Qinqiangfu Tang Banquet

Qinqiangfu Tang Banquet

　　The Qinqiangfu Tang Banquet originated in the 1930s. It features cured meats, chicken, fish, beef, and bean products as the main ingredients, prepared by steaming or frying, and complemented by seasonal stir-fries and soups. The menu includes both meat and vegetarian dishes that are rich yet not greasy, making it suitable for all ages.

　　The banquet dishes are served in large bowls, also known as the “Ten Great Bowls.” Later, the number increased to thirteen, referred to as the “Thirteen Flowers.” These Thirteen Flowers consist of: flower platter bowl, crispy pork, steamed pork ribs with rice flour, sweet rice, pork meatballs, braised pork, imitation fish, crystal bowl, hot and sour water chestnut soup, large bowl (stewed silver carp with tofu), large bowl (steamed chicken pieces), large bowl (steamed beef), and large bowl (stewed pig’s trotters).

　　The creation of this banquet style is related to the dietary habits of Wei Futang, a prominent local figure in Qinqiang during that time.

　　Wei Futang had a preference for meat, especially steamed and fried meat dishes. His chef, taking his tastes into account, combined the culinary characteristics of Ningqiang County and neighboring regions such as Sichuan and Gansu, and these influences are prominently reflected in the “Ten Great Bowls.”

　　In the early years after liberation, when Wei Futang hosted merchants from Sichuan and Xi’an, especially when receiving Hu Zongnan, he paid special attention to the presentation and arrangement of the dishes. Each dish was not only delicious in taste, aroma, and appearance, but also designed to resemble containers for grains and wealth. These containers seemed to be filled with an abundance of crops and fish, along with gold, silver, pearls, and agates—all symbols of prosperity. The entire dining table became a representation of wealth, radiating joy and good fortune.

　　As the saying goes, “The King of Chu loved slender waists, so his court ladies starved themselves; the King of Wu admired swordsmen, so his people bore many scars.” Likewise, the cuisine favored by Wei Futang quickly gained popularity among the locals. Although some dishes have been added or removed over time, the main ingredients have remained unchanged. As a result, the banquet has stood the test of time and remains one of the signature dishes of Qinqiang.