"Gui" (pronounced "ghost") originally refers to the ancient utensils for placing food. Its shape is square or round, with wood, bamboo, pottery, copper and so on. Originally, it was a food container or a sacrificial vessel for the nobles at that time. Later, it gradually spread to the people, so Cantonese people have the saying of "nine baskets".
The traditional nine baskets have these nine dishes:
The first course, suckling pig platter or golden pig platter can also be changed into braised pigeon.
Braised duck with Nostoc flagelliforme or oyster sauce with Nostoc flagelliforme can also be served with pig feet and pork gizzards.
Third course: Monopterus albus in black bean sauce or braised Monopterus albus in garlic.
The fourth course, candied or boiled prawns, can also be boiled chicken or sauce chicken.
The fifth course is crispy fried or steamed oysters (or scallops).
The sixth course, taro braised pork or diced chicken with nuts.
The seventh course, steamed seafood and fish.
The eighth course is a mix of seasonal dishes.
The ninth course, scallop millet soup.