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In the old times, due to the poor economic development, people made a frugal 
life, and the "Eight Dishes" prevailed as the set menu for banquets organised for weddings and funerals. When it came to the period of the Republic of China (1912-1949), folk chefs had developed the eight routine dishes with Bai ethnic characteristics in Dali, especially Heqing County.
The Eight Dishes: four meat dishes and four vegetarian dishes
Red-coloured pork (not coloured for funeral banquets), bean vermicelli, fries pork, bamboo shoots, steamed pork, Muerh mushroom, chicken, and beans (sometimes steamed lotus roots and pumpkin). However, as life betters off, dishes served for banquets have been enriched; and fish, roast duck and many others are prepared too.
Besides the main dishes, an assorted cold dish is normally served in the middle of the dining table. The cold dish could be the most impressive for a traditional Bai ethnic banquet, because it is made up of such food as two preserved duck eggs (sliced into eight shares), eight slices of lean meat, eight slices of pork liver, eight sheets of milk fans, salad noodle, pickled cabbage, and fried peanuts etc.
The "Eight Dishes" are prepared in all culinary methods, including simmering, boiling, frying, braising and marinating etc. The chefs are very important because they have to, in one hand, take charge of cooking, and in the other one hand, help the host decide how much food should be prepared according to the number of guests.
And a traditional Bai banquet has to be served in a traditional manner, namely: first served for the elderly, which is known as "filial piety round"; next for guests for faraway; and finally guests from nearby.
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