What are the nine bowls on the rural banquet? What s so important about serving?

"Eight big bowls" is the jargon of folk chefs, referring to the snacks, soup dishes of the table, generally eight, served in bowls, so called "eight big bowls".

There is no certain rule on the content of the dishes on the table, according to the food of the season, the family's economic situation and the characteristics of the banquet, and then decide, but the sixteen home-cooked side dishes can not be changed, which is the standard configuration. Only the order of the meal is emphasized, and the most important thing is the first hot course, which means that the characteristics of this banquet are great joy or sorrow. If it is a "white thing", the first dish is roast chicken, and the "red thing" is fish.

After the heat is hot, serve the bun or dessert as a main meal. Then there are eight big bowls.,The hero appears.。

The abundance of products and the structure of the diet all over the country have decided the content of the appetizers, meat dishes, stew, fried, roasted and steamed, and the sweet and sour are different, but the format is basically the same, and they all have the style of "eight big bowls". Here we share eight bowls of the Sunshine Mountain Folk Banquet.

Eight large bowls. The eight bowls are composed of iron pot stews, steamed vegetables and soup, and the general format is "three steamed, four stewed and one soup". Steamed rice noodle meat, steamed Korean fried chicken, steamed fish; stewed beef, stewed pork belly, stewed black chicken, stewed pig's trotters; The final dish of egg drop soup.

There are dozens of recipes to choose from. However, due to the differences in regions and dietary structures, the styles of dishes are also different.

In addition to the seating, steamed rice noodles and pork will also be eaten during the Spring Festival, and the food prepared in advance is pork belly, green onions, ginger, rice wine, sesame pepper, salt, sugar, oil, sesame oil, dark soy sauce, rice, and soybean paste. Method Wash a handful of rice, drain and set aside. Bring to a boil in the second pot, put the freshly washed rice into the pot, fry until the light yellow color is out, put the rice on the wooden board while the rice is hot, and grind it with a rolling pin to reserve.

Put three handfuls of peppers in water and soak them for a while. Cut the green onion into sections, and cut the ginger into slices.

After the pork belly is washed, cut into slices with a knife, add oil, dark soy sauce, soybean paste, white sugar, rice wine, monosodium glutamate, shallots, and ginger to marinate for half an hour, and then put in the freshly soaked flowers to water. After the meat is marinated, add the freshly made rice cereal and stir well, and each piece of meat is stained with rice cereal. 7. Find a bowl, wash the bowl and put the meat in it, place each slice, sprinkle with boiling water, put it in the pressure cooker and steam it for 50 minutes, then find a vegetable plate, buckle the meat on the vegetable plate, and the rice noodles and meat will be done.

How to stew pig's trotters First, soak the soybeans in water for three hours, and then roast off the hairs of the pig's trotters. Second, bring to a boil, put the pig's trotters in, blanch it with water, skim off its white foam, and then rinse it with water for storage. Three stir-fry a fried sugar color, put in oil, after the old rock sugar melts, put the pig's trotters in, stir evenly, and wrap the tone.

Let the pig's trotters be wrapped in fried sugar, put in pure grain wine, stir-fry for a while, pour it into the pressure cooker, put in water, soybeans, and salt and cook for half an hour, and then put it into the pot that has just been sugar-colored, and the fried sugar color is completed.

The four major cuisines are selected in terms of materials, and the mechanism of cooking and interpretation has strong local characteristics, which is considered to be the most popular dish in China. The four major cuisines refer to the tips and tastes that have evolved in different landscapes, climates, and customs.

The eight bowls include four meat and four vegetables, and then use different cooking methods to make, the specific dishes are not fixed, each place has the characteristics of each place, it is not a fixed dish, but it is composed of four meat and four vegetables.

Egg soup, steamed rice noodle meat, steamed fish, steamed fried chicken, stewed beef, stewed pork belly, stewed chicken, stewed pig's trotters.

Eight bowls are actually a general term, the living conditions were not good before, but the wedding and funeral banquets still have to be a little particular, so it is necessary to make up eight large dishes, and over time it has formed the saying of eight bowls, which is only a custom in some places, and there are other different sayings. Let's take a look at the eight bowls in a few places:

1. Eight bowls in Wei County.

The main dishes of Hebei's cuisine are: silk chowder, steamed pork, fried meat, chowder, tiger skin balls, steamed meatballs, fried chicken, silver silk belly.

2. Manchu eight bowls.

The Manchu Eight Great Bowls are also one of the most common dishes of the Manchus. The main names of the Manchu Eight Big Bowls are: stir-fried small tofu with snow cabbage, pork knuckle, scorched chicken, braised vegetables with New Year pig, chicken and mushroom powder, Yufu Chunyu, braised shrimp tofu eggs, and Amazun meat. I don't know how many you've eaten.

3. Eight halal bowls.

The Hui also have eight halal bowls on the menu, which mainly advocate economy and simplicity. Basically, they are vegetarian. The main names of the dishes are: stewed minced beau, carrots, kelp, vinegared cabbage, long yam, vermicelli, fried tofu, and meatballs.

Of course, there are many eight bowls among the people, such as Tianjin Eight Bowls, Xuzhou Eight Bowls, Anhui Eight Bowls, Hefei Eight Bowls, Tengzhou Eight Bowls and so on. The recipes and dishes in each region are different and have different characteristics, I don't know if you know all of them?

The practice of the eight bowls is divided into thick and thin, and the thin eight bowls refer to:

Boiled fish fillet, braised shrimp, family portrait, osmanthus fish bones, braised smooth fish, shredded pork, steamed meatballs, loose meat, etc.

The thick eight large bowls have:

Stir-fried green shrimp, braised shredded chicken, stewed egg custard with crab roe, sea cucumber balls, ingots meat, clear soup chicken, braised chicken, home-cooked roasted carp, etc. Eight large bowls are used for banquets, each table is eight people, eight dishes are on the table, and a unified large bowl is used when serving. Place the octagonal shape.

The folk banquet "Eight Big Bowls" have different customs in different places, and the dishes used are also different. Generally, there are many meat dishes.

Summary. Under normal circumstances, the eight bowls of rural banquets mainly include four meat and four vegetables.

That is, four meat dishes and four vegetarian dishes.

The eight bowls mentioned in the rural banquet, which are the eight bowls, and what dishes do they refer to?

Hello, glad to come to your question, each place banquet is different.

Under normal circumstances, the eight bowls of rural banquets mainly include four meat and four vegetables. That is, four meat dishes and four vegetarian dishes.

Like what. Elbow Kiga, crispy meat, buckle meat, square meat. Radish, kelp, vermicelli, tofu.

It represents the abundance of dishes and the hospitality of guests. The eight bowls of the Fighting God are made by the process, pay attention to economical, affordable, fat, and not greasy, suitable for all ages, and have the characteristics of color, flavor, and type. I hope mine helps you and I wish you all the best.

Generally, the nine bowls on the rural banquet are those hard dishes that are more suitable for rice.

I can't name what it means, but I do know that it refers to a few unique dishes.

The Nine Great Bowls speak of 9 different dishes, which is a custom in the countryside.

The nine bowls in each place will have some differences, depending on the local situation.

There are many of the nine bowls, and there must be 9 dishes on the table. There is meat, etc.

This is different in every place, and we usually have chicken and pork belly there.

Each place is different, and it depends on the local customs.

I don't know much about this, but this older generation will know, and they know a lot.