Twelve-Bowl Feast of Mianyang

Twelve-Bowl Feast of Mianyang

　　Cai Yiliang

　　In rural Mianyang, whenever there’s a joyous or somber occasion, the banquet table is never without the Twelve-Bowl Feast. This reflects both local customs and the Mianyang people’s emphasis on face—no one wants to be the subject of gossip when hosting an event. As a result, the feast is prepared as lavishly as possible, with each bowl containing a generous portion. The contents of the bowls are largely similar, and the serving order follows specific traditions:

　　 First Bowl: Stir-fried pork with bamboo shoots or stir-fried pork with bean curd sheets, known as the “Celebration Dish,” symbolizing congratulations.

　　 Second Bowl: Fried peanuts, an excellent drinking accompaniment. Those in Mianyang who enjoy drinking have a particular fondness for peanuts, as captured in the local saying, “Flattering someone at a celebration—so good it makes you hum!” Third Bowl: Fish balls. Their preparation is meticulous: a plump fish, often grass carp, is gutted, cleaned, and split in half. The flesh is scraped off with a knife, and the resulting “fish paste” is mixed with egg whites and a small amount of starch, then shaped into small balls and soaked in water. The ones that float are done right. The balls are then scooped out, boiled in water until it boils, seasoned—especially with vinegar—and served. They’re tender, tangy, fragrant, and refreshing, also making them great for cutting through alcohol. But fish balls are limited—each person gets only three. Hence the Mianyang proverb, “The blind eat fish balls, but they know the count.”

　　 Fourth Bowl: Cake. The method: fresh eggs (usually eight per bowl) are beaten into foam, mixed with scallions, garlic, and other seasonings, then cooked in a pot into a 2 cm-thick solid block. It’s scooped out, cut into square strips, placed in a bowl, and poured over with hot broth. This cake is nutritious and delicious.

　　Fifth to Seventh Bowls: The Three Steamed Dishes (steamed meat, steamed fish, steamed vegetables). A Mianyang banquet isn’t complete without the Three Steamed Dishes—they are the absolute main courses. The steamed vegetable can be potatoes or lotus root, with these two being the most common.

　　 When the sixth dish is served, there’s a small interlude: the server brings out a small plate of melon seeds. The recipient distributes them among the guests, who each contribute a small amount of money to the plate. Usually, the guest of honor contributes more, though it’s not mandatory. The money isn’t for the host—it goes to the chef as a token of appreciation. If a table contributes a lot, the chef might even add an extra dish as a thank-you.

　　 Eighth Bowl: Slippery Fish. Essentially fried fish chunks. The fish pieces are coated in flour, fried, then simmered in broth with seasonings.

　　 Ninth Bowl: Vermicelli Chicken Soup. The chicken is usually a free-range local breed, rich in nutrients—hence the Mianyang saying, “Eat the vermicelli chicken.” Nowadays, some families substitute it with chicken cooked with carrots, which also tastes great.

　　 Tenth Bowl: Slippery Fish Head. The fish head is cleaned, coated in flour, fried, then mixed with a bit of broth and seasonings to create another delicious dish. It’s said that eating fish heads can make you smarter.

　　 Eleventh Bowl: Meatballs, also called meat lumps. Fresh pork is minced, mixed with salt, scallions, ginger, MSG, and a small amount of flour, shaped into balls, briefly fried, then added to the steamer along with the Three Steamed Dishes. This makes them tastier than plain fried meatballs, as they absorb the flavors of the steaming process.

　　Twelfth Bowl: “Side Dish.” The contents vary by household—some serve stir-fried pork with green peppers, others pork with pickled mustard greens, etc. Generally, this dish is slightly spicy to complement the rice.

　　With all twelve bowls served, one or two plates of pickled vegetables are added, such as shredded pickled radish, pickled leeks, or fermented tofu. These aid digestion, help diners feel fully satisfied, and for those drinking, are like a welcome bonus—icing on the cake.

　　The Twelve-Bowl Feast of Mianyang may not compare to delicacies from mountains and seas, but it boasts strong local flavors and holds a unique place in China’s diverse culinary culture.