The authentic eight bowls are: fried meatballs, fried potato pieces, fried tofu bubbles, fried tomato boxes, steamed pork belly, stewed mushrooms with chicken, stewed shredded beans with ribs, and stewed kelp with braised pork.
Eight dishes are divided into four cold and four hot. Authentic four cold dishes include rice stew, wide dried cucumber slices mixed with fungus, bean sprouts mixed with tenderloin and elbow jelly; The four hot dishes are fried bean sprouts, braised fish, fried pork intestines and fried fungus with Chinese cabbage.
Historical origin
"Manchu Banner Sacrifice Examination" records: the banquet uses five ding and eight lamps, commonly known as eight bowls, and the eight bowls are mostly used for banquets in the New Year, festivals, celebrations, welcoming, sending off and marrying rich people. At that time, the eight bowls concentrated all cooking techniques such as grilled, braised, sauced, roasted, stewed, fried, steamed and stir-fried.
Among them, "Amazun Meat", commonly known as Nurhachi Golden Meat, is the most representative dish, which was handed down from the Nurhachi era of Qing Taizu. .
"A Brief History of Manchu" records that after Nurhachi unified the Northeast, he built a "Tangzi" and erected a pole to worship the sky. Every soldier and event must be sacrificed. "Miscellaneous Notes of Bamboo Leaf Pavilion" states that the sacrificial offerings must choose those whose hair is pure and black without any mottled color, that is, cut and cooked before God.