What are the eight bowls? What does it do?

The preparation of the eight bowls can be divided into thick and thin. The eight thin bowls refer to: braised fish fillet, braised shrimp, family portrait, sweet-scented osmanthus fish bone, braised smooth fish, Sichuan pork shreds, Sichuan meatballs, loose meat, etc.; The eight big bowls include: fried green shrimps, braised shredded chicken, stewed eggs and crab roe, sea cucumber meatballs, ingot meat, chicken in clear soup, braised chicken, home-style roasted carp, etc. The eight large bowls are used for banquets, with eight people per table and eight dishes on the table. When serving dishes, they are all served in large bowls arranged in an octagonal shape.

The Eight Great Manchu Bowls are the most common dishes of the Manchu people. In the past, the Eight Great Manchu Bowls were only eaten by the Manchu people. During the Qianlong period of the Qing Dynasty, it coincided with its heyday. The "Manchu-Han banquet" has gained development in the catering industry. The Manchu-Han banquet is divided into "upper eight delicacies", "middle eight delicacies" and "lower eight delicacies". The eight major Manchu bowls are listed as one of the lower eight delicacies of the Manchu-Han banquet.

"An Examination of Han Banner People's Sacrificial Rites" records: Banquets use five tripods and eight bowls, also known as eight bowls. Years, festivals, celebrations, welcomes and farewells, and weddings. Rich people mostly use eight bowls for banquets, and the eight bowls are used for banquets. At that time, the bowl concentrated on grilling, stewing, sauce, roasting, stewing, stir-frying, steaming and other cooking.

The eight bowls of Manchu cuisine in different parts of the country are different due to the different real estate foods, so the dishes are also different. Chengde City's eight Manchu bowls are adapted to local conditions, including chicken stewed with mushrooms, mutton in white soup, dried beans stewed, beef stewed, hairtail fish stewed, and winter melon in white soup. The eight dishes are all made by hand using black woks and mountain wood firewood. Zero pollution, no smell, belongs to the natural food category, and is very popular among people.

Shandong’s eight bowls are mainly made by steaming. For example, the Songhua mutton is made by adding star anise, onion, ginger, vinegar, coriander and other ingredients to the cooked mutton. To eat with condiments, mix the mercury meatballs and minced meat. One is to knead the meat into meatballs and cook, add salt and green onions. The eight bowls in Shandong are all meat-based foods, and are usually prepared for reception during Chinese New Year, festivals, and special events. The eight bowls are roasted pork, stewed mutton, Quanqiaoge, Songhua mutton, Qingjiu meatballs, braised chicken with rice, and yellow rice. Braised meat and mixed meat mixture. The production of the eight large bowls is more complicated.

For example, generally roasted pork and Quanqiaoge require mutton fat to be added to the food. For roasted pork, you need to put a whole piece of mutton fat and mutton into a bowl, and add vinegar to remove the fishy smell. , and then steamed in a basket. The method of Quanqiaoge is to mix the mutton and the fat of the mutton tail and then chop it into pieces, mix it with some sweet potato vermicelli, then put it into a bottle of mineral water and squeeze it, and finally Wrap it with fried egg skin and steam it until cooked.