The making technique of Yancheng Eight Bowls is a traditional skill item in the fifth batch of representative items of municipal intangible cultural heritage. It is said to have originated in the late Eastern Han Dynasty. It is a representative of Yancheng folk dishes. It is a general term for dishes that are in line with the tastes of Yancheng people, made by Yancheng people using local raw materials in their long-term production activities. It includes stewed fat, big chicken holding small chicken, glutinous rice meatballs, rising cake, radish and mussels, taro and shrimp soup, braised pork, and braised knife fish. Initially, local ingredients were used, the making process was simple, half soup and half dish, half meat and half vegetarian, mainly stewed, with a mild taste and mainly salty and fresh. Later, with the development of economy, the activities of Yangzhou and Huai'an salt merchants, influenced by Huaiyang cuisine, gradually formed: strict selection of ingredients, fine knife skills, exquisite cooking, using the right skills according to the ingredients, different seasons, good at stewing, braising, steaming, roasting, stir-frying, stewing, frying, sticking, burning, soaking, salt-baking, focusing on adjusting the soup, maintaining the original flavor, fresh taste, rich but not greasy, light but not thin, crispy and boneless without losing its shape, smooth and crisp without changing its taste, cooking seafood with unique local characteristics; a flavor with half soup and half vegetable, half meat and half vegetarian. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)