Pingjiang's Ten Bowls

Pingjiang's Ten Bowls

　　The so-called "Ten Bowls" refer to the centuries-old traditional feast known as the "Qiaqing Feast" in Pingjiang.

　　"The Ten Bowls are the main form of rural banquets here. There are no hotels in the countryside, so banquets are held at home, with local chefs invited to cook. Every household has a wood-fired stove, and the Ten Bowls are made using local ingredients."

　　The Ten Bowls are actually just one way of entertaining guests—all rural banquets are served as the Ten Bowls.

　　The serving order of the "Ten Bowls" is very particular.

　　First bowl: Fried meat; Second bowl: Lamb; Third bowl: Bamboo shoots; Fourth bowl: Rice tofu; Fifth bowl: Thousand-layer bean curd shreds; Sixth bowl: Lily and meatball soup; Seventh bowl: Glass noodles; Eighth bowl: Tiger-skin braised pork; Ninth bowl: Braised fish; Tenth bowl: Seasonal greens.

　　These include fried, stir-fried, stewed, and steamed dishes, with a good mix of meat and vegetables. They combine mountain delicacies and river fresh, as well as flavors from both northern and southern China.

　　Homemade dried white radish, pickled vegetable strips, free-range chicken, fried tofu, and vegetables, along with the unique and unrestrained cooking styles of rural chefs, give the food a fresher taste and more of the charm of rustic country dishes.

　　The essence of the Ten Bowls lies in the fresh, authentic ingredients, the distinctive and hearty cooking skills of local chefs, and the sincere and lively atmosphere of community banquets.