在廚師之鄉陝西藍田，有一道關中流水席必備的大菜，藍田九大碗。紅燒肘子、木梳背子、八寶甜盤子、潑汁老豆腐、熬過油豆腐、高湯熬白菜、熬蘿蔔片、黃花木耳丸子湯、涼調蘿蔔絲。九個青花瓷大碗菜，三葷六素，放在托盤裡，就是關中味道。就著農家花饃紅米飯，喝稠酒，阿星吃八人餐。 In the chef’s hometown, Lantian, Shaanxi, there is a necessary dish for the Guanzhong feast, the nine large bowls of Lantian. Braised pork elbow, wooden comb back, Babao sweet dish, old tofu with pouring juice, boiled oil tofu, boiled cabbage in soup, boiled radish slices, yellow flower fungus meatball soup, cool radish shreds. Nine blue and white porcelain bowls, are placed in a tray, which is the taste of Guanzhong.
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