Nine sons are a traditional feast in China and Guangdong. Reed was originally a round vessel for holding millet in ancient sacrifices. Later, it gradually became a feast for festival celebrations. Every dish in Jiudaogui uses the best materials, but there is no beef, because cows can help farmers plow the fields.

Hakkas call nine bamboo poles "nine dishes", which means "nine sons enter the company" and "long and long". In different places, nine dishes in nine baskets are different. For example: suckling pig platter or golden pig platter (or braised pigeon), braised duck with Nostoc flagelliforme or oyster sauce with Nostoc flagelliforme, Pan Long with soy sauce (or braised garlic), candied prawns or boiled chicken (or fried chicken with soy sauce), fried or steamed fresh oysters (or strips) and braised taro meat.

In Yuen Long, Hong Kong, the nine bamboo shoots are: pheasant, braised chicken by a famous chef, shrimp with dried tangerine peel and black bean sauce, rice duck with noodle sauce, fish balls with seaweed in brown sauce, dried eel radish, sweet and sour meatballs, soft skin with squid in brown sauce and mushrooms in oyster sauce.

The nine largest bamboo chops in Zhuhai are: stewed mushrooms with shrimp skin, stewed ducks with pork skin glue, stewed bamboo shoots with flowers in south milk, boiled chicken, stewed Chinese cabbage with firewood, fried chicken offal with Dutch beans, stewed sea clams with garlic, braised pork pot and braised pork.