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Eight large bowls

Last updated by tracyk223 at 2016/11/10

Cooking the Eight Large Bowls takes both a “thick” and “thin” method. The “thin” eight large bowls include quick-fried fish fillet, braised and shelled fresh shrimp, fresh cocktail, sweet-scented osmanthus fish bones, braised butterfish, Sichuan shredded meat, Sichuan large meatballs, loose meat, and so on. The “thick” eight large bowls consist of fried blue shelled fresh shrimp, boiled shredded chicken, mixed and cooked egg soup and crab ovary, trepang meatballs, silver piece meat, consommé chicken, braised chicken, daily family cooked carp, and so on. The eight large bowls are often served at banquets.