Jinhu "Eight Bowls"

Jinhu "Eight Bowls"

　　Jinhu "Eight Bowls"

　　The Jinhu "Eight Bowls" actually refers to a full table of dishes, commonly known among locals as the "eight items." It was the traditional eight-dish meal served during banquets in the Jinhu area. Before the 1970s, it was extremely popular — whenever someone hosted a banquet, these eight dishes were always served. The form and content were consistent: each dish was served one bowl at a time, and the next dish would only be brought out after the previous one was finished, and this was the practice in every household. The "eight items" were already considered a high-end banquet at the time, with the next lower tier being the "six items" or "four items."

　　Taking wedding celebrations as an example, the first bowl of the Jinhu "Eight Bowls" traditionally contains red dates, symbolizing a happy and complete family life and the wish for the couple to have children soon — an auspicious start. There was a rule for this bowl: you could not finish all the dates inside; at least one had to be left, which was called "returning the soup." This bowl would only be taken away when the second dish was served. The second bowl was a mixed stew, made with bean curd sheets, bean starch sheets, and shredded meat. The third bowl was a split soup, similar to today’s chicken shredded bean starch sheet dish. The fourth bowl was the main dish: braised pork. In earlier times, having braised pork was a very special occasion. If it was a funeral banquet, music would be played at this point to thank the guests. The fifth and sixth bowls were two stir-fried dishes, usually stir-fried leeks or lotus root strips, topped with some bean curd sheets or shredded meat as garnish, also called "topped dishes." The seventh dish was red-cooked fish — symbolizing that when the fish is served, the drinking stops. Finally, a bowl of green vegetable tofu soup would be served before the meal ended...

　　Today’s Jinhu "Eight Bowls," through the craftsmanship and careful preparation of chefs, has been revitalized in both content and presentation. Dishes such as braised soft-shell turtle, golden loach from the marshes, chicken soup with fish threads, and double-fried lotus root sandwiches have become culinary calling cards of Jinhu cuisine during promotions in cities like Nanjing and Shanghai. These dishes have played a significant role in attracting investment and boosting tourism.