The traditional Chinese diet, not only pay attention to the color and taste, but also pay attention to the nutritional value, but also emphasize the cultural connotation, and ultimately fused to form a unique national culture. Folk banquets, for example, almost cover the essence of traditional Chinese culture, a blend of ethnic customs and flavors.

The so-called? Banquet?

Folk customs and social etiquette needs, and held a multi-person meal of a form of food, with certain conventions.

Which,? Eight bowls? is essential to folk banquets. Eight bowls? Is the folk cook jargon, refers to the hard food set format, the surface of the core dishes, generally eight, with a large bowl. Eight? and? Hair? Harmonized, meaning developed, rich. It not only has regional characteristics, but also to meet the different status and taste of people, is a folk diet a landscape.

As for the ? Eight big bowls? the source of the testimony, generally believed to have originated from? Eight Immortals? Legend.

According to legend, the Eight Immortals across the sea to anger the Dragon King, a long time to win the battle, the immortals tired and exhausted, retired to the beach to rest, feel the hunger in the stomach, they are looking for food to fill the hunger. Who knows, all eyes are beach thin land, deserted. In addition to Cao Guoyu a person did not return, other people returned to the fun.

The original Cao Guoyu tireless, traveling to the mainland, suddenly a strange fragrance, suddenly mouth-watering, and then seek incense into the mortal world on a farm.

Disguised as a farmer, Cao Guoyu, in the manor house looking around, only to see the four-way table eight people around the table, tantalizing dishes one after another on the ground. State uncle thought: I was originally for the court uncle of state, the palace dishes I'm tired of eating, farm dishes I have not seen, why not let me first full meal, suddenly thought of all the fairy friends empty stomach I can not enjoy, so secretly take seven dishes, and remembered that the nuns do not eat meat, and then brought a vegetarian dish for its sole, counting eight bowls and message: uncle for the immortals to borrow eight bowls of food, and will be sure to return the favor.

So, since then, people for the auspicious celebration, change the square table for the Eight Immortals table, sitting eight guests, a food eight dishes (eight cold dishes, eight bowls of food), has been passed down to the present day.

Of course, there is another saying, said the Qianlong period, social stability and economic development, the food industry is also very prosperous, the most famous eating is ? Man Han Quan Xi?

This? Manchu-Han banquet? is to pay attention to, points:? The last eight treasures?

So,? The full Manchu banquet?

The Manchu Banner Rituals Examination describes: ? Banquet with five tripods, eight janitorial, commonly known as the eight bowls, annual, festivals, celebrations, welcome, send, marriage, rich families more than eight bowls of banquets, eight bowls at the time of the concentration of the steak, stew, sauce, burn, stew, fry, steam, stir-fry, and so on, all the culinary techniques.　

Because of the different products and dietary habits of different places, the content of hard dishes, such as chicken, duck, fish and meat, stewing, frying and steaming, sweet, sour, bitter and spicy are different, but the format is basically the same, all have? Eight bowls? The format is basically the same, all have the style of eight bowls. Now we are going to introduce the Hakka banquet. The eight bowls?

When celebrating a wedding, a birthday, a full moon, or entertaining friends and relatives, the Hakka people will organize a table of? Eight big bowls? The Hakka people will organize a table of "eight bowls" to entertain their friends and relatives.

The Hakka people have? No chicken is not a feast? The Hakka people have a saying that "no chicken, no feast", that is? Chicken, auspicious? Harmony, and take the chicken as the bird in charge of good luck on earth, so the first course must be chicken, the most familiar is the white chicken.

The second dish is duck. The duck is pan-fried on a large earthen stove over a moderate fire with oil and honey, and served with a seasoning of vinegar and garlic.

The third dish is stewed pork. Cut the skinned pork into square pieces, onion and ginger into large pieces. Put oil in the pot to heat, put the sugar stir fry, to become sugar color into the meat, add the right amount of water, with a variety of seasonings, change to a small fire simmering is complete.

The fourth course is fried squid, the fifth is stewed mixed brocade, the sixth dish is taro buckle meat, the seventh dish is meatball soup, the eighth dish is usually a plate of greens, according to the season to choose.

Today, as people's living standards improve, the traditional ? eight big bowls? have gradually evolved into ? Ten bowls?