During the Qianlong period of the Qing Dynasty, it was at its peak. During the Qianlong period, the political situation was stable, the economy developed, and the catering market was unprecedentedly prosperous. Among them, "Manchu Banquet" dominated the catering industry, and Manchu Banquet was divided into "Upper Eight Treasures", "Middle Eight Treasures" and "Lower Eight Treasures". Eight bowls of Manchu were the next eight treasures of Manchu Banquet, and Manchu local flavor came into being. There were more and more professional catering shops in Jilin, showing the prosperity of the faction. The Manchu Eight Bowls are very popular among the people. According to "Examination of Manchu Banner Sacrifice", five ding and eight lamps are used for banquets, commonly known as eight bowls. Eight bowls are used for banquets on New Year's Day, festivals, celebrations, welcoming, sending off and marrying rich people. At that time, eight bowls concentrated all cooking techniques such as grilled, braised, sauced, roasted, stewed, fried, steamed and stir-fried.
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. "A Brief History of Manchu" records that Nuerhachi built a "hall" after the unification of Northeast China, and erected a pole to worship the sky. Any soldier or event must be sacrificed in "Miscellaneous Notes of Bamboo Leaf Pavilion", and those whose hair is pure and black without any mottled color must be chosen. Their sacrifices are the eight bowls of Manchu dishes cut and cooked before God, such as stir-fried small tofu with snow vegetables, stewed shrimp and tofu eggs, braised pork hands, roasted frog, chicken mushroom powder, and stewed pork.
2, the practice of eight bowls is divided into thick and thin, and the thin eight bowls refer to: fried fish fillets, stewed shrimps, family portraits, osmanthus fish bones, stewed slippery fish, Sichuan shredded pork, Sichuan meatballs, loose meat, etc. 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. Eight bowls are often used for banquets. There are eight people at each table and eight dishes on the table. When serving, they all use a uniform sea bowl, which looks refreshing, tastes enjoyable and has strong local characteristics.