Jiuwan, also known as wine bowl and barrel bowl, originated from weddings and funerals in rural Sichuan. Because of the poor living conditions in Sichuan in the past, nine bowls were used to express solemnity when weddings, funerals and happy events, but today's nine bowls are just a synonym, mainly including three steaming, three boiling and three stewing. Three steaming generally includes boiled white meat (three-line meat sliced with sprouts or sweet potatoes), ribs (similar to Dongpo elbow) and rice wine (steamed with rice, supplemented with sugar, nuts and red dates). There are fish every year), Sam sun soup (soup cooked with squid, bamboo shoots, millet crispy rice, etc. ), and Shu rou (that is, pork is coated with starch, then fried in oil pan and cooked into soup. These three kinds of stews usually include stewed radish trotters, tremella soup and a local chicken. In fact, as the landlord said, cold rice noodles are not nine bowls of dishes at all. In rural areas, there will always be more than twenty dishes, which is not cheaper than catering in hotels. Now that living conditions are good, people are not limited to the previous nine bowls. What is the whole chicken, fish or even turtle and pigeon on the dining table? It's hard to eat authentic nine bowls now!