In Hejun, a city in Henan Province, weddings, funerals, and other important events are often celebrated with the traditional Eight Bowls feast. This banquet is typically served on an eight-legged table, featuring ten plates, eight bowls, and two soups, offering both delicious taste and appealing presentation. The traditional Eight Bowls consist mainly of four meat dishes and four vegetable dishes.
In Hejun, the Eight Bowls feast is commonly used for celebrations such as weddings, funerals, and other important events. A traditional eight-legged table is adorned with ten dishes and eight bowls, along with two soups, which are both tasty and visually pleasing.
The traditional Eight Bowls have been known for their affordability and ease of preparation, evolving over centuries through the refinement of chefs. By the end of the Qing Dynasty (Ming-Qing period), during which the food industry experienced unprecedented prosperity, the Eight Bowls were part of the “Lower Eight Treasures” category within the renowned “Full Han Banquet.” Historical records state that during festivals, ceremonies, weddings, and other occasions, wealthy families often invited guests with this feast. In the past, the Eight Bowls incorporated various cooking techniques including braising, stewing, marinating, frying, steaming, stir-frying, and frying.
Traditionally, the Eight Bowls consisted of four meat dishes and four vegetable dishes. The meats typically featured pork, with choices like boiled pork leg, pork butt, braised pork belly, and square-cut pork. The vegetables were made from ingredients like tofu skin, seaweed, noodles, and tofu, processed through unique culinary methods. In Hejun, the Eight Bowls are an indispensable part of family celebrations or when hosting distinguished guests.
Traditionally, the Eight Bowls were more focused on ‘water-based' cuisine, emphasizing soups over meat. For example, in the case of braised pork, it was usually made from five-layered pork, while small fried pork had a mix of fat and lean meat, approximately 60% fat and 40% lean. However, with changes in consumer preferences and market demands, the Eight Bowls have adapted, often featuring more meat and less soup. To cater to healthier eating trends, small fried pork is now predominantly lean meat. A variety of new seasonings have also been introduced to enhance flavors, making the dish more appealing to the masses. Hejun Eight Bowls have expanded to include additional meat dishes such as braised chicken pieces, braised pork ribs, preserved vegetable braised pork belly, and red-braised fish chunks, as well as new vegetarian options like shrimp and cabbage, dried shrimp and winter melon, yam, and Chinese parsley tofu.
Today, the Eight Bowls can be enjoyed not only in Hejun but also in new districts and cities like Xinxiang. The Eight Bowls of Hejun have become a staple of hotel banquets and everyday dining, serving as a popular and distinctive feast for guests.