Jinhu's "Eight Big Bowls"

Jinhu's "Eight Big Bowls" are actually a table of dishes, which are called "Bayangtou" among the people. They are the eight dishes made by Jinhu folk in the past. Dishes. It was very popular before the 1970s. As long as you treat guests, you will have these eight dishes, with the same form and content; and they will be served one bowl at a time, and the next bowl will be served after the previous bowl is finished. This is the case in every family. "Yangtou" was already a high-standard banquet at that time, and the lower-level ones were only "Six-yangtou" or "Four-yangtou".

About Jinhu's "Eight Big Bowls", taking wedding events as an example, The first bowl is of red dates, which means it is auspicious to give birth to a child soon. There is a rule in this bowl, you cannot eat all the dates, and you must leave at least one date. This is called soup when the second dish is served. Take away the bowl. The second bowl is mixed vegetables with louver, rice noodles and shredded pork. The third bowl is soup, which is equivalent to the current chicken rice noodles. The fourth bowl is braised pork. Eating braised pork is a very solemn event. If it is a funeral, the fifth and sixth bowls are two stir-fried vegetables, usually stir-fried leeks or shredded lotus root, with some louver or lotus root added on top. Shredded pork is used as a hijab, also called toppings. The seventh course is red-boiled fish. The fish is served until the wine is served, and finally a bowl of green vegetable and tofu soup is served.

Now Jinhu’s “Eight Big Bowls” pass by. The chefs' processing and careful preparation have given new life to the dishes from content to form, such as braised soft-shell turtle, golden loach, chicken soup fish thread, double-fried lotus root clips and other special dishes, which have been promoted in Nanjing and Shanghai. It has become the business card of Jinhu cuisine and plays an important role in attracting investment and developing tourism.