The traditional buckle bowl consists of 8 "clean bowls", including dongpo meat, lean meat, fat meat, elbow meat, rice noodles, chowder meat, meatballs, and ribs. With the improvement of people's living standards, the number of buckle bowls has increased from 8 to 10 or 12, and the styles have also changed accordingly. Nowadays, we pay attention to the four major items: chicken, fish, elbows, and Sixi meatballs. We also pay attention to the combination of meat and vegetables, so many new varieties have been derived, such as: seafood, tofu, mushrooms, cabbage, vermicelli, braised rice balls, etc., but each bowl is still It's a separate food. The process of making a clean bowl includes boiling, smoking, cutting, steaming, adding soup, etc., and then adding fresh vegetables to form a bowl and mat, which can be fat or thin, meat or vegetarian, fat but not greasy, plain and delicious. Today, on the basis of maintaining the original "eight major bowls" and "ten major bowls", Wuyi Kouwan has developed more than 20 special Kouwan bowls, which are deeply loved by the masses and attract many foreign gourmet experts. Go for a tasting.