China’s eight major cuisines: Sichuan cuisine, Shandong cuisine, Cantonese cuisine, Fujian cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, and Anhui cuisine (in no particular order). Banquets use five tripods and eight bowls, commonly known as the eight bowls. During New Years, festivals, celebrations, welcomes, farewells, and weddings, rich families often use eight bowls for banquets. The eight bowls at that time concentrated on grilling, stewing, sauce, roasting, stewing, stir-frying, Steaming, stewing and other cooking techniques. There are many other ways to eat the eight bowls by region: the eight popular bowl menus in Beijing have been basically fixed after hundreds of years of adjustment, namely, a large bowl of three-yellow chicken, a large bowl of yellow croaker, a large bowl of elbows, a large bowl of meatballs, and a large bowl of rice noodles with meat. , a large bowl of braised pork, a large bowl of loose meat and a large bowl of spareribs. The eight traditional Sichuan folk dishes are also known as three steamed nine buckles, steamed fish, steamed elbow, steamed crispy pork bowl, salted braised pork, Dongpo pork, buckled duck, buckled chicken, steamed pork with rice flour, and pork with sand. The eight major halal bowls are imported from Dachang, including braised yak mutton, braised yak meat, steamed hairtail fish, tenderloin in hot and sour soup, braised cabbage with beef balls, braised tofu with smoked bamboo shoots, first-grade eight-treasure rice, etc.

The "Eight Big Bowls" in Xuzhou include crispy fish sticks, tiger eggs, sugared elbows, shredded white chicken, eight-treasure rice, roasted pork ribs, buckwheat chicken, steamed chicken, etc., all of which are served in a black iron pot. , traditional cooking over wood fire. The Manchu eight bowl menu, "Eight Bowls" has entered ordinary people's homes, and the ingredients are closer to the tastes of the people. Generally speaking, "Eight Bowls" refers to a large bowl of three-yellow chicken, a large bowl of yellow croaker, a large bowl of elbows, a large bowl of meatballs, and a large bowl. The eight dishes are Rice Noodle Pork, Big Bowl of Braised Pork, Big Bowl of Loose Pork and Big Bowl of Pork Ribs.

Especially rice noodle meat; cut the fat and lean pork belly into suitable thin slices, add salt, brown sugar, soy sauce, sweet noodle sauce, ginger slices, aniseed, etc. and marinate it overnight, then pour in the fried Stir the glutinous rice evenly and divide it into small bowls and steam it in a pot. The fragrant rice noodles and meat are ready. When guests come to the house, they take out the rice noodles and meat prepared in advance and steam them in a pot to make a delicious dish. It is really fat but not greasy and has an endless aftertaste.

Chinese cuisine is famous all over the world. Over the past thousands of years, people have summarized and formed the eight major cuisines of Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui. There are countless kinds of delicacies, as well as many Internet celebrity shops, fast food, etc. People are still exploring various delicacies to this day.