Nine Bowls and Thirteen Dishes

Nine Bowls and Thirteen Dishes

　　"Nine Bowls and Thirteen Dishes" is a traditional dish from Dali County and a standout delicacy in the banquet cuisine of Eastern Shaanxi. With a long history dating back 600 years, it was grandly unveiled at the first Dali Food Festival on November 23, 2011, causing a sensation and earning widespread acclaim. "Nine Bowls and Thirteen Dishes" has become the premier dish for entertaining honored guests, representing a unique gem in the culinary and Qin cuisine artistry of Eastern Shaanxi.

　　Dali, historically known as "Tongzhou," has long been home to many culinary masterpieces, boasting a rich and time-honored food culture. The area is not only famous for local snacks such as pork elbow with handle, shredded tofu, honey-glazed gulu, and deep-fried sticky rice cake—renowned across Shaanxi and throughout China—but also for the traditional banquet dish "Nine Bowls and Thirteen Dishes." This signature banquet dish is unparalleled among local festive cuisine, with its name derived from the number of hot dishes and tea snacks served. The meal includes nine hot dishes and thirteen types of tea snacks and cold dishes, hence the name "Nine Bowls and Thirteen Dishes." In addition, the banquet features 42 varieties of dim sum and snacks, making it not only extremely lavish but also exquisitely prepared.

　　In 2012, this nearly lost traditional Qin dish from Eastern Shaanxi, "Nine Bowls and Thirteen Dishes," was revived and innovated by the renowned Juxianzhuang Ecological Restaurant in Dali. It has since become a beloved traditional delicacy for hosting distinguished guests. The dish is characterized by the foundational flavors of Qin cuisine, enhanced with new ingredients and presentations, resulting in well-balanced flavors that appeal to both northern and southern palates. The main ingredients of "Nine Bowls and Thirteen Dishes" include 20 types such as pork, beef, sea cucumber, river shrimp, Yellow River abalone, jellyfish, money mushrooms, kelp, and wood ear fungus. These are prepared using various cooking techniques including stir-frying, quick-frying, deep-frying, braising, mixing, pickling, simmering, roasting, steaming, and stewing. The flavors range from salty and savory to sweet-salty and sour-spicy, offering complex and satisfying combinations suitable for all ages and palates.