This kind of hospitality with the highest standard can often be seen when entertaining VIPs at weddings, funerals, birthdays and other major festive festivals. The first bowl is the "first bowl", and the meat pie is filled with vermicelli and yellow flowers; The last bowl is shredded pork soup with shrimp. Except these two bowls, the other eight bowls are covered with bowls (smaller than the big bowl), coated with oil, put food and seasonings in, steamed on the grid, and then inverted with the big bowl buckle to remove the bowl cover. The dishes have the same shape and smooth surface. When serving, serve one bowl at a time. Every time the first bowl is served, the person who carries the big plate will shout "gunner"-until it is served, then the cannon will sound, the bell ringer will blow a cheerful "dish sound", and the host will propose a toast. The guests served while eating. Then out of the second bowl, the person with the big plate shouted "Shun-"and blew "Dish Tone" ... until the tenth bowl was served, the big plate shouted "Qi-"and the bell ringer began to blow "Down", and then the guest's meal was finished. The seats at the table are up, down, left and right, with different sizes. For the menu of ten bowls of dishes, the more standardized statement is "one bowl of head, two bowls of bamboo shoots, three bowls of chicken, four bowls of fresh fish, five bowls of steamed rice, six bowls of sheep, seven bowls of yuan, eight bowls of belly, nine bowls of meat and ten bowls of soup"; Chen Fang also has a rule of ten bowls of dishes on the table, or "four-corner claws" or "three yuan". In addition to ten bowls of vegetables, there are two pickles up and down to relieve the guests' boredom. This is the biggest banquet in Changyang Tujia area.

It is said that "ten bowls and eight buckles" evolved from the "Manchu-Chinese banquet" in the late Qing Dynasty, and its highest level is "eight big pieces". According to the "eight items", the contents of the menu are also strictly regulated, namely, millet year meat, crispy meat with salt and pepper, boiled bergamot gall, whole chicken with gastrodia elata, shredded chicken with corn, fried roast duck, gold and silver egg rolls and soft-shelled turtle with Buddha crawling. In addition to these "eight big pieces", there are also "top ten cold dishes" with different colors, namely, one green and two white, three red and four black, five sour and six spicy, seven square and eight sides, and nine circles. "Eight Big Pieces" and "Ten Cold Dishes" are also very particular about hospitality procedures, so they are rarely idle now.