The wine bowls are: salted cook the meat, casserole meat, longan meat, minced meat, assorted meat, smoked sausage, smoked bacon, cold chicken/pig's head meat, tasty bowl/fragrant bowl, braised fish, steamed crispy meat/ribs, white-cut chicken and stir-fried pork belly.

When there is a happy event in the countryside, there is usually a big banquet. In most places in Sichuan, it is called a wine bowl, and there are also nine bowls, that is, ten people sit at a table and then wait for the kitchen to serve. Every dish is full of color and flavor, and most of the ingredients are taken from the green pollution-free ingredients produced in local rural areas.

Eight bowls:

Eight bowls are traditional Sichuan folk dishes, also known as three steamed and nine buckled dishes, served with nine bowls. In the old society, they were also called field mats. Now it only appears in weddings and funerals in some remote mountainous areas such as Sichuan and Chongqing, and the cooking method is mainly steaming.

The so-called "three steamed and nine braised pork" is the focus of folk banquets, including steamed pork with powder, braised pork, steamed elbow, crispy meat, boiled meat, Dongpo meat, braised duck, braised chicken and braised pork. It is mainly steamed and braised in brown sauce, which is affordable and fat.

Three steamed and nine buckled dishes, both vegetarian and vegetarian, soup and vegetables, have a deep mass base and can enter urban and rural restaurants. Steamed chowder, crispy meat soup, steamed meat with oak pepper, braised chicken and duck, fresh and sweet boiled white, steamed elbow, braised pig's trotters and other dishes have all passed the test of history and become classics.