The "Nine Big Handicaps" are the general names of feasts popular in Guangdong Province, especially in the Pearl River Delta. "Gui" was originally a round vessel for holding millet in ancient sacrifices. Its shape was square or round, and its materials were made of wood, bamboo, pottery and copper. It was originally an ancient aristocratic food vessel or sacrificial vessel, and later it gradually spread to the people. Every dish in Jiuda Gui uses the best materials, but there is no beef, because cows can help farmers plow the fields.

The Hakkas call Jiudaguan Jiuzidie, which means "Nine sons get into the subject" and "long and long". What is the "Nine Big Handicaps"? It means the feast is rich, and there are nine big baskets filled with dishes and food. In ancient times, when offering sacrifices, it was often said that "two", "four" and "eight" were all even numbers. Only Guangzhou, Hong Kong and Macao used to call the feast "nine big ones". The reason why the feast is called "Nine Big Gui" is that adding the word "Big" between "Nine" and "Gui" is not only full of words, but also contains extremely rich and grand meaning; Moreover, the ancients said that "at the beginning of creation, nine things were contending with each other". The "nine things", namely wind, cloud, thunder, rain, sea, fire, water, earth and sky, were the "contending" things at the beginning of creation, and they were the most of all things, with their unique meanings.

According to the unearthed objects from an ancient tomb in the early Eastern Han Dynasty in Jinben Town, Sanshui County, Guangdong Province (now Jinben Community, Southwest Street, Sanshui District, Foshan City, Guangdong Province), the "GUI" that Cantonese people said is a "big bowl" that can hold five to six kilograms of rice. If people eat today, they can fill up the "nine big baskets" for more than 1 people to enjoy. From this, we can see that the "Nine Big Handicaps" are extremely boasting about the richness of their meals and the high specifications of their banquets.

There are nine dishes in the traditional nine baskets:

The first dish, the platter of suckling pigs or the platter of golden pigs can also be replaced by braised pigeon. Piglets should be crispy and smooth, fragrant but not greasy, while pigeons should be tender and tasty.

the second course, braised duck with Nostoc flagelliforme or oyster sauce with Nostoc flagelliforme can also be served with pig's feet and pigs. Nostoc flagelliforme is not only delicious and nutritious, but also very similar to the pronunciation of "making a fortune", so it has become an indispensable dish in the festival feast.

The third course, Monopterus albus with black bean sauce or braised Monopterus albus with garlic. To make this dish well, we should not only choose the best eel to ensure the delicious taste of the meat, but also pay attention to the heat, which will test the chef's level.

the fourth course, candied or boiled prawns, can also be boiled chicken or fried chicken with soy sauce. The production of candied prawns is very unique. This practice has almost been lost, and it was passed down with great difficulty. Method: Dilute it with honey and dip it in fresh shrimps.

the fifth course, fried or steamed oysters (or scallops). Crispy fried oysters should be crisp outside and tender inside, fragrant outside and pure inside, while steamed oysters should highlight the original flavor of oysters.

the sixth course, braised pork with taro or diced chicken with nuts. This dish must have been eaten by many people, but the meat is fat but not greasy, and the taro powder is delicious. When you put it in your mouth together, it takes a chef's skill to buckle the meat.

the seventh course, steamed seafood and fish. As the saying goes, there is a "surplus" every year, and fish seems to be an indispensable dish for many feasts, especially for New Year's Eve. Steam a seafood fish in the simplest and original way to keep its original flavor. In the past, there was a shortage of materials, and four big fish were used. Now it has been upgraded to replace seafood.

for the eighth course, seasonal dishes are mixed. Broccoli, celery, peas, chicken offal, bacon and squid are fried, which are rich in materials and crisp and smooth. The ninth course, scallop and millet soup.

after eating the first eight greasy dishes which are mainly meat, a bowl of light, smooth and delicious corn soup is nutritious and delicious, and it also clears and moistens the throat, which is also good for the stomach.

In the past, the "Nine Baskets" were similar to the eight dishes and one soup that we often say now, but we used to drink the old fire soup. Why is the ninth dish corn soup? The reason is that in the past, there were "nine baskets" to eat, which were all festive events. There were many people attending the banquet, and it took too long to cook the old fire soup, which was unrealistic, so it was more appropriate to have a piece of soup.

the nine dishes of the nine big baskets are different in different places. In Yuen Long, Hong Kong, the nine largest bamboo rafts are: Mountain Villa Chicken, Braised Braised Braised Braised Braised Braised Braised Chicken by Famous Chef, Shrimp with Pericarpium Citri Tangerinae and Douchi, Duck with Noodle Sauce, Dried Radish with Nostoc flagelliforme, Sweet and Sour Meat Ball with Braised Squid and Mushroom with Oyster Sauce. The nine largest bamboo rafts in Zhuhai are: stewed mushrooms with dried shrimps, stewed ducks with pigskin glue, stewed flowers with bamboo shoots in south milk, boiled chicken, stewed Chinese cabbage with firewood, fried chicken offal with double squid with Dutch beans, stewed sea clams with garlic, braised pork pot and braised pork.

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