The folk banquet Eight Big Bowls , which dishes are you?

Stir-fried small tofu with pickled cabbage, braised shrimp and tofu eggs, grilled pork knuckle, scorched chicken, chicken stewed with mushrooms, pork stew, Yufu spring fish, these are the eight big bowls of the Manchu people.

The eight bowls include: mustard meat button bowl, yellow braised chicken button bowl, small crispy meat button bowl, yellow braised fish button bowl, meatball button bowl, pork rib button bowl, eight treasure rice button bowl, lotus bar button bowl.

The eight bowls of folk banquet dishes are composed of stewed vegetables, steamed vegetables and soup, and the general format is "three steamed, four stewed and one soup". steamed rice noodle meat, steamed fried chicken, steamed fish; beef stew, pork belly stew, chicken stew, pig's trotter stew; The last course of egg soup.

The eight bowls mainly refer to osmanthus fish bones, braised smooth fish with chain bends, shredded Sichuan meat, Sichuan meatballs, boiled fish fillets, stewed shrimp sheds, family portraits, and loose meat. These are part of the 8 Big Bowl stalls.

Shredded Sichuan pork, braised smooth fish, boiled fish fillet, braised shrimp, Sichuan meatballs, family portrait, osmanthus fish bones, loose meat, these are 8 large bowls.

Including braised shrimp, loose pork, Sichuan meatballs, shredded Sichuan pork, family portrait, braised smooth fish, etc., these dishes belong to 8 large bowls.

Braised chicken nuggets, paste elbows, braised fish, eight-treasure rice, grilled mutton, oily pork, grilled pork strips and braised meatballs.

Eight major cuisines in China: Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Suzhou cuisine, Zhejiang cuisine, Hunan cuisine, and Hui cuisine (in no particular order). The banquet is with five tripods, eight lamps, commonly known as eight big bowls, year, festival, celebration, welcome, send, marry rich family to eight big bowls of banquet, eight big bowls at that time concentrated on grilling, stewing, sauce, burning, stewing, stir-frying, steaming, boiling and other cooking techniques.

There are many other ways to eat the eight bowls according to the region: the menu of the eight bowls of Beijing folk is basically fixed after hundreds of years of running-in, namely the big bowl of three yellow chicken, the big bowl of yellow croaker, the big bowl of elbow, the big bowl of meatballs, the big bowl of rice noodle meat, the big bowl of button meat, the big bowl of loose pork and the big bowl of pork ribs. Sichuan folk eight bowls of traditional dishes, also known as three steamed nine buckles, steamed fish, steamed elbow, steamed fragrant bowl crispy pork, salted roasted white, Dongpo meat, buckle duck, buckle chicken, steamed pork, sandwich meat.

"Halal Eight Bowls", imported from Dachang, namely stewed lamb, braised yak meat, steamed fragrant hairtail fish, sour and hot soup loin, beef balls roasted cabbage, smoked bamboo shoots and stewed tofu, Yipin Eight Treasure Rice, etc. <>

Xuzhou's "Eight Big Bowls" include crispy fish sticks, tiger skin eggs, sugar elbows, shredded white chicken, eight treasure rice, roasted spine, buckle thousand seeds, steamed chicken, etc., all of which are cooked in the traditional way of black iron pot and wood fire. Manchu Eight Bowls Menu, "Eight Bowls" into the ordinary people's homes, ingredients are also closer to the taste of the people, generally now said "Eight Bowls" refers to the big bowl of three yellow chicken, a big bowl of yellow croaker, a big bowl of elbows, a big bowl of meatballs, a large bowl of rice noodles meat, a large bowl of button meat, a large bowl of loose meat and a large bowl of pork ribs. <>

Especially rice noodle meat; Cut the fat and thin pork belly into thin and suitable meat slices, add salt, brown sugar, soy sauce, sweet noodle sauce, ginger slices, spices, etc. to marinate overnight, then pour in the fried glutinous rice, stir evenly and then divide it into a small bowl and steam it in the pot, and the fragrant rice noodle meat is ready. Some guests come to the house to take out the rice noodles prepared in advance, and the meat is steamed in the pot, which is a good dish, which is really fat but not greasy, and has an endless aftertaste. <>

Chinese cuisine is famous all over the world, and people have summarized and formed eight major cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui for thousands of years. There are countless kinds of food, as well as many Internet celebrity shops, fast food, etc., and people are constantly exploring various foods.

The authentic eight bowls are exquisite, it has thick and thin, and there are eight thin bowls, such as fish fillet, braised shrimp, family portrait, loose meat, etc. The thick eight large bowls refer to sea cucumber balls, fried green shrimp, braised shredded chicken, ingots meat, clear soup chicken, etc.

It refers to egg roll slices, tiger skin eggs, bamboo shoot slices, smorgasbord shredded pork, eight-treasure fruit rice, button meat, sweet and sour pork ribs, and fried lotus root slices.

There are boiled fish fillets, braised shrimp, family portraits, osmanthus fish bones, braised smooth fish, loose meat, fried green shrimp, braised shredded chicken, stewed egg custard crab roe, sea cucumber balls, ingots meat, clear soup chicken, and braised chicken.

Egg rolls, sliced meat, meatballs, tiger skin eggs, bamboo shoot slices, etc., the ingredients of the eight bowls in each place are also different, depending on the customs of each place.

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.

"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.

The eight bowls are made with different thicknesses. Eight large bowls of fine fingers: boiled fish fillet, braised shrimp, family portrait, osmanthus fish bones, braised smooth fish, shredded Sichuan meat, Sichuan meatballs, loose meat, etc.

Eight large bowls are: fried green shrimp, braised shredded chicken, stewed egg custard crab roe, sea cucumber balls, ingots meat, clear soup chicken, braised chicken, home-cooked roasted carp, etc.

In our country, every happy event and festival banquet guests. The most particular thing is to use eight big bowls on the table of eight immortals, seven meat and one vegetable. The origin of the Eight Immortals Table and the Eight Great Bowls is said to be related to the Penglai Eight Immortals.

Legend has it that when the Eight Immortals crossed the sea, they had no intention of angering the Dragon King, and the Dragon King of the East China Sea fought with them. Because the strength of the two sides is equal and difficult to win for a long time, tired and tired, retreat to the beach for a while, quite feel empty stomach, unbearable hunger, so they split up to find food to satisfy hunger, who knows that the beach thin land as far as the eye can see, deserted. Except for Uncle Cao Guo, who did not return, the rest returned disappointed.

It turned out that Uncle Cao Guo was a farmer in disguise and peeping in the courtyard of the owner's house, only to see eight people sitting around the square table and tempting dishes on the ground one after another. Uncle Guo suddenly thought that the immortal friends had an empty stomach, how could I enjoy it alone, and then picked seven dishes, and remembered that the fairy girl did not eat meat, so he brought it alone - vegetarian dishes, counting eight bowls and leaving a message: Uncle Guo borrowed eight bowls of vegetables for the immortals, and he will be a picture in the future.

Henan Eight Bowls:

It is a kind of halal way to eat for the Hui people, generally: beef, mutton, chicken nuggets, tofu or lotus vegetables, generally pair (double) bowls, and now more than the addition of beef meatballs, stewed kelp, stewed meat and other different eight bowls, known as "Henan Eight Bowls".

In the food culture of the Hui people in Dachang, the "Halal Eight Big Bowls" enjoy a good reputation, and the main reasons for its development and circulation are as follows:

1.The Hui people believe in Islam and are not allowed to drink alcohol according to religious rules, and there is no need to prepare stir-fried vegetables if they do not drink alcohol; At the same time, the canon advocates frugality and opposes extravagance.

2.Historically, the Hui people in Dachang lived in great poverty, while the Hui people were very hospitable. For this reason, the industrious and intelligent Hui people created a banquet form, that is, the "Halal Eight Bowls", which is not only thrifty, but also expresses the atmosphere of the banquet.

These "eight bowls" include stewed beef, stewed chops, carrots, long yams, kelp, vinegared cabbage, vermicelli, meatballs, fried tofu, etc., which are limited to eight bowls and are flexibly compatible. Among them, beef stew and stewed chop are the best products in Dachang's halal home cooking.

1. Eight Manchu bowls.

The eight big bowls of the Manchu nationality are: stir-fried small tofu with snow cabbage, braised shrimp and tofu eggs, grilled pork knuckle, scorched chicken, chicken and mushroom powder, and braised pork vegetables.

Mifu Tsubaki fish, Amazun meat.

2. Eight halal bowls.

The eight halal bowls are basically vegetarian. The main dishes are: beef stew, stewed chops, carrots, long yams, kelp, vinegared cabbage, vermicelli, meatballs, and fried tofu.

3. Zhengding eight bowls.

Zhengding eight bowls have four meat and four vegetables, mainly: square meat, crispy meat.

Buckle elbows, meatballs, kelp, vermicelli, seasonal vegetables and tofu.

4. Eight bowls in Wei County.

The main dishes are: silk chowder, stir-fried meat, steamed pork, tiger skin meatballs, lump chowder, fried chicken, steamed meatballs, silver silk belly.