<h1 class="pgc-h-arrow-right" data-track="1" > regional classification</h1>
Tengzhou eight bowls
Some people say that the "Eight Bowls of Tengzhou" originated from meng yujun in the Spring and Autumn Period, and it is also said that Kangxi passed through Tengzhou when he went down the Jiangnan, and after eating these eight bowls, he felt particularly beautiful, so he used Manchu customs to seal this seat as "Eight Bowls", and the "Eight Bowls" were officially named.
Tengzhou eight bowls of ancient black porcelain pottery bowls, a total of eight pieces, the same size, later evolved into black porcelain, white porcelain, bronze and stainless steel utensils, the existing old-fashioned restaurant is still with black ceramic bowls as a container, charcoal or coke as the source of fire, steaming cooking, the name and order of the eight bowls of dishes are exquisite, generally a golden chicken, two silver carp, three copper elbows, four jade eggs, five barley vegetables, six tofu, seven spicy sauce, eight stir-fry, the ingredients are mostly chicken, fish, meat, eggs, potato strips, lotus chips, peppers, celery, cabbage , soybean sprouts, mung bean sprouts, etc., and so on, with sweet noodle sauce, soy sauce, vinegar and monosodium glutamate, coriander, cooking wine, peppercorns, cumin, green onions, ginger, garlic and other condiments.
Eight bowls in Anhui
In the sixth year of the Song Dynasty (1091), Su Dongpo became the prefect of Yingzhou (present-day Fuyang, Anhui). One day, Mi Fu, one of Su Dongpo's good friends "Song Sishu", came to visit him. Su Dongpo was very happy, and after handling official business, the two went south to play.
On that day, passing through the Luzhou capital, the two felt hungry in their stomachs, but there was still a long way to go from the city, and they could not do it for a while, so they had to rush to the road. Suddenly, a scent came to their noses, and the two of them went looking for incense, and found that a peasant family not far away was cooking smoke. Walking in, the family was setting up a banquet, and the hospitable host heard about the arrival and warmly invited the two to the table. The dish has been five flavors, the wine has been three rounds, and everyone is drunk. Su Dongpo rose on a whim and casually chanted: "It is easy to lift eight bowls of the soup and lose the amount into the abdomen, but it is difficult to go to the stomach for three years without addiction." The host only praised his own cooking, knowing that both were learned people, so he asked for an inscription. Mi Fu recalled the eight bowls of delicious food he had just eaten, and in one fell swoop, the three words "eight bowls" jumped on the paper.
Later, the owner opened a restaurant with the sign of "Eight Bowls". Eight bowls of delicious food have also been widely spread along with this good story.
Linqing eight bowls
Linqing "Halal Eight Bowls" has a history of more than 700 years. Speaking of the characteristics of Linqing's "Eight Bowls of Halal", in addition to the good color, aroma and taste, there are three points, that is, one meat, two soups and three tonics. Linqing "Halal Eight Bowls" dish name and features:
1. Roast meat, 2. Lamb stew, 3. Qiao Ge, 4. Pine Flower Lamb, 5. Qingyu Balls, 6. Yellow Braised Chicken, 7. Tenderloin, 8. Mixed Meat.
Eight bowls of Zhengding
The eight bowls of Zhengding in Hebei Province are actually mainly eight plates of eight bowls and sixteen dishes made of pork. Due to the prevalence of Confucian and Taoist culture at that time, people worshipped the number "eight". At that time, the restaurant paid attention to the eight immortal tables, each table sat on eight people, eight dishes, all with the same color of large bowls. It is mainly composed of four meats and four vegetarians. Four meats: square meat, crispy meat, button elbow, meatballs, etc., the material is selected elbow meat, the back of the buttocks, four vegetarian: tofu (fried tofu or white tofu), kelp, vermicelli and farm seasonal vegetables (such as radish, cabbage, eggplant, etc.). Its meat dishes are cooked first and then steamed using a unique process, in accordance with strict procedures and processes. Its skills are mainly in the selection of materials, knife skills, fire mastery and the selection of ingredients.
Five tables of eight large bowls
The eight bowls of Wutai Mountain continue to use the form of local traditional birthday feasts and wedding feasts, which can be divided into farmhouse style meat vegetarian feasts and Buddhist characteristic vegetarian feasts. Specifically, it can be divided into "five helmets and four plates" and "eight eight six six" feasts. All dishes are served in large handmade porcelain bowls (plates) that can be divided into eight bowls or split into tables, with the auspicious harmonic sound of "Fa Fa Lu Lu". Wutaishan's eight bowls of dishes are made of Taiwan mushroom, Taiwan ginseng, beef and sheep, pheasant, hare, bracken, bitter vegetables, yellow cauliflower, noodles, corn, yellow rice, potatoes and so on as raw materials.
Eight bowls of Wanshan
At the end of the Yuan Dynasty and the beginning of the Ming Dynasty, Shen Wansan became the richest man in Jiangnan, followed the customs of Wuzhong, and paid attention to food and living. When guests arrive, specially hired celebrity chefs cook various dishes to entertain guests, and are titled "Wansan Family Banquet", including "Eight Bowls". The "Eight Bowls" use celadon bowls, moso bamboo chopsticks, etc. as utensils, and the Wansan Feast includes Wansan Hoof, Sanwei Yuan, Clam River Fresh Water, Braised Eel Tube, Field Snail Stuffed Meat, Braised Osmanthus Fish, Oil Bu Sai Meat, Farmhouse Eel Carp and other dishes, as well as dim sum such as Wansan October Baijiu, Wansan Cake, Sugar Taro and so on.
Wuyi eight bowls
Wuyi Lao Xi'er is commonly known as "buckle bowl", also known as "eight bowls", since the Ming Dynasty Yongle years began to circulate, has a history of more than 600 years, because of the ancient use of peasant coarse porcelain bowls as a container and named "eight bowls". In Wuyi County, Hengshui City, Hebei Province, it is favored by diners and is an old mat necessary for weddings and funerals in the region.
Eight bowls in Xuzhou
Xuzhou's "Eight Bowls" are made of local materials, partial vinegar pepper taste, suitable for the public taste in Xuzhou area. Eight dishes including crispy fish strips, tiger skin eggs, sugar elbows, white chicken shredded, eight treasure rice, roasted slippery ridge, buckle thousand seeds, steamed chicken, etc., are cooked in the traditional way of black iron pot and firewood, no pollution, no peculiar smell, belongs to pure natural food, welcomed by the majority of diners.
Eight bowls of Luoyang
The eight bowls of Luoyang refer to peony swallow vegetables, Luoyang meat slices, Luoyang small crispy meat, Luoyang boiled goods, Luoyang lion's head, Luoyang small bowl balls, braised pork, braised fish nuggets.
Eight bowls in Yancheng
The "Eight Bowls of Yancheng" cuisine is a school of Huaiyang cuisine, which has the characteristics of half soup and half water, half meat and half vegetarian, humanistic care, and health and wellness. Yancheng cuisine inherited from Huaiyang cuisine, rigorous selection of ingredients, fine knife work, exquisite cooking, according to the material, the four seasons are different, good at stewing, stewing, steaming, roasting, stir-frying, braising, char siu, drunken and other cooking methods, crisp and boneless without losing its shape, smooth and crisp without losing its taste. Emphasis is placed on soup making, meat and vegetarian dishes, mainly braised, and seafood is cooked with unique characteristics. The "Eight Bowls of Yancheng" dish has significant regional cultural characteristics of Yancheng, and its cooking skills have been passed down through the times and have now become the most distinctive food brands in Yancheng.
<h1 class="pgc-h-arrow-right" data-track="27" > stories and legends</h1>
In our country, every festive feast will be entertained. The most exquisite is to use eight large bowls on the eight immortals table, seven meat and one vegetarian. The origin of the Eight Immortals Table and the Eight Bowls is related to the Eight Immortals of Penglai.
Legend has it that when the Eight Immortals crossed the sea, they had no intention of provoking the Dragon King, and the East Sea Dragon King fought with it. Because the strength of the two sides was equal and it was difficult to win for a long time, tired and tired, retreating to the beach for a while, feeling that the stomach was hollow, the hunger was unbearable, so they split up to find food and hunger, and even knew that the thin beach land at a glance was deserted. Except for Uncle Cao Guo, no one returned, and the rest returned in disappointment.
It turned out that Uncle Cao Guo, who had worked tirelessly, traveled far to the interior, overheard a strange fragrance, did not feel salivating, and immediately looked for incense and entered a village in the mortal world, and the disguised peasant villager peeped in the mansion of the owner, only to see eight people sitting around the square table, and the tempting dishes were one after another on the ground. Uncle Guo pondered: I was originally the uncle of the imperial court, the court dishes I enjoyed tiredly, the farmhouse dishes I have never seen, why not let me feast first, I suddenly thought that the immortals were empty in the belly, how could I enjoy it exclusively, and then I picked seven dishes, and remembered that the fairy goddess did not eat meat, so I brought it alone - vegetarian dishes, counting eight bowls and leaving a message: Uncle Guo borrowed eight bowls of vegetables for the immortals, and will be a picture newspaper in the future.
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