrapping or stringing the meat they share and taking it home for the elderly or children to eat, means bringing back happiness and good luck.
Every dish in Baituba Bowl has its own cooking method. The main course is "red meat stew", in which the fat and lean pork is cut into pieces. The meat is stewed in Redmi soaked in white wine, red and white, full of joy. "Crispy meat" is to slice half-fat and half-lean pork, add seasoning, wrap it in egg paste, fry it in oil pan until golden brown, let it cool, cook it, put it in a bowl and sprinkle some sesame seeds. The yellow and white fragrance is very attractive.
"Thousand pieces of meat", that is, braised pork with sauerkraut, is golden red in color, sweet and sour in taste, corrugated in skin and refreshing in appearance. "Steamed pork with powder" is to cook and slice the fat pork belly, mix it with seasoning and fried rice, put it in a bowl and steam it in a cage. The meat is fat but not greasy, and the aroma is lingering. "Ganxiang" (jambalaya) is the only bowl of cold salad among the eight tile bowls. Slice the stewed pork, liver and belly, cover the bowl with sauerkraut or pickled radish, and drizzle with hot and sour sauce. It tastes sour, spicy and cold. Boiled white lentils, boiled bamboo shoots and braised soup are vegetarian dishes and soup dishes rich in carbohydrates and plant cellulose.