What exactly is "ten bowls of meat"? So famous? In fact, "Ten Bowls of Meat" is the top ten bowls of meat dishes at the banquet of Hakka people in Yanling. Each bowl has its own exquisite containers, ingredients and cooking methods.
The first bowl, commonly known as the "first bowl", is a sea bowl with meatballs, eggs, mushrooms, fungus and other dishes piled inside. Shredded pork, mushrooms, chicken offal and vegetables are on top, and round or oval fried dumplings are on the bottom. Different ingredients are piled together like tall buildings, and the color and fragrance of each layer are different, which not only tastes delicious, but also looks very satisfying.
The second bowl is steamed eggs. Choose fresh eggs or duck eggs, break them, add seasoning and stir, then steam them in a pot. The steamed eggs are light yellow. If you take a spoonful and eat them, they are a little cold and full of fragrance. Compared with the greasy "first bowl", the second bowl is obviously much lighter, which is probably the proper meaning of "Zhang" collocation.
The third bowl is fried chicken and the fourth bowl is steamed fish. The most common dishes made by the most common cooking methods are still deeply marked by the Hakka people, and the original flavor of the ingredients is unabashedly displayed in front of you, with original flavor and tender fragrance.
The fifth bowl is Dongpo pork. Dongpo meat originated in Meishan, Sichuan, but it is popular in Hunan cuisine, Zhejiang cuisine, Hubei cuisine and other cuisines, and the practices vary from place to place. The Dongpo meat of the "Ten Bowls of Meat" in Yanling Hakka is Hakka Dongpo meat, which is less delicate, more simple and practical, and tastes different.
The sixth bowl is "around the meat", also called "wedding meat". This dish is full of weight, and the whole bowl is made of diced meat with an inch square around the rain, hence the name "meat around". This bowl of meat is rationed. Three dollars each, one fat, one half fat and one half thin, one thin. There are eight people at each table, which is 24 yuan. It tastes fat but not greasy, and it tastes mellow and juicy.
The seventh and eighth bowls are chicken and fish again. The "Ten Bowls of Meat" of Yanling Hakka pays attention to double meat, double chicken and double fish, which means "yes-man". Chicken is stewed chicken, with Lingxian specialty mushrooms, delicious; Fish is grilled fish, cut into square grass carp, fried with original soup, tender meat and thick soup.
The last two bowls have different arrangements according to the preferences of the chef and the host. Usually it is a slightly light meat dish, such as braised pork with bean skin and kelp, braised pork feet, fried beef with Chili, fried pork offal with Chili, etc. , as the big fish and big meat in front.
According to the introduction of the old man in Yanling, the "Ten Bowls of Meat" in Yanling was originally an "imperial envoy" sent by the local court to worship Yan Diling. According to the regulations, when the sacrificial "imperial envoys" arrived at Yan Di Mausoleum, they could only be vegetarian and could not move. It was not until the sacrificial ceremony was over and they were about to return to Beijing that local officials set up this "ten bowls of meat" to entertain them, which was rich and solid. Later, this banquet was introduced to the people and became the highest etiquette for ordinary people to entertain VIPs and hold celebrations. The "Ten Bowls of Meat" in Yanling has become the custom of this place in Yanling County.
In addition to yellow peaches and "ten bowls of meat", Yanling has many local delicacies, such as clear water bamboo shoots, stuffed tofu, bacon, mugwort and bean sprouts. Have the opportunity to go to Yanling and feel the unique Hakka flavor!