Eight bowls of water in Longxi
The water eight bowls are also called "immortal seats", which are named after the eight people sitting around the eight immortal tables, and belong to the banquet of normal specifications. The raw materials of the stewed dishes are cooked separately, divided into 8 dishes, and the large bowl is served on the table, which is more meticulous and exquisite than the large stewed dishes, and the etiquette specifications are one level higher. The dish begins to be divided into "prefixes", such as "chowder" as the head, called "Fu prefix", and the chowder here is the proper name of the traditional mat noodles in Longxi. Cook the pork neck meat until it is seven years old, then remove it from the pot, coat the skin with honey paste or sugar color, red vinegar, fry it in boiling oil to produce the juice, make the skin purple and burst into small bubbles, and then cut the meat into a 3-inch long sliced black clay bowl, and the skin is facing down into half a bowl. The other half is filled with puff pastry balls, and then 8 lean meat-tipped balls called "sealing meatballs" are steamed in the basket. Turn it into a large bowl of fine porcelain, add yellow flowers, fungus, accompanied by clear soup, cover with the carved "Fu" character carved by egg whites or radish slices, and configure the green leaf pattern. The whole dish represents the host's blessing to everyone, and the "sealed meatballs" hidden below are the implicit words of the host's "poor hospitality, deep apologies", so the guests will also "seal" when they see it, and they are no longer picky. Beginning with "elbow", it is called "longevity". Because the elbow contains a lot of lean meat, "thin" and "longevity" are homophonic, and they are mostly used in birthday banquets. The meat is the same as above, but it is turned out and turned into a peach shape, covered with the word "Shou" carved with egg whites or red carrot slices, and arranged with flowers and leaves.
"Chowder" and "elbow" are traditional dishes in Longxi, which are not only used as the beginning of the "Water Eight Bowls" table, but also used in other dishes such as "Quanfu Banquet" and "Twelve Bodies". It's just that the first three kinds of noodles need to be mixed with clear soup, and most of the "twelve bodies" do not use soup. Before serving the "chowder" and "elbow", a small bowl of boiled vinegar soup must be served, and seasonings, finely chopped shallots, and dipped to prevent guests from becoming greasy.
"Eight Bowls" is a partial adjustment of the "Eight Bowls of Water", in which the third to fourth dishes are changed to stir-fried dishes, but they are also served in bowls. "Eight bowls" has two more prefixes than "water eight bowls", starting with chicken and calling the prefix "auspicious"; It starts with sea cucumber and squid, and is called the prefix of "sea".
"Four bowls of pot" is rarely used for large-scale banquets, and is mostly used for small receptions in winter and Spring Festival, but it is also a kind of formal banquet. The pot is a metal hot pot or black sand hot pot common in the north, with a fire cellar in the middle and a circle of pots around it. It is usually stewed with chowder, tenderloin, chicken meatballs and other large dishes in the pot, accompanied by tofu, vermicelli and cabbage, and four bowls of stir-fried vegetables.
"Quanfu Banquet" is based on the configuration of "eight bowls" and add whole chicken, whole fish or mutton to form a total of 10 dishes, taking the meaning of "auspicious celebration, ten perfect blessings". Generally, there are 4 dishes on the big bowl, 4 courses on the **, and 2 courses on the safflower bowl, and the "Eight Bowls" and "Quanfu Banquet" all end with the Eight Treasure Rice, which is a more sumptuous feast. No matter what kind of banquet of any size, there is a unique "big plate" in Longxi before the main dish.
* |Longzhong taste.
Edit |Ma Yujie.
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