Thirteen-Flower Dishes

Thirteen-Flower Dishes

　　Thirteen-Flower Dishes

　　The Ten-Bowl Feast consists of the main dishes for dining, while the Thirteen-Flower Dishes are cold dishes served with alcohol. This is the most formal etiquette in Heyang, with all dishes arranged before guests are seated. In the center is a Manchu platter, consisting of deep-fried tofu shreds, lotus root slices, shredded meat, cellophane noodles, and vinegar stir-fried cabbage. Around it are four types of meat (ribs, liver slices, pork head meat, ear slices, etc.), four types of seafood (deer antler, hair moss, tree flower, shrimp, etc.), along with four types of fried beans (now replaced with small pastries). Of course, the contents may vary depending on the family’s economic situation. Some experts refer to it as the “Manchu-Han Imperial Feast” of the Heyang folk.