Manchu-Han banquet is a huge banquet in China, which combines the dining characteristics of Manchu and Han nationalities. It originated from the court of Qing Dynasty. Originally, it was a birthday banquet for Kangxi's 66th birthday, aiming at resolving the disharmony between Manchu and Han. Later generations followed this tradition and added delicious food, which was extremely luxurious. Famous banquets in the Qing Dynasty include Mongolian princes' banquet, courtiers' banquet, birthday banquet, thousand banquets and nine white banquets. When Emperor Kangxi celebrated his 66th birthday in Qing Dynasty, he hosted three days and six banquets for Han and Manchu, providing more than 300 kinds of delicious food. According to legend, Michelle Ye, the sage of Qing Dynasty, tasted it for the first time in the palace and wrote a book "Man-Han Banquet", which made the Man-Han Banquet famous for a while. At that time, Manchu banquets were different from palaces and palaces. Manchu banquets in the palace are exclusively for the sons of heaven, uncles, brothers, queens, concubines and nobles. Only the closest relatives, descendants of the royal family and heroes (Han people are limited to officials with two or more grades and confidants of the emperor) are eligible to attend the Manchu banquet in the palace. Manchu banquets outside the palace are often hosted by Manchu officials with one or two products, which are used for scientific research and local meetings, and Manchu banquets are used to entertain imperial envoys. When attending a banquet, you should wear beads and uniforms in order. During the reign of Qianlong and Shenjia, Li Douzhi described this grand occasion in detail in Yangzhou Fangshulu. In the luxurious six banquets, hundreds of people gathered in the Han Dynasty, which is known as the "32 treasures". "Mountain Eight Treasures" refers to hump, bear's paw, monkey head, scarlet lips, leopard fetus, rhinoceros tail, deer tendon and so on. "Lu Bazhen" eats frog, Tricholoma, Jade Emperor Mushroom, Phoenix Mushroom, Corn Zhen, Sha Feng Chicken and grouse, while "Hai Bazhen" eats bird's nest, shark's fin, codonopsis pilosula, fish belly, fish bones and abalone skin. Cooking should use the skills of steaming, boiling, burning, stewing, simmering, frying, frying, roasting, stewing, roasting, frying and sliding. Hot and cold dishes 196, dim sum and tea 124, delicacies 320, finished in three days. Most of the vessels are made of copper, and the carvers are skilled. Pastel tableware is used for dining. Large porcelain is modeled after chickens, ducks, fish and pigs, with fire furniture (that is, hot pot). The upper layer is vegetables, and the lower layer is wine lit. Water-carrying furniture is made of iron, divided into two layers, the inner layer is filled with soup and the outer layer is filled with boiling water, which is convenient for heat preservation. When a Manchu-Han banquet is arranged in a clean room, Chinese food is usually eaten first, and then the table is changed, which is called "turning the table". When guests enter the banquet hall, they will play music first and then have snacks after sitting down. After all the guests arrive, they will remove the four fresh dishes and serve the big dish after toasting. The whole process changed the table four times, and all the Manchu and Chinese dishes were changed, commonly known as "turning over the table." Since then, it has gradually spread to the people and become a symbol of luxury of dignitaries. After the Republic of China, Manchu banquets were divided into Daman and Xiaoman, with Daman 108 plate and Xiaoman 64 plate. Shandong cuisine is more common in the early days, and Tianjin cuisine is another. After being passed around, different places have different interpretations according to different tastes, materials and cooking methods. In the early years of the Republic of China, the Manchu-Han banquet was changed to a big banquet, and soon it was changed to eight big banquets and eight small banquets, and in the 1930 s it was changed to eight big banquets. 1977165438+1October, Ambassador Restaurant (now Federal Restaurant) was commissioned by Japanese TBS TV station to produce 108 Manchu-Chinese Banquet at a price of HK$ 65438+10,000. The restaurant used 160 people and prepared for three months. This process was broadcast live to Japan via satellite. Because some animals have become protected animals and some cooking skills have been lost, it is almost impossible to make a Manchu-Chinese banquet like the Qing Dynasty. 1983 In the "Guangzhou Famous Cuisine Appraisal Exhibition" held in Guangzhou, there were four important banquets: Yutang Banquet, Longmen Banquet, Jinhua Banquet and Minglu Banquet, with a total of 128 dishes, including 64 famous dishes, 28 famous dishes and 28 famous fruits. Man-Han banquet menu first course second course third course fourth course fifth course sixth course white grilled four treasures and eight treasures meal porridge Pak Lei Fengfu Bai Shou Tao Bai Bird's Nest mixed with tremella imitation meal Bobo stir-fried cucumber sauce silver Ruyi Changchun soup mixed with fish belly stick slag porridge Phoenix Pawo stir-fried hazelnut sauce Bai Zi winter melon Erlong play beads Wang Bao noisy house barbecued phoenix wing jade bean cake snow lotus jade tremella bean cake stir-fried pea sauce, phoenix tail, chicken wings and bean paste roll, witch qianzi, hibiscus braised bean paste cool cake. Zhu Cui, stir-fried shredded beef, chicken breast, pearl jade fish, diced rabbit meat, seaweed, yellow flower, jade fan, strange chicken slices, phoenix, lotus seed cake, dried scallop with osmanthus, chicken belly, black rice, porridge, chicken drama, peony, lotus fish horn, tiger skin rabbit meat, walnut cheese, bergamot and Kung Pao quail chicken dip. Mustard duck curry cauliflower stewed mutton lotus crisp lotus roll basket cabbage money mushroom chestnut cake orchid dried bean curd braised fish lip Luohan prawn butterfly prawn inlaid with gold jade plate lotus porridge carp Yuelongmen yellow robe and wheat ear shrimp roll Jin Jing Yu Haitang glass bead Longjing goldfish ginger juice lentils pipa prawn chicken noodles orange lamp Longfeng Nen Long Haitang money fish belly chicken to be fed Jin Chan. Dragon and Phoenix Cheng Xiang Longjing Bamboo Sun Radish Guiyu Goldfish Corner Tri-color Cake Golden Rooster Independent Mei Zhushan Stone Spicy Beef Baked Cucumber Mixed with Sunflower Ma Fish Three Fresh Duck Tongue Golden Lion Hydrangea Honey Juice Chinese Yam Baked Yulong Sliced Fried Quail Lotus Seed Cake Two-color Water chestnut cake Dragon and Phoenix Double Hammer Lotus Root Soup minced meat Sesame Cake Autumn Chrysanthemum Ao Shuang Pearl Tofu Steamed Quail Three Fresh Yao Zhu Ruyi Roll Mother and son meet sweet and sour lotus root fried eel. Tuanxia Play Lotus Crispy Roll Bergamot Ruyi Dictyophora Melaleuca Cake Wubao Pheasant Ruyi Oolong Three-silk Hump Sweet and Sour Fish Roll Two-color Bean Cake Riyuehui Wubao Xianbei Baked Broccoli Sand Boat Treading Peach Blossom Chicken Ding Sixi jiaozi Songhe Yan Yan Magpie Climbing Branch Crispy Page Layers of Pine Monkey Head Net Oil Fish Roll Taiji Method Colorful Swallow Pea Yellow Almond Tofu Evergreen Tang Hua Turui Xiang Tao pigeon eggs Tan Fan Duck's Palm Five-silk dish Roll Swallow Peach Blossom Wolong. Play pearl five silk foreign powder panda product bamboo panda crab meat crane abalone parrot lettuce embroidery cake fragrant explosion snail lamp duck silk pinch vegetable embroidery ball whole fish fragrant dew apple oil save prawn one product official swallow elephant eye pigeon eggs bird's nest four-word dish snow moon mutton red bean cake Yulong hot pot jade plate Cui with snow treasure oil braised fresh mushrooms swallow shadow gold dish Yuanyang crisp box Yuanyang protecting jade lamp longan royal fan bean yellow palm offering longevity glutinous rice following sesame pot. Fried clouds, pigeons, eggs, mandarin fish, dates, fried chicken, gourds and yunda, small fish rabbit cabbage, prawns, kidney beans, goldfish, kidney beans, sesame rolls, fried spring rolls, jujube paste cakes, pearl snow ear, fried tenderloin and fried fish slices.