The recipes of the eight bowls in Manchu include: stir-fried small tofu with snow vegetables, stewed shrimp and tofu eggs, roasted pig's hands, roasted frog and mushroom powder, Chinese New Year pig stew, tofu, and grandma's respect for meat. Eight bowls of Manchu are unique to Manchu. For example, Amazun meat is one of Manchu dishes, commonly known as Nuerhachi golden meat. This dish was handed down from the era of Nuerhachi, the ancestor of Qing Dynasty, and was recorded in A Brief History of Manchu Dynasty and Miscellaneous Notes of Bamboo Leaf Pavilion.

The practice of eight bowls can be divided into coarse and fine. The fine eight bowls refer to: fried fish slices, stewed shrimps, family photos, osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs and loose meat. The eight bowls are: stir-fried shrimp, stewed shredded chicken, stewed egg soup with crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on.

There are eight bowls of Manchu in different places, and the dishes are different because of different real estate ingredients. Eight bowls of Manchu in Chengde are made from local materials. The above eight dishes, such as stewed chicken with mushrooms, mutton in white soup, stewed meat with dried bean curd, stewed beef, stewed hairtail, white soup with white gourd, etc., are all carefully made with black iron pot and mountain firewood, which are pure natural foods and are deeply loved by people.

Eight bowls of Manchu banquet are the most common dishes in Manchu families, and the early eight bowls of Manchu banquet were only eaten in Manchu families. During the Qianlong period of the Qing Dynasty, it was even more prosperous. Man-Han banquet has been developed in the catering industry. The Manchu-Han banquet was divided into eight treasures, the middle eight treasures and the next eight treasures. Eight bowls of Manchu are regarded as the next eight treasures of Manchu banquet.