The practice of eight bowls is divided into thick and thin, and the thin eight bowls refer to: fried fish fillets, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs, loose meat, etc. The eight big bowls are: fried shrimps, stewed shredded chicken, stewed egg soup and crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on. Eight bowls are often used for banquets. There are eight people at each table and eight dishes on the table. When serving, they all use a uniform sea bowl, which looks refreshing, tastes enjoyable and has strong local characteristics.