The so-called "eight bowls" originated from running water seats. Traditional weddings, funerals and even social occasions require people to get together for dinner. This is a folk celebration as important as singing a big drama. Because there are not enough scenes, tables, chairs and chopsticks, we have to adopt the method of "eating while using".
Eat a flowing mat, and decide the order of sitting according to personal relationship and fame. Although the dishes are different, the contents of the seats are the same, with big fish and meat and other things that are rarely seen at ordinary times. It is required to be done quickly, usable, with sufficient weight and basically the same taste. Cooking is the main thing, and it is served in a large bowl of coarse porcelain to show the quantity.
The origin of Manchu Eight Bowls:
"Manchu eight bowls" was popular in Qing Dynasty. It's from outside the pass, that is, stir-fried small tofu with snow vegetables, stewed shrimp and tofu eggs, braised pork hands, roasted frog, Coprinus comatus, braised pork, Toona sinensis in imperial cuisine, and grandma's respect for meat. It is easy to make and store. After the victory of the battle, it is often used to worship the ancestors and encourage the soldiers.
Due to extensive production and Tintin in the Central Plains, there are "eight rough bowls", namely, stir-fried green shrimp, stewed shredded chicken, stewed egg soup with crab roe, sea cucumber balls, silver ingot meat, clear soup chicken, braised chicken and home-cooked roasted carp. Later, there appeared "refined eight bowls", namely fried fish slices, stewed shrimps, family photos, osmanthus fish bones and stewed carp.