Sichuan rural folk festive banquet, also known as three steamed and nine buckled seats. It began in the middle of Qing Dynasty, and was originally an activity held by farmers after autumn to celebrate the harvest and entertain neighbors and relatives. In the future, it will develop into a feast for weddings, birthdays, welcoming the spring and funeral parties. It is named after its origin in fields and villages. Generally, floor mats are made of pigs, chickens, ducks, fish and self-produced vegetables and fruits, and rich, simple and affordable dishes are cooked. The dishes on the table are mainly steamed buttons, which used to be called' three steamed buttons and nine buttons' or' eight bowls and nine bowls'. Many dishes of Tian Xi in Sichuan were later absorbed and digested by some urban restaurants, and became popular Sichuan dishes, such as steamed chop suey, shredded pork chop suey, braised pork, braised chicken, boiled sweet, boiled salt, mixed sand, crispy meat, steamed elbow and so on.