"Four dishes and one soup", as its name implies, has a long history and is said to have been initiated by Zhu Yuanzhang, the Ming Taizu.

In a.d. 1368, after Zhu Yuanzhang proclaimed himself emperor, he encountered natural disasters and failed to harvest everywhere. The people's life is very poor, but some dignitaries live a luxurious life. Zhu Yuanzhang, a poor beggar, was very angry and determined to rectify. One day, during the queen's birthday, Zhu Yuanzhang took advantage of the opportunity of many ministers to congratulate her birthday and deliberately set up a simple meal to warn the civil and military officials. More than ten tables were seated, and Taizu ordered the maid-in-waiting to serve. The first course is fried radish, radish and hundreds of herbs. A folk proverb says, "When radishes are on the market, pharmacies are closed." Said. The second dish is fried leek, which is full of vitality and evergreen all the year round, symbolizing the long-term stability of the country. Then there are two bowls of vegetables, indicating that officials are clean and honest. Finally, the common chopped green onion tofu soup. After the banquet, Zhu Yuanzhang announced in public: "In the future, all ministers will invite you to dinner, with only four dishes and one soup at most. The queen's birthday party is not only an example, but anyone who violates it will be punished in hell. "

Since then, the rule of "four dishes and one soup" has spread from the court to the people.

At present, the more popular family-style "four dishes and one soup" menu:

The first group in spring (fried shredded pork with bamboo shoots, braised snapper in Kaiyang, fried shrimps with bean sprouts and crispy rice soup)

The second group of spring (kung pao chicken lobster sauce steamed ribs sweet and sour tile fish mushroom cabbage lettuce egg soup)

The third group in spring (steamed saury, shredded ginger, fried chrysanthemum, radish sparerib soup with mung bean, shrimp, tiger skin and quail eggs)

The fourth group in spring (braised chicken with fish-flavored kidney and red wine, fried broth with shredded Chinese chives)

The fifth group in spring (diced chicken with beef slices in oyster sauce, fried crucian carp, boiled shredded pork and egg soup)

The sixth group in spring (fried fish slices with vinegar, fermented bean curd, roasted egg skin, fried spinach fish with clear soup)

The seventh group in spring (fried shredded pork with shrimp and fried eight slices of red roast duck, mushrooms, lettuce, wolfberry head and chicken slices)

The eighth group of spring (hibiscus chicken slices, whitebait scrambled eggs, diced Chili chicken, fresh bamboo shoots and chrysanthemum brain hot and sour soup)

Spring ninth group (stir-fried celery and Vince tofu with stir-fried crucian carp and Kaiyang fried chicken)

The tenth group in spring (fried pork liver with green garlic, imperial concubine chicken wings, watercress, herring, oyster sauce, cauliflower and meatball soup)

The first group in summer (fried squid rolls, boiled chicken, steamed shad, dried green beans, three fresh soup)

The second group in summer (fried eel paste, mushroom with salt and pepper, steamed chicken with green pepper, fried tomato with silver buds, laver and egg soup)

The third group in summer (fried shredded pork with balsam pear, mullet, fish, eggplant, kelp and wax gourd).

The fourth group in summer (pine nuts, rice, tomato sauce, shrimp balls, lotus leaf powder, steamed meat, stir-fried green peppers, pickled mustard tuber, shredded pork soup)

The fifth group in summer (fish sticks with green peppers, steamed eggs with Sixi, and beef soup with cucumber and mushroom in Kaiyang)

Summer group 6 (fried butterfly slices, pearl meat, fried chicken rice, chicken oil, broad beans, potatoes and duck soup)

Summer group 7 (wax gourd, ginger, fish, shredded onion, chicken, walnut, shrimp cake, garlic slice, amaranth slice, kidney slice soup)

Summer group 8 (fried anchovies, fried fish slices, potatoes, roast duck, spicy cowpea, shredded pork and egg soup)

The ninth group in summer (silver bud shredded chicken and sesame fish steak, Sichuan style pork, two shrimps, tofu, and three fresh duck feet soup)

Summer group 10 (fried chicken strips with poached eggs and mushrooms, fried eggplant with sweet and sour flowers, duck tongue soup with lotus root pigeon eggs)

The first group in autumn (Sydney chicken slices and Babao duck boiled shrimp and white jade tofu soup)

The second group in autumn (shepherd's purse, sliced wild duck, crab roe, tofu, chrysanthemum, herring, creamy cauliflower, stewed chicken with water fish)

The third group in autumn (stewed pigeon soup with tomato sauce, prawns, sea cucumber chestnuts, crab yellow cabbage roast chicken)

The fourth group in autumn (fried fish fillet, crispy orange chicken, scallion wild duck, lentil radish soup)

The fifth group in autumn (shrimp and crab, beef slices with fresh onion, mandarin fish in oil, chestnuts, loofah and pocket tofu)

Autumn group 6 (spicy diced meat, spiced quail, birthday duck, honeycomb tofu, loofah and egg soup)

The seventh group in autumn (crab roe tendon, Korean grouse, rotten duck, Mapo bean curd, three-silk soup)

Autumn group 8 (fried chicken bone sauce, braised beef, sweet and sour cabbage, stewed duck soup with mussels)

The ninth group in autumn (three diced shrimps, toast, roasted feet with rock sugar, braised chicken slices soup with water shield)

Autumn tenth group (stewed crab roe, lion's head, pepper, fried edamame, three fresh sea pine)

The first group in winter (fish head braised pork, leek salted fish and shredded chicken casserole, Kaiyang radish duck tongue asparagus soup)

The second group in winter (shredded pork with mustard and braised horse' Qiao 'an spiced whole chicken casserole and wolfberry mutton soup in winter)

The third winter (mutton wonton with onion, duck vinegar, mandarin fish, winter and winter assorted hot pot)

The fourth group in winter (braised mutton casserole dog meat, preserved eggs, fried spinach, hot pot and crucian carp soup)

The fifth group in winter (roast duck, fried chrysanthemum, three fresh turtles, cream, sauerkraut, yellow croaker soup)

The sixth group in winter (fried shredded belly with winter bamboo shoots, home-cooked chicken strips, sugar, cold ribs and cream, pine instant-boiled mutton)

The seventh group in winter (chicken porridge, crispy Chinese cabbage, fried hairtail, stewed Wuwen duck, home-made tofu, shredded pork and soybean milk)

The eighth group in winter (catching fried fish slices, frying pan, roasted meat, Dongpo dog meat, stir-fried celery, stewed whole chicken)

The ninth group in winter (fried pigeon, rice, raw knock, sea cucumber, onion, spicy rabbit, Four Treasures of the Study, bean curd, kidney slice soup)

The tenth group in winter (dried tangerine peel, chicken, loose onion, fragrant crucian carp, squid, crispy rice, tofu, stewed beef with medlar)

Thank you!