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What are the eight bowls of Manchu?
The recipes of Manchu Eight Bowls are: stir-fried small tofu with pickled cabbage, stewed shrimp and tofu eggs, grilled pork hands, roasted frog, chicken and mushroom powder, braised pork stew, yufu Tofu fish, Amazun meat and so on. 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 Nuerhachi era of Qing Taizu, and it was recorded in A Brief History of Manchu and Miscellaneous Notes of Bamboo Leaf Pavilion.

Eight bowls can be made in different sizes. The thin eight bowls refer to: fried fish fillets, stewed shrimps, family photos, sweet-scented osmanthus fish bones, stewed slippery fish, shredded Sichuan pork, Sichuan meatballs, and loose meat. The eight big bowls are: fried shrimps, stewed shredded chicken, stewed egg soup and crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken, home-cooked roasted carp and so on.

The eight Manchu bowls in different places have different dishes because of different local ingredients. Eight bowls of Manchu in Chengde are made from local materials, and the above eight dishes, such as stewed chicken with mushrooms, mutton in white soup, stewed pork with dried beans, stewed beef, stewed hairtail and white soup with winter melon, are carefully made with black iron pots and mountain firewood, which are pollution-free and odor-free, belonging to pure natural food and are well received by people.

Eight Manchu bowls are the most common dishes in Manchu families, and the earlier eight Manchu bowls were only eaten in Manchu families. During the Qianlong period of the Qing Dynasty, it was at its peak. Manchu banquet has been developed in the catering industry. Manchu banquet is divided into eight treasures, eight treasures in the middle and eight treasures in the lower. Eight bowls of Manchu are regarded as the next eight treasures of Manchu banquet.