The eight major bowls of the Man nationality
It is vigorous period in the Qianlong's period of the Qing Dynasty. The political situation of Qianlong is steady, the economy is developing, the food market is unprecedented prosperous in the period. The Manhanquanqi which contains the Shangbazhen, the Zhongbazhen and the Xiabazhen is the most famous. The eight major bowl of the Man nationality belong to the Xiabazhen of the Manhanquanqi.

The taste of the Man nationality also emerges with the tide of the times, the professional food store in Jilin increase increasingly, it presents to prosper the prospects with the parties. The eight major bowls of the Man nationality is deeply welcome by folks. It is written that people use five caldrons and eight Zhan which are called the eight major bowls in the parities. The rich family entertained with the eight major bowl much when the spring festival, stanzas, celebration ceremony, welcome, send and marriage. The eight major bowls concentrated to pick all cooking skills such as sauce, burn, braise, fry, steam, simmer, scramble etc. at that time.

The braised in soy sauce a round mass of food
Wash the meat clearly, chop thin mire, add the 10 grams of wet starch, the egg yolk mix evenly, pushing small equal round mass of food in Chengkong University by hand. Wash all cut into the elephant eye slice clearly to the rape, carrot and respectively. The spring onion ginger all slices the silk, the garlic slice. Put the soy-bean oil to burn to 60% hot, put a round mass of food one by one into the spoon inside, fry to go to present the golden color to pour out to control the oil. The fire puts the bottom oil on the spoon, frying the pot with the spring onion, ginger, garlic, putting the rape slice, carrot slice, the magnolia to fry once, add into the broth, add the sauce, anticipate the wine, refined salt, refined sugar, put a round mass of food into, use the small fire boil familiarly, add the monosodium glutamate, hang up with the wet starch, pour the clear oil, turn over a son prosperous go into the dish to become namely. Its characteristics are the color and luster sauce red, the soft lousy flavor is beautiful.

The Fazi and the flour bowel
Two methods are likeness. They are all with the fresh cow sheep casing to make into. The differentiation lie in the valve son is to infuse the fresh cow sheep heart, liver, lung chop fine, adding sheep oil, the spring onion end and various condiments, after mix evenly into the bowel inside cook. Face the bowel pluses the condiment to mix with the face powder the form thing infuses something to make. Eat the valve and the flour bowel all want the slice, go together with up a meat of sheep, hoof, hot pepper oil, mashed garlic, spring onion end, vinegar, parsley etc.

The gold frog dedicates the treasure
Make the spinach juice and the powder of Cheng into 8 resemble the shape lotus leafs, round them in the dish side. Add the boiled water into the spoon to get private frog once, then put the widen oil into the spoon, burn to 40% or 50% heart, private frog into the oil hurtles to fry to get once.

Inside of spoon stay the bottom oil to burn hot, put the garlic petal fry the joss-stick, adding the stock for cooking, sauce, refined salt, monosodium glutamate, into private frog, burn with the prosperous fire, adjust the small fire. Go to the lousy, see the soup juice hang up to owe for thick dense hour, pour a spoon of sesame oil, put to put on 8 resemble the shape lotus leafs. Put the frog oil, white tree fungus, the matrimony vine, into the spoon, join the clear water, after rock sugar boil, adjust the small fire to braise 10 minutes, see the soup juice thick dense, prosperous go into the bowl, again the method of using joss-stick, the carrot flower embellishes the in the interval.

The mashed potatoes and bringaul
The potatoes go to the skin and cut them into pieces, ascending them steam lousy. The eggplants go to the skin to cut into pieces, leading to fry in oil to go to soft lousy. The green peppers cut into the end. Cut the pork into the end. Add the bottom oil in to spoon to burn hot, put to bury the bean, the eggplant to fry to make into the mire form, prosperous them in dishes. Add the bottom oil to burn hot, fry the pot with the spring onion, the ginger end, add the pork, turn over to fry to break to living, join the farmer sauce, stock for cooking to braise a short moment, tune up the taste with the refined salt, monosodium glutamate, the wet starch hangs up to make into the meat end sauce, overlaying on the soil bean eggplant mire, again dust up the green pepper end becomes namely.

The Zicai and white meat chafing dish
The chafing dish which is called the warm pot in the ancient times is a kind of cookware, leading the name of a dish. It is a more ancient kind of traditional famous dish of our country. It is also one of the common good dinners of the winter in the temple court of Qing Dynasty. The chafing dish is deeply popular because of using much anticipate, the flavor is fresh, the container shape is interesting and novel, the dish bowl puts the row beauty, there is only a kind of warmly atmosphere while eating.

Its raw material is the very thin pork slice first, beef, mutton, seafood...etc. second, vegetable, powder silk, the jelly bean curd...etc. third, and condiments, such as sesame sauce, the Chinese chives flower, spring onion garlic ginger end, Fulu, ground mustard, salt and monosodium glutamate...etc. It is chosen by personal term while eating.

The water lily and frog oil
It is good in color, joss-stick, flavor and shape. It is a dish which contains two kinds of tastes. It is subtle fragrance good to eat. It is the good product on the dinner party. It can cure disease like cough.

The Dagao cake
It is made of the glutinous rice after beat the boiled glutinous rice. Cuts into the pieces, add the bean powder, the refined sugar or honey etc. while eating. It is flavor joss-stick. Therefore the traditional Korea regards it as the first-class delicacy in the history. They make it when they celebrate the festivals and the marriage fine days or receive the honored guests.

The cool noodles
Press flour which has been mixed with water friendly with the appropriation machine into the pot first, get after cook, and use the cold water cooling. Add the beef broth or the chicken soups behind, go together with condiment such as the pickles, hot pepper, the beef slice, the chicken a round mass of food, the apple slice, egg etc. Then you can eat.

The liangui Li bacon big round flat cake
Choose to use the best and fresh pork, boil them with the old soup of a hundred years of the herb medicine which contains more than ten valuable flavors to cook, fuming again to make but become after cook, the finished product color and luster palm tree is red, the flesh is extremely keen, fatty but don't get fed up with, thin but not firewood, smoked flavor thick joss-stick, big round flat cake use permeate well-known and expensive medium the herb medicine exotic fragrance boils the old soup oil, appropriation of meat to adjust to anticipate the powder and to put on in the like of a round flat cake face the first volume system.

The skin is golden, and it is circle and looks like full moon, layer, if turn over the book, outside burnt mile delicate, the loose rises the layer, taste subtle fragrance. It has the medicine hard working effect such as warming appetite, strengthening the kidney, leading the spirit and adjusting medium, eliminating the food and destroying insects etc. It is a good dinner which gathers delicacy and medicine.

The ginseng braises the black chicken
Wash the stem ginseng then soak softly clearly with warm water, cut into the segment, put them into the casserole, plus the stock for cooking to steam about 30 minutes. Put the black chicken slices open from the back, put it into the cold water to soak and wash clearly, then go into the boiling water pot slightly and take out once. Put the ginseng that steamed into the chicken stomach, steam the original soup of make the ginseng to boil again, pour at the casserole, put the black chicken into the casserole, add to anticipate the wine, refined salt, monosodium glutamate, spring onion segment, ginger slice, mushroom, ham, the winter bamboo shoot slice and familiar lards, cover the strict earthenware pot cover.

Take a little amount powder and add the water to beat paste, put on the glass note, strict the casserole's side, put after prosperous fire boil, change to burn about 2 hours with the small fire, put cover dismantle, clean to float the oil, take out the spring onion segment, the ginger slice, the ginseng from the chicken stomach inside take out, on the chicken stomach to be ok.

Ginseng boiler chicken
Chop the clean hen to be 3 centimeters long, 1 centimeters breadth, go into the boiling water, and then wash it clearly with the cool water. Cut into slice of Lan, ham, black mushrooms, the spring onion, the ginger slices the piece to clap loose, put on with the toothpick, the ginseng steeps 10 minutes to cut into slice with the boiled water. Put the chicken into the boiler, then put into the ginseng, slice of Lan, ham, black mushrooms, spring onion, ginger, monosodium glutamate, the chicken soup, ascending to steam lousy take out, go to the spring onion ginger.