Manchu Eight Dishes and Eight Bowls

Manchu Eight Dishes and Eight Bowls

　　The Eight Dishes and Eight Bowls originate from the traditional eating habits of the Manchu people. The “Eight Bowls” consist of eight dishes—four cold and four hot—with two meat and two vegetable dishes in both the cold and hot sections.

　　Matching the Manchu people’s bold character, the Eight Dishes and Eight Bowls take center stage on the dining table. The dishes are served on big, sturdy plates, and the bowls are deep and large. When all these generously sized portions fill the table, it’s impossible not to lift your bowl and drink with gusto, savoring the meal with unrestrained joy.

　　During the Qing Dynasty’s Qianlong era, a time of great prosperity, the political situation was stable and the economy flourished, leading to an unprecedented boom in the food market. Among the culinary offerings, the “Manchu-Han Imperial Feast” dominated the dining scene. This feast was divided into “Upper Eight Treasures,” “Middle Eight Treasures,” and “Lower Eight Treasures.” The “Manchu Eight Bowls” were part of the Lower Eight Treasures of the Imperial Feast. Local Manchu flavors also emerged during this period, creating a vibrant and prosperous culinary landscape.

　　The “Eight Bowls” were highly popular among the people. According to *Records of Manchu Bannermen’s Rituals*, banquets typically featured “five cauldrons and eight cups,” commonly known as the Eight Bowls. During festivals, celebrations, weddings, and other important events, wealthy families often hosted guests with the Eight Bowls. At the time, these Eight Bowls encompassed nearly all major cooking techniques, including braising, stewing, saucing, roasting, simmering, stir-frying, steaming, and quick-frying.

　　Names of the “Eight Bowls” dishes: Stir-fried Pickled Mustard Greens with Small Tofu

　　, Spiced Shrimp Tofu Egg, Braised Pork Knuckle, Blanched Frog

　　, Chicken with Precious Mushroom and Vermicelli, New Year Pig Stewed Vegetables, Imperial Court Toon Fish, and Father’s Honored Meat

　　. Among them, “Father’s Honored Meat,” commonly known as Nurhaci’s Golden Meat, is the most representative dish, passed down from the era of Qing Taizu (the first Qing emperor), Nurhaci. *A Brief History of the Manchu People* records that after Nurhaci unified the Northeast, he built a “Temple of Heaven” and erected a pole to worship heaven. Before any military campaign or major event, a ritual sacrifice was made. *Bamboo Leaf Pavilion Miscellany* states that the sacrificial animal had to have pure black fur without any other colors, and the animal was slaughtered and cooked right before the deity.