One or four bowls of meat dishes: the traditional and authentic four bowls of meat dishes are mainly pork, with fat meat, lean meat, bones and mixed meat ... almost all parts of pigs are used. It shows the generosity, hospitality and generosity of the Bai people. These four bowls of meat dishes are as follows:

The first bowl: red meat. Dyed with Redmi, it means that all sides are thriving and smooth sailing, and the main raw material is fat meat.

The second bowl: white meat. As the name implies, the color is white and clean, consisting of pig's head meat and pig's trotters. Fat is thin, thin is fat, indicating that I hope my life will be clear and auspicious.

The third bowl: crispy meat. Crispy meat can be divided into crisp meat and crisp bones, depending on the family situation. Crispy meat can be used for those with good family circumstances, and crisp bones can be used for those with poor family circumstances. Because of the flexibility of banquets, different families can make some adjustments, additions and deletions according to their own family economy. Crispy meat means comfortable and refreshing.

The fourth bowl: thousands of pieces of meat. Thousands of pieces of meat are made of third-line meat on the pig's stomach, with dried pickles underneath. Golden, sour and greasy, rich in aroma, not greasy, is a symbol of elegance. Four bowls of vegetarian dishes:

The first bowl of vegetarian dishes: mainly beans, but it must be white, which looks more noble and elegant. For example, white beans, small white kidney beans, or colored beans should be peeled off after soaking, which not only looks white and elegant, but also gives people a delicate and pure appearance feeling, which is also fresh and greasy, and the taste is really pleasant. This dish can be screened according to its own production. The second bowl of vegetarian dishes: consists of dried vegetables, you can choose one of them. Such as auricularia auricula, is a dish with dual functions of aristocratic health care; Dried mushrooms, dried bamboo shoots, kelp, dried daylily ... the prices are also different. This dish is the most expensive of the "eight bowls" and is also a dish carefully designed by the Bai people. A dish that embodies the harmony between Bai people and the outside world, has great inclusive significance and is not closed to the outside world.

The third bowl of vegetarian dishes: vermicelli. This is an essential regular dish in the "eight bowls" of every household. This dish has been around since ancient times. If it's changed, it's just a change in the way this dish is cooked. The old method is to add broth to cook, but now the method has been greatly improved, which makes this bowl of traditional vermicelli "brand-new", mainly in the ingredients of vermicelli, and changes the state that fans have no problems. Since ancient times, Bai people believe that the more polished the eight bowls, the better. If eight bowls are not finished, the host will feel guilty and think that the banquet is not done well, and his face is very dull.

In the traditional processing of this bowl of vermicelli, it mainly changed the cooking style of vermicelli in the past. After the scalded vermicelli is put into a big bowl, it is covered with a layer of sauce (a kind of seasoning made of local bean paste and soy sauce), and then the vermicelli is beautifully dressed with chopped green onion, fried bean paste, coriander leaves and food coloring, which even makes people feel unbearable.

The fourth bowl of vegetarian dishes: cauliflower. Chinese cabbage is not made up of five kinds of flowers, but a perfect combination of five kinds of vegetables: shredded carrots, white lotus, shredded vegetables, shrimps and fried tofu. This is the health care green food that urbanites like and appreciate most. After eating the above greasy meat dishes, this delicious and indifferent dish is the last dish that guests scramble to eat. It seems simple, but it is the most technical dish in the whole summer sleeping mat. In particular, the requirements for shredded carrots are extremely high. Silk should be thin, continuous and even, and can be counted. Without extraordinary swordsmanship, you can't do it anyway. Fried tofu is also very particular. Tofu should be cut into squares of uniform size first, and then fried into golden brown. It is also difficult to grasp the temperature, and there is not enough time. Tofu turns white but not yellow, and it is easy to paste after a long time.