When I was a child, the “seven story building” dish was a big dish at a rural banquet. In fact, it was a big bowl of stew. Its contents included egg rolls, meat slices and meatballs, tiger skin eggs, bamboo shoots, etc. The more varieties in the bowl, the higher the pile, the more polite it was. It is said that it is one of the “eight bowls” and that it comes from the Buddhist vegetarian diet. Among the Hunan cuisine schools in the Xiangjiang River Basin, Nanyue vegetarian food, which belongs to the traditional Buddhist fast food series, is also famous for its unique characteristics. Hengshan Mountain is one of the sacred places of Buddhism in China. Temples of all dynasties have paid special attention to the production of vegetarian food. The raw materials are wild or cultivated plants, melons and vegetables, and processed bean products. Some of them are imitated into chicken, fish, meat, eggs and other shapes, making a banquet with the same name as meat food. The shape and color of the banquet can be fake and real, adding splendor to Hunan food. The famous products of Nanyue vegetarian food series include: “yipinxiang (single dish vegetable)”, “erdoumei (Mei”, “Mei” homonym, moldy beans and Sufu) “,” Sanxian soup (three kinds of fresh vegetables in season) “,” Sijiqing (four kinds of green vegetables in different seasons) “,” Wudeng (stew) meeting (five kinds of stew), and “Wudeng Huiyuan” is one of the Buddhist classics, This dish is named after the book, liuzilian (usually refers to braised eggplant, fried bamboo shoots, stewed mushroom, spicy oil and lotus root balls), qilanglou (fake meat, meatballs, steamed bread, gluten, vegetable heart, yulanpian, Lentinus edodes and so on) and “eight bowls (eight kinds of vegetarian dishes imitating meat table)” “Nine Ruyi (according to the number of different guests at the same time, to make the diners satisfied)”, “ten kinds of scenery”.


50g mushroom (dry)
50g black fungus
50g sweet potato vermicelli
50g tofu (lactone)
100g pork
100 grams of prawns
5 dried fish
100g pattern hot pot balls
1 / 2 tsp salt
1 / 2 tbsp vinegar
2 tbsp vegetable oil


Step 1
Wash mushrooms, fungus and sweet potato vermicelli and soak for 10 minutes

Step 2
Boil a pot of boiling water, add pork, cook until broken red, cut into small squares, broth Sheng out of a bowl, set aside

Step 3
Heat the oil in a skillet. Cut the bean curd into two pieces along the diagonal of the bean curd. Then cut the bean curd into small pieces and fry until yellowish

Step 4
Prepare a steamer, add enough water, find a large bowl, and then put pork, sweet potato powder, mushrooms, fungus, skin shrimp, dried fish, hot pot meatballs, tofu in turn. When you put them, add some salt to each layer, so as to taste them. Then pour into the broth, cover it, steam over high heat for 15 minutes

Step 5
Cool for a while, prepare a small dish of vinegar (when eating prawns, dip in vinegar, taste more delicious), and then serve