Nine bowls are traditional Sichuan dishes, which are usually the standard side dishes of some banquets. The nine bowls are naturally nine special dishes, including soft-fried steamed pork, steamed ribs, steamed beef with flour, steamed soft-shelled turtle, steamed mud chicken, steamed mud duck, steamed elbow meat and salted water boiled. Today, a "Nine Bowls of Songs" is still circulating in many areas of Sichuan.

Sichuan cuisine, that is, Sichuan cuisine, is one of the four traditional cuisines in China, one of the eight major cuisines in China, and a master chef in China. The division of the three schools of Sichuan cuisine is based on the established conclusions of Shanghe Gang, Xiaohe Gang and Xiahe Gang. The standardized and complete expression is as follows: Shanghebang Sichuan cuisine is Rong Pai Sichuan cuisine centered on Chengdu and Leshan in western Sichuan; Xiaohebang Sichuan cuisine is a salted stew centered on Zigong in southern Sichuan, including Yibin cuisine, Luzhou cuisine and Neijiang cuisine. Xiahebang Sichuan cuisine is a special dish represented by Chongqing Jianghu cuisine and Wanzhou big bowl cuisine. Three * * * together constitute the three main branches of Sichuan cuisine, representing the highest artistic level of Sichuan cuisine development. On September 28th, 20 17, China Cuisine Association awarded Meishan, Sichuan the title of "hometown of Sichuan cuisine", and Meishan cuisine became the representative of Sichuan cuisine.