/p>
2. Four hot meats: chicken skin sturgeon, crab roe mushrooms, hosta chicken, night shrimps
3. Four cold meats: ginger preserved eggs, Kyoto kidney balls, fried crucian carp , water chestnuts
4. Four pairs: pineapple and goose, mushroom and pork kidney, cucumber and kidney, asparagus and chicken
5. Four bowls: First-grade official swallow, phoenix tail with large skirt wings, elephant lycopodium, golden leopard civet
6. Four medium bowls: tiger button dragon hide, crane stewed bear paw, silver needle fried wings, Dinghu Shangsu
p>7. Four small bowls: fried plum blossoms and northern deer shreds, red oven-baked snow clothes, dry-roasted net abalone slices, phoenix into the bamboo forest
8. Each piece of meat: red osmanthus in the middle of the month, Tongue fighting group cowards, clear soup with snow fungus, deer carboxyl teal
9. Four barbecues: roasted suckling pig in its entirety, Ruyi chicken - pair, Erba - Zha, hanging oven sliced ??duck - pair
10. Four Cold Substances: Zhai Zha Hoof, Vegetarian Bamboo Shoot Tips, Zhai Noodle Roots, Su Bai Mushrooms
11. Four Cold Substances: Steamed Seafood, Guangdu Squab, Oolong Pork Knuckles, Lanterns Roasted lamb leg
12. Eight salty snacks: mother and son shrimp dumplings, chicken pulled skin rolls, cloud leg stuffing, crab meat and crab apples, shrimp steak dumplings, fish maw stuffed with flowers, and hibiscus chicken dumplings , Crispy fried seabass strips
13. Eight desserts: fried rose cake, crispy pineapple balls, butter lamp crispy cake, lotus seed paste preserved cubes, mandarin duck tube with juice, sesame phoenix roll, colorful frozen cake , Crystal fresh milk jelly
14. Two beets: watermelon cup, snow jelly almond tofu
15. Noodles: dry-roasted nine-inch noodles
16 , -Dry rice: white rice
17. -Porridge: white porridge
18. Four meals: salted eggs, milk, salted fish, stir-fried vegetables
19. -Soup : Straw mushroom and egg drop soup
20. Four soups: Hot and sour tooth (with foreign pig), ham soup (with first dessert), Changchun soup (with sliced ??duck), grass soup Soup (with Yi noodles)
21. Four noodle products: Yu layerian (with suckling pig), Pianershao (with Ruyi chicken), dada (with sliced ??duck), Ruyi rolls (with Halba)
22. - Baizi peach buns: Birds, deer, humming monkeys and Baizi peach buns are all available.
Two points: red melon seeds, fried ginkgo almonds
23. Four Beijing fruits: dried raisins, crispy walnuts, apricot preserves, dried osmanthus
24. Four candies: candied lotus seeds , candied winter melon, candied chrysanthemum cake, candied coconut horn
25. Four candied fruits, candied oranges, candied pomelo peels, candied dates and preserved locusts
26. Four sour fruits : Sour sali, sour buckwheat, sour ginger, sour green plum
27. Four fruits: apple, sweet orange, lychee, pomelo
28. Four fruits: water chestnut, Lotus root, water chestnut, Wangqiang, Wangqiang dog
29. Four fruits: Elephant banana, Elephant snow pear, Elephant four-season orange, Elephant Teochew mandarin
Full table:
Black-winged rib fan, nape collar, steamed pig, steamed duck, roasted pig, roasted duck, rolled liver, deer tail, seven-star elbow plate, pine qianer, and oil jellyfish
Han banquet:
Four stems, four fresh fruits, four candied fruits, four cold meats, three sweet bowls, four snacks/
Four stems: black melon seeds, white Melon seeds, peanut dip, sweet almonds
Four fresh fruits: Beishan apple, Shenzhou peach, Guilin water chestnut, Guangdong lychee
Four preserves: green plum orange cake, osmanthus eight treasures, rock sugar Hawthorn, round meat and melon strips
Four cold meats: whole lamb liver, braised crab legs, white chopped chicken, roasted pork ribs
Three sweet bowls: lotus seed porridge, almond tea, sugar-steamed eight-treasure rice
Four snacks: hibiscus cake, lama cake, fried stewed rice dumplings, fried yuanxiao
Main dishes:
Steamed lamb, steamed bear paws, steamed deer tail , roasted flower duck, roasted chicken, roasted goose, braised salted duck, soy sauce chicken, bacon, pine flowers, baby tripe, dried meat, sausage, assorted Su plate, smoked chicken, white tripe, steamed eight-treasure pig, glutinous rice Stuffed duck, canned pheasant, canned quail, braised assorted vegetables, braised goose, braised shrimp, braised shrimp, braised shrimp, pheasant, rabbit breast, cabbage python, whitebait, steamed hashish, braised duck kidney, Braised duck strips, clear mixed duck shreds, yellow heart tubes, braised eel, braised eel, bean drum catfish, pot-roasted catfish, soft-shelled turtle, pot-roasted carp, fried carp, soft-fried tenderloin, soft-fried Chicken, assorted sausages, sesame butter rolls, braised fresh mushrooms, braised fish breasts, braised fish slices, braised fish belly, braised pork slices with vinegar, braised white mushrooms, braised three delicacies, fried whitebait, braised eel, steamed Ham, fried white shrimps, braised green clams, fried fish with noodles, braised asparagus, hibiscus agar-agar, fried liver tips, stir-fried liver guan'er, fried tripe kernels in oil, fried tripe collars in soup, fried gold thread, braised silver thread, sugar Stir-fried fried children, sugar-stewed water chestnuts, sweet yam, shredded fresh peaches, braised southern clams, stir-fried southern clams, braised shredded duck, braised dandelions, steamed chicken, braised chicken, stir-fried chicken, braised minced chicken, crispy Chicken, stir-fried diced chicken, braised chicken nuggets, three fresh diced vegetables, eight-treasure diced rice, steamed magnolia slices, stir-fried shrimps, stir-fried kidneys, stir-fried tendons, pot-roasted sea cucumber, pot-roasted cabbage, fried sea fungus, watered Frog, sweet-scented osmanthus wings, steamed wings, fried poultry, fried onions, fried pork ribs, braised chicken intestines, braised water chestnuts, salted elbow scallops, mixed meat, stewed dumplings, roasted pig trotters, roasted mandarin ducks , roasted lily, roasted apple, stuffed lotus root, stuffed glutinous rice, fried crab. Jiudajia, assorted kudzu rice, stone fish, hairtail fish, yellow croaker, oily pork, sauce pork, red meat pot, white meat pot, chrysanthemum pot. Pheasant pot, Lantern Festival pot, mixed noodle pot, water chestnut pot, soft fried birds, dragon and tiger eggs, orangutan lips, hump, deer antlers, bear paws, suckling pig, suckling duck, bar pig, hanging stove sheep, steamed Jiang Yaozhu, sugar dumplings Chicken head rice, mixed shredded chicken, mixed tripe, assorted tofu, assorted diced, fine shrimp, fine crab, fine fish, fine braised fish fillet, braised crab meat, stir-fried crab meat, mixed crab meat, steamed Pumpkin, stuffed Japanese melon, fried loofah, braised winter melon, braised chicken feet, braised duck feet, braised bamboo shoots, braised wild rice, dried tomato and sun-braised pork, duck soup, crab meat soup, three fresh osmanthus soup, red meatballs, white meatballs, Fried meatballs, fried meatballs, three fresh meatballs, Sixi meatballs, steamed meatballs, sunflower meatballs, fried meatballs, tofu meatballs, red stewed meat, white stewed meat, loose meat, buckled meat, barbecue, sauced meat, lotus leaf stew, Yipin meat, cherry meat, horse tooth meat, soybean curd meat, jar meat, jar meat, ingot meat, Fulu meat, red elbow, white elbow, crystal elbow, beeswax elbow, roasted elbow, grilled elbow strips, Steamed mutton, roasted mutton, spiced mutton, and sauced mutton. Steamed three kinds of food, fried three kinds of food, roasted purple lid, stewed duck offal, braised white offal, three kinds of fresh shark's fin, chestnut chicken, shredded live carp, salted duck, and tube chicken.
1. Four servings: assorted head box - one, two orders (pink fruit, smoked wheat), soup noodles - basin per person
2. Four Hot meats: chicken skin sturgeon, crab roe mushrooms, hosta chicken, night shrimps
3. Four cold meats: ginger preserved eggs, Kyoto kidney balls, fried crucian carp, water hyacinth kidney
< p>4. Four pairs: pineapple with goose, northern mushrooms with pork loin, cucumber with kidney, bamboo shoots with chicken5. Four bowls: first-grade bird's nest, phoenix tail and large skirt wings , Elephant Pulled Yuqin, Golden Leopard Civet
6. Four medium bowls: Tiger Button Dragon Cang, Crane Stewed Bear Palm, Silver Needle Fried Wings, Dinghu Shang Su
7. Four Small Bowls Bowl: Fried plum blossoms and northern deer shreds, red oven-baked snow clothes, dry-roasted net abalone slices, phoenix into the bamboo forest
8. Each piece of meat: red osmanthus in the moon, tongue fighting group cowards, clear soup of snow fungus, deer Carboxy teal
9. Four barbecues: roasted suckling pig whole, Ruyi chicken - pair, Yeerba - Zha, hanging stove sliced ??duck - pair
10. Four cold dishes : Zhai Zha hoof, vegetarian bamboo shoot tip, Zhai noodle root, vegetarian white fungus
11. Sizuocai: steamed seafood, wide-belly squab, oolong elbow, lamp-roasted lamb leg
12. Eight salty snacks: mother and son shrimp dumplings, chicken pulled skin rolls, cloud leg stuffing, crab meat and crab apples, shrimp steak dumplings, fish maw stuffed with flowers, hibiscus chicken dumplings, fried seabass strips
13. Eight desserts: rose pancake, crispy pineapple balls, butter lamp crispy cake, lotus seed paste preserved cubes, juice mandarin duck tube, sesame phoenix roll, colorful frozen cake, crystal fresh custard
14. Two beets: watermelon cup, frozen almond tofu
15. Noodles: dry roasted Yi noodles nine inches
16. Dry rice: white rice
17. -Porridge: white porridge
18. Four meals: salted eggs, milk, salted fish, stir-fried vegetables
19. -Soup: straw mushroom and egg drop soup
20. Four soups: hot and sour tooth (with foreign pig), ham soup (with first dessert), Changchun soup (with sliced ??duck), grass soup (with Yi noodles)
21. Four kinds of noodle products: Yu layerian (with suckling pig), Pianershao (with Ruyi chicken), Baba (with sliced ??duck), Ruyi roll (with Halba)
< p>22. - Baizi peach buns: Birds, deer, humming monkeys and Baizi peach buns are all available.Two points: red melon seeds, fried ginkgo almonds
23. Four Beijing fruits: dried raisins, crispy walnuts, apricot preserves, dried osmanthus
24. Four candies: candied lotus seeds , candied winter melon, candied chrysanthemum cake, candied coconut horn
25. Four candied fruits, candied oranges, candied pomelo peels, candied dates and preserved locusts
26. Four sour fruits : Sour sali, sour buckwheat, sour ginger, sour green plum
27. Four fruits: apple, sweet orange, lychee, pomelo
28. Four fruits: water chestnut, Lotus root, water chestnut, Wangqiang, Wangqiang dog
29. Four fruits: Elephant banana, Elephant snow pear, Elephant four-season orange, Elephant Teochew mandarin
Full table:
Black-winged rib fan, nape collar, steamed pig, steamed duck, roasted pig, roasted duck, rolled liver, deer tail, seven-star elbow plate, pine qianer, and oil jellyfish
Han banquet:
Four stems, four fresh fruits, four candied fruits, four cold meats, three sweet bowls, four snacks/
Four stems: black melon seeds, white Melon seeds, peanut dip, sweet almonds
Four fresh fruits: Beishan apple, Shenzhou peach, Guilin water chestnut, Guangdong lychee
Four preserves: green plum orange cake, osmanthus eight treasures, rock sugar Hawthorn, round meat and melon strips
Four cold meats: whole lamb liver, braised crab legs, white chopped chicken, roasted pork ribs
Three sweet bowls: lotus seed porridge, almond tea, sugar-steamed eight-treasure rice
Four snacks: hibiscus cake, lama cake, fried stewed rice dumplings, fried yuanxiao
Main dishes:
Steamed lamb, steamed bear paw, steamed deer tail , roasted flower duck, roasted chicken, roasted goose, braised salted duck, soy sauce chicken, bacon, pine flowers, baby tripe, dried meat, sausage, assorted Su plate, smoked chicken, white tripe, steamed eight-treasure pig, glutinous rice Stuffed duck, canned pheasant, canned quail, braised assorted vegetables, braised goose, braised shrimp, braised shrimp, braised shrimp, pheasant, rabbit breast, cabbage python, whitebait, steamed hashish, braised duck kidney, Braised duck strips, clear mixed duck shreds, yellow heart tubes, braised eel, braised eel, bean drum catfish, pot-roasted catfish, soft-shelled turtle, pot-roasted carp, fried carp, soft-fried tenderloin, soft-fried Chicken, assorted sausages, sesame butter rolls, braised fresh mushrooms, braised fish breasts, braised fish slices, braised fish belly, braised pork slices with vinegar, braised white mushrooms, braised three delicacies, fried whitebait, braised eel, steamed Ham, fried white shrimps, braised green clams, fried fish with noodles, braised asparagus, hibiscus agar-agar, fried liver tips, stir-fried liver guan'er, fried tripe kernels in oil, fried tripe collars in soup, fried gold thread, braised silver thread, sugar Stir-fried fried children, sugar-stewed water chestnuts, sweet yam, shredded fresh peaches, braised southern clams, stir-fried southern clams, braised shredded duck, braised dandelions, steamed chicken, braised chicken, stir-fried chicken, braised minced chicken, crispy Chicken, stir-fried diced chicken, braised chicken nuggets, three fresh diced vegetables, eight-treasure diced rice, steamed magnolia slices, stir-fried shrimps, stir-fried kidneys, stir-fried tendons, pot-roasted sea cucumber, pot-roasted cabbage, fried sea fungus, watered Frog, sweet-scented osmanthus wings, steamed wings, fried poultry, fried onions, fried pork ribs, braised chicken intestines, braised water chestnuts, salted elbows, mixed meat, stewed dumplings, roasted pig trotters, roasted mandarin ducks , roasted lily, roasted apple, stuffed lotus root, stuffed glutinous rice, fried crab. Jiudajia, assorted kudzu rice, stone fish, hairtail fish, yellow croaker, oily pork, sauce pork, red meat pot, white meat pot, chrysanthemum pot. Pheasant pot, Lantern Festival pot, mixed noodle pot, water chestnut pot, soft fried birds, dragon and tiger eggs, orangutan lips, hump, deer antlers, bear paws, suckling pig, suckling duck, bar pig, hanging stove sheep, steamed Jiang Yaozhu, sugar dumplings Chicken head rice, mixed shredded chicken, mixed tripe, assorted tofu, assorted diced, fine shrimp, fine crab, fine fish, fine braised fish fillets, braised crab meat, stir-fried crab meat, mixed crab meat, steamed Pumpkin, stuffed Japanese melon, fried loofah, braised winter melon, braised chicken feet, braised duck feet, braised bamboo shoots, braised wild rice, dried tomato and sun-braised pork, duck soup, crab meat soup, three fresh osmanthus soup, red meatballs, white meatballs, Fried meatballs, fried meatballs, three fresh meatballs, Sixi meatballs, steamed meatballs, sunflower meatballs, fried meatballs, tofu meatballs, red stewed meat, white stewed meat, loose meat, buckled meat, barbecue, sauced meat, lotus leaf stew, Yipin meat, cherry meat, horse tooth meat, soybean curd meat, jar meat, jar meat, ingot meat, Fulu meat, red elbow, white elbow, crystal elbow, beeswax elbow, roasted elbow, grilled elbow strips, Steamed mutton, roasted mutton, spiced mutton, and sauced mutton. Steamed three kinds of food, fried three kinds of food, roasted purple lid, braised duck offal, braised white offal, three kinds of fresh shark's fin, chestnut chicken, live carp in boiled water, salted duck, and tube chicken.
The origin of the Manchu-Han Banquet
The Manchu-Han Banquet began in the middle of the Qing Dynasty and is a giant banquet with strong national color in my country.
It has the characteristics of palace cuisine and the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking and unique style.
The Manchu-Han banquet was originally a banquet where Manchus and Han people cooperated when banquets were held in official circles. The best public use occasion is when the local officials entertain the examiner at a banquet after the imperial examination. The host is the highest local official, and the guest is the imperial minister; the host and guest are often "disciples and old friends", so the dishes at the Manchu-Han banquet are all exquisite and rich. When sitting at the table, all officials, big and small, wear court beads on their heads and sit in official uniforms. The scene, scale, level of the banquet, the positions of the people accompanying the banquet, the types and quantities of cooking ingredients, fruits and wine provided for the banquet, etc. There are strict regulations. When a Manchu-Han banquet is held in a government official's office, the first thing to do is to play music, fire cannons, and salute to welcome the guests to their seats. After the guests are seated, the waiter will bring them snacks. There are two kinds of snacks available at the door: sweet and salty, and dry and thin. After the entry snacks, there are three courses of tea, such as clear tea, fragrant tea, and fried rice tea, and then you can officially sit down. The Man-Han banquet usually includes at least 108 kinds of cold dishes, appetizers, stir-fried vegetables, rice dishes, beets, snacks and fruits, etc., and is usually eaten in three days.
Manchu and Han banquets use a wide range of materials and fine materials. All kinds of delicacies from mountains and seas are available. The cooking skills are exquisite and full of local characteristics. It highlights the special flavor of Manchu cuisine, and is good at barbecue, hot pot, and shabu-shabu. It also shows the cooking characteristics of Han nationality, including grilling, deep-frying, stir-frying, stewing, and roasting. The dishes are also very rich in taste.
The Manchu-Han banquet originated in Beijing and spread to various places. There are Manchu-Han banquets in Tianjin, Guangdong, Hubei, Northeast China, Sichuan, Yangzhou and other places.
Mongolian vassal banquet
This banquet was a royal banquet hosted by the Qing emperor to entertain Mongolian relatives who were married to the royal family. Generally, banquets are held in Tianzheng Guangming Hall, accompanied by first- and second-grade Manchu ministers. Emperors of all dynasties attached great importance to this banquet and held it regularly every year. The Mongolian relatives who received the banquet regarded this banquet as a great blessing and cherished the food that the emperor rewarded during the banquet. The article "Returning Home with Blessings at the Banquet of Mongol People of the Qing Dynasty" says: "When the Mongolian princes of the annual class come to the capital, they will be rewarded with food, so they must go, saying that they are going to return home with blessings. If there are no utensils, they will carry them in their outer coat pockets. In other words, the flat gold embroidered snake is often soaked with the soup as much as it needs, without regrets."
Tea table tea narrative: ancient music accompaniment - Manchu and Han maids presenting white jade milk tea
< p>Desserts to be served: Tea knife-cut almonds, bergamot, crispy apple cakesFirst item in the box: dragon and phoenix gold-painted box and dragon plate column (with eight items of dried fruit preserves)
Four Hidden fruits, tiger skin, peanuts, strange flavor, large flat milk, white grapes, snow mountain plums
Four sweet preserves, candied apples, candied longans, fresh peaches, candied green plums
To celebrate your birthday with incense: banquet with ancient music - Burning incense into the banquet
Five appetizers: Dragon and Phoenix, Hong characters, shredded chicken, cucumber, Fu character, melon, roasted tenderloin, ten thousand characters, spicy tripe shreds, New Year characters, mushrooms, nostuff
Four pastry dishes: Yushan beans Yellow sesame roll, golden cake, jujube mud cake
Four pickles: Palace cucumber sauce, black cabbage, sugar garlic pickled water mustard peel
Serving the ring paste: Music accompanies the banquet - Manchu and Han maids worship Guizhou Maotai
First meal soup: Longjing bamboo fungus
Third imperial dish: Anchovy fin, red plum beads, fragrant Kung Pao hare
Second pastry: Bean flour pastry Milk Sauce Corner
The third imperial dish: Stir-fried frog, coriander and pigeon with two flying dragons
The third imperial dish: Eight-treasure duck, bergamot and golden rolls, fried shredded cuttlefish
< p>Second Pastry: Golden Sparrow Ruyi RollThird Dish: Fried Fish Fillets with Hydrangea and Scallops in Guinea Fowl Milk Sauce
Third Dish: Dried Lianfu Sea Cucumber Flowers Colorful Beef Tenderloin with Mushrooms and Duck Feet
Second Pastry: Uncooked Meat Pancakes and Longxu Noodles
Second Barbeque: Roasted Roe Deer with Pheasant in a Hanging Oven, served with lotus leaves and rolled onions Sweet Noodle Sauce
Third Royal Vegetables: Mountain Delicatessen, Dragon Buds, Lotus Buds, Tofu, Straw Mushrooms and Broccoli
First Porridge: Red Bean Porridge
First Fruit: Seasonal Fruits The first platter
Farewell to the fragrant tea: Xinyang Maojian
The Courtier's Banquet
The Courtier's Banquet is held every year on the day after the Lantern Festival, that is, the 16th day of the first lunar month. The emperor personally ordered the bachelor to attend the banquet, and those who had meritorious service among the nine ministers were honored. The banquet was held in Fengsan Selfless Hall, and the banquet followed the etiquette of the clan banquet. They all use high chairs, compose poems and drink wine, and it is held as usual every year.
Mongolian princes and others also participated. The emperor used this favor to win over his subordinates, and at the same time it was a symbolic form of merit for the courtiers.
Beauty’s Tea: Shifeng Longjing
Fourth Dried Fruit: Honey, Peanut, Cashew, Walnut and Sticky Apple Gummies
Fourth Candied Fruit: Candied Ginkgo, Candied Cherry Candied Melon Strips, Candied Golden Dates
Fourth Pastry: Jade Bean Cake, Chestnut Cake, Two-Colored Bean Cake, Bean Paste Roll
Fourth Pickles: Sweet Sauce, Radish, Five-Spice Ripe Mustard, Sweet Sour Milk Melon Tianhejin
Seventh appetizer: Magpie plum blossoms, butterfly rolls, ginger fish fillets, five-spice pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage rolls
First dish of soup: Yipinguan Yan
The fifth imperial dish: braised deer tendon, chicken, shredded white fungus, osmanthus fish sticks, eight-treasure rabbit, jade bamboo shoots and fern in a casserole
The second dish of pastry: Empress Dowager Cixi’s small steamed bun with golden shredded wheat.
The fifth imperial dish: Luohan prawn skewers, fried scallops, scallions, stir-fried beef tenderloin, oyster sauce, chicken, fresh mushrooms and cabbage
The second savory dish: Lama cake, almond tofu
< p>The fifth dish of the imperial dish: white grilled broad belly, chrysanthemum tenderloin, mountain delicacies, fried quail, braised red scallopsThe second dish of the imperial dish: downy chicken with bean paste and apple
The royal dish The third dish: White grilled fish lips, braised fish bones and braised shark skin with green onions
The second barbecue dish: Sliced ??suckling pig, Uighur roast lamb served with pancakes and scallion sweet sauce
The first meal porridge: Huiren rice porridge
First product of fruit: First product of seasonal fruit platter
Farewell tea: Generous Zhulan
Wanshou Banquet
Wanshou The banquet was a birthday banquet for the emperors of the Qing Dynasty and was also one of the grand banquets in the inner court. Concubines, princes, civil and military officials all take pride in offering birthday gifts. There are countless famous delicacies. If it is a birthday, the celebration will be more grand and grand, and a dedicated person will be assigned to handle it. Clothing, jewelry, decoration, music, dance and banquets are all available. On the 10th day of October in the 20th year of Guangxu's reign, Cixi celebrated her 60th birthday. In the 18th year of Guangxu's reign, the edict was issued, and the banquet began more than a month before the birthday. At that time, Jiangxi alone produced more than 29,170 pieces of various glazed bowls, dishes, plates and other porcelain painted with the words "Longevity without Borders" and auspicious and festive patterns. The entire celebration cost nearly 10 million taels of silver, which was unprecedented in Chinese history.
Beautiful Lady's Tea: Lushan Yunwu
Fourth Dried Fruit: Milky White Dates, Two-Color Gummies, Stir-fried Flat Cocoa Peach Kernels
Fourth Candied Fruit: Candied Pineapple Candied red fruits, candied grapes, candied water chestnuts
The fourth category of pastries: golden cake rolls, adzuki bean cake, lotus seed cake, pea yellow
The fourth category of pickles: osmanthus chili sauce, mustard, purple fragrant dry assorted coriander, oil and cucumber
p>The first product of the box: dragon and phoenix painted gold box with dragon plate and pillars attached
Chicken tenderloin in salt water with five-spice sauce and red oil duck spicy noodles
Chicken with osmanthus sauce, tomatoes and water chestnuts stewed in oil Straw mushrooms, white fungus with pepper oil
Four appetizers: Coral cabbage with longevity characters, five-spice prawns with no characters, salted beef with Xian characters, red oil louver
First soup: Changchun deer whip soup
p>The fourth imperial dish: Yuzhang Xianlongshou Pearl Tofu, Shouwu Chicken, Baihua Duck Tongue
The second pastry dish: Longevity Dragon Face Noodles and Baishou Peach
The fourth imperial dish : Stewed white phoenix with ginseng, dragon and phoenix eggs, father and son enjoy mountain delicacies with large leaf celery
Second pastry: Periwinkle rolls, chrysanthemum and bergamot crisps
Fourth dish: Braised round fish with golden legs Skillfully roasted wild goose, peach kernel, diced pheasant, crabmeat and double shredded bamboo shoots
Second pastry: Ginseng fruit walnut cheese
Fourth dish: Pine hericium mushroom, cuttlefish soup, lotus leaf chicken Beef Fillet Stir-fried with White Mushrooms
Second BBQ: Grilled Chicken and Sesame Venison Skewers on Sand Plate
First Porridge: Rare Black Rice Porridge
Fruit The first dish: The first dish of seasonal fruit platter
Farewell to the fragrant tea: Jasmine Bird's tongue
The Nine White Banquet
The Nine White Banquet began during the Kangxi period. When Kangxi first designated the four tribes including the Mongolian Waisak, these tribes showed their loyalty by paying nine white tributes every year, namely: one white camel and eight white horses. Take this as faith. After the Mongolian tribes paid tribute, the emperor entertained the envoys with a banquet, which was called the Nine White Banquet. Follow the rules every year. Later Emperor Daoguang wrote a poem about this: "Four pairs of silver flowers and one jade camel, presented to Emperor Jingluo by the Western Qiang.
”
Beauty’s tea: boiled milk tea
Four types of dried fruits: sesame seeds, rock sugar, walnuts, spiced almonds and pineapple gummies
Four types of candied fruit: candied longan fruit Candied Laiyang pear, candied water chestnuts, candied betel seeds
Four items of pastry: Glutinous rice cold cake, kidney bean roll, pigeon glass cake, creamy pineapple jelly
Four items of pickles: Beijing spicy dish, spicy cucumber strips, sweet and spicy Dried mustard seeds
Seven appetizers: Songhe Yannian, mustard jasmine, duck feet, spicy quail, sesame fish, cashew nuts, celery heart oil, braised fresh mushrooms, tomatoes in honey sauce
Soup one: Toad soup
The first imperial dish: Braised Kirin Noodles
The fourth hot stir-fried dish: Dragon Crab, Spicy Tendon Oolong, Spicy Beads, Three Fresh Dragon and Phoenix Balls
Second Pastry Food: mignonette cake, jade-faced gourd
Royal dish No. 1: Golden toad and jade abalone
Hot-fried food: wild fern, salt-fried meat and fragrant cooked roe deer, lake rice and wild rice
p>Second Pastry: Golden Horn Crystal Plum Blossom Buns
First Royal Dishes: Colorful Stir-fried Camel Hump
Fourth Hot Stir-fried: Stir-fried Wild Duck, Ding Peach Rend, Stir-fried Squid, Boxed Tofu and Crispy Fried Tofu Golden Cake
Second Pastry: Lotus Roll
Second Barbecue: Grilled Deer Breast of Guinea Fowl
First Porridge: Lotus Seed Meal Porridge
First product of fruit: First product of seasonal fruit platter
Farewell to fragrant tea: Dongting Biluochun
Thousands of Old Men’s Banquet
The beginning of Thousands of Old Men’s Banquet In the Kangxi period, it flourished during the Qianlong period. It was the largest imperial banquet in the Qing palace with the largest number of banquets. In the fifty-second year of Kangxi's reign, the banquet for thousands of people was held for the first time in Yangchun Garden. This poem definitely earned the name of the banquet. In the fiftieth year of Qianlong's reign, a Thousand-Senior Banquet was held in Qianqing Palace, with three thousand people attending the banquet, and a hundred couplets were improvised in Bailiang style. In the palace, there were 3,500 people at the banquet, and more than three poems were composed impromptuly. Later generations called the Qiansou Banquet "an act of kindness and courtesy, an unprecedented act by a beautiful woman." Tea: Junshan Yinzhen
Fourth category of dried fruits: strange-flavored walnut crystal gummies, spiced cashew nuts and peanut sticky
Fourth category of candied fruit: candied oranges, candied crabapples, candied bananas, and candied plums
< p>The fourth item of pastry: Huazhan longan, Aiwowo jam, golden cake, two-color water chestnut cakeThe fourth item of pickles: Palace radish, grape honey sauce, spicy cucumber, osmanthus, kohlrabi sauce, peach kernels
The seventh item of appetizer : Two dragons playing with pearls, tangerine peel, rabbit meat, strange flavor chicken strips, heavenly fragrant abalone, three luffa melon rolls, shrimp roe, winter bamboo shoots, pepper oil and wild rice
First meal soup: canned braised fish lips
Five royal dishes: Shazhou treads the green pipa, prawns, dragon and phoenix tenderness, sesame oil meal paste, diced meat, cucumber sauce
Second pastry: Thousand-layer steamed cake, assorted flower basket
Fifth imperial dish: Dragon boat catfish slippery Braised quail with clam sauce, oyster sauce, Beef and Sichuan sauce, duck feet
Second pastry: Phoenix Tail Shaomai Wucai Shou
Fifth imperial dish: First grade tofu, three immortal meatballs, enoki mushrooms and pickled vegetables Chicken breast and sesame venison cakes
Second pastry: Jade Rabbit, Cabbage and Six-Xi dumplings
Second barbecue: Yushan grilled chicken and grilled fish fans
Game Hot pot: Twelve items on the side plate
First item: Venison slices, Feilong breast, roe deer spine pheasant slices
Wild boar, wild duck breast, squid roll, fresh fish meat
thorn dragon Yada leaf celery, Acanthopanax and fresh bean sprouts
The first porridge: lotus leaf porridge
The first fruit: the seasonal fruit platter
Farewell to fragrant tea ：Yanghe Chunlu
Festival Banquet
Festival banquet refers to the banquet held by the inner court of the Qing Dynasty according to fixed annual festivals and seasons. For example: Yuan Day Banquet, Yuanhui Banquet, Spring Plowing Banquet, Dragon Boat Festival Banquet, Qiao Qiao Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc., all are based on the rules of the festival and are carried out according to the rules. Although the Manchus had their own inherent food customs, after taking over the Central Plains, they accepted a large number of Han food customs due to the blending of Manchu and Han cultures and the needs of governance. And because of the special status of the palace, food customs were formulated in detail. Its food style is closely related to folk customs and regions. Therefore, Laba porridge, Yuanxiao, rice dumplings, ice bowls, realgar wine, Double Ninth Cake, begging cakes, moon cakes and other instruments are all available in the Qing palace.
Beautiful Tea: Fujian Oolong
Fourth Dried Fruit: Milky White Almonds, Persimmon Frost Fudge, Crispy Fried Cashew Candy, Fried Peanuts
Fourth Preserved Fruit: Candied Fruit Candied ducks and pears, candied dates, candied lychees, candied honey apricots
The fourth category of pastries: whip rong cake, bean paste cake, coconut palm, mandarin duck rolls
The fourth category of pickles: spicy milk melon slices, sweet pepper sauce Snails with soy sauce, ginger and tooth sauce
Seven appetizers: Phoenix Spreading Wings, Panda Crab Meat, Shrimp Roe, Winter Bamboo Shoots, Five-threaded Yang Noodles, Five-Spice Mandarin Fish, Hot and Sour Cucumber, Orange Peel Beef
Soup One: Canned Simmer Pheasant Silk Bird’s Nest
The fifth imperial dish: Fresh abalone in raw shell, roasted partridge, stir-fried red chicken, bean sprouts and pearl fish balls
The second dish: Chongyang Flower Cake with Pine Nuts and Seafood Luogan
The fifth imperial dish: Braised shark's fin with Hericium mushrooms, fried duck breast, stir-fried shredded eel, braised fish belly rolls with cashew nuts and deer dices
The second savory dish: Hibiscus banana roll moon cake
p>The fifth item of imperial cuisine: Steamed, stir-fried, seasonal vegetables, stuffed mushrooms, lotus leaf chicken, Shandong sea cucumbers
The second item of pastry: seasonal dim sum, soup dumplings
The second item of barbecue: holding Oven-roasted duck and roasted pheasant are served
Pancakes with sweet noodle sauce, green onions and melon sticks
Radish sticks, white sugar and garlic paste
First meal porridge: Laba porridge
First item of fruit: First item of seasonal fruit platter
Farewell tea: Yanghe Spring Green
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Part of the preparation method:
p>Three-color dim sum
Ingredients: flour, rice flour, corn flour, mung bean paste.
Seasoning: sugar, sesame seeds, various pigments.
Operation method:
(1) Make sesame sesame cakes, steamed buns and mung bean cakes from the above raw materials. The remaining powder is used to make longevity peaches and other boat snacks.
(2) Put the finished snacks into plates respectively, and put the prepared peaches and other boat snacks on top.
Features: Unique flavor, soft and delicious.
Manchu-Han Banquet with Fire-roasted Clams
Ingredients: Live river shrimp.
Seasoning: salt, monosodium glutamate, Wuliangye, sesame paste, coriander, onion, ginger, green pepper, vinegar essence, sesame oil, soy sauce.
Operation method:
(1) Wash the live river shrimp and put them in a covered plate.
(2) Add seasoning to sesame paste and mix thoroughly to make sesame paste. Cut coriander, green onion, ginger and green pepper into small pieces. Add seasoning and mix thoroughly to make sesame paste. Put in a small bowl.
(3) When serving, pour white wine over the live river prawns, cover and simmer for a few minutes before eating. When eating, add small ingredients to the river shrimps.
Features: fresh, tender, fragrant and unique.
Man-Han banquet of pine and crane to prolong the year
Ingredients: mushrooms, chicken breast, cucumber, egg white, egg pine, cabbage pine, cherry.
Seasoning: salt, monosodium glutamate, sesame oil.
Operation method:
(1) Cook the mushrooms, cut them into slices, and beat the cucumber into fan slices.
(2) Use mushrooms and cucumbers to make pine trees, and chicken breasts, egg whites, and cucumbers to make cranes.
Features: Fresh and light.
Fresh Fruit Dragon Boat for the Manchu-Han Banquet
Ingredients: large winter melon, loquat, longan, grape, cherry.
Seasoning: white sugar, vinegar essence
Operation method:
(1) Carve the winter melon into a dragon boat.
(2) Add sugar and vinegar essence to various fruits and put them into the dragon boat.
Features: sweet, sour, refreshing, beautiful appearance.
Man-Han Banquet Shrimp Sticks
Ingredients: River shrimp.
Seasoning: salt, monosodium glutamate, rice wine, sesame oil, cornstarch, bread flour, raw oil, eggs.
Operation method:
(1) Chop the shrimp into puree, add seasoning, mix well and press on bamboo sticks to form skewers.
(2) When the oil pan is 70% to 80% hot, put in the shrimp skewers and fry them. When the color turns golden, pick them up and assemble them.
Features: Crispy and fragrant on the outside, tender and fresh on the inside.
Man-Han Banquet Palace Lantern Fish Shreds
Ingredients: mandarin fish, mushrooms, green peppers, red peppers.
Seasoning: salt, monosodium glutamate, rice wine, onion and ginger powder, raw water chestnut powder, salad oil, stock.
Operation method:
(1) Wash the mandarin fish, remove the bones and cut into shreds, add seasonings and sizing, cut green and red peppers into shreds and set aside.
(2) Oil the fish with salad oil, pick it up, add green onion, ginger and rice to the pot, add stock seasoning, then thicken the fish and serve on a plate.
Features: fresh, tender and smooth.
Man-Han banquet with wolfberry, fish and rice
Raw materials: Mandarin fish, wolfberry.
Seasoning: salt, monosodium glutamate, egg white, raw wilted powder, salad oil, stock, rice wine, sesame oil.
Operation method:
(1) Debone the mandarin fish, cut into small pieces, sizing, soak in water and set aside.
(2) Put the minced fish into a warm oil pan and boil until it boils. Add the minced green onion and ginger to the pan. Add the stock, wolfberry and seasonings, then add the minced fish and stir-fry until thickened. Serve on a plate.
Features: fresh, tender and smooth.
Man-Han Banquet Flower Pigment Stew
Ingredients: Chinese cabbage, shiitake mushrooms, mushrooms, tender corn shoots, green peppers, radishes, tomatoes.
Seasoning: salt, monosodium glutamate, raw water chestnut powder, sesame oil.
Operation method:
(1) Process the above raw materials and cook them, add seasonings and mix well.
(2) Put the above raw materials into the plate respectively, cover with glass gravy and serve.
Features: fresh, tender, crisp, light and refreshing.
Man-Han banquet of Jintang white jade
Ingredients: tofu, cabbage sum.
Seasoning: salt, monosodium glutamate, sugar, sesame oil, raw oil, flour, eggs.
Operation method:
(1) Cut the tofu into long strips and add seasonings. Roll the tofu strips in flour, then put them into the beaten eggs and drag them into the oil pan. Fry until golden brown and remove.
(2) Stir onion and ginger into a pot, add stock, seasonings, and tofu. When the juice dries up, add sesame oil and serve.
Features: fresh, smooth, and tender.