The eight bowls according to regional classification there are several kinds, such as Anhui eight bowls, Hefei eight bowls, Zhengding eight bowls, etc., I am more familiar with the practice of Zhengding eight bowls, Zhengding eight bowls by four meat and four vegetarian composition of eight bowls. The first bowl, cucumber with pork, or cucumber with pork liver. Cucumber, pork and liver, mixed with garlic. The second bowl, mustard cabbage chicken. Cabbage sliced into pieces blanched, cooled and added cooked chicken, mixed with mustard and vinegar.

The first of the four ways to buckle meat, choose a good piece of five-flower, skin to be slightly thicker, pull out the hair and scrape the wash, cut into a span of a square block, cook to eight mature pot, drain the water and smear the soy sauce on the color. Then wipe honey on the skin of the meat layer, hot oil, skin-side down deep-fried to sauce red, the north called buckle meat, Sichuan called salty white, slightly different practices around, but the principle and direction is the same, with the method of steaming the meat de-oiled, and ultimately achieve the effect of fat and not greasy. The practice is largely as follows: first cook the meat, fully cooked can be, the second step to make the meat skin color,

First of all, it釆用精五花肉煮六七成熟，晾冷。 Frying pan sautéed sugar color, under the pork side of the color, from the pot, change the knife cut into very thin slices of meat (meat broken skin even), meat skin down, yard in a large bowl of head, chopped fine winter vegetables or pickles put brown sugar, soy sauce, spices modulation, fine eight bowls refers to: Buttermilk fish slices, braised shrimp, all the family, cinnamon fish bones, braised slippery fish, Szechuan pork, Sichuan meat meat, Sichuan meatballs, loose pork, and so on; coarse eight bowls are: fried green shrimp, braised shredded chicken, the whole stewed eggs custard crab, sea cucumber, meatballs, and so on. meatballs, Yuanbao meat.

Saobai. Siu Bai is divided into sweet and savory. Properly made shao bai is glutinous but not greasy, fragrant, and with salted vegetables such as sprouts, dried plum and salt cabbage, the flavor is especially rich and gluttonous. The production of roasted white the most critical two points of eight bowls rich and delicious, each is very hard food, eight bowls is mainly concentrated steak, stew, sauce, burn, stew, fry, steam, simmering and other cooking techniques, the eating habits of each place are not the same, to do the eight bowls are not the same.