

It is also known as the ten bowls of Han banquet. After Liu Xiu, the founding emperor of the Eastern Han Dynasty, ascended the throne, he came to the original Temple of Gaozu in Peixian county to worship his ancestors. After receiving the order, Pei Youling was worried: why don't you tell me in the morning? How can the accompanying civil and military officials make a donation? A chef offered a plan. He set up several large pots in advance, slaughtered pigs and chickens, cooked the paste soup, and prepared the crispy dishes for the season. He divided the dishes into ten bowls, went to the cage steaming hall, poured the hot soup, and the eaters chose according to their taste. Finally, he came to a bowl of soup to feed the seam, to ensure that the officers and soldiers had a delicious voice. The county magistrate acted according to the chef's advice. As expected, the officers and men were full of wine and food, and their mouths were full of oil. Emperor Guangwu also felt that the "ten bowls" were economical, so he brought the skills of the "ten bowls" to Luoyang. After generations of improvement by the chefs, it evolved into today's Luoyang water table. The contents of the "ten bowls" can be adjusted according to the economic conditions and seasonal changes of the victims. The common "ten bowls" dishes include "family photos", "signboards", "stewed seeds", "tiger skin meat", "sweet rice", "seasonal crispy vegetables" and "soup".