In Tianya Mingyue Knife Tour, the recipes are divided into general cuisine, Qinchuan cuisine, Dongyue cuisine, Jiangnan cuisine, Yanyun cuisine, Kaifeng cuisine and flower-shifting cuisine.
Basic information
There are many other ways to eat eight bowls by region: the folk eight bowls menu in Beijing has been basically fixed after hundreds of years of running-in, that is, three yellow chickens, yellow croaker, elbow, meatballs, rice flour, braised pork, pine meat and ribs.
Sichuan folk eight bowls of traditional dishes, also known as three steamed nine buttons, steamed fish, steamed elbow, steamed fragrant bowl of crispy meat, salted boiled pork, Dongpo meat, braised duck, braised chicken, steamed pork with rice flour and sand meat. "Eight bowls of Muslim food" was introduced from Dachang, that is, stewed mutton, braised yak meat, steamed fragrant hairtail, tenderloin in hot and sour soup, stewed cabbage with beef balls, stewed tofu with smoked bamboo shoots, and one-piece eight-treasure rice.
Xuzhou's "Eight Bowls" include crispy fish sticks, tiger skin eggs, sugar elbows, shredded white chicken, eight-treasure rice, roasted and slippery ridges, steamed chicken and so on, all of which are cooked in the traditional way of black iron pot and wood firewood. Manchu eight bowls menu, "eight bowls" into ordinary people, the ingredients are closer to the taste of the people.
Generally speaking, the "eight bowls" now refer to the eight dishes of three yellow chicken, yellow croaker, elbow, meatball, rice flour meat, braised pork, pine meat and ribs.