The traditional buckle bowl consists of eight "clean bowls", including Dongpo meat, lean meat, fat meat, elbow meat, rice noodle meat, chowder meat, meatballs and ribs. With the improvement of people's living standards, the number of buckle bowls has increased from 8 to 10 or 12, and the styles have also changed. Nowadays, we pay attention to four major dishes, namely chicken, fish, elbow and Four Joy Meetballs, and also pay attention to the collocation of meat and vegetables, so many new varieties have been derived, such as seafood, tofu, mushrooms, Chinese cabbage, vermicelli and braised pork, but each bowl is still a separate food. The process of making a clean bowl is divided into boiling, smoking, changing knives, steaming and adding soup. Then add fresh vegetables to make bowl mats, which are fat and thin, well-made, fat but not greasy, plain and delicious. Nowadays, on the basis of maintaining the original "eight bowls" and "ten bowls", Wuyi buckle bowl has developed more than 20 kinds of characteristic buckle bowls, which are deeply loved by the masses and attracted many foreign food experts to taste.