China's national dish: Manchu Han Quan Xi.
Man Han Quan Xi, the Qing Dynasty court feast. Both the characteristics of the palace dishes, but also the essence of the local flavor; highlighting the special flavor of Manchu and Han dishes, barbecue, hot pot, shabu-shabu almost indispensable dishes, but also demonstrates the characteristics of the Han Chinese cooking, grilling, frying, stir-frying, buttery, barbecue, etc., is a treasure of the culture of the Chinese cuisine and the highest realm.
Man Han Quan Xi dishes exquisite, etiquette, forming a strikingly unique style. Before the table, the first two pairs of incense, tea and hand dish; four fresh fruit on the counter, four dried fruit, four see fruit and four candied fruit; after the first cold dishes and then hot fried dishes, dishes, sweet dishes on the table in turn. Man Han Quan Xi, divided into six banquets, are named after the famous feast in the Qing Palace. Gathering of Manchu and Han many famous dishes, selecting seasonal seafood, searching for mountain treasures and exotic animals.
The whole meal counts cold meat and hot dishes one hundred and ninety-six products, snacks and tea one hundred and twenty-four products, counting three hundred and twenty dishes. Shared with a full set of pastel colored tableware, with silverware, rich and gorgeous, dining environment elegant and solemn. Seats specially invited masters to play ancient music accompanied by banquets, along the elegant legacy, etiquette rigorous and solemn, bearing the traditional virtues, serving meals to pay tribute to the school of the court of the week, so that the guests will linger on. After the whole meal, you can make you appreciate the Chinese cooking of the fine, the origin of food culture, to enjoy the spirit of the supreme.
Man Han Quan Xi is a large-scale banquet with abundant delicacies, complex production procedures and exquisite craftsmanship. The seat table Bozai barbecue, swallows, abalone, sea cucumbers, shark fins and other high-level the essence of the seat; Xiang include points in the heart of the oil, hot, crispy, child, raw, hair and other six kinds of surface nature; show standing, floating, dissected, sliced, and so on, more than 20 kinds of knife; convergence of steaming, stir-frying, barbecue, stewing, roasting, cooking and other cooking techniques; auxiliary to the cold plate in the bridge, fan, pike back, a smooth wind, a PiWa, the wall stacks and other dozens of set method; lined with specification, the shape of a variety of Bowls, jandans, plates, dishes and other tableware in a seat, can be said to be a collection of culinary skills of the great achievements.
Expanded Information
Man Han Quan Xi began to rise in the Qing Dynasty, is the collection of Manchu and Han cuisine of the essence of the formation of the history of the most famous Chinese feast. In "Yangzhou Boat Records," written by Li Dou in the year of the reign of the Qianlong Emperor, there is a list of Manchu-Han feasts, which is the earliest record of Manchu-Han feasts.
The Manchu-Han banquet is mainly composed of dishes from Northeast China, Shandong, Beijing, Jiangsu and Zhejiang. Secular so-called "Manchu Han feast" in the treasures, most of which are specialties of the Heilongjiang region (or production): such as Jail nose, fish bones, sturgeon roe, monkey head mushroom, bear paws, Hashish toad, deer tail (tendons, breasts, whips, etc.), leopard fetus, as well as other rare raw materials, and so on. Later, dishes from Fujian and Guangdong also appeared on top of the giant banquet in turn. Southern 54 dishes: 30 dishes from Jiangsu, Zhejiang, 12 dishes from Fujian and 12 dishes from Guangdong. Northern 54 dishes: 12 Manchu dishes, 12 Beijing dishes, 30 Shandong dishes.
Before the Qing Dynasty, the court banquets are very simple. General banquets, open paved with animal skins, everyone gathered together, and eat on the ground. "Manchu old file" records: "Beilei set up banquets, not yet set up tables, are seated on the ground." Cuisine, generally hot pot with stewed meat, pork, beef and mutton plus animal meat. The emperor attended the state banquet, but also set up more than a dozen tables, dozens of tables, but also cattle, sheep, pigs, beasts of burden, with a knife to solve food cut meat for food.
After the Qing Dynasty, the scene has changed a lot. Six nine ministers, specializing in Guanglu Temple Secretary, specializing in large internal feasts and national ceremonies when the banquet matters. When the Manchu Qing Dynasty just entered the customs, the diet is not too elaborate, but soon in the original Manchu traditional way of eating on the basis of drawing on the southern cuisine of the Central Plains (mainly Suzhou and Zhejiang cuisine) and the characteristics of the northern cuisine (Lu Cuisine), the establishment of a richer court diet.
Baidu Encyclopedia - National Cuisine
Baidu Encyclopedia - Man Han Quan Xi (Palace Feast)