Fish and soft-shelled turtle were very valuable ingredients at that time, and it was not easy to raise and catch soft-shelled turtle, so soft-shelled turtle was more precious than fish.
(2) Qin dynasty
The prominent feature at that time was the prevalence of eating dog meat. There were butchers who slaughtered dogs. For example, during the Warring States period, "the family is poor, and tourists think that dogs are slaughtered, so Cui can support relatives every day."
(3) Han Dynasty
By the Han dynasty, people paid more attention to raising small poultry and solved the problem of meat. Mutton was one of the precious ingredients at that time, and the word "soup" literally meant fat mutton. Xuzhou, as the birthplace of Han culture, the local famous dish "Yangfang Tibetan Fish" is said to be one of the famous court dishes in Han Dynasty. In addition, herring is also one of the precious ingredients in the Han Dynasty.
(4) Tang and Song Dynasties
Perch is the top grade for hospitality. The perch here refers to Songjiang perch, which is white and tender. Since ancient times, it has been regarded as a superior delicacy, with the same name as the Yellow River carp, the Yangtze River shad and the Heilongjiang salmon, and is also known as the "four famous fish" in China. The most famous poem about bass is Fan Zhongyan's Fisherman on the River. People come and go on the river, but they like the beauty of perch. Look at those poor fishermen, floating up and down in the big waves and rocking in the boats. Su Dongpo also had a quip: "Ying Ji really beat Weng Ding, and even thought he was a bass.".
(5) Yuan Dynasty
Because nomads are dominant, they usually follow the practice of eating dairy products. Koumiss, cream, butter and all kinds of dairy products are all outstanding foods, especially koumiss is extremely important in daily life and etiquette.
(6) Ming Dynasty
It was quite common in the Ming Dynasty to explore the nourishing and dietotherapy effects from food. Soft-shelled turtle with the function of invigorating qi and kidney, promoting fluid production and moistening lung, black-bone chicken with the function of promoting blood circulation and enriching blood, and red jujube with the function of warming the middle warmer and nourishing the stomach can all be intensively cultivated and become leisure food. At the same time, swallowtail abalone and fresh meat from the north also appeared on the table of dignitaries.
(7) Qing dynasty
The Qing dynasty was a combination of Manchu and Han, emphasizing the flavor of Beijing and Liaoning. Judging from the official cuisines, there are Bao Gong Cuisine (Ding Bao Picture Frame), Hong Zhang Cuisine (Li Hongzhang), Liang Jia Cuisine (Liang Qichao) and Tan Jia Cuisine (Tan Zongxun), among which Confucius Cuisine is the most famous. Its materials are mainly Shandong specialties, and the treasures of land, sea and air are intertwined. Tan Jiacai cuisine, Jiangjia cuisine, Lijia cuisine and Kung Fu cuisine are the representatives of precious cuisines from the late Qing Dynasty to the Republic of China. Their raw materials are inseparable from anchovies, sea cucumbers, fish lips, suckling pig claws, etc., and they are called "eight treasures at sea".
Modern banquet Chinese banquet dishes
The design mode of Chinese banquet menu is a relatively stable banquet mode which has been proved by long-term practice and accepted by customers. Generally speaking, the mode of China banquet is three stages.
The first paragraph is "overture". The traditional and complete "overture" is rich and unique. It includes the following contents:
(1) tea. Tea is divided into two categories: ritual tea and tea ordering. Tea that does not need to be charged is called etiquette tea; Need to charge, ask customers to order tea, order some tea.
(2) Handwheel. Traditional and complete hand dishes are divided into three types: dried fruit, honey fruit and fruit. Nowadays, only dried fruits are usually served at banquets. Exquisite banquets often write tea and hand-cooked dishes on the menu.
(3) aperitif and appetizer. In order to make customers have a big appetite before a formal meal, traditional banquets are often accompanied by aperitif and appetizers. Aperitif wine is generally a kind of wine with low alcohol content and slightly sweet and sour taste, such as osmanthus honey wine and rose honey wine. Appetizers are generally hot and sour, sweet and sour or salty, such as sweet and sour Chili rings, water lobster sauce, pickled mustard tuber and so on.
(4) head soup. A complete Chinese banquet should generally have three soups, namely the first soup, the second soup and the last soup. The first soup generally uses tremella soup, corn soup, nourishing fresh soup or porridge.
(5) drinks and cold dishes. Cold drinks and dishes are an important part of the overture. As the saying goes, "no wine, no table", "no wine, no table". Generally speaking, the higher the banquet, the higher the configuration of drinks, and the more the number of cold dishes. When configuring drinks in the exquisite menu, in addition to writing down the brand of drinks, it is also necessary to indicate whether they are hot or chilled.
The second paragraph is the theme song. The so-called "theme song" refers to the big dishes and hot dishes of the banquet.
(1) The first class is called "the first class". This dish determines the tone and specifications of the whole banquet. If the first course is golden abalone, then this banquet is called abalone feast; If the first course is shark's fin, this banquet is called shark's fin mat; If the first course is onion and sea cucumber, this big meal is called sea cucumber mat.
The second course is roasted (fried) vegetables. Traditionally, the second course is usually barbecued or fried. Such as Beijing roast duck, roast suckling pig, roast goose or fried ribs.
(3) The third course is two soup dishes. This dish usually uses clear soup, sour soup or hot and sour soup, which has the effect of sobering up. Generally speaking, soup is accompanied by a crispy fried snack.
(4) The fourth course is a dish that can be arranged flexibly, usually fish dishes.
(5) The fifth course can be arranged flexibly, including chicken, duck, rabbit, beef and pork.
(6) The sixth course can also be arranged flexibly.
(7) Vegetarian dishes are usually arranged in the seventh course, including bamboo shoots, mushrooms, mushrooms and seasonal vegetables.
The eighth course is usually beets. Soup paste, baked goods and cakes are all acceptable. Because drinking and tasting food have come to an end, customers have to change their tastes to be comfortable.
(9) The ninth course is soup, also called tail soup. Traditional soups are often thick soups or broth such as whole chicken, whole duck and oxtail soup, which means that the whole banquet has a happy ending.
The third paragraph is the conclusion.
(1) At this time, you can serve some staple foods, such as noodles and rice. A well-paid banquet usually has four courses, two meats and two vegetarian dishes.
(2) After staple foods such as rice and noodles are used up, seasonal fruits are usually served. It can not only make customers clear their mouths, but also mean the end of the whole party.
Western banquet dishes
(1) headphones
The first course of a western banquet is called the first course, which is what we call an appetizer. The first course is mainly used as an appetizer, and the taste is mainly sour or salty. Commonly used appetizers include caviar, snails, foie gras and other local specialties.
(2) soup
The biggest difference between a western banquet and a Chinese banquet is that the second course is served with soup, mainly seafood soup, various cream soups, vegetable soups and so on. The most distinctive soup in western food is cold soup, and there are fewer kinds of cold soup, such as Spanish tomato cold soup, cucumber tuna cold soup and so on.
(3) vegetables
Vegetables are usually placed after the main course, which is called salad in the west, mainly lettuce, tomatoes and other vegetables.
(4) Coffee and tea
A drink is served on the last course of western food, usually coffee or tea, and coffee will be accompanied by sugar or cream.
What to eat at the wedding banquet (1) Red suckling pig platter is used as the first course of the wedding, which means good luck.
(2) Fish-flavored lobster is the second course of the wedding, which means it is full of honey.
(3) As the third course of the wedding, stir-fried cauliflower with colored pepper means golden branches and jade leaves.
(4) China Rana Stewed Shark's Fin is the fourth course of the wedding, which means great success.
(5) Roasted Bao Bei with Oyster King as the fifth course of the wedding, which means that the boat is full of gold and jade.
(6) Steamed Tiger Spots with Douchi, as the sixth course of the wedding, means that it has been more than a year.
(7) Using sand chicken blown by desert wind as the seventh course of the wedding symbolizes celebration.
(8) Baked seasonal vegetables with mushrooms are the eighth course of the wedding, which means a full moon.
(9) Using Cantonese-style fragrant fried rice as the ninth dish of the wedding symbolizes happiness.
(10) Taking lotus seeds, lilies and red bean paste as the tenth course of the wedding symbolizes a hundred years of harmony.
(1 1) The seasonal fruit bowl is used as the tenth dish of the wedding, which means rich and colorful.
(12) Taking jujube round kernel soup as the twelfth course of the wedding means early birth.
(13) As the thirteenth course of the wedding, dried Artemisia selengensis symbolizes good luck.
(14) As the first 14 dish of the wedding, the soup symbolizes beautiful scenery.
What to eat for birthday party (1) boiled shrimp
Ingredients: 500g of prawn, 25g of shredded red pepper, 50g of soy sauce, 5g of sesame oil, 5g of refined salt, ginger 10 slice, onion strips10g, 5g of peanut oil.
Production steps: wash the fresh shrimp and put the shredded pepper on the seasoning plate. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt, and stir well. Boil the clear water with strong fire, put it in the shrimp pond until it is cooked, take out the plate and serve it with the seasoning plate.
(2) Steamed bass with black bean sauce
Ingredients preparation: bass, lobster sauce, red pepper, onion, ginger, salt, soy sauce, cooking wine and sesame oil.
Production steps: cut off the fish head and tail, remove the internal organs of the fish, wash and dry. Cut the back of the fish body into pieces about 1cm wide with a knife, and attach the knife, but don't cut it at the belly of the fish. Sprinkle appropriate amount of salt, onion, ginger, cooking wine and soy sauce for pickling 15 minutes. The fish head, tail and body are all in one plate. Sprinkle with lobster sauce and steam in a steamer for 8 minutes. Turn off the fire and steam for 5 minutes. Steam the fish out of the pan, sprinkle the shallots and red bell peppers on the fish, and finally pour the hot oil.
(3) Stewed mushrooms with chicken
Ingredients: chicken leg, hazelnut mushroom, oil, onion ginger, pepper aniseed powder, soy sauce, salt and monosodium glutamate.
Production steps: Wash the chicken and cut into pieces. If hazelnuts are boiled in cold water, take them out and rinse them with cold water for later use. Blanch the chicken and rinse it with cold water. Add oil to the pot, saute shredded chives and ginger, saute chicken pieces, pour soy sauce and aniseed powder, then add cold water and bring to a boil. After the pot is boiled, add hazelnuts and simmer for half an hour, then add salt, monosodium glutamate and chopped green onion.
(4) Braised beef
Ingredients: sirloin, ginger 1, star anise 2, tsaoko 1, sugar 1, waxberry 2, scallion and pepper.
Production steps: Cut the beef brisket into cubes, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger and beef and put them in a clear water pot. Continue to cook for five or six minutes after boiling. Take out the beef, rinse it, and drain it for later use. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion segments, stir-fry over medium heat, while adding two spoonfuls of Myrica rubra wine, add 1 spoon of soy sauce, 1 spoon of sugar, and stir evenly. Stir-fry the beef until the color is even. Add an octagonal box of Amomum tsao-ko, bring to a boil, then transfer to a casserole, cover it, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high heat to collect juice. At this time, you can taste the salt and add some salt to taste.
(5) Fish-flavored pork slices
Ingredients: 400g lean meat, 50g clean vegetables, 3g fungus, 75g mixed oil, 20g soy sauce, 3g white sugar13g cooking wine, 2g onion and pickled pepper, 2g vinegar, 8g garlic and ginger, 3g monosodium glutamate, 5g salt, 3g wet starch13g soup.
Production steps: cut the meat into thin slices (width 2.5 cm, length 3.5 cm), cut the leafy vegetables into 3 cm long sections, and slice the stems. Wash the fungus with clear water, mince the onion, ginger and garlic, and chop the pickled pepper. Mix the sliced meat with a small amount of soy sauce, cooking wine and salt, wet the starch slurry and mix some oil. Mix salt, soy sauce, cooking wine, monosodium glutamate, sugar garlic, onion, ginger, vinegar, wet starch and soup to make juice. Heat the frying spoon, put the oil in, put the meat slices when the oil is hot, push them at the bottom with a hand spoon to make the meat slices disperse, then add the pepper, stir-fry the fungus and vegetables for a few times, then pour in the appropriate juice, and turn them over a few times after the juice is boiled.
(6) Egg bean curd soup
Ingredients: 300g of tofu, 50g of water spinach, 3 eggs, onion and ginger juice, salt, monosodium glutamate and sesame oil.
Production steps: wash tofu, press it into mud, put it in a bowl, beat in eggs and stir well; Wash and chop water spinach. Add appropriate amount of water, vegetable powder, onion and ginger juice, salt and monosodium glutamate to the broken egg tofu and mix well. Put the bowl filled with bean curd and egg liquid into a steamer, steam it over low heat, take it out and pour in sesame oil.
(7) cold bacteria
Ingredients: Auricularia auricula, carrot, coriander, chicken essence, sugar, red pepper, onion, ginger, garlic, vegetable oil, soy sauce, salt and balsamic vinegar.
Production steps: soak auricularia auricula in cold water, cut off the roots and tear them into small flowers. Boil the water in the pot, blanch the auricularia auricula for 3 minutes, remove it, and rinse off the surface mucus with cold boiled water. Peel the carrot, cut it into bull's eye slices, blanch it in boiling water 1 min, and take it out. Chop onion, ginger and garlic and put them in a small bowl. Heat vegetable oil and pour it on it to cook the fragrance. Add proper amount of soy sauce, salt, balsamic vinegar and sugar according to your own taste, and stir well to make flavored juice. Put the auricularia auricula and carrot together in a bowl, pour in the sauce, sprinkle with coriander powder and red pepper rings and mix well.
What's a good cold dish for a full moon banquet (1)? Mushroom mixed with shredded chicken: refreshing and cool.
(2) Litchi meat: bright and beautiful
(3) Mapo tofu: spicy and tender.
(4) cold chopped pepper fungus: full of color and flavor.
(5) Boiled edamame: green and fragrant.
(6) Jiangnan saliva chicken: delicious and delicious.
(7) Spicy beef: delicious and moist.
(8) Black and white ears of mustard: delicate and refreshing.
(9) Tofu with Toona sinensis preserved eggs: multicolor nutrition
(10) Cold Flammulina velutipes: Fresh and delicious.
(1 1) Braised pork belly in red oil: It tastes good.
(12) Songhua Chicken Roll: Very delicious.
(13) spiced cold beef: It tastes good.
(14) Baked shrimp with salt: delicious and attractive.
(15) shredded spicy chicken: It tastes delicious.
(16) Mix three kinds of silk: colorful.
Hot dish (1) stewed crab powder lion's head: fat, tender and delicious.
(2) Dried shredded chicken soup: nutritious and delicious.
(3) kung pao chicken: crispy.
(4) Dry roasted shark fin: precious and mellow.
(5) West Lake vinegar fish: unique.
(6) Duck wrapped fish: a specialty.
(7) Stewed ribs with dried bamboo shoots: fragrant.
(8) Roasted suckling pig: crispy and elegant.
(9) Braised Shaguang fish: fresh and tender.
(10) wax gourd cup: soft and fragrant.
(1 1) Braised meat with dried vegetables: nutritious and moist.
(12) The shrimp in Longjing: Yali pear is unique.
(13) splendid fishing line: beautiful and smooth.
(14) Birthday: Full of blessings.
What to eat at a holiday banquet (1) Thai basil chicken wings
Ingredients: chicken wings, fresh basil leaves, garlic, onion, red pepper, fish sauce, soy sauce and sugar.
Practice: Chop garlic and onion, cut red pepper into rings, and wash basil leaves. Wash and drain the chicken wings and cut them into small pieces. Heat the pan and pour in the oil. When the oil is hot, the minced garlic and onion will burst into fragrance. Pour in the chicken wings and stir-fry until the skin is tight and discolored. Stir-fry Chili rings, add a spoonful of soy sauce, a spoonful of fish sauce and half a spoonful of sugar. Add basil leaves, cover the pot and stew for three or four minutes. Open the lid and collect the thick soup.
(2) chilli shrimp
Ingredients: prawns, lettuce, mushrooms, pepper, chilli, dried chilli, onion, garlic, shredded ginger, Pixian bean paste and sugar.
Practice: Wash the shrimp, cut off the whiskers and remove the shrimp intestines. Teach a method to remove shrimp intestines: a toothpick, counted from beginning to end, inserted in the gap between the second and third paragraphs, can be pulled out by hand. If it is accidentally broken, you can insert it into the back gaps and pick out the remaining shrimp intestines. Treat all shrimps, peel and dice lettuce (a short piece), wash and dice mushrooms, shred ginger, peel garlic and cut onions. Heat the oil in the pan, pour in the shrimp, fry until the shrimp shell becomes brittle, and take it out for later use. Stir-fry pepper and pepper with the remaining oil in the pot. After the fragrance wafts out, take out the pepper and throw it away. Stir-fry onion, shredded ginger, garlic and dried Chili with the remaining oil in the pot, and stir-fry until fragrant. Add a tablespoon of Pixian bean paste, stir-fry, pour in half a bowl of water, add some sugar, and adjust the salty taste in Pixian bean paste. After the soup in the pot is boiled, add diced lettuce and fragrant mushrooms, pour in fried shrimp and cook together. Cover the pot and stew for a few minutes until the soup in the pot becomes thick. When the soup is half dry, turn off the heat and take it out. Arrange shrimps in a circle on a plate, add diced lettuce and diced mushrooms, pour in soup and sprinkle with fragrant leaves.
(3) Fried pork liver with black pepper sauce and onion
Ingredients: onion, pork liver, black pepper juice.
Practice: put water in the basin, pour some white vinegar, and soak the whole pig liver in white vinegar water for half an hour. Soak pig liver in white vinegar water, take it out and cut it into 0 or so. 5cm thick tablets, washed with running water until no blood oozes, drained. Grab the pork liver with a little soy sauce, cooking wine, white pepper and salt, then add dry starch and shredded ginger to marinate for ten minutes. Peel off the old skin of the onion and soak it in water with a kitchen knife for a while. Take a sip of water, slice the soaked onion, warm the oil in a hot pot, pour in the marinated pork liver slices, stir-fry over high fire until the surface of the pork liver becomes discolored, and serve immediately. Wash the pan, heat it, add a little oil, add onion and stir-fry for about one minute until soft. Add a tablespoon of black pepper juice and stir well. Pour in the freshly fried pork liver, stir well and serve.
(4) Shrimp in typhoon shelter
Ingredients: shrimp, onion, ginger, garlic, bread crumbs, white wine, soy sauce, pepper, five-spice powder, salt, sugar and starch.
Practice: Wash and drain the shrimps, put them in a large bowl, add loose garlic, a spoonful of soy sauce, a little pepper, a little spiced powder and sugar, a spoonful of salt, a small bottle of high-alcohol liquor and onion ginger, mix well and marinate for half an hour. After the sea shrimp is tasted, pick out the ginger and onion, pat each shrimp with dry starch, gently shake to remove the excess starch on the surface, and the pepper particles will also fall off. Start a slightly larger oil pan, fry the shrimp until golden brown, and suck up the excess oil with a kitchen paper towel. Leave a little oil in the pot, heat it on low heat, add minced garlic and stir-fry until fragrant. When the color starts to change to Huang Shi, add the bread crumbs and stir fry together. After the garlic flavor is completely released, pour in the fried shrimp, mix well together, add a spoonful of sugar, a spoonful of salt and a proper amount of chicken essence to taste, and let the bread crumbs roll evenly on the shrimp.
What's for the school banquet (1)? The golden flower in the city-set sail with salted prawns.
(2) Flowers in full bloom, brilliant red orchid taro sweet potato pills
(3) There are wild smoke and thousand stones in Shi Wa hot pot.
(4) Fish sings people across the bridge-boiled fish.
(5) Xiao Mo peasant tile wine meat-mixed fruit rice wine soup.
(6) Braised crispy chicken, a kind of chicken and dolphin with a good harvest.
(7) A thousand layers of clear water leaves Huanglong-stewed turtle with mushrooms.
(8) Songhua fish cake, all the way to welcome the snow.
(9) Opened a pond half an acre square-sesame beef tenderloin.
(10) Wandering in the sky * * *-Old pumpkin and mung bean sparerib soup
(1 1) Six Worshiping the Best in the World-Exquisite Six-color Disc
(12) Bright Future and Bright Flowers-Salt Water Fighting in Hometown
(13) studying hard for ten years in the cold window-fried bitter gourd with black bean slices
(14) No.1 in the world-steamed bass
(15) Siniperca chuatsi bone in autumn-ribs and chicken hotpot
(16) Old Heart of Spring Gull-Guo Hua Betel Duck
(17) Smoke clouds stay outside the threshold-Dou Yun beef brisket pot
(18) No.1 scholar, China pillar-potato-roasted turtle
What to eat at the housewarming banquet (1)- shredded pork with onion and ginger in Beijing
(2) Why did Feng Danchao move to Yang-golden phoenix sauce chicken.
(3) Welcome summer with colorful colors-fried bacon with colorful fruits and vegetables.
(4) Red Turtles in the East China Sea offer good luck-Old Huo Fuling Gui Bao Soup.
(5) Young and old forge ahead-sweet and sour ginger _ pig elbow
(6) Home full of passion and honey-golden oyster with honey pineapple.
(7) Red bull in full bloom-sauteed beef with vegetables.
(8) Pearl water of Jinsha Youlong-Neopenaeus meiji with soybean knife.
(9) Five-flowered golden bamboos run all year round-delicious bamboo shoots _ buds
Teacher Xie, what should I eat at the banquet? (1) Confucius who is proficient in six arts-delicious six cold dishes.
(2) Peaches and plums are the best talents in the world-cherry slices.
(3) Be a meticulous teacher-shredded eel with green pepper.
(4) A gorgeous flower picture-colorful platter
(5) A mirror hanging on the stage-Jingzhou Fish Cake
(6) Dreamy clothes are inspiring-Jinzhan Sweet Potato Pills
Silkworms in spring will weave until they die-white-toothed shrimp.
Candles turned to ashes, and tears began to dry up-dry brisket with cherry tomatoes.
(9) Crows feed back kindness-quail eggs and turtles.
(10) Red beans as a symbol of our love-Red bean Daoxiao Noodles soup.
Zhuang nationality is a hospitable nation. In the past, guests who visited any Zhuang village were regarded as guests of the whole village. Often several families take turns to invite them to dinner, sometimes five or six at a time. No matter how distant relatives and neighbors visit, they should greet them politely and receive them warmly.
Usually, we have the habit of visiting each other. For example, if a family kills pigs, we will invite everyone in the village to have a meal. Be sure to prepare wine for the guests at the table, which will be very grand. The custom of toasting is to have a drink. Actually, a white porcelain spoon is used instead of a cup. The two ladled a spoonful from their respective wine bowls, exchanged drinks with each other and looked at each other sincerely. Weddings, funerals, building houses, and children's full moons, one-year-olds and other weddings, weddings and funerals should all be held.
Generally speaking, the banquet of Zhuang nationality consists of eight or 10 dishes, such as braised pork, rice flour meat, boiled white meat, pork liver, boiled chicken, roast suckling pig, tofu balls, oily tofu, bamboo shoots and raw fish. Men and women are divided into seats, but they are generally not ranked, and they can sit at the same table regardless of seniority.
The "nine bowls and three rows" of the Hui banquet is an authentic banquet for the Hui people. Participating in this banquet is called "eating seats". Hui people hold weddings and funerals to entertain guests and relatives with "nine bowls and three rows".
"Nine bowls and three rows" means that all the dishes at the banquet are served in nine bowls of the same size, and the nine bowls of vegetables should be arranged in a square with three bowls on each side, so they are all three rows of north and south or east and west, hence the name "nine bowls and three rows". This kind of banquet is not only elegant, but also famous when serving. Generally, the four-corner meat dish is served first, which is called "corner meat", and then the four-corner meat dish is served. The names of the two opposite bowls should be symmetrical and called "doors". "Menzi" dishes have the same name, but the patterns and raw materials can be different. For example, if the East is a "meatball", then western food must also be a "meatball". But one side of meatballs can be beef, the other side can be mutton, and eggs and fungus can also be separated to show the difference. The purpose of this requirement is to increase the color and variety of dishes to show richness. Finally, the bowl in the middle is usually cold dish and the hot pot in the middle.
"Nine bowls and three rows" dishes. There is no need to fry, cooking is steaming, boiling and mixing. The raw materials of vegetables are mainly cattle, sheep, chicken, Chinese cabbage, tofu, vermicelli, pepper, fungus, yellow flowers, eggs, chopped green onion and other vegetables. Sometimes, depending on the vegetables listed in the four seasons, the contents of the dishes also change.
The main meals of this kind of mat are flower rolls, steamed buns, rice and oil incense (oil incense is not allowed when holding a wedding ceremony). After the guests are seated, they should first serve snacks and sweets such as small twist, avocado and sugar cube, and invite them to tea. After eating a little, they immediately served "nine bowls and three rows" of food. Nine bowls of dishes are prepared at the same time, and the serving speed is very fast. It can be served in a minute or two, so that guests can eat hot dishes for every dish. Because the nine bowls of dishes are not greasy, the ingredients are carefully selected, not greasy, refreshing and unique.
Traditionally, Mongolian banquets change with the seasons, with milk as the main food in summer and autumn and meat as the main food in winter and spring. Every year, from the middle and late days of the lunar calendar 10, when the livestock are fat and the northern climate is suitable for frozen storage of meat, herders begin to slaughter livestock to prepare for the storage of meat in winter. This is an important grain reserve in a year, so herders attach great importance to it. They should carefully select livestock and slaughter them in a centralized way. Except fresh meat, all other meats are boneless and stored in the stomachs of cattle and sheep. For some festivals and gifts, we should also keep some boneless meat, such as "Habsi Ga" (whole sheep, whole cattle), whole sheep back, whole sternum and so on. It is called "Zhai Da Temple" (that is, "frozen belly"), and the intestines, hearts and lungs filled with blood are stored in the stomachs of cattle and sheep for the purpose of regulating consumption in winter and spring.
Uyghur banquet roast whole sheep: Select Jieyang or fat sheep under two years old as the main raw material, skin them after slaughter, remove their viscera and hooves, wear them with wooden sticks with big nails, then evenly spread the juice made of refined white flour, salt water, eggs, turmeric, pepper powder and cumin powder on the whole sheep, put them in a special naan pit, cover their mouths and stew for about an hour.
Mutton kebabs: Cut the good fresh mutton into thin slices with uniform size, mix with onion foam and black pepper, marinate for about half an hour, and put it on the iron tag. Bake in a special oven and turn it up and down.
When the mutton is almost cooked, apply a proper amount of pepper noodles, cumin powder and salt on the mutton to make the mutton salty and spicy and cumin fragrant. Its color is brown and shiny. When kebabs are roasted, open flames are prohibited. Generally, high-quality anthracite is used as fuel. When barbecuing, light a charcoal fire. Later, when the cigarette was finished, the kebabs were roasted in the oven slot.
Pilaf: Pilaf is a delicious food for Uighurs to entertain guests. It is cooked with rice, mutton, clear oil, onions and carrots. Yellow in white, shiny and fragrant, moderate in hardness and sweet in taste.
Common dietary taboos of ethnic minorities: In diet, Mongolians do not eat shrimp, crab, fish and seafood.
Tibetans: Tibetans don't eat fish, shrimp, mules, horses, donkeys and dog meat.
Miao people: Miao people don't like mutton, and dog meat is forbidden. It is forbidden to kill or beat dogs.
Koreans: Koreans don't like ducks, mutton and fat pork.
Manchu: Manchu people are forbidden to eat dog meat.
Hui people: Hui people do not eat pork, dog meat, horse meat, donkey meat, mule meat, livestock and poultry meat slaughtered by unbelievers or by themselves, or animal blood.
Miao nationality: When visiting Miao people's homes, remember not to eat chicken heads. Guests are generally not allowed to sandwich chicken liver, chicken offal and chicken legs. Chicken gall and chicken offal should respect old women, and chicken legs should be left to children.
Nu people: children should abstain from bears, tigers, jackals, chicken feet and chicken blood, and women should not eat heart and lungs until they are 40 years old.
Uzbeks: Do not eat pigs, donkeys, mules and dog meat.
Tajik: fasting the meat of pigs, horses, donkeys, bears, wolves, foxes, dogs, cats, rabbits and marmots, as well as the blood of all animals.
Tatars: Tatars hate pigs and don't eat pork. Fasting donkeys, dogs, mules, dead animals, raptors and beasts, and fasting the blood of all animals (including sheep blood).
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