Nine Big Bowls

Nine Big Bowls

　　"Nine Big Bowls," also known as "Nine Dou Bowls," is a tradition found across Sichuan.

　　In rural areas of the Chengdu Plain, it is customary to host a lavish feast for joyous occasions such as weddings, new home constructions, births, and birthdays. In the old days, aside from pork, either chicken or lamb was served as nine main dishes, with an emphasis on steamed dishes. Originally, it was named after the "nine big steamed dishes." These included: soft-fried steamed pork, steamed spare ribs, steamed beef with rice flour, steamed soft-shell turtle, steamed whole chicken, steamed whole duck, steamed pork knuckle, layered pork, and salty pork with preserved vegetables. Over time, it evolved into a set of nine dishes served in sequence: first, dry platter dishes; second, cold dishes; third, stir-fries; fourth, stuffed bowls; fifth, diced meat dishes; sixth, pork shoulder; seventh, pork with preserved vegetables; eighth, chicken; and ninth, soup dishes.

　　"Nine Dou Bowls" is a traditional dish served to honored guests among the Hakka people. Since it is often served in open courtyards of farmhouses, it is also called "Courtyard Feast." The Courtyard Feast best reflects the dining style of Chengdu locals. But to truly enjoy the flavor and atmosphere, both form and content require careful attention. In terms of form, the more diners, the better—the meal is like a battle, needing a grand display, a full turnout, and energetic participation. In terms of content, the "Nine Big Bowls" are the minimum requirement. The name "Nine Big Bowls" comes from the auspicious meaning of the number nine, as folklore includes sayings like "nine-nine longevity," "nine sons passing the imperial exams," and "everlasting (nine) like heaven and earth."

　　There is a folk song about the Nine Bowls: "The host invites me for lunch, with nine bowls displayed finer than Suzhou's finest. The first bowl is fish liver stir-fried with fish maw, the second is chicken stewed with fritillaria. The third is carp and bird’s nest blanched, the fourth is pork braised with tofu. The fifth has golden hooks with a dash of vinegar. The sixth is coins hanging like gourds. The seventh has hearty chunks. The eighth is tender, melt-in-your-mouth fatty pork. The ninth is a clear soup to rinse the mouth—after a full meal, you feel completely satisfied."