As Spring Festival approaches, chefs at a restaurant in Chengdu, southwest China's Sichuan Province, are busy preparing dishes to meet soaring demands for the traditional nine-bowl feast, or "jiu da wan" in Chinese.

Originating in rural Sichuan, the nine-bowl feast is one of the most representative traditional banquets of the region. It has long been a centerpiece of weddings, funerals, festive celebrations, and family reunions, serving not only as a culinary tradition but also as a distinctive cultural symbol deeply rooted in local life.

While the specific selection of dishes varies across different parts of Sichuan to reflect regional characteristics, the underlying philosophy remains the same. The banquet emphasizes cooking methods such as steaming, stewing, braising, and frying, with ingredients sourced locally. The flavors are typically savory and rich, with a balanced use of oil that enhances taste without being overly heavy.

Well suited to Sichuan's diverse climates and dietary preferences, the nine-bowl feast continues to play a vital role in holiday dining. Its growing popularity ahead of Spring Festival highlights both the enduring appeal of traditional cuisine and the intense sense of ritual associated with festive meals in the region.