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What is the national dish of China?
China Ethnic Cuisine: Manchu-Han Banquet.

Man-Han banquet is a court feast in Qing Dynasty. It not only has the characteristics of court dishes, but also has the essence of local flavor; Highlighting the special flavor of Manchu-Han banquet, barbecue, hot pot and shabu-shabu are almost indispensable dishes, and at the same time, they show the characteristics of Han cooking, and roasting, frying, frying and roasting are both treasures and the highest realm of Chinese food culture.

Manchu-Han banquet dishes are exquisite, and the etiquette is exquisite, forming a striking and unique style. Before sitting, present two pairs of incense, tea and hand dishes; There are four fresh fruits, four dried fruits, four ornamental fruits and four candied fruits on the table. After sitting, cold dishes are served first, followed by hot stir-fry, Chinese cabbage and beet. The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Collect many famous Manchu and Chinese dishes, choose fresh seafood and search for rare animals.

The banquet includes 196 cold dishes and hot dishes, 124 snacks and tea, and 320 dishes. Use a full set of pastel tableware with silverware, rich and gorgeous, and the dining environment is quaint and solemn. During the dinner, famous teachers were specially invited to play ancient music. Following the elegant legacy, the etiquette is rigorous and solemn, and it inherits the traditional virtues. Entertain guests for a week and make them linger. After a hearty meal, you can appreciate the essence of China cooking, the origin of food culture and enjoy the supreme spirit of everything.

The Manchu-Han banquet is huge in scale, rich in dishes, complicated in production procedures and exquisite in craftsmanship. This table is rich in barbecue essence, such as swallow, abalone, sea cucumber, shark's fin and other advanced seats; Including oil, spicy, crisp, raw, raw and hairy. Give play to more than twenty kinds of knife techniques such as vertical, floating, cutting and cutting; Set cooking techniques such as steaming, frying, burning, stewing, roasting and boiling; It is supplemented by more than ten mosaic methods, such as bridge shape, fan shape, shuttle back, downwind, tile and wall stack. The inner container is a set of tableware with complete specifications and different shapes, such as bowls, lamps, plates and saucers, which can be described as a masterpiece of cooking skills.

Extended data

Manchu-Han banquet originated in Qing Dynasty, and it is the most famous Chinese banquet in history, which combines the essence of Manchu-Han banquet. During the reign of Qianlong and Shenjia, Li Dou wrote a list of Manchu-Chinese banquets in the Record of Yangzhou Paintings, which is the earliest record of Manchu-Chinese banquets.

The Manchu-Han banquet is dominated by Northeast cuisine, Shandong cuisine, Beijing cuisine and Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Manchu-Han banquet" in the secular world are specialties (or products) of Heilongjiang, such as nose, fishbone, herring roe, Hericium erinaceus, bear's paw, frog, deer tail (tendons, chest, whip, etc. ), leopard tires and other exotic raw materials. Later, dishes from Fujian, Guangdong and other places also appeared in the grand banquet in turn. Southern cuisine: Jiangsu and Zhejiang cuisine 30, Fujian cuisine 12, Guangdong cuisine 12. Northern cuisine: 12 Manchu cuisine, 12 Beijing cuisine and 30 Shandong cuisine.

Before the Qing dynasty entered the customs, the court banquet was very simple. General banquet, covered with skins in the open air, everyone gets together and eats on the floor. "Man Wen Lao Dang" records: "When Baylor gave a banquet, there was no console table, and everyone sat on the floor." Dishes are usually hot pot with stew, pork, beef and mutton with animal meat. The emperor attended only a dozen or dozens of state banquets, which were also made of cattle, sheep, pigs and animals. He cut the meat with a kitchen knife and ate it.

After the Qing dynasty entered the customs, the scene changed greatly. Among the six ministers and nine ministers, there is a minister of Guanglu Temple who specializes in banquets and state ceremonies in ouchi. When the Manchu people first entered the customs, their diet was not very particular, but they quickly absorbed the characteristics of southern cuisines (mainly Jiangsu and Zhejiang cuisines) and northern cuisines (Shandong cuisines) in the Central Plains on the basis of the original Manchu traditional diet, and established a relatively rich court diet.

Baidu encyclopedia-China gourmet

Baidu Encyclopedia-Man-Han Banquet (Palace Feast)

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What is the national dish of China?

China's national dish is a Manchu-Chinese banquet. Man-Han banquet not only has the characteristics of court dishes, but also has the essence of local flavor; Highlighting the special flavor of Manchu-Han banquet, barbecue, hot pot and shabu-shabu are almost indispensable dishes, and at the same time, they show the characteristics of Han cooking, and roasting, frying, frying and roasting are both treasures and the highest realm of Chinese food culture. The Manchu-Han banquet was originally a banquet held by the Manchu people in the Qing court. Generally, there are at least 108 kinds of dishes (54 kinds in South China and 54 kinds in North China) at a Manchu-Han banquet, and they are all eaten in three days. Manchu-Han banquet dishes are salty and sweet, with exquisite materials, extensive materials, fine materials and all-encompassing delicacies. In fact, the Manchu-Han banquet did not exist in history of qing dynasty, which was the result of a restaurant sorting out and packaging the rich dining culture of its predecessors after the founding of the People's Republic of China. At present, there is no record of Manchu-Han banquet in historical materials, whether it is official history or unofficial history, or documents of the Qing Palace Department. The most frequently cited supporters are Yuan Mei's "Eating List with the Garden" and Li Dou's "Painting a Boat in Yangzhou". Coincidentally, Yuan Mei is one of the preface authors of Yangzhou Painting Boat Record. In fact, Yuan Mei and Li Dougen did not mention the so-called Manchu-Chinese banquet, but "Manchu-Chinese banquet". The so-called "Man-Han Banquet" was actually organized by the "Big Kitchen" in Yangzhou for the "Six Divisions and Hundred Officials" who came to visit Yangzhou. After the Qing soldiers entered the customs, they followed the Manchu diet custom, mainly barbecue, while the Han diet was very different. So when Manchu and Han people eat together, Manchu uses "full seat" and Han people use "Han seat". Baidu Encyclopedia-National Cuisine Baidu Encyclopedia-Man-Han Banquet

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What does "national food" in China mean?

China Ethnic Cuisine: Manchu-Han Banquet started in Qing Dynasty, and it is the most famous banquet in China in history, which combines the essence of Manchu-Han Banquet. Manchu-Han banquet dishes are exquisite, and the etiquette is exquisite, forming a striking and unique style. Manchu-Han banquet dishes are salty and sweet, with exquisite materials, extensive materials, fine materials and all-encompassing delicacies.

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What are the national dishes in China?

In fact, there is no so-called national food in China. Perhaps more widely known is the Manchu-Chinese banquet.

1 browse 5782016-11-03

What do you think is the national dish of China?

Speaking of national dishes, we can think of English fish and chips, Spanish ham, American hamburger, Italian pizza and Japanese sashimi. That? What is our Chinese food? In fact, Chinese food should be difficult to choose, because there are too many delicious foods and our tastes are very different. Some people think that our national dish is pork, and some people think that "great western artists emphasize their savior, and great China artists emphasize high-fat pork. This is a flesh-colored jade and juicy stew, which appeared in Jinlang in19th century. Folded skin covered with fat clouds is a solid muscle layer of the earth. The pagoda-like taste is unparalleled. A piece of fat pork is pleasing to all five senses. " Others think it should be scrambled eggs with tomatoes. Why? Scrambled eggs with tomatoes can be seen everywhere. I have been to China many times and visited many places, including Hainan (the southernmost province), Heilongjiang (the northernmost province), Xinjiang, Shanghai, Shaanxi, Shanxi and so on. This dish can be cooked by almost every family, not as simple as braised pork. In some places where pork is not eaten, it is impossible to find braised pork. In other countries, you can't even find tomatoes and fried eggs from Japan or Korea. Of course, Chinese restaurants in other countries are not included. This is a combination of accumulation. No matter how many eggs and tomatoes you have, whether you eat eggs or tomatoes first, you can always get delicious food. In short, if a food is common in China, but unique in other countries, then it can become a national dish. Some people think that this is a controversial topic, and there is absolutely no national cuisine in China! If you look at them and ask them their favorite food, you may get two answers: one is the food cooked by mom, and the other is hot pot. Therefore, if I have to choose a Chinese dish instead of considering so many different kinds, I will choose hot pot. "I think" there is no national food in China, only local food. There is no "ordinary dish" because the ingredients and tastes in different regions are different.

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Is potato the national dish of China?

No, many countries grow potatoes. Originally, potatoes grown in China were imported from foreign countries. From the perspective of national cuisine, German French fries are very famous and are classic dishes. Frankly speaking, the British can't live without potatoes, and there have indeed been cases of panic in Britain because there are no potatoes. Comparatively speaking, although China people love to eat potatoes, we can't do without rice and other grains, and major cuisines have never heard of dishes created with potatoes as the main material, so potatoes can't be regarded as national dishes.

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