The so-called "Top Ten Bowls" refer to the gourmet "Xiaqing Ban" that has been passed down in Pingjiang for thousands of years.

"The Ten Big Bowls are the main form of banquets in our countryside. There are no hotels in the countryside. Banquets are held at home. Local chefs are invited to come and cook. Every household in the countryside has a large firewood stove. The Ten Big Bowls are made with local ingredients.

Local dishes are produced. "Ten bowls are actually just a way to entertain guests. Any banquet in the countryside is served with ten bowls.

The "Top Ten Bowls" are very particular in serving them!

The first bowl: fried pork, the second bowl: mutton, the third bowl: bamboo shoots, the fourth bowl: rice tofu, the fifth bowl: Qianzhang shredded silk, the sixth bowl: Lily meatball soup, the seventh bowl: vermicelli, the eighth bowl

Bowl: Pork with Tiger Skin, Bowl 9: Braised Fish, Bowl 10: Seasonal Green Vegetables.

Some of them are fried, stir-fried, stewed, steamed, and a combination of meat and vegetables.

There is a mixture of delicacies from mountains and rivers, as well as a fusion of dishes from the north and south.

Home-dried white radish, dried pickled cabbage, native chicken, fried tofu, vegetables, coupled with the eclectic and unique cooking style of the country chefs, give the food a fresher taste and a more rustic style.

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The essence of the top ten bowls lies in the fresh and authentic ingredients, the unique and extensive craftsmanship of local chefs, and the sincere and lively banquets of the neighbors.