Bai Ethnic Group's Eight Earthy Dishes

Last updated 2026-11-14 — The "Eight Earthy Dishes" served at Bai ethnic weddings and funerals are a concentrated representation of traditional Bai culinary culture. The dining table used is an Eight Immortals Table (a square marble table carved with floral designs), typically seating eight people, with eight dishes served—hence the name "Eight Dishes." These earthy dishes feature a balanced mix of meat and vegetables, rich without being greasy, light yet flavorful, and highly nutritious. They include fried, crisp, stewed, and boiled dishes, as well as steamed and blanched options, all vibrant in color and highlighting the Bai people’s preference for sour and spicy flavors. Though the ingredients may be simple, the presentation and etiquette are elaborate. The tableware usually consists of locally made earthen bowls and red bamboo chopsticks, with little use of fine porcelain—yet nothing feels crude or plain. The tables used are quite refined, often hand-painted and carved Eight Immortals Tables from Jianchuan, typically set up under wedding canopies. Coupled with the colorful and well-matched dishes, the setting has an antique charm. The first round begins with respected elders among the guests taking their seats, a custom known as "opening the feast." At this time, suona horns and drums play, the host welcomes the guests, and the atmosphere is lively, reflecting the Bai tradition of respecting elders. During the meal, guests may share dishes or even take some home. The main meat dishes in the Eight Dishes usually have fixed portions—each person is served two pieces (or slices) of meat, while the vegetable base can be replenished as often as desired. As a result, guests often bring their own vegetable leaves (nowadays plastic food bags) and bamboo skewers to wrap or string the meat they’re given, taking it home for the elderly or children. This symbolizes bringing home good fortune and blessings. Each dish in the Eight Dishes follows its own cooking method. The featured main dish, “Red-Stewed Pork,” uses pork with a balanced fat-to-lean ratio, cut into chunks and dyed red using red yeast rice soaked in white liquor before being stewed—creating a red-and-white coloration full of festive spirit. “Crispy Pork” involves cutting semi-fat pork into chunks, seasoning them, coating them in an egg batter, and deep-frying them until golden. After cooling, they are simmered, then placed in a bowl and sprinkled with sesame seeds, offering a tempting yellow-and-white aroma. “Thousand-Layer Pork,” also known as pickled vegetable pork, features a golden-red hue, a sweet-sour taste, and wavy pork skin, making it visually appealing. “Steamed Pork with Rice Flour” uses fattier pork belly, which is cooked, sliced, mixed with seasonings and fragrant fried rice flour, then steamed in a bowl. The pork remains tender without being greasy, with an aromatic presence. “Dry Fragrance” (a cold platter) is the only cold dish in the Eight Dishes, consisting of boiled and sliced pork, liver, and tripe, layered over a base of pickled vegetables or pickled radish, drizzled with a tangy and spicy sauce, resulting in a sour, spicy, and refreshing flavor. “Boiled White Hyacinth Beans,” “Boiled Bamboo Shoots,” and “Mixed Offal Soup” are vegetarian dishes and soups rich in carbohydrates and plant fiber.