I Cooked a 300-Year-Old Chinese New Year Village Banquet

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I spent TWO DAYS cooking the most important feast in Sichuan: the Nine Great Bowls (九大碗 Jiu Da Wan). This 300-year-old banquet started in the mud fields when farmers cooked one pig nine ways to feed the whole village. Today it's served at weddings, funerals, baby celebrations, Chinese New Year — any moment that matters.
But why nine? Not ten. Not eight. Because in Sichuan, if you serve the wrong number… you are insulting your guests. I explain the whole superstition in the video
0:00 - Intro "Monument of Meat"
0:42 - Dish 1: Xiang Wan 香碗 (The Head Bowl)
3:46 - Dish 2: Tian Shao Bai 甜烧白 (Sweet Pork Belly)
6:14 - My Travel Secret (Saily)
7:40 - Dish 3: Ya Cai Kou Rou 芽菜扣肉 (Savory Pork Belly)
9:46 - Dish 4: Su Rou 酥肉 (Crispy Fried Pork)
11:37 - The 300-Year History of 9 Bowls
13:04 - Dish 5: Fen Zheng Niu Rou 粉蒸牛肉 (Steamed Beef)
14:57 - Dish 6: Steamed Whole Fish 清蒸全鱼
15:47 - Dish 7: Kou Ji 扣鸡 (Steamed Chicken)
16:52 - Dish 8: Steamed Crispy Ribs 蒸酥排骨
17:43 - Dish 9: Eight Treasure Rice 八宝饭 (The Finale)
18:55 - The Banquet: Eating with Family
I made all 9 dishes from scratch: the wobbly Meat Cake with golden egg skin, sweet pork belly that melts like glass, savory Kou Rou with its soulmate Ya Cai, crispy fried pork my grandma used to sneak me as a kid, steamed beef with homemade rice powder, whole fish for good luck, steamed chicken, crispy ribs, and Eight Treasure Rice with the big flip at the end. Cook, Film , Edited all by myself, It was LOTS of work:)

FULL RECIPES for all 9 dishes will be posted on my website this Friday! → https://cookingbomb.com

Video History graphics resource : 罗小迪美食
老闫侃史
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