Eight Great Bowls (Ba Da Wan) 八大碗
What is recorded in the annals of culinary history as the “Eight Great Bowls” would more accurately be referred to as the “Sixteen Great Bowls”, as these dishes have been further categorized as the smooth Eight Great Bowls and the rough Eight Great Bowls. The “smooth” group refer to such dishes as fish fillet, boiled shrimp, Sichuan shredded meat, etc. Some of the “rough” bowls are: fried shrimp, boiled chicken and seared carp. Lone diners and small groups would do well to steer clear of ordering the Eight Great Bowls, as the feast that appears on the table would be overwhelming to even the most voracious eater. Traditionally, this dish – or more accurately, set of dishes – is ordered by larger banquet-sized groups of eight or more people.

Four Great Stews (Si Da Ba) 四大扒
As with the “Eight Great Bowls”, the term “Four Great Stews” actually refers to a whole category of stews, not just four. Chicken, fish, mutton, duck and sea cucumber soups all fall under this heading.

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