Ten bowls of traditional banquet are the main forms of traditional folk banquets in Weishan Lake area, which are composed of braised chicken, crispy meat, braised fish sticks and braised yam. Wild four-nosed carp, wild snakehead, wild small white fish, scattered aged hens, wild lotus seeds and traditional Chinese medicine in the lake are used as main raw materials. The dishes are well-made, reasonable in nutrition, suitable for all ages and unique in flavor. Dishes are made in a unique way: you can't see bones when you eat chicken, but you can't see thorns when you eat fish. Except for a stir-fry dish, the whole table is soup. Soup is salty or sweet, sour or spicy, thick or light. Soup-making requirements: Choose laying hens over two years old to make soup. Blanch the chicken with boiling water and cook for more than two hours until it is white, yellowish and sticky. After the soup is cooked, put it in a crock, skim the chicken oil and add the onion oil made of pepper, onion and ginger. Processing requirements: take out the chicken when it is cooked to 90% maturity, don't overcook it, cool it and remove the bones; Fish sticks should be wild four-nosed carp weighing more than 4 kg, with red tail and golden scales. The best fish sticks are 5 cm long, 1 cm square. Fish balls should be peeled and pricked with small white fish, and the meat should be pounded delicately. Add water and stir vigorously. Soup should be "one fresh, two tender, three soft and four floating". Crispy meat should be seven points thin and three points fat, and cut into 5 cm long and 0.5 cm square strips. Oiling fish sticks and crispy meat: local eggs and local sweet potato starch should be used for sizing, and whole wheat flour should be used for flour; Oil should be wide, 60% hot, medium fire, raw materials should be opened one by one; Oil is 80% hot, prosperous, and then fried; The finished product requires full appearance, golden color, crisp outside and tender inside. Steamed products: fish sticks and crispy meat are packed in bowls, and the noodles should be neatly wrapped and soaked in broth of onion, ginger, pepper and light salt; Cage steaming should be a big fire, and the steamed dishes should be soft, waxy and rotten without losing shape; According to the requirements of various dishes, mix soups with different flavors. The traditional cooking features are outstanding, and the dishes are mainly steamed, which ensures the nutritional components of the dishes. The top ten bowls are: red-cooked chicken, braised fish sticks, braised yam, braised thousand seeds, braised pork, shredded fish, crispy meat, lotus seed soup, round and round, and flavor stir-fried dishes.