10-bowl banquet

The origin of the 10-bowl banquet in Shanzhou district of Sanmenxia, Henan province has much to do with the local climate in the Western part of the province, where it tends to be dry and cold with little rainfall. In order to fight the coldness and dryness, local residents adopted a tradition of cooking hot soup containing meat and vegetables with a spicy, acidic flavor.

Visitors enjoy the 10-bowl banquet at a farmhouse during their tour in Shanzhou district in Sanmenxia. [Photo/IC]

The 10-bowl banquet is comprised of 10 local dishes, which usually use ingredients cultivated by the locals such as pork, turnip and potherb. A variety of different cooking methods are used, including frying, boiling and baking. 

The banquet has a history dating back more than 300 years and gained fame in 1901, when it received glowing approval from Empress Dowager Cixi and Emperor Guangxu of the Qing Dynasty (1644-1911). 

Comprised of 10 dishes, the banquet is attractive for its savory taste unique to West Henan. [Photo/IC]

The banquet has since developed into a kind of unique culinary culture in West Henan, mainly reserved for important guests at weddings and funerals.