Hunan people can't have a banquet without ten bowls on holidays. Do you know which ones?

There are more than a dozen prefecture-level cities in Hunan, and the customs of each place are definitely different. I've been to many parties, but if I have to tell you what I have, I really can't remember. I can only tell you about the food.

First of all, there are ten people at our table, no matter how big it is. Before serving the main course, a bowl of peanuts and a bowl of cold dishes will be put, usually preserved eggs or chicken feet. In some places, everything is in good order, but we are becoming more and more casual here. General entrees are:

1. Chicken, steamed or stir-fried.

2. Duck, people there like to eat plasma duck, so plasma duck is usually served in the world, but there are also fried duck and marinated duck.

Pork belly is the lightest of all dishes. Although Hunan people love spicy food, eating spicy food is the best way to relieve it. And he will put fine powder in it, which is especially delicious.

4. Hot and sour hairy belly is probably my favorite dish, which has the sour taste of sour radish and the chewiness of hairy belly. It tastes very strong and is the best meal.

5. Braised pork with plum vegetables: The countryside is called Pang, which means to cut a large piece of pork belly into ten pieces, and then put plum vegetables and red dates under it, which is generally enjoyed by the elderly.

6. Pig's elbow with eggs, jiaozi, corn and ten eggs. Eggs are shell-less, and we usually bring them back after dinner.

7. Boiled fish generally have coriander under it.

8. Mutton is usually boiled, not fried.

9. Pork, the practice of pork is similar to what we usually eat, nothing special.

10. The last one is vegetables.

My mouth is watering. I don't know what I left behind. I'm from Shaoyang, welcome fellow villagers to add.

My family has a relative in Zhangjiajie, where the top ten Tujia bowls have been circulated for hundreds of years. You can't eat Tujia's top ten bowls every day, but you can only have fun at Tujia weddings. For example, wedding reception, baby-adding, daughter wine, full moon wine, wine for building a new house, wine for the elderly's birthday and so on. In the past, there were no plates on the Tujia dining table. The dishes on the table are all big bowls with blue edges, and the dishes on the table are all ten bowls. Over time, Tujia people named the banquet "Top Ten Bowls of Tujia People". When Tujia people hold a wedding banquet, as long as they go to the wedding banquet, they will drink the congratulations tea sent by their hosts. Generally, those with better family conditions use tea eggs as congratulations tea, and those with worse family conditions use fried rice as congratulations tea.

In order to let friends from all corners of the country taste authentic Tujia cuisine, some special restaurants in Zhangjiajie have specially launched ten bowls of authentic Tujia cuisine. Let you know that Zhangjiajie is not only beautiful, but also the top ten authentic Tujia bowls are more beautiful.

Tujia top ten bowl recipes

First, serve a bowl of "Tujia Congratulations Tea" (raw materials: brown sugar, fried rice, purified water).

The first course: China cuttlefish hometown dishes (raw materials: China cuttlefish, shredded fat, yellow flowers, sweet potato powder).

Second course: Cai He 1000 pieces of chicken juice (raw materials: chicken juice 1000 pieces, carrots, fat and thin shredded pork, shredded green pepper).

The third way: stewed chicken with black fungus (raw materials: self-produced black fungus, authentic chicken)

The fourth lane: country navel tablets (raw materials: fresh pork belly, white snail tuo)

The fifth way: rural hooves (raw materials: authentic pork belly, lotus root tuo)

The sixth road: country kangyu (raw materials: hot and sour soybeans, kangyu)

Track 7: Canned trotters (raw materials: fresh trotters, evergreen)

The eighth road: Tujia braised pork (raw materials: pork belly, black pickles)

Ninth Road: Evergreen all the year round (raw material: seasonal vegetables on the earth)

The tenth road: Tujia dregs (raw materials: local leeks, homemade tofu sauce)

Eleventh: Tujia Ye Er Baba (raw materials: orange leaves, sticky rice flour, glutinous rice flour, bean flour)

12: Farmhouse fruit platter (raw material: local fruit)

Thirteenth: appetizing paste rice tea (raw materials: homemade paste rice, purified water)

In some heavy occasions, it is generally more than 10 bowls, so the so-called "Top Ten Bowls of Tujia Nationality" has lost the concept of quantity.

If I go, I'll have some Yanghe wine I like, ten bowls. I can't live without love!

1 four dishes

2 pot-stewed platters

3 hodgepodge

4 buckle meat or elbow

5 Steamed whole chicken

6 Braised mutton or roasted lamb chops

Seven hairy bellies

8 coriander beef

9-knife shrimp

10 scallop or abalone

1 1 turbot or mandarin fish

12 seasonal vegetables

13 snacks

14 fruit

Liling is generally six pots and ten bowls, or eight pots and ten bowls! Bowls are all seven-inch bowls except the first bowl (family photo)! The first bowl is usually a big soup bowl or even a washbasin! Pots are expensive, usually expensive dishes! Braised pork is the most solemn dish. Set off firecrackers on this dish (shocking)!

Hunan people often can't hold banquets on holidays. There are no ten bowls? It depends on the local customs.

Take Yiyang, the hometown of the Big Dipper, for example. For 80 years, all banquets have been 6 high and 6 short, and a table of banquets is generally 12 dishes. Up to now, the banquet guests are more polite, plus three hot pots, fruits and drinks. Really rich.

What is 6 tall and 6 short? In the past, at the banquet, how could it be set off? The so-called six high bowls of vegetables have a history of several decades. The Big Dipper still vaguely remembers a whole chicken in a three-fresh pot. After steaming with some salt and seasoning, put eight boiled and shelled eggs into it. At that time, everyone was sitting at a square table, and only eight people could sit at a table, so only eight eggs were put, one for each person. You shouldn't eat more.

The second bowl is steamed plum with pork elbow. A pig's belly is about two and a half pounds, or steamed plum vegetables with pork belly is also ok.

The third kind of twist, which we Taojiang call oil pepper and chicken feet crisp, is made of flour, soda, brown sugar and sesame oil. Sweet, crisp and delicious.

The fourth is shredded bamboo shoots, home-cooked dishes and many bamboo forests in Taojiang. In spring, every family digs some bamboo shoots, peels off their shells, cuts them into two pieces, cooks them in a pot with water, scoops them up, filters them out, puts them on a slate, dries them with stones, puts them in the sun, and then puts on ropes to dry them with smoke. It's called smoked bamboo shoots. They want to eat them.

Fifth, stir-fry pork belly with garlic, cut pork belly into squares, stir-fry and add garlic seedlings. This is relatively simple.

The sixth tallest bowl is fish, which is indispensable for this banquet. We call it "more than a year". There is a fish weighing two kilograms on a table, some of which are steamed and some like fried. Fried fish is not perishable and can be kept for two days, so many people choose fried fish. When serving a banquet, just put seasoning and hot soup.

And what are the six dwarfs at the banquet? Don't worry, everyone. Listen to the Big Dipper slowly.

The first small bowl is mullet cook the meat, which belongs to soup.

The second is shredded pepper.

The third kind is eight salted duck eggs or preserved eggs.

Fourth, braised pork feet or ribs.

The fifth is chicken feet, which are convenient for drinking and cooking.

The sixth one is meatballs. Chop the meat, add sweet potato powder, seasoning and salt, knead into dough and fry.

Above 12 main course, plus side dishes, a plate of peanuts is 14 bowl, which is polite enough to make you look greedy, eat refreshing, drink and eat meat, and everyone is beaming.

Both Hunan people and Sichuan people like spicy food. On holidays and birthdays, the banquet is inseparable from the top ten bowls. And with cold salad, soup and stir-fried dishes (vegetarian dishes), it can be said that a big round table is full.

In the past 80' s, square tables were mainly used for banquets, with a table for eight people. Now the banquet is a big round table, and ten people make a table, which has the reputation of a festive banquet and a round and round.

At present, banquets are all one-stop services, and the host family is mainly responsible for the materials used for the banquet (vegetables, spices, meat, cigarettes, wine, tea, drinks, paper towels, etc.). The chef uses a table, a chair, a bowl, chopsticks and a knife.

The banquet mainly includes cold dishes (cold chicken, salted duck, pork heart, tongue, belly, seafood shrimp, crab, rabbit meat, salted lean meat, beef, peanuts, walnut candy and so on. There are (chicken, duck, pigeon, turtle, braised pork, Baba meat, boiled white and so on. Stir-fried dishes include shredded pork with green pepper, shredded beef, plain bowl of beans, cauliflower, lotus white, red rape and so on. The dishes are braised pork, boiled fish, boiled beef, braised elbow, braised trotters, etc. Soups include (Sam Sun Soup, Bean Tip Soup, Cai Bo Soup, etc. ).

First spread a piece of white cloth on the banquet round table, and then spread a transparent plastic film bag on it to prevent the table from being stained by oil.

Secondly, set bowls, chopsticks, paper towels, drinks, wine and cups.

Finally, the cold salad is placed in the middle of the round table. When all the guests arrive, open the table, chat and drink while eating, and then slowly serve steamed vegetables, cooked vegetables, stir-fried dishes and soup (in order).

I'm from Longhui, Hunan. Our rural banquet here is usually four cold dishes and twelve hot dishes!

Cold dishes are generally preserved beef, preserved duck gizzards, peanuts, preserved duck feet, preserved eggs, melon seeds and dried fruits. Usually four cold dishes are served first.

There are many kinds of hot dishes, and the most classic recipes in our village are generally like this.

The first course is a large piece of beef and mutton (this is a hard dish, usually there are more than two kilograms of beef and mutton in a big bowl. Bright red peppers and green garlic seedlings with winter bamboo shoots or potato pieces. It's not like there are only a few slices of beef and mutton in the hotel. )

The second course is egg dumplings or Sam sun soup (Longhui features: steamed in a thin egg bag with meat foam steamer)

The third course is a big bowl of pork (the whole lean pork is washed and cooked in an enlarged pot, sliced and stewed in broth)

The fourth course is spicy chicken or steamed chicken.

The fifth course is braised pork with plum or rice noodles.

The sixth course is braised tripe with green pepper or hot and sour hairy tripe.

The seventh course is braised soft-shelled turtle or prawn with knife forehead or other fish and seafood.

The eighth course is roast duck or spicy roast duck.

The ninth course is hot and sour chicken and duck offal or hot and sour pork intestines.

The tenth course, Longhui Sanspicy (fried lobster sauce with ginger, garlic and green pepper, served with the dish)

The eleventh course is braised fish or steamed fish or loach eel.

The twelfth course is vegetables.

Hunan Xinhua: Sandao soup, sausage patties, braised pork, stir-fried beef, stewed beans with vermicelli, stewed chicken, spicy chicken feet, preserved fish, snowflake balls, braised elbow and four cold dishes.

Almost all the landscape foods in Loudi are in Xinhua. Xinhua people eat spicy and delicious beef, delicious japonica rice and preserved vegetables. Sandao soup is the most famous and popular dish in Xinhua. The name of this dish is soup, but it is not like soup. The dish is full of tripe, blood, beef and pepper, but it is completely sweaty. Besides, I like the new mill, the new mill and the outside mill. Walking out of the gate of Xinhua Station, you can eat delicious and spicy ground snacks everywhere. Take a bamboo stick and add some magic sauce cooked in spicy sauce. It's delicious and can be stewed with beef. Almost all weddings, funerals and weddings have this classic local dish.

A bowl of chicken, a bowl of fish, a bowl of hot and sour tripe, a bowl of braised pork, a bowl of pig's feet, a bowl of duck, a bowl of steaming basin, a bowl of beef (or mutton), a bowl of fungus, a bowl of pepper, a bowl of vegetables, a bowl of chicken feet (or shrimp), and four cold dishes such as preserved eggs, peanuts, pig's ears and tripe.

Shaodong, Hunan, a bowl of chicken, a bowl of fish, a bowl of pork tripe, a bowl of Dongpo meat, a bowl of pork legs, a bowl of tuanyu, a bowl of steaming basin, a bowl of beef (or mutton), a bowl of fungus, a bowl of pepper, a bowl of vegetables, a bowl of chicken feet (or shrimp), and four dishes of preserved eggs, cashews, pig ears and tripe as cold companions.