Bai nationality's eight bowls of meat and vegetables are harmonious, fat but not greasy, vegetarian but not light, and rich in nutrition. Deep-fried, crisp, stewed and boiled, steamed and boiled, with bright and colorful colors, highlighting the sour and spicy taste characteristics of Bai diet. The materials used for the mat are simple, but the form and etiquette are grand. The utensils used are generally local earthen bowls, red bamboo chopsticks, etc., and high-grade porcelain is rarely used, but it does not look rough and crude. The dining table used is very elegant. Generally, Jianchuan clay lacquer carved square table is selected. The dining table is usually placed under the wedding color shed, and the dishes are beautiful in color and tower, which looks antique. In the first round, the prestigious elderly among the guests were seated, commonly known as "opening seats". At this time, suona drum music was played, the host welcomed guests, and the atmosphere was lively, showing the traditional virtue of Bai people respecting the elderly. During the dinner, guests can divide the dishes and take them home. The main course (meat dishes) in the eight earthen bowls is generally fixed, and each person can eat two pieces (slices) of meat, and the vegetarian dishes at the bottom of the bowl can be added many times. Therefore, guests are provided with vegetable leaves (plastic food bags) and bamboo sticks to wrap or string the meat they share and take it home for the elderly or children to eat, which means bringing back happiness and good fortune.
Cooking tips
Each dish of Bai Tuba Bowl has its own cooking method. The main course "red meat stew" is cut into pieces with fat and thin pork, and the meat is stewed with red rice soaked in white wine, red and white, full of joy. "Crispy meat" is to cut half-fat and half-lean pork into pieces with seasoning, wrap it in egg paste, fry it in an oil pan until golden brown, cool it, cook it, put it in a bowl and sprinkle some sesame seeds. The yellow and white fragrance is attractive. "Thousands of pieces of meat", that is, braised pork with sauerkraut, is golden red in color, sweet and sour in taste, and the skin is corrugated, with a refreshing appearance. "Steamed pork with powder" is to cook and slice the fat pork belly, mix it with seasoning and fried rice grains, put it in a bowl and steam it in a cage. The meat is fat but not greasy, and the aroma is lingering. "Dry incense" (assorted dishes) is the only bowl of cold salad in the eight earthen bowls. Slice the stewed pork, liver and belly, cover the bowl with pickled cabbage or pickled radish, and pour the sour and spicy sauce, which tastes sour, spicy and cold. Boiled white lentils, boiled bamboo shoots and chop suey soup are vegetarian dishes and soup dishes rich in carbohydrates and plant cellulose.
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