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Jiudou Bowls get their name
Customs in the rural areas of the Chengdu Plain, where the family marriage and childbirth, building and so on to invite friends and relatives to get together to eat a lot of food, commonly known as eating Jiudou Bowls. As for the origin of this term is also because the Chengdu area in the Republic of China flow to drink with a big bowl. The reason why the banquet is called "Jiu Dou Bowls" is because there are usually nine bowls of food per banquet. Another reason is that people regard "nine" as an auspicious number. Of course, there are poor people put seven bowls or rich people put eleven bowls, but never put eight or ten bowls. Why is this? In the western Sichuan dam, feeding pigs pig troughs are generally made of stone, so the western Sichuan folk generally follow the use of eating ten (stone) bowl, as a curse is a pig's proverb, so you can not use ten bowls of food to entertain guests. The dishes on the table can not be set eight bowls, because the opening of the general caller (beggars in Sichuan language) will come to congratulate or mourning, and often there is playing the lotus flower alarm, go where to sing to where, see what sing what. So whether it is red or white happiness, the host family believes that "guests go wangjiamen" reasoning, to come to congratulate the beggars, but also to be warmly entertained, but they ate not the other guests of the "nine dozen bowls", but one person a bowl of rice. Eight Immortal Table sitting on one side of two people, just eight bowls of rice. So the western Sichuan folk put eight bowls of rice is called "holler seat". These two numbers, is to organize the seat must be taboo.
"Nine bowls" is the traditional Hakka to the guest delicacies, because it is more in the farmhouse dam head, also known as "dam feast". It is also known as "Ba Ba Banquet" because it is usually served at the head of a farmhouse, which is the best way to show how Chengdu people eat. But to eat out of the flavor, eat out of the atmosphere, in the form and content is certainly a great deal of study. In the form, the diners to be more good, eating as fighting a war of annihilation, the momentum to be great, the soldiers to be prosperous, the action to be fierce. In content, "nine bowls" is the minimum. The reason why it is called "nine bowls", is because the word "nine" contains the meaning of good luck, folk "nine nine long life", "nine sons to enter the university "nine" is because the word "nine" contains auspicious meaning, folk "nine long life", "nine sons to enter the university", "the sky is long (nine)" and so on.
Jiudou Bowl, its characteristics focus on steamed vegetables, the original intention is to steam vegetables "nine dishes" and the name. That is: soft fried steamed meat, steamed pork ribs, steamed beef, steamed turtle, steamed chicken, steamed duck, steamed elbow, sandwich sand meat, salty roasted white.
Jiudou Bowl scene
Every Spring Festival or a red and white wedding, in the rural areas of western Sichuan can often see such a scene: dozens of hundreds of people gathered in one place, after a burst of firecrackers, in the sky in the smoke according to the difference between men and women, the seniority of the seniority of the dispersed seated at a table next to the Eight Immortals, stretching the chopsticks to enjoy the food and raise a cup to drink. Not far away, dug anywhere on the earth stove stacked on the high steamer, hot steam vine, simple board piled up dishes. Tableware. Waist tie a cut of oil stained apron chef quickly waving hand spatulas or kitchen knives, bowls of food flow like water on the table, the host family kept greeting guests that the manpower is small, the food is not good, we forgive you more ...... This is the bustling scene of eating "Jiu Dou Bowl" in the rural areas of the western Sichuan dam. "Doo" in the Sichuan dialect, meaning large containers, with nine doo bowl to call this scene, but also to praise the meaning of its dishes more than enough. Because the content of this feast steamed vegetables and preserved wax more (are meat), the jargon is called "three steam nine buckle" (pot steam. Cage steam. Bowl steam), so the folk will specialize in doing "nine bucket bowl" feast of the countryside chef called "oil cook.
Jiu Dou Bowls content
Jiu Dou Bowls content, generally is the farmers will be ready-made chicken. Duck. Fish. Meat. Eggs, plus seasonal vegetables, made into Sichuan home cooking. Such as hibiscus eggs. Steamed chicken and duck. Steamed chopped meat. Sweet and savory pork. Steamed pork. Steamed elbow. Kung Pao Chicken. Shredded Pork with Chives. Sliced Pork with Fish. Sliced liver in white oil. Sliced Chicken with Pepper. Double Crisp. Sweet and sour pork. Three fresh vegetables in white sauce. Braised elbow with sauce. Hot chicken with ginger sauce. Steamed Duck Strips, etc. are some of the representative dishes in "Jiu Dou Bowl". Of course, the farm's own sausage, bacon. Soy sauce is also a must. To this day, Shuangliu County, near Chengdu, has a song called "Nine Bowls Song", which reads: "The master invited me to eat the rates, and the nine bowls were better than Gusu. The first bowl of fish liver fried fish maw, two bowls of chicken stewed shellfish. Three bowls of lard stewed tofu, four bowls of carp bird's nest blanch. Five bowls of golden hooks and vinegar, six bowls of money hanging gourd. Seven bowls of pierogies have pieces, eight bowls of fat meat slapped. Nine bowls of clear soup to gargle, full of wine and rice, all crispy."
Nine bowls of hospitality
Since the Qing Dynasty and the Republic of China period, Yibin folk in the event of a wedding, funeral or congratulations on the opening of the business, please "full moon" and so on. The traditional surface of the nine kinds of meat dishes for the guests, which is commonly known as "nine bowls" or "nine bowls". It is said that this "nine bowls" hospitality custom that originated in Hubei Macheng County Xiaogan Township. Popular in Yibin folk such "Xikou", with five schools of Sichuan cuisine in the "Dahe Gang" characteristics, its spicy flavor is slightly less than the "Chongqing Gang"; salty slightly thicker than the "Chengdu Gang". "Chengdu Gang"; neither like Suining, Santai, Nanchong, Guang'an and other places "small river gang" to "deep-fried" as the focus; more unlike to meet the "salt The "Zi Nei Gang", which is designed to satisfy the tastes of "Salt Masters" and "Sugar Factory Bosses", wins with "strange dishes". Almost all of the nine bowls are named "Pig", and they are served with bamboo shoots, taro and camas (also known as "Huai Shan" and "Fire Camas"), which are made from the same ingredients. In the old days, materials were not abundant, and most of the common people took the "nine bowls" as the best of their luck. For this reason, Yibin people still use "eating nine bowls" as a synonym for banquets. Although nowadays it is common to have one or two dozen dishes for a banquet, Yibin people still cry out in the humor of "fuzzy numbers" and "hazy poems" that the masters are eating "nine bowls" again. "
Yibin folk banquets of the "nine bowls" of the structure, roughly: to steam the head bowl (generally save silk head bowl, crispy meatballs head bowl, miscellaneous shake the head bowl), meat buckle (burnt white), miscellaneous buckles (steamed meat) as the main dish; another with the pig's belly miscellaneous and the above four dishes of the side of the remnants of the mixture of bamboo shoots, taro, camphor, or seaweed, vermicelli, such as roasted, stir-fried, Buttermilk, stir-fry and five bowls, that is, to make up the "nine bowls". If all the pork and mutton (old beef is not on the seat) and no chicken, duck is also known as "big water seat". Poor farmers often subtracted from the last on the seat of the braised meat and head and hooves under the water (belly miscellaneous) is the main, it is also known as the "water eight bowls". The rich, in order to show broad, often in the head bowl plus the main ingredients and were called "hoof and sinew seat", "bamboo fungus seat", "sea cucumber seat", "shark's fin seat "and so on, to show that the grade increases. There are also in the last on the seat of a dish on the article, to add mushrooms steamed chicken, bladder, sea vegetables called "mushroom seat", burn sand hot pot called "hot pot seat", and the most upscale from Zhaotong and other places to invite celebrity chefs to do the "barbecue seat! The most high-class ones invited famous chefs from Zhaotong and other places to organize "barbecue seat". To the nineties, "nine bowls" is not only a big change "packaging", from pork-based promotion to chicken, duck, fish, sea food as a common, while the dishes are also developed from nine to nine times. The old-style "nine bowls" only survives in some rural areas.
People have begun to discuss: whether it is still appropriate to "nine big bowls" during banquets. Some have been accused of "the more food the better" out of the ordinary behavior. Most people believe that the memory of the "nine bowls" do not forget "winter melon to do white" difficult, especially people over 40 years of age think that we should cherish the hard-won food and clothing.