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What are the taboos for eating banquets?

The type of banquet should match the dishes. If you hold a western-style banquet, you'd better match it with western food. If you hold a Chinese banquet, the Chinese menu is more polite. So, what are the differences between the dishes at different banquets? What do ethnic minorities eat at banquets? Are there any taboos? Let's have a look! What to eat at ancient and modern banquets? Ancient Banquets (1) During the Spring and Autumn Period and the Warring States Period

Fish and soft-shelled turtle were very valuable ingredients at that time, and it was not easy to raise and catch soft-shelled turtle, so soft-shelled turtle was more precious than fish.

② Qin dynasty

The prominent feature at that time was the prevalence of eating dog meat. There was a butcher who killed dogs. For example, in Nie Zheng during the Warring States Period, "families were poor, and tourists thought dogs were slaughtered, so they could get Cui to support their relatives every day."

③ Han dynasty

In the Han dynasty, people paid more attention to raising small poultry, which solved the meat problem. Mutton was one of the precious ingredients at that time, and the word "soup" literally means fat mutton. As the birthplace of Han culture, Xuzhou's famous local dish "Yangfang Tibetan Fish" is said to be one of the court dishes in Han Dynasty. In addition, herring is also one of the precious ingredients in the Han Dynasty.

④ Tang and Song Dynasties

Perch is the top grade for hospitality. The perch here refers to Songjiang perch, which is white and tender. Since ancient times, it has been regarded as the first-class delicacy, along with the Yellow River carp, the Yangtze River shad and the Heilongjiang salmon, and it is also known as the "four famous fish" in China. The most famous poem about bass is Fan Zhongyan's Fisherman on the River. People come and go on the river, but they like the beauty of perch. Look at those poor fishermen, swinging up and down in the big waves and swinging in the boats. Su Dongpo also made a quip: "Ying Ji really beat Weng Ding, even if he was a bass player, he was self-righteous.".

5 Yuan Dynasty

Because nomadic people are dominant, they usually follow the practice of eating dairy products. Koumiss, cream, butter and all kinds of dairy products are prominent in their food, especially koumiss is extremely important in daily life and etiquette.

[6] Ming dynasty

It was quite common to explore the nutritional and dietotherapy functions from food in the Ming Dynasty. Soft-shelled turtle with the functions of invigorating qi and kidney, promoting fluid production and moistening lung, black-bone chicken with the functions of promoting blood circulation and enriching blood, and red dates that warm the spleen and stomach can all be intensively cultivated and become leisurely delicacies. At the same time, swallowtail abalone and fresh meat from the north also appeared on the table of dignitaries.

Qing dynasty

The Qing Dynasty was a combination of Manchu and Han, emphasizing the flavor of Beijing and Liaoning. Judging from the official cuisines, there are Bao Gong Cuisine (Ding Bao Framework), Hong Zhang Cuisine (Li Hongzhang), Liang Jia Cuisine (Liang Qichao) and Tan Jia Cuisine (Tan Zongxun), among which Confucius Cuisine is the most famous. Its materials are mainly Shandong specialties, and sea, land and treasure are intertwined. Tan Jiacai Cuisine, Jiangjia Cuisine, Lijia Cuisine and Confucius Cuisine are the representatives of precious cuisines from the late Qing Dynasty to the Republic of China. Their raw materials are inseparable from anchovies, sea cucumbers, fish lips, suckling pig claws, etc., and they are called "eight treasures of the sea".

Modern banquet Chinese banquet dishes

The design mode of Chinese banquet menu is a relatively stable banquet mode which has been proved by long-term practice and accepted by customers. Generally speaking, the mode of China banquet is three stages.

The first paragraph is "overture". The traditional and complete "overture" is rich and unique. It includes the following contents:

(1) tea. Tea is divided into two categories: ritual tea and tea ordering. Tea that does not need to be charged is called etiquette tea; Tea that needs to be paid and ordered by customers is called tea ordering.

(2) Handwheel. Traditional and complete hand-grabbed vegetables are divided into three types: dried fruits, honey fruits and fruits. Nowadays, banquets usually only serve dried fruits. Exquisite banquets often include tea and hand-cooked dishes on the menu.

(3) aperitif and appetizer. In order to make customers have a big appetite before a formal meal, traditional banquets usually prepare aperitifs and appetizers. Aperitif wine is generally a kind of wine with low alcohol content and slightly sweet and sour taste, such as osmanthus honey wine and rose honey wine. Appetizers are generally hot and sour, sweet and sour or salty, such as sweet and sour Chili rings, water lobster sauce, pickled mustard tuber and so on.

(4) head soup. A complete Chinese banquet should generally have three soups, namely the first soup, the second soup and the last soup. The first soup usually uses tremella soup, corn soup, nourishing fresh soup or porridge.

(5) drinks and cold dishes. Cold drinks and dishes are an important part of the overture. As the saying goes, "no wine, no table" and "no wine, no table". Generally speaking, the higher the banquet, the higher the configuration of drinks, and the more the number of cold dishes. When preparing a drink in a beautiful menu, you should not only write down the brand of the drink, but also indicate whether it is hot or chilled.

The second paragraph is the theme song. The so-called "theme song" refers to the big dishes and hot dishes of the banquet.

(1) The first course is called "the first course". This dish determines the tone and specifications of the whole banquet. If the first course is golden abalone, then this banquet is called abalone feast; If the first course is shark's fin, this banquet is called shark's fin mat; If the first course is onion and sea cucumber, this big meal is called sea cucumber mat.

The second course is roasted (fried) vegetables. Traditionally, the second course is usually barbecued or fried. Such as Beijing roast duck, roast suckling pig, roast goose or fried ribs.

The third course is two soup dishes. This dish usually uses clear soup, sour soup or hot and sour soup to sober up. Generally speaking, soup is accompanied by a crispy fried snack.

(4) The fourth course is a dish that can be arranged flexibly, usually a fish dish.

(5) The fifth course can be arranged flexibly, including chicken, duck, rabbit, beef and pork.

(6) The sixth course can also be arranged flexibly.

(7) Vegetarian dishes are usually arranged for the seventh course, including bamboo shoots, mushrooms, mushrooms and seasonal vegetables.

The eighth course is usually beets. Soup paste, baked goods and cakes will do. Because drinking and tasting food are over, customers have to change their tastes to feel comfortable.

(9) The ninth course is a soup, also called tail soup. Traditional soup is usually thick soup or broth, such as whole chicken, whole duck and oxtail soup, which means that the whole party has a wonderful ending.

The third paragraph is the conclusion.

(1) At this time, you can serve some staple foods, such as noodles and rice. A well-paid banquet usually has four courses, two meats and two vegetarian dishes.

(2) After staple foods such as rice and noodles are eaten, seasonal fruits are usually served. It can not only make customers clear their mouths, but also mean the end of the whole party.

Western cuisine

(1) headphones

The first course of a western banquet is called the first course, which is what we call an appetizer. The first course is mainly used as an appetizer, and the taste is mainly sour or salty. Commonly used appetizers include caviar, snail, foie gras and other local specialties.

② Soup

The biggest difference between a western-style banquet and a Chinese-style banquet is that the second course is served with soup, mainly seafood soup, various cream soups, vegetable soups and so on. The biggest feature of soup in western food is cold soup, and there are fewer kinds of cold soup, such as Spanish tomato cold soup, cucumber tuna cold soup and so on.

(3) vegetables

Vegetables are usually placed after the main course and are called salads in the west, mainly lettuce, tomatoes and other vegetables.

Coffee and tea

The last course of western food is a drink, usually coffee or tea, and coffee will be accompanied by sugar or cream.

What to eat at the wedding banquet (1) Use the red suckling pig platter as the first course of the wedding, which means good luck.

(2) Fish-flavored lobster is used as the second course of the wedding, which means it is full of honey.

(3) As the third course of the wedding, stir-fried cauliflower with colored pepper means golden branches and jade leaves.

(4) Stewed shark's fin with China Rana is used as the fourth course of the wedding, which means great achievements.

(5) Roasted abalone and oyster king are the fifth course of the wedding, which means that the boat is full of gold and jade.

(6) Steamed Tiger Spots with Douchi is the sixth course of the wedding, which means more than one year.

(7) Using sand chicken blown by desert wind as the seventh course of the wedding symbolizes celebration.

(8) Roasting seasonal vegetables with mushrooms is the eighth course of the wedding, which means a good full moon.

(9) Using Cantonese-style fragrant fried rice as the ninth course of the wedding means happiness.

(10) Take lotus seeds, lilies and red bean paste as the tenth wedding dish, which means a hundred years of harmony.

(1 1) The seasonal fruit bowl is used as the tenth dish of the wedding, which means colorful.

(12) Taking jujube yuanren soup as the twelfth course of the wedding means having a baby early.

(13) dried Artemisia selengensis is used as the thirteenth course of the wedding, which means good luck.

(14) As the first 14 dish of the wedding, the soup symbolizes beautiful scenery.

What to eat for birthday party (1) boiled shrimp

Ingredients: 500g of prawn, 25g of shredded red pepper, 50g of soy sauce, 5g of sesame oil, 5g of refined salt, ginger 10 slice, onion strips10g, 5g of peanut oil.

Production steps: wash the fresh shrimp and put the shredded pepper into the flavor plate. Pour hot oil on shredded Chili, then add soy sauce, sesame oil, shredded onion, Jiang Mo and salt and mix well. Boil the clear water with high fire, put it in a shrimp pond until it is cooked, take it out and put it on a plate, and then eat it with a seasoning plate.

(2) Steamed bass in black bean sauce

Ingredients preparation: perch, lobster sauce, red pepper, onion, ginger, salt, soy sauce, cooking wine and sesame oil.

Production steps: cut off the fish head and tail, remove the internal organs of the fish, wash and dry. Cut the back of the fish into pieces about 1cm wide with a knife, and connect the knife, but don't cut it at the belly of the fish. Sprinkle appropriate amount of salt, onion, ginger, cooking wine and soy sauce for pickling 15 minutes. The fish head, tail and body are all in one plate. Sprinkle with lobster sauce and steam in a steamer for 8 minutes. Turn off the fire and steam for 5 minutes. Steam the fish out of the pan, sprinkle shallots and red bell peppers on the fish, and finally pour hot oil.

Stewed mushrooms with chicken

Ingredients: chicken leg, hazelnut mushroom, oil, onion ginger, pepper aniseed powder, soy sauce, salt and monosodium glutamate.

Production steps: Wash the chicken and cut it into pieces. If the hazelnuts are cooked in cold water, take them out and rinse them with cold water for later use. Blanch the chicken and rinse it with cold water. Add oil to the pan, stir-fry shredded chives and ginger, stir-fry spicy chicken pieces, pour in soy sauce and aniseed powder, then add cold water and bring to a boil. After the pot is boiled, put the hazelnuts in and stew for half an hour, then add salt, monosodium glutamate and chopped green onion.

④ Braised beef

Ingredients: sirloin, ginger 1, star anise 2, tsaoko 1, sugar 1, waxberry 2, onion and pepper.

Production steps: Cut the beef brisket into cubes, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change water and blanch it halfway. Chop 2 slices of ginger and beef and put them in a clear water pot. After boiling, continue to cook for five or six minutes. Take out the beef, rinse and drain for later use. Wash the pan, add two spoonfuls of oil, add drained beef, ginger slices and onion segments, stir-fry over medium heat, pour two spoonfuls of Myrica rubra wine while frying, add 1 spoon of soy sauce, 1 spoon of soy sauce and 1 spoon of sugar, and stir-fry evenly. Stir-fry the beef until the color is even. Add an octagonal box of Amomum tsaoko, boil it, then transfer it to a casserole, cover it and stew for more than 2 hours until the beef is soft and rotten. Turn the fire to collect the juice. At this time, you can taste the salt and add some salt to taste.

⑤ Fish-flavored pork slices

Ingredients: 400g of lean pork, 50g of clean vegetables, 3g of fungus, 75g of blended oil, 20g of soy sauce, 3g of sugar13g, cooking wine, 2g of onion and pickled pepper, 2g of vinegar, 8g of garlic and ginger, 3g of monosodium glutamate, 5g of salt, 3g of wet starch13g of soup.

Production steps: cut the meat into thin slices (2.5 cm wide and 3.5 cm long), cut the leafy vegetables into 3 cm long sections, and cut the stems into thin slices. Wash the fungus thoroughly with water, cut the onion, ginger and garlic into powder, and chop the pickled pepper. Mix the sliced meat with a small amount of soy sauce, cooking wine and salt, wet the starch slurry and mix some oil. Mix salt, soy sauce, cooking wine, monosodium glutamate, sugar garlic, onion, ginger, vinegar, wet starch and broth into juice. Heat a frying spoon, add oil, add meat slices when the oil is hot, push the meat slices at the bottom with a hand spoon to make the meat slices disperse, then add pepper, stir-fry the fungus and vegetables a few times, then pour in an appropriate amount of juice, and turn the juice a few times after boiling.

[6] Egg bean curd soup

Ingredients: 300g of tofu, 50g of water spinach, 3 eggs, onion and ginger juice, salt, monosodium glutamate and sesame oil.

Production steps: wash tofu, press it into mud, put it in a bowl, beat in eggs and stir well; Wash and chop water spinach. Add appropriate amount of water, vegetable powder, onion and ginger juice, salt and monosodium glutamate to the egg-chopped tofu and mix well. Put the bowl filled with tofu and egg liquid into a steamer, steam it over low heat, take it out and pour in sesame oil.

Once cold bacteria

Ingredients: Auricularia auricula, carrot, coriander, chicken essence, sugar, red pepper, onion, ginger and garlic, vegetable oil, soy sauce, salt and balsamic vinegar.

Production steps: after soaking auricularia auricula in cold water, cut off the roots and tear them into small flowers. Boil the water in the pot, blanch the auricularia auricula for 3 minutes, then take it out, rinse it with cold boiled water, and remove the surface mucus. Peel the carrot, cut it into bull's eye slices, blanch it in boiling water 1 min, and take it out. Chopped onion, ginger and garlic are put into a small bowl, and vegetable oil is heated and poured on it to cook the fragrance. Add appropriate amount of soy sauce, salt, balsamic vinegar and sugar according to your own taste, and mix well to make flavored juice. Put the fungus and carrot together in a bowl, pour in the flavor juice, sprinkle with coriander powder and red pepper rings and mix well.

What's a good cold dish for a full moon banquet (1)? Mushroom mixed with shredded chicken: refreshing and cool.

② Litchi meat: bright and beautiful.

(3) Mapo tofu: spicy and tender.

(4) cold chopped pepper fungus: full of color and flavor.

(5) Boiled edamame: green and fragrant.

(6) Jiangnan saliva chicken: fresh and delicious.

(7) Spicy beef: delicious and moist.

(8) Mustard black and white ears: delicate and refreshing

Tofu with Toona sinensis preserved eggs: multicolor nutrition

(10) Cold Flammulina velutipes: Fresh and delicious.

(1 1) Braised pork belly in red oil: It tastes good.

(12) Songhua Chicken Roll: It's delicious.

(13) spiced cold beef: It tastes good.

(14) Salted prawns: delicious and attractive.

(15) Shredded spicy chicken: It tastes delicious.

(16) Mix three kinds of silk: colorful.

Hot dish (1) stewed crab powder lion's head: fat, tender and delicious.

(2) Dried shredded chicken soup: nutritious and delicious.

(3) kung pao chicken: crispy.

(4) Dry roasted shark fin: precious and mellow.

(5) West Lake vinegar fish: unique.

(6) Duck wrapped fish: a specialty.

(7) Stewed ribs with dried bamboo shoots: fragrant.

(8) Roasted suckling pig: crispy and elegant.

(9) Braised Shaguang fish: fresh and tender.

(10) wax gourd cup: soft and fragrant.

(1 1) Braised meat with dried vegetables: nutritious and moist.

(12) Longjing shrimp: Yali pear is unique.

(13) splendid fishing line: beautiful and smooth.

(14) Birthday: Full of blessings.

What to eat at a holiday banquet (1) Thai basil chicken wings

Ingredients: chicken wings, fresh basil leaves, garlic, onion, red pepper, fish sauce, soy sauce and sugar.

Practice: Chop garlic and green onions, cut red peppers into rings, and wash basil leaves. Wash and drain the chicken wings and chop them into small pieces. Heat the pan and pour in the oil. When the oil is hot, the minced garlic and chopped green onion will burst into fragrance. Pour in the chicken wings and stir-fry until the skin tightens and changes color. Stir-fry Chili rings, add a spoonful of soy sauce, a spoonful of fish sauce and half a spoonful of sugar. Add basil leaves, cover the pot and stew for three or four minutes. Open the lid and collect the thick soup.

② chilli shrimp

Ingredients: prawns, lettuce, mushrooms, peppers, dried peppers, onions, garlic, shredded ginger, Pixian bean paste and sugar.

Practice: Wash the shrimp, cut off the whiskers and remove the shrimp intestines. Teach you a way to remove shrimp intestines: a toothpick, counted from beginning to end, inserted in the gap between the second section and the third section, can be pulled out with both hands. If it is accidentally broken, you can insert it into the next few gaps and pick out the remaining shrimp intestines. All the shrimps have been processed, lettuce (a short piece) is peeled and diced, mushrooms are washed and diced, ginger is shredded, and garlic is peeled and diced. Heat the oil in the pan, pour in the shrimp, fry until the shrimp shell becomes brittle, and take it out for later use. Stir-fry pepper and pepper with the remaining oil in the pot. After the fragrance wafts out, take out the pepper and throw it away. Stir-fry onion, shredded ginger, garlic and dried Chili with the remaining oil in the pot until fragrant. Add a tablespoon of Pixian bean paste, stir-fry until fragrant, pour in half a bowl of water, and add some sugar to adjust the salty taste in Pixian bean paste. After the soup in the pot is boiled, add diced lettuce and diced mushroom, pour in fried shrimp and cook together. Cover and stew for a few minutes until the soup in the pot is thick and half dry. Turn off the heat and take it out. Arrange shrimps in a circle on a plate, add diced lettuce and mushrooms, pour in the soup and sprinkle with fragrant leaves.

(3) Fried pork liver with black pepper sauce and onion

Ingredients: onion, pork liver, black pepper juice.

Practice: put water in the basin, pour some white vinegar, and soak the whole pig liver in white vinegar water for half an hour. Soak pig liver in white vinegar water, take it out and cut it into about 0. 5 cm thick tablets, washed with running water until no blood oozes out, and then drained. Grab the pork liver with a little soy sauce, cooking wine, white pepper and salt, then add dry starch and shredded ginger to marinate for ten minutes. Peel off the old skin of the onion and soak it in water with a kitchen knife for a while. With a mouthful of water in your mouth, cut the soaked onion into pieces, warm the oil in a hot pot, pour in the marinated pork liver slices, and stir-fry over high fire until the surface of the pork liver becomes discolored. Wash the pan, heat it, add a little oil, add onion and stir-fry for about one minute until soft. Add a tablespoon of black pepper juice and stir well. Pour in the freshly fried pork liver, stir well and serve.

(4) shrimp in the typhoon shelter

Ingredients: shrimp, onion, ginger, garlic, bread crumbs, white wine, soy sauce, pepper, five-spice powder, salt, sugar and starch.

Practice: Wash and drain the shrimps, put them in a large bowl, add minced garlic, a spoonful of soy sauce, a few peppers, a little spiced powder and sugar, a spoonful of salt, a small bottle of high-alcohol liquor, onion and ginger slices, and mix well for half an hour. After the sea shrimp is tasted, pick out ginger and onion, pat each shrimp with dry starch, gently shake it to remove excess starch on the surface, and the pepper particles will also fall off. Start a slightly larger oil pan, fry the shrimp until golden brown, and then remove the excess oil with a kitchen paper towel. Leave a little oil in the pot, heat it on low heat, add minced garlic and stir-fry until the fragrance is dispersed. When the color begins to change to Huang Shi, add bread crumbs and stir fry. After all the garlic flavor is released, pour in the fried shrimps, mix well together, add a spoonful of sugar, a spoonful of salt and a proper amount of chicken essence to taste, and let the bread crumbs roll evenly on the shrimps.

What to eat at the school banquet (1) The whole city is full of golden armour-the new prawn with salt and pepper.

(2) Blooming flowers and brilliant red and blue taro and sweet potato pills

(3) There are wild smoke and thousand stones in Shi Wa hot pot.

(4) Fish sings people across the bridge-boiled fish.

(5) Xiao Mo Peasant Wajiu Mixed Fruit Rice Wine Soup

(6) Braised crispy chicken, a harvest of chicken and dolphins.

(7) A thousand layers of clear water leaves Huanglong-stewed turtle with mushrooms.

(8) Songhua fish cake, a path of pine and cypress to meet the snow.

(9) Opened a pond half an acre square-sesame beef tenderloin.

(10) Wandering in the sky * * *-old pumpkin and mung bean sparerib soup

(1 1) Six Worshipments-Exquisite Six-color Disc, which will soon become the first place.

(12) Brilliant Future Brilliant Flowers-Salt Water Fighting in Hometown

(13) studying hard for ten years in the cold window-fried bitter gourd with black bean slices

(14) be the best in the world-steamed bass

(15) Siniperca chuatsi bones in autumn-ribs and chicken hotpot

(16) Old Heart of Spring Gull-Guo Hua Betel Duck

(17) Smoke clouds stay outside the threshold-Dou Yun beef brisket pot

(18) No.1 scholar, China pillar-potato-roasted turtle

What's for Beijing housewarming banquet (1)- Fried meat with onion and ginger.

(2) Why did Feng Danchao move to Yang-golden phoenix sauce chicken.

(3) Welcome summer with colorful colors-fry bacon with colorful fruits and vegetables.

(4) The East China Sea Red Turtles offer good luck-Lao Huo Fuling Gui Bao Soup.

(5) Young and old forge ahead-sweet and sour ginger _ pig elbow

(6) Passion and honey are full of the flavor of home-pineapple and golden oyster with honey sauce.

(7) Red Bull in full bloom-soft fried beef with green vegetables.

(8) Jinsha Youlong Pearl Water-Meiji Soybean Neoprawn

(9) Five-flowered golden bamboos run all year round-delicious bamboo shoots _ flower buds

Teacher Xie, what should I eat at the banquet? (1) Confucius who is proficient in six arts-delicious six cold dishes.

(2) Peach and plum are the best talents in the world-cherry fillets.

(3) Be a careful teacher-shredded eel with green pepper

(4) A gorgeous flower painting-multicolored platter

(5) There is a mirror hanging on the stage-Jingzhou Fish Cake.

(6) Youmeng clothing inspirational-Jinzhan sweet potato pill

(7) Silkworms in spring will spin silk until they die-white-toothed shrimp.

(8) Candles turned to ashes, and tears began to dry up-the sacred fruit burned the brisket.

(9) Crows repay kindness-quail eggs and turtles.

(10) Red bean symbolizes our love-Red bean Daoxiao Noodles soup.

Zhuang nationality is a hospitable nation. In the past, visitors to any Zhuang village were regarded as guests of the whole village. Often several families take turns to invite them to dinner, sometimes they eat five or six at a time. No matter the distant relatives and neighbors visit, they should greet them politely and receive them warmly.

Usually, we have the habit of visiting each other. For example, if a family kills pigs, we must invite everyone in the village to dinner. Be sure to prepare wine on the table to entertain the guests. It will be grand. The custom of toasting is to have a drink. In fact, white porcelain spoons are used instead of cups. The two ladled a spoonful from their respective wine bowls, exchanged drinks with each other and looked at each other sincerely. Weddings, funerals and weddings, building houses, and weddings and funerals such as children's full moon and one year old should all be held.

Generally speaking, the banquet of Zhuang nationality consists of eight dishes, such as braised pork, rice flour meat, boiled white meat, pork liver, boiled chicken, roast suckling pig, tofu balls, oily tofu, bamboo shoots and raw fish. Men and women are divided into seats, but they are generally not ranked, and they can sit at the same table regardless of their seniority.

The "nine bowls and three rows" of Hui banquet is an authentic Hui banquet, and attending this banquet is called "eating seats". Hui people hold weddings in "nine bowls and three rows" to entertain guests, relatives and friends.

"Nine bowls and three rows" means that all the dishes at the banquet are served in nine bowls of the same size. Nine bowls of vegetables should be arranged in a square with three bowls on each side, so that they are all in three rows, north and south or east and west, hence the name "nine bowls and three rows". This kind of banquet is not only elegant, but also famous when serving. Generally, four-corner meat dishes are served first, which is called "corner meat", and then four-side dishes are served. Among them, the names of the two bowls opposite to each other should be symmetrical and called "doors". "Menzi" dishes have the same name, but the patterns and raw materials can be different. For example, if the East is "meatballs", then western dishes must also be "meatballs". But one side of meatballs can be beef, the other side can be mutton, and eggs and fungus can also be separated to show the difference. The purpose of this requirement is to increase the color and variety of dishes to show richness. Finally, the middle bowl is usually eaten with cold dishes and hot pot in the middle.

"Nine bowls and three rows" dishes. None of them need to be fried, and their cooking skills are steaming, boiling and mixing. The raw materials of vegetables mainly include cattle, sheep, chicken, Chinese cabbage, tofu, vermicelli, pepper, fungus, yellow flowers, eggs, chopped green onion and other vegetables. Sometimes, according to the different vegetables listed in the four seasons, the contents of the dishes also change.

The main foods of this mat are flower rolls, steamed bread, rice and oil incense (oil incense is not allowed at weddings). After the guests are seated, they should first provide snacks and sweets, such as small twists, avocados and sugar cubes, and invite them to tea. After eating a little, they will immediately serve "nine bowls and three rows" of dishes. Nine bowls of dishes are prepared at the same time, and the serving speed is very fast. It can be served in a minute or two, so that guests can eat hot meals for each dish. Because the nine bowls of dishes are not oily and the ingredients are carefully selected, they are not greasy, refreshing and have a special flavor.

Traditionally, Mongolian banquets change according to the seasons, with milk as the main food in summer and autumn and meat as the main food in winter and spring. Every year, from the middle and late days of the lunar calendar 10, livestock are fat and strong, and the climate in the north is suitable for frozen storage of meat. Herdsmen begin to slaughter livestock to prepare for winter storage of meat. This is an important grain reserve in a year, so herders attach great importance to it. They should carefully select livestock and slaughter them collectively. Except fresh meat, other meats are boned and stored in the stomachs of cattle and sheep. For some festivals and gifts, we should also keep some flesh and blood, such as "Habsi Ga" (whole sheep, whole beef), whole sheep back, whole sternum and so on. It is called "Zhaidasi" (that is, "frozen belly") and is used to store the intestines, hearts and lungs filled with blood in the stomachs of cattle and sheep, so as to prepare for regulating consumption in winter and spring.

Uygur banquet roast whole sheep: Jieyang or fat sheep under two years old are selected as the main raw materials, after slaughter, the skin is peeled, the viscera and hooves are removed, a hand-held wooden stick with a big nail is used to penetrate the sheep, and then the juice made of refined white flour, salt water, eggs, turmeric, pepper and cumin powder is evenly spread on the whole sheep, put in a special pit, and stewed with the mouth closed for about an hour.

Barbecue kebabs: Cut the good fresh mutton into thin slices with uniform size, mix with onion foam and black pepper, marinate for about half an hour, and put it on the iron label. Bake in a special oven and turn it up and down.

When the mutton is almost cooked, apply a proper amount of pepper noodles, cumin powder and salt on the mutton, so that the mutton is salty, spicy and cumin-scented. Its color is brown and shiny. When kebabs are roasted, open flames are prohibited. Generally, high-quality anthracite is used as fuel. When barbecuing, light a charcoal fire. Later, when the smoke was drained, kebabs were roasted on the trough of the oven.

Pilaf: Pilaf is a delicious food for Uighurs to entertain their guests. It is cooked with rice, mutton, clear oil, onions and carrots. It is yellow in white, fragrant in luster, moderate in hardness and sweet in taste.

Common dietary taboos of ethnic minorities: In diet, Mongolians avoid eating shrimp, crab, fish and seafood.

Tibetans: Tibetans don't eat fish, shrimp, mules, horses, donkeys and dog meat.

Miao nationality: Miao people don't like mutton, and dog meat is forbidden. It is forbidden to kill or beat dogs.

Koreans: Koreans don't like to eat ducks, mutton and fat pork.

Manchu: Manchu people are forbidden to eat dog meat.

Hui people: Hui people do not eat pork, dog meat, horse meat, donkey meat, mule meat, livestock and poultry meat slaughtered by unbelievers or by themselves, or animal blood.

Miao nationality: When you are a guest in Miao nationality's house, remember not to eat the head of a chicken. Guests are generally not allowed to sandwich chicken liver, chicken offal and chicken legs. Chicken gall and chicken offal should respect old women, while chicken legs should be reserved for children.

Nu people: Children should abstain from bears, tigers and jackals, chicken feet and chicken blood, and women should not eat heart and lungs before the age of 40.

Uzbeks: Do not eat pigs, donkeys, mules and dog meat.

Tajik: fasting the meat of pigs, horses, donkeys, bears, wolves, foxes, dogs, cats, rabbits and marmots, as well as the blood of all animals.

Tatars: Tatars hate pigs and don't eat pork. Fasting donkeys, dogs, mules, dead animals, raptors and beasts, and fasting the blood of all animals (including sheep blood).