Ten-Dish Banquet

Ten-Dish Banquet

　　Héyáng, as the hometown of Yi Yin, the “Father of Culinary Arts,” boasts a long-standing and rich food culture, with every dish carrying fascinating stories and traditions. When it comes to elaborately prepared dishes, the Ten-Dish Banquet is a must-mention.

　　The Ten-Dish Banquet is also known as the “Complete Ten-Dish Banquet” or “Ten-Dish Meal.” It represents the highest standard of traditional banquets in Héyáng, usually prepared only for occasions such as birthday celebrations for the elderly, funerals, or Lunar New Year guest receptions. Traditional banquets in Héyáng are generally divided into two main parts: alcoholic dishes and main meals, with the latter almost always consisting of ten large bowls across most regions—colloquially referred to as the “Ten-Dish Meal.”

　　There’s more to the Ten-Dish Banquet than meets the eye

　　The Ten-Dish Banquet isn’t simply a random assortment of ten dishes—each bowl has its own significance, following the principle of “six meat dishes and four vegetable dishes.” The “six meats” include: 大红 (dà hóng – cubed braised pork, also called “square seal”), 小红 (xiǎo hóng – sliced pork), 大酥 (dà sū – deep-fried pork slices), pork knuckle, chicken, and meatballs; the “four vegetables” are: spinach, Chinese cabbage, daylily, and bean sprouts. The spinach and bean sprouts are served cold, while the Chinese cabbage and daylily come in hot soup. In seasons when spinach or Chinese cabbage are unavailable, other greens may be substituted, but efforts are made to maintain similar color tones.

　　The presentation of the Ten-Dish Banquet follows strict rules

　　The “Ten-Dish Banquet” is served in a specific sequence: “one chicken, two knuckles, three cabbage; four red meat, five spinach, six deep-fried pork, seven daylily, eight small red, nine bean sprouts, ten meatballs.” There are two methods of serving: “hard placement” and “pulling the banquet.”

　　“Hard placement” means placing each dish directly in its designated spot. The rule goes: “center for chicken, knuckle, and meatball; deep-fried pork occupies the middle; four vegetables take the corners; spinach and bean sprouts, daylily and cabbage arranged diagonally—with spinach and daylily on top, hence ‘green on top, white below’; the small red is placed in the center of the top row, right before the seat of honor, thus ‘pressing the table’; the bottom middle spot is reserved for the large red (braised pork).”

　　“Pulling the banquet” is a more skillful method. While actual execution may vary slightly, the principle is that each time a dish is served, the positions of the bowls on the table are adjusted to form various patterns—this is called “each bowl completes the banquet”—creating an aesthetically pleasing visual experience even before eating.

　　Sometimes the Ten-Dish Banquet becomes the Nine-Dish Banquet

　　For birthday celebrations for the elderly or baby full-moon parties, the final dish—the meatball—is omitted because the word “丸 (meatball)” sounds like “完 (end/completion).” It is then reduced to nine dishes, symbolizing “endless fortune” or “long-lasting wealth (as nine symbolizes longevity).” The nine dishes are still arranged in three rows on the table, forming a “three-by-three makes nine” pattern.

　　The enduring popularity of the Ten-Dish Banquet lies in its irreplaceable strengths. On one hand, the ten dishes are nutritionally balanced and well-rounded—offering a mix of dry and soupy, meat and vegetable, hot and cold, fatty and lean options, making it suitable for all ages. Side dishes vary with the seasons and may include white tofu, fried tofu, lotus root, winter melon, pumpkin, or Chinese cabbage. In terms of shape, there are cubes (large red), strips (small red), diamonds (pork knuckle), slices, and shreds; color-wise, green, red, yellow, and white create a visually delightful harmony before the first bite. The flavors align perfectly with local tastes—tangy, spicy, oily, and rich. Delicious and visually appealing, how could it not be beloved?

　　On the other hand, the Ten-Dish Banquet reflects the Héyáng people’s pursuit of perfection—“the ultimate in completeness.” Though life often brings challenges, people do not lose hope or their yearning for a happy and fulfilling life. When reality falls short, they seek spiritual solace to achieve psychological balance and satisfaction. The Ten-Dish Banquet embodies this folk psychology—a relentless cultural aspiration for “perfection,” wholeness, unity, and togetherness. Perhaps this is why it holds such a firm place in Héyáng’s traditions. (Source: Shaanxi Cuisine Network)