What is the last course of the banquet in your hometown?

Our house is in the country. Let's talk about the rules of our hometown:

The previous rule in our village was that no matter what happened, there were three meals: one in the evening the day before, one in the morning and one at noon.

Although the previous banquets were extravagant and wasteful, they were full of "gifts", which modern banquets did not have. I think this is the soul of the party. The previous banquet was basically divided into three parts:

1, before the banquet begins, there must be a general manager (we call him Zhao Ke there) to allocate the seats and accompanying staff at each table. Of course, the most important thing is to greet the guests at this banquet. I remember when I was a child, I forgot to arrange seats for my guests and learned "crow" on the spot. As a result, my family had to find a prominent figure in the family to apologize to the guests, and then I had to be discussed in the village for some time. Some people think it is incredible, but I think this is the spirit of rural etiquette. But now the "seat" thing is very weak, and it is estimated that there will be no more in the future.

When the seats are arranged, the dishes are served. At first, there were four cold dishes. In the past, adults would control their children. No matter how much you like this dish, others can't move without chopsticks. There is no such rule now. As soon as the food was served, the children rushed to get it, which would have been called uneducated in the past. Now the word "lively" has passed.

2. After the plate is served, it is followed by soup. When will the soup be served? It depends on the guest of honor today. The guest of honor said, "Let's eat here today", and then the host family arranged the soup. In the past, there were many people and time, so we had to play boxing together, and our relatives in the countryside were not far away. As a result, they were really drunk when they got together. Some people couldn't wait to go out to play for a while before the soup came back.

I think fencing is the essence of the banquet, but now many people can't do it, and it's boring and really meaningless. There is also the fact that banquets nowadays are the same as assembly lines and have no cultural connotation. I don't even like attending city banquets now.

During drinking, the host family will toast the guests with the main manager. Say hello to all men, women and children. People don't drink it, but the etiquette must be in place.

At the end of the banquet, three pieces must be served in the middle-chicken, elbow and fish, and the meat must be buckled. If you don't buckle the meat, you won't eat it. I remember once you went to a banquet, and finally everyone left, and the person who booked the table didn't come. You just told the host that everyone left the striped meat (braised meat) and couldn't serve it. It happened that someone solemnly said that he would not eat at noon, but the general manager was alert. It is estimated that this family will be discussed by Murakami!

Let's talk about the last dish-rice wine and egg soup. As soon as this dish is served, it means that the banquet is over. I don't know when it started. It's been like this for as long as I can remember.

In our village, there used to be three meals of red and white, and the white things seemed to be just a few plates and dishes; The red event is the whole audience (it must be on three major pieces). Later, the village head announced the reform directly in front of the whole village, and now it is full, which is really a very good reform.

My hometown is in the countryside. Rural people hold banquets with a tough attitude. Generally, a banquet takes three to four days, or at least two days. I used to cook by myself and ask someone to process it, which was troublesome and took a long time. Now there is a one-stop service, which provides catering for people. Generally, the price is set first, and then the food is served at the price. Everything is handled by the service team except alcohol, tobacco and drinks. In this way, the preparation work is less, and the relative time is shorter, which is only two days, and * * * has booked four meals.

We don't pay attention to the last course of this business banquet, but we have made an appointment in advance for each course, written the menu and posted it on the wall. Generally, a red and white wedding banquet should serve at least 20 dishes, ten cold and ten hot, sometimes chicken, fish and ribs are not included. At the end of a red banquet, jiaozi and noodles are served, and at the end of a white banquet, meatballs and eggs are usually served. I think this must mean that it has been finished.

In fact, no matter what kind of red banquet it is, the dishes you cook can't be eaten at all. Some dishes have not been touched at all, and they are all wasted. Everyone says it's a waste of money and should change this phenomenon, but it's their turn again, for fear of being called stingy and making people laugh. Pass it around, every family does, until now. It is really not easy to change a bad habit.

Take the wedding banquet in my hometown as an example. The last course is meatballs, four happy party balls.

1, Maruko, put an end to curiosity

At the banquet, the dishes are served together and the plates are empty. Everyone is eagerly waiting for the next dish, hoping for another surprise! "Ah, here comes the fish!" "Oh, I like braised pork with plum vegetables. I'd better wait for the next one! " In this way, all the dishes appeared. It was not until these four happy Meetballs came up that everyone finally began to eat with confidence. Great, don't wait, last course! Maruko is homophonic "Duan". As soon as the meatballs were served, everyone began to evaluate the quality of the banquet dishes.

2. Fulu's four happy parties in Xi Shou

This round, simple and lovely meatball is a beautiful symbol, representing Fulu's happy life. The appearance is simple and the ingredients seem to be single, but how many auxiliary materials are mixed, the production process takes time and patience. It's a lot like life. No matter what it passes through, it is wrapped in it, kneaded and fiddled with a pair of skillful hands, and then served in the churning oil pan. Suddenly, the aroma is overflowing with a "zi la" sound, and the dish is dotted with some chopped green onion. This is more like a lively life full of little fun!

I like this nifty meatball in my hometown. Come on, come to the bowl! Let me also feel your happiness!

My hometown is in a small village in Guang 'an, Sichuan. Over the years, the dishes on the banquet have become more and more abundant, but there are always a few that remain unchanged.

For example, the following dish is called roasted meat in Sichuan dialect.

Cut the pork belly into two pieces and put a homemade sweet seasoning in the middle. Seasoning is usually fried with peanuts, walnuts, rice and soybeans. And then mixed with sugar and ground into powder. Minced meat is made of glutinous rice. Finally, put it into a steamer and steam it with firewood for 2-3 hours. Sprinkle a spoonful of sugar when cooking. Pork belly is fat but not greasy, sweet but not greasy. Glutinous rice with pork belly oil as the base material is moist, full of color, soft and sweet, and the combination of oil and sweet makes this dish the finale of the banquet. But it has also become a banquet for many migrant workers to miss their hometown.

If the meat clip is the finale, then this meat button is an essential classic. No matter the size of the banquet, its figure will never be absent.

There are very few lean braised pork in rural banquets, which are basically fat meat. The meat is fried in a frying pan. It is beautiful in color and smells good. Spread the fried meat on the plum vegetables. The plum dishes at the rural banquet are all made by ourselves. The taste is different from that in the hotel, but they are more attractive and delicious. Steam the braised pork on a steamer for 3-4 hours. The pork button will rot with chopsticks and the fat will melt in your mouth. The pigskin is soft and delicious, and another bite of plum will relieve boredom and be very satisfying. Buckling meat has become a hobby of many old people and rural workers, and plum vegetables have become a delicious meal for young people and children. For example, I don't really like to eat fat, but I like to separate the pigskin from the fat, and then poke the pigskin open to make some plum vegetables. After several hours of steaming, plum vegetables are very soft and fresh. Mix it with pigskin in rice, not to mention the taste.

Strictly speaking, the last dish of the winter banquet is not the two large pieces of meat on it. It's a simple vegetable tofu soup.

In winter, the dishes are very cold. At the banquet, there are 16 cold dishes, 2 fried dishes and 8- 10 big dishes. The process of serving food is very fast, but the time of eating banquet is a little behind the cold speed in winter. So, at the end, the host family will give each table a bowl of boiling green vegetables and tofu soup. Less oil and less salt, the natural fusion of tofu and vegetables, a bite to warm the stomach and heart, also drew a perfect end to this banquet.

My hometown is in rural Hebei, and the last course of the banquet is "spinning yam", which means harmony, sweetness, close unity and constant involvement in the neighborhood. This kind of spicy-mouthed yam is sweet to the heart, and everyone is happy while eating.

In our countryside, weddings are particularly grand, usually for three days. On the first day, our people and neighbors ate cauldron dishes, which was particularly popular here. Everyone loved it. Stew slowly in a cauldron made of dry wood. The ingredients are very simple, that is, pork and Chinese cabbage, simple seasoning, but the taste is special. Everyone can eat one or two bowls.

The next day, the whole village came to eat, and the customs showed that there were many folks who came to eat, which proved who was popular, or the cauldron with ordinary liquor Erguotou on the table. Chatting while drinking, the scene is very lively.

The third day, the most lively. The whole village, men, women and children, friends from neighboring villages, relatives and friends from afar all came to congratulate each other. A table of eight people, usually fifty or sixty tables. The scene is very lively.

There is a big meal at noon, including fish, elbows, chicken pieces, seafood and crabs. Stir-fried dishes+cold dishes, as well as high-grade liquor, beer and drinks. Generally, there are twenty-four dishes and a table is full. The last course is "shredded yam"

After the yam is served, the vegetable picker will shout loudly that the dishes are all ready. It means all the dishes are here. Let's enjoy ourselves.

People are eating delicious food, holding shredded yam, drinking fragrant white wine, talking and laughing, and being extremely happy. The main family will also come to propose a toast. Everyone is peaceful and very lively!

Roast duck in Yiliang! It is a kind of delicious food with unique flavor, especially the roast duck in Dog Street. In recent years, it has become famous in the north and south of the Yangtze River.

According to the traditional craft, Yiliang's roast duck is very exquisite. First, make a small incision under the left wing, take out the viscera, esophagus and food bag, dig out the duck's tongue, and chop off the soles of the feet at the joint bones. Add seasoning, blow the duck skin and meat, blow the duck drum, then dip the honey diluted with water into the duck (evenly rub it all over the body), and hang it in a ventilated place with a wire hook to dry. After the roast duck enters the furnace, it is hung on the inner wall of the furnace and roasted slowly. In the baking process, when pine wool is used as fuel, the duck body is turned in time and coated with honey water, lard and duck oil. The duck baked in this way has crisp yellow skin, tender and sweet meat and mellow turpentine flavor. Because the duck meat is tender and the bones are tender after burning, it can be eaten. With scallion, sweet noodle sauce, or pickled pepper and salt as seasoning, it has a unique flavor and is suitable for banquets and light meals.

Our hometown is in the mysterious Xiangxi, and we are a minority-Miao nationality. According to our custom, the last dish of the wedding banquet must be xiangxi black pig's secret recipe-braised pork.

Because it used to be called barren land, I remember when I went out to look for a job after graduation in 1998, I met a man in Beijing and asked me, are you from Xiangxi? Xiangxi heard that they were still eating raw meat. Is it true?/You don't say. I am embarrassed and helpless. Xiangxi is poor and backward, but I haven't eaten raw meat for years. But also because of poverty, as long as there is meat to eat at the banquet, it is very decent among relatives and friends. Later, it evolved into many dishes, and xiangxi black pig braised pork is a typical local specialty.

The practice is as follows:

Ingredients: xiangxi black pig fine pork belly, 2 ounces of sugar, ginger slices, soy sauce, star anise, salt, cooking wine, vegetable oil and white pepper.

Steps: 1: Put the pork belly mixed wine into a pot with some cold water, cook until it is cooked, take it out and wash it with warm water, and cut it into 1.5cm square pieces.

2. Pour vegetable oil into the pot, stir-fry with low fire until the oil is 7-8 ripe, pour sugar, stir-fry until brown, and slowly bubble.

3: Pour pork belly, stir-fry for 7-8 times over medium fire and color, pour in old ginger slices and stir-fry for 5-8 times, add appropriate amount of soy sauce and stir-fry, add warm water, add star anise and white pepper, and add appropriate amount of salt to continue stewing for 50 minutes over medium fire.

4: After the meat is soft and glutinous, the soup can be served on the plate.

Process key: 1) Pork belly can be cooked in cold water, not overcooked.

2) The amount of vegetable oil should be moderate, not too much, because the pork belly itself has oil.

3) Stir-fry sugar on a small fire, not on a big fire, so as not to burn the sugar;

4) When soy sauce is dripped, the meat color is ruddy, when it is dripped less, the color is light, and when it is dripped more, the color turns black. Appropriate amount is better.

Technological characteristics: full of color and fragrance, rosy color, tender and smooth entrance, soft and mellow,

In a word, xiangxi black pig's secret braised pork is a special dish of Xiangxi banquet. The materials are easy to find, the process is simple, and it is easy to be popularized in family recipes. After eating this dish, you can eat three more bowls of rice. hahaha

My hometown is in rural Chongqing, and weddings and funerals are all dam seats. Sichuan dam mat is very common in rural areas of Sichuan and Chongqing. Of course, they are very different from our childhood now, and it is difficult to eat authentic traditional dam pads.

As the Sichuan Basin is so big, the rural dam mats in each place are different, and they are not necessarily absolutely authentic nine bowls or eight bowls. There must be dishes on the mat on the dam in rural hometown, including fried crispy meat, boiled white meat, casserole meat, steamed pork, steamed mud chicken, steamed mud duck, steamed glutinous rice and shrimp soup, as well as two cold dishes of vegetarian food, two fried shredded pork or sliced meat, a fried vegetarian food and a clear soup, and finally a meat dish that is solemnly served: fried pork.

This Sichuan-style pork is not the third-line meat commonly used in Sichuan-style pork, but the pork sitting on the ass. The meat is thick and lean. This absolute local tyrant's way of sitting on his hips is basically fried with dried pickles (kohlrabi, lettuce and dried radish), which are salty and delicious, and are served in large bowls, which are liked by men, women and children. Even though I have settled in the city, I still have no immunity every time I sit on this dry-cured dish!

This question depends on where the customs are different and the concerns are different.

The first course is called "Kaike cuisine" and the last course is also called "Jieke cuisine". The so-called Jack's dish is to tell the guests that all the dishes for today's banquet have been served, and the guests can leave when they are full.

Banquets in many places here end with soup, usually egg soup. Why egg soup? There are many sayings. Some people say that drinking a bowl of soup after a meal can help digestion, while others say that egg soup means "fuck off". In some places, this kind of egg soup is directly called "fuck off soup", because guests know to "fuck off" when they see this soup, which has gradually become a custom.

Let's introduce the last dish in various places, which is also often called "Fujian cuisine".

1, Henan-egg soup

In Henan, the last dish is basically a dish called "egg soup", which is similar to the famous snack "Hu spicy soup" in Henan, except that there are egg flowers in it, mainly because children were not sensible before. When they saw this dish, they would shout "Fuck off soup, fuck off soup", which is homophonic.

2. Sweet potato in Northeast China

"Drawn sweet potato" is a famous dessert in Northeast China. As soon as this dish is served, it means that today's food is finished. 3, Fujian-sweet soup

In some southern provinces, there will be "sweet soup" at the beginning of the banquet, and there will be "sweet soup" after the banquet, which symbolizes the beautiful meaning of sweetness, so everyone knows tacitly that today's dishes are finished.

4, Anhui-braised pork

Specifically, it's not just a bowl of braised pork. Generally, put some steamed bread or cut bread around the plate of braised pork. This is actually a staple food. The purpose is to let the guests eat before leaving.

5, Guangdong-buckle meat

Guangdong is actually a bit like Anhui. Buckling meat means telling everyone the meaning of the last dish. Generally, there will be pasta such as steamed bread around the braised pork plate to eat with the braised pork. The purpose is also to feed the guests.

Is there any difference in readers' hometown? Welcome to comment and leave a message.