As the resting place of Emperor Yan, Shennong, the ancestor of the Chinese nation, it not only has breathtaking scenery, but also mouth-watering delicacies. In addition to Yanling Huangtao, which has become famous all over the country, Hakka's "Top Ten Bowls" are also very famous. Different from the sweet and refreshing taste of yellow peach, the Hakka "Ten Bowls" can be said to be good news for meat lovers. Because the bowls are made of meat, they are also called "Ten Bowls of Meat". "Ten bowls of meat" is a high-level grand banquet that generally does not appear in ordinary times. It can only be seen on important occasions such as weddings and weddings, moving to a new house, building beams, making wine for birthdays, and the New Year's Eve dinner for family reunions on New Year's Eve. The most solemn dish for Yanling Hakka people to entertain their guests.
What exactly are "ten bowls of meat"? So famous? In fact, "Ten Bowls of Meat" are the top ten bowls of meat dishes served at Yanling Hakka banquets. Each bowl has its own unique container, ingredients, and cooking methods.
The first bowl of dishes is commonly known as the "head bowl", also known as Shiniangjin. It is a large bowl with meatballs, eggs, mushrooms, fungus and other dishes piled up to the top. Cover the noodles with shredded pork, shiitake mushrooms, chicken offal, and shredded green vegetables, and underneath are round or oval fried dumplings. Different ingredients are piled up in layers like a tall building, and each layer has a different color, flavor, and flavor. Not only does it taste delicious, but it also looks very satisfying.
The second bowl is steamed eggs. Choose fresh eggs or duck eggs, break them into pieces, add seasonings, stir, and then steam them in the pot. The cooked steamed eggs are light yellow in color. Take a spoonful and eat them into your mouth. They are cool and fragrant. Compared with the greasy "first bowl", the second bowl is obviously much lighter. This is probably due to the appropriate combination of "open and relaxed".
The third bowl was fried chicken, and the fourth bowl was steamed fish. They used the most ordinary cooking methods to make the most ordinary dishes, but they still had the imprint of the Hakka people, unabashedly. The original flavor of the ingredients must be displayed in front of you, authentic, soft and fragrant.
The fifth bowl is Dongpo Pork. Although Dongpo Pork originated from Meishan, Sichuan, it is popular in Hunan, Zhejiang, Hubei and other cuisines, and the cooking methods vary from place to place. The Dongpo Pork served in Yanling Hakka’s “Ten Bowls of Meat” is Hakka-styled Dongpo Pork. It is less delicate and more delicate, but more simple and down-to-earth. It tastes unique.
The sixth bowl is "Weirou", also called "Xinshirou". This dish is generous in portion. The whole bowl is made of one-inch cubes of meat layered layer by layer, hence the name "Surrounding the Pork". This bowl of meat is rationed, with three pieces per person, one piece fat, one half fat and half lean, and one piece lean. There are eight people per table, which is twenty-four pieces. It tastes fat but not greasy, with a mellow and juicy taste.
The seventh and eighth bowls are chicken and fish again. Yanling Hakka's "Ten Bowls of Meat" emphasizes two meats, two chickens and two fishes, which indicates that "good things come in pairs". The chicken is stewed, served with mushrooms, a specialty of Lingxian County, which is fresh and delicious; the fish is grilled fish, grass carp cut into squares, stir-fried in the original soup, and the meat is tender and thick.
The last two bowls are arranged differently according to the preferences of the chef and the host. They are usually slightly lighter meat dishes, such as stir-fried pork with bean skin, kelp stew, braised pig's feet, and stir-fried beef with chili. , fried pork offal with chili pepper, etc., as the food after the big fish and meat in front
According to the old people in Yanling, the "ten bowls of meat" in Yanling were originally sent by the local government to offer sacrifices to Emperor Yan's mausoleum. A banquet held by "imperial envoys" to break their fast and farewell. According to regulations, when the "imperial envoys" of the Imperial Sacrifice arrived at Emperor Yan's Mausoleum, they could only eat vegetarian food and not eat meat. Until the end of the sacrificial activities and when they were about to return to Beijing, local officials set up this "ten bowls of meat" to entertain them. You can imagine the richness and solidity. Later, this kind of banquet was introduced to the people and became the highest etiquette for ordinary people to entertain distinguished guests and hold celebrations. "Ten bowls of meat" in Yanling has become a local custom in Yanling County.
In addition to yellow peaches and "Ten Bowls of Meat", Yanling also has bamboo shoots, stuffed tofu, bacon, mugwort rice crackers, doulazi and many other delicacies with local characteristics. If you have the opportunity to go to Yanling Be a guest and experience the unique Hakka flavor!