There are more than a dozen prefecture-level cities in Hunan, and the customs of each place are definitely different. I have been to many banquets, but if I have to tell you what I have, I really can't remember. I can only tell you about the dishes.

first of all, there are ten people at our table, no matter how big the table is, there are ten. Before serving the main course, a bowl of peanuts and a bowl of cold dishes will be put first, usually cold preserved eggs or cold braised chicken feet. In some places, everything is in order, but we are getting more casual here. General entrees are:

1. Chicken, steamed or stir-fried.

2. Duck meat. People in our country like to eat plasma duck, so it's usually plasma duck, but there are also fried and braised ducks.

3. Pork belly, which is the lightest of all dishes. Although people in Hunan love spicy food, it is the best way to relieve spicy food. And he will put fine powder in it, which is especially delicious.

4. Sour and spicy hairy belly, which is probably my favorite dish. It has the sour radish and the chewiness of hairy belly. It is very exciting and is the best meal.

5. Braised pork with plum vegetables: it is called pang in the countryside, which means that a large piece of pork belly is cut into ten pieces, and then plum vegetables and red dates are placed under it, which is generally liked by the elderly.

6. Pork elbow, with egg dumplings, corn and ten eggs on it. Eggs are unshelled, and we usually bring them home after dinner.

7. boiled fish, usually with parsley under it.

8. Mutton is usually boiled in water without stir-frying.

9. Pork, the way of pork is similar to what we usually eat, and there is nothing special about it.

1. The last one is green vegetables.

My mouth is watering, and I don't know what I left behind. I'm from Shaoyang, and welcome my fellow villagers to add.

My family has a relative in Zhangjiajie, where the top ten Tujia bowls have been circulated in Tujia for hundreds of years. You can't eat the top ten bowls of Tujia people every day, but you can only have a good time when Tujia people are having a wedding. For example, the wedding banquet, the addition of precious children, daughter wine, full moon wine, wine for building a new house, and wine for celebrating the birthday of the old people, etc. In the past, there were no plates on the dining table of Tujia people. All the dishes on the table were big bowls with blue edges, and all the dishes on the table were ten bowls. Over time, Tujia people named the banquet "Tujia Top Ten Bowls". When the Tujia people hold a wedding banquet, as long as they go to drink the wedding banquet, they will drink the congratulations tea from the host. Generally, if the family conditions are better, tea eggs are used as congratulations tea, and if the family conditions are worse, fried rice is used as congratulations tea.

In order to let friends from all corners of the country taste authentic Tujia cuisine, some specialty restaurants in Zhangjiajie have specially launched the top ten bowls of authentic Tujia cuisine. Let you know that Zhangjiajie is not only beautiful in the mountains, but also the top ten authentic Tujia bowls are more beautiful.

Top Ten Bowls of Tujia Recipes

First, a bowl of "Tujia Congratulations Tea" (raw materials: brown sugar, fried rice, purified water)

First, Chinese traditional dishes of cuttlefish (raw materials: cuttlefish, fat shredded pork, yellow flowers, sweet potato powder)

Second, thousands of Chinese traditional dishes in chicken sauce (raw materials: Chinese traditional dishes) Authentic local chicken)

lane 4: country braised pork tripe (raw material: fresh pork tripe, bailuotuo)

lane 5: country braised hoof flower (raw material: authentic pork belly, lotus root tuber)

lane 6: country roasted fish (raw material: soybean sour and spicy seeds, roasted fish)

lane 7: Black salted vegetables)

Lane 9: Four Seasons Evergreen (raw materials: earthy vegetables)

Lane 1: Tujia and dregs (raw materials: local leeks, homemade tofu sauce)

Lane 11: Tujia Ye Er Baba (raw materials: orange leaves, sticky rice flour, glutinous rice flour, soybean flour).

if I go, I'll have some Yanghe wine that I like to drink, with ten bowls. I can't live without it!

1 four small dishes

2 pot-stewed platters

3 hodgepodge

4 braised pork or elbow

5 steamed whole chicken

6 braised mutton or roasted lamb chops

7 beef with coriander

9 metapenaeus ensis

1 scallops or abalones

11 Duobao fish. Bowls are all seven-inch bowls except the first bowl (family photo)! The first bowl is usually a big soup bowl or even a washbasin! Pots are expensive, generally expensive dishes! Braised pork is the most solemn dish, and firecrackers are set off on this dish (shocking the sky)!

Hunan people often cannot hold banquets without ten bowls on holidays? It depends on the local customs.

Take Yiyang, the hometown of the Big Dipper, as an example. In the past 8 years, all banquets were 6 high and 6 low, and a banquet was usually 12 dishes. Now, the wedding banquet is more polite, with three hot pots, fruits and drinks, which is really rich.

what is 6 tall and 6 short? In the past, on the banquet, how can we set it off? The so-called six high-bowl dishes have been in existence for decades. The Big Dipper still vaguely remembers that a three-fresh pot contains a whole chicken. After steaming with some salt and seasoning, eight cooked and shelled chicken eggs are put in it. At that time, everyone sat at a square table, and only eight people could sit at one table, so only eight chicken eggs were put, one for each person. You should not eat more.

The second tall bowl is steamed plum vegetables with pork elbow. A pig's belly is about two and a half pounds, or steamed plum vegetables with pork belly can also be used.

The third twist, which we Taojiang people call Youjiao and Chicken Claw Su, is made by fermenting flour with soda, adding some brown sugar and frying sesame seeds. It is sweet, crispy and delicious.

the fourth one is shredded bamboo shoots, which are home-cooked and abound in Taojiang bamboo forests. In spring, every household digs up some bamboo shoots, peels off the shells, cuts them into two pieces, puts them in a pot and adds water to cook them, then picks them up and filters them, puts them on a slate, dries them with stones, dries them in the sun, and then puts them on ropes and smokes them. This is called smoked bamboo shoots.

fifth, stir-fry the pork belly with garlic, cut the pork belly into cubes, stir-fry until cooked, and add garlic sprouts. This is relatively simple.

The sixth tall bowl is fish, which is indispensable in this banquet. We call it "annual surplus". A table contains a whole fish of two Jin, some of which are steamed and some like to be fried. The fried fish is not easy to go bad and can be stored for two days, so many people choose fried fish. When serving the banquet, just add seasoning and heat the soup.

and what are the six dwarfs at the banquet? Don't be impatient, everyone. Listen to the Big Dipper slowly.

The first short bowl dish is the mullet cook the meat, which belongs to soup.

the second one is fried shredded pork with Chili.

The third one is 8 salted duck eggs or preserved eggs.

the fourth braised pork knuckle or ribs.

the fifth one is chicken feet, which is convenient for drinking and cooking.

the sixth one is meatballs. Chop the meat, add sweet potato powder, seasoning and salt, knead it into a ball and fry it.

the above 12 main courses, plus a side dish, a plate of peanuts for 14 bowls, are polite enough, so that you can look greedy, eat refreshing, gulp down wine and eat meat, and everyone is beaming.

Hunan people and Sichuan people like to eat spicy and fragrant food. On holidays, birthdays and birthdays, banquets are inseparable from the top ten bowls. And with cold salad, soup and stir-fry (meat and vegetarian), it can be said that a big round table is full.

In the past 8' s, square tables were mainly used for banquets, and one table was made by eight people. Now the banquet is a big round table, with ten people making a table, which has the reputation of a festive feast and a round and round.

nowadays, banquets are all one-stop services, and the host family is mainly responsible for the materials (vegetables, spices, meat, cigarettes, wine, tea, drinks, paper towels, etc.) used for banquets. Chefs use tables, chairs, bowls, chopsticks and knives.

The banquet mainly includes cold dishes (cold chicken, dried salted duck, pig heart, tongue, belly, seafood and shrimp, crab, rabbit meat, pickled lean meat, beef, peanut and walnut candy, etc.). Zhen dishes are (chicken, duck, pigeon, turtle, braised pork, Baba meat, boiled white, etc.). Stir-fried dishes include (shredded pork with green pepper, shredded beef, plain bowl of beans, cauliflower, lotus white, red rape, etc.). The dishes are (braised pork, boiled fish, boiled beef, braised elbow, braised trotters, etc.). Soups include (Sam Sun Soup, Bean Tip Soup, Bo Cai Soup, etc.).

firstly, put a piece of white cloth on the banquet round table, and then spread a layer of transparent plastic film bag on it to prevent the table from getting dirty by oil.

Secondly, set bowls, chopsticks, paper towels, drinks, wine and cups.

finally, the cold salad is placed in the middle of the round table. When all the guests arrive, they will start to eat, chat and drink, and then slowly serve steamed vegetables, cooked vegetables, stir-fried vegetables and soup (in order).

I'm from Longhui, Hunan Province. Generally, banquets in rural areas here are four cold dishes and twelve hot dishes!

Cold dishes are generally preserved beef, preserved duck gizzards, peanuts, preserved duck feet, preserved eggs, melon seeds and dried fruits. Generally, four cold dishes are served first

There are many kinds of hot dishes, and the most classic recipes in our village are generally like this.

the first course is a large piece of beef or mutton (this is a hard dish, and the beef and mutton in a big bowl is usually more than two kilograms. Bright red pepper and green garlic seedlings are served with winter bamboo shoots or potato pieces. It's not like there are only a few slices of beef and mutton in the hotel. )

egg dumplings or Sam sun soup for the second course (Longhui specialty: steamed in a thin egg bag with meat foam steamer)

large bowl of pork for the third course (the whole lean pork is washed and cooked in an enlarged pot, sliced and stewed in broth)

spicy chicken or steamed chicken for the fourth course

braised pork with plum vegetables or rice flour for the fifth course

braised belly strips with green pepper or for the sixth course. Seafood

Roasted duck or roast duck with Chili peppers in the eighth course

Chicken and duck offal with hot and sour sauce or pork intestines with hot and sour sauce in the ninth course

Three spices in the tenth course (fried lobster sauce with ginger, garlic and green pepper, followed by meals)

Braised fish or steamed fish or loach eel in the eleventh course

Vegetables in the twelfth course

Hunan Xinhua: Three-way soup.

Loudi's landscape and food are almost all in Xinhua. Xinhua people eat spicy, delicious beef, delicious non-glutinous rice and preserved vegetables. Sanhe soup is the most famous and popular dish in Xinhua. The name of the dish is soup, but it is not like soup. The dish is full of tripe, cow blood, beef and pepper, but it will be very enjoyable after eating it. In addition, I like the new grates and the new grates best. When you walk out of the gate of Xinhua Station, you can eat delicious and spicy ground snacks everywhere. Take a bamboo stick and insert some magic saucers cooked in spicy soup. It is so delicious that you can also stew with beef. Almost all new weddings, funerals and weddings have this classic local dish.

A bowl of chicken, a bowl of fish, a bowl of hot and sour beef tripe, a bowl of braised pork, a bowl of pig's feet, a bowl of plasma duck, a bowl of steaming basin, a bowl of beef (or mutton), a bowl of fungus, a bowl of hot pepper, a bowl of vegetables, a bowl of chicken feet (or shrimp), and four dishes of preserved eggs, peanuts, pig's ears and tripe. A bowl of beef (or mutton), a bowl of fungus, a bowl of hot pepper, a bowl of vegetables, a bowl of chicken feet (or shrimp), and four dishes of preserved eggs, cashews, pig ears, tripe and other cold companions.