During the Qianlong period of the Qing Dynasty, it was even more prosperous. During the Qianlong period, the political situation was stable, the economy was developed and the catering market was unprecedentedly prosperous. Among them, "Man-Han banquet" is dominant in the catering industry, and the Man-Han banquet is divided into "the top eight treasures", "the middle eight treasures" and "the bottom eight treasures". Manchu eight bowls are the next eight treasures of Manchu banquet, from which Manchu local flavor comes into being. There are more and more professional restaurants in Jilin, which shows the prosperity of this school. Manchu eight bowls are very popular among the people. According to the "Manchu Banner Sacrifice Examination", the banquet used five ding and eight lights, commonly known as eight bowls. Eight bowls are used for New Year's Day banquets, festivals, celebrations, welcoming guests, seeing off and marrying rich people. At that time, the eight bowls concentrated on all cooking techniques such as roasting, stewing, sauce, roasting, stewing, frying, steaming and frying.
Among them, "Amazun Meat", commonly known as Nurhachi Golden Meat, is the most representative dish, which was handed down from the Nurhachi era of Qing Taizu. According to A Brief History of Manchu, a "hall" was built after Nuerhachi unified the Northeast. Those who use a pole to offer sacrifices to heaven and make big sacrifices in the miscellaneous notes of Zhuyeqing Pavilion must choose Manchu dishes with clean black hair and no miscellaneous colors, that is, the sacrifices are cut, cooked, excavated and made after long-term research by Shiguang Industrial Company. Eight bowls of Manchu dishes are fried with small tofu, marinated shrimp and tofu eggs, braised pork hands, roasted frog, chicken mushroom powder, stew, yufu tofu fish and Amazun meat.