Qingcheng Triangular Feast

Qingcheng Triangular Feast

　　Qingcheng Triangular Feast

　　　　The Triangular Feast is the most prestigious type of banquet in Qingyang, renowned for its premium ingredients, exquisite preparation, delicious taste, and unique flavors.

　　　　The feast features a balanced mix of meat and vegetables, hot and cold dishes, rich and light flavors, and incorporates all five key tastes—sweet, salty, sour, spicy, and numbing—while excelling in color, aroma, taste, and presentation. The typical serving sequence is as follows: Upon guests' arrival, a cold platter is served first, consisting of pig’s head meat, shredded pig’s ears, braised pork ribs, chicken wings, deer antler vegetable, dried shrimp, and hair moss. Hot dishes soon follow. There are eight hot dishes, which can be served in sequence on the table. After several rounds of drinks, the meal begins. The meal includes four bowls and four platters of dishes, with each platter made up of three different dishes—symbolizing stability like a tripod, hence the name “Triangular Feast.” The first round includes one bowl of sliced pork and one bowl of braised chicken; the second round includes three dishes: lily crisps, open-mouth dumplings, and jia-san cake, plus one platter of steamed eggs, braised pork, and mustard pork knuckle; the third round includes one bowl of spiced pork and one bowl of meatballs; the fourth round includes one platter of crispy dumplings, flipped flaky pastry, and eight-treasure rice, along with another platter of garlic-flavored cold lamb, sliced bean starch sheets, and daylily stewed pork. Each dish has its own distinctive character—some are fragrant and tender, some are refreshing and crisp, others richly aromatic—allowing diners to choose their favorites and enjoy to their heart’s content.