The eight bowls of Henan mainly include four meat and four vegetables.

The eight bowls of Henan mainly include four meat and four vegetables.

The four meat dishes are mainly pork, with selected elbow meat and hip meat, divided into fermented bean curd meat, small crispy pork, buckled pork, and square meat; the four vegetarian dishes are mainly made of skin residue, kelp, vermicelli, and tofu, and are made with a unique process

Become.

The Eight Big Bowls of Henan combine cooking techniques such as grilling, stewing, sauce, roasting, stewing, stir-frying, steaming, and stewing. The Eight Big Bowls that have been popular in Junxian County, Henan for a long time are inherited from the Manchu taste and combined with the eating habits of the Han people.

The more famous recipes of the eight bowls of Manchu are: Stir-fried small tofu with pickled vegetables, braised shrimp with tofu and eggs, braised pork knuckles, seared frog, chicken and mushroom powder, New Year pig stew, Yufu Chun fish, and Ama Zun

Meat, among which Ama Zun meat is the most representative, commonly known as Nurhachi golden meat, was handed down from the era of Nurhachi, Taizu of the Qing Dynasty.

From the perspective of props, the necessary supporting utensils for the Eight Big Bowls are eight large bowls, eight small bowls, eight wine cups, eight pairs of chopsticks, the Eight Immortals table and eight seats.

Whether the bowl is an earthen bowl or a porcelain bowl, it must not be a bowl or a plate. Large bowls are used to hold vegetables, and small bowls are used for eating. Porcelain cups are mostly used for wine cups, and later gradually changed to glass cups.