They are all traditional banquet dishes in northern Sichuan, including knife-edge meatballs, longan meat, minced meat, crispy meat and so on. In enyang and even Bazhong, the "Top Ten Bowls" are a great test of the chef's technical level. The materials used must be saved for the host, not wasted, and how much meat, vegetables and seasonings should be used in the number of tables and seats should be calculated clearly in advance. In rural areas, it is generally necessary to kill pigs to "run ten bowls", and the number of pigs to be killed depends on the number of tables and seats to be served. Chefs must make reasonable arrangements, and chefs also secretly reveal their skills and skills. How to arrange the kitchen, help workers, sit at the table and eat at the table are all very particular, and there are many rules and etiquette. Ten bowls of jingles: crispy fish, kelp cold dishes and shrimp soup. Main course: Pinji Bowl, 16 pieces of cheese meat, 4 pieces of crispy skin, 4 pieces of belly slices, red and white carrots with pork heart and pork liver (or potatoes), soup chicken: taro chicken, 16. Fish buckle with oil and vinegar: elbow meat or roasted white meat crisp: water crisp meat: steamed meat with rice flour: kelp fish shreds or bamboo shoots cold dishes: assorted cold dishes (vermicelli, bean sprouts, fungus, celery, shredded carrots, minced meat) Shrimp soup: crisp meat slices, coriander and original soup. Auricularia auricula, minced meat, second-rate celery, onion and vinegar: 6 diaojiao (three meats and three vegetables) sauce ribs 16 oil pork liver dish 16 small crisp meat dish, a cold chicken bean curd dish, a white celery dish, a red and white radish dish, ten bowls of key ingredients (pure bean powder) and ten bowls of blue wheat sauce. Ten bowls of serving rules are in front of everyone: a vinegar dish, a spoon, a pair of chopsticks and a wine glass. Order of serving: First, serve the auxiliary dishes: 6 diaojiao: 16 sauce ribs (or 17, one dish of oily pork liver 16 crispy pork floss, one dish of cold dried bean curd, one dish of white meat celery, one dish of red and white radish, and one dish of main course. Order: bowl, taro chicken, vinegar fish and braised.