What is a flowing water banquet?

Running water banquet, in rural areas, when weddings and funerals are celebrated, instead of going to hotels and restaurants to pack a few tables like city people, we set up a shed in our own yard, set up a stove, invite two village chefs, and make our own banquet for all our relatives and friends. In the rural areas of northwest China, this custom has continued from ancient times to the present, regardless of poor families and rich families. After eating a dish, a dish is like flowing water, so it is called a "flowing banquet".

Of course, in some areas, there is still a kind of "running water banquet", in which chicken, duck and fish are served together, and when one group of guests has finished eating, they wipe their mouths and leave, and then eat with another group of people.

The local flowing water banquet in Shaanxi usually starts at half afternoon, about 14-15 o'clock. Happy events are usually noodles with shame at noon, and white events depend on the situation of the main family. Because there is about 2-3 hours between lunch and the opening in the afternoon, relatives and friends can make full use of this time to catch up, so the rural flowing seats will be more human than dining in hotels, and they will not get together after the opening, so the rural flowing seats are more like a big gathering of relatives and friends.

Extended information

The running water banquet is characterized by hot and sour taste, and it consists of 24 dishes, which are divided into 8 cold dishes and 16 hot dishes. Among them, 8 cold dishes are divided into 4 vegetarian dishes and 4 meat dishes, which is the first appetizer; There are four hot dishes in the 16 hot dishes, and the other 12 dishes are packed in large and small sea bowls in groups of three, which have similar tastes. Each group has a leading dish called "Dai Chao". Running water mats are well-prepared, cold and hot, with soup and water, sour and spicy.

The level of the folk water banquet can be selected according to the economic situation of the host family. Each table seats 8 people, and every time a hot dish is served, everyone scoops it up. Because there are soup and large and small bowls, the running mat is called "small bowl of soup". The ingredients in each bowl of soup are complete and the quantity is fixed, with an average of one or two spoons per person.

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