Four spicy meats: goose skin sturgeon, crab yellow fresh mushroom, Hosta chicken, and cordate telosma shrimp.
Three cold meats: crispy gingerbread eggs, Kyoto kidney flowers, crispy fried crucian carp, and phoenix eye waist.
Four pairs: pineapple, goose, mushroom, pork loin, cucumber, kidney flower, exposed bamboo shoots and chicken.
Four bowls: an official swallow, a phoenix, a big skirt, a wing and an elephant plucking Qin Yubao.
Four bowls: tiger-buckled dragon skin, stewed bear's paw with crane, fried wings with silver needle and Dinghu cuisine.
Four small bowls: fried shredded deer with plum blossom, snow clothes with red stove, dried abalone slices, and phoenix into bamboo forest.
8 each: Osmanthus fragrans in the middle of the month, cowardice in tongue war, snow ear in clear soup, deer carboxyl water duck.
Four barbecues: roast suckling pig, Ruyi chicken-right, Yerba-Za, sliced duck hanging on the stove-right.
10 Four cold elements: vegetarian hoof, vegetarian bamboo shoot tip, vegetarian noodle root and vegetarian tremella.
1 1 four seats: steamed seafood, wide-bellied pigeon, oolong elbow, lightly roasted leg of lamb.
12 eight salty points: mother and son shrimp dumplings, chicken leg rolls, cloud leg stuffing house, crab crab crab crab fruit, shrimp baked dumplings, braised fish belly with flowers, lotus seed chicken dumplings, crispy fried bass slices.
13 Eight desserts: rose fried cake, crispy pineapple balls, crispy butter lamps, square preserved lotus seeds, mandarin duck tube with juice, sesame phoenix roll, colorful parfait and crystal fresh milk jelly.
14 Two beets: watermelon cup and frozen almond tofu.
15— Noodles: nine-inch dry noodles.
16— Dry rice: white rice.
17— porridge: rice porridge.
18 Four meals: salted eggs, milk, salted fish and stir-fry.
19— soup: Volvariella volvacea egg flower soup.
Four soups: hot and sour teeth (served with pigs), ham soup (served with the first dessert), Changchun soup (served with sliced duck) and grass soup (served with noodles).
2 1 Four heel products: Yu Lian (with suckling pig), Pianshar (with Ruyi chicken), Baba (with sliced duck) and Ruyi Juan (with Haba).
22- Bai Zi Tao Bao: Bai Zi Shou Tao banquet among Quelu bee monkeys. Two breakups: red melon seeds and fried silver almonds.
Guo Jing: raisins, walnut cakes, preserved apricots and dried longan.
Four sugars: sugar lotus seed, sugar wax gourd, sugar chrysanthemum cake and sugar coconut horn.
25 Simiguo, Honey Money Orange, Honey Pomelo Peel, Honey Jujube Fruit.
Four sour fruits: sour Sally, sour buckwheat head, sour ginger and sour plum.
Four fruits: apple, sweet orange, litchi and Shatian pomelo.
Four kinds of fruits: water chestnut, lotus root, water chestnut, Wang Qiang and Wangqianggou.
Four kinds of fruits: banana, Sydney, Four Seasons Orange and Chaozhou Orange.
References:
Dongguan sunshine net
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 Shen Jia, Li Dou wrote "Yangzhou Fang Shu", which recorded the menu of Manchu-Chinese banquet, which was the earliest record of Manchu-Chinese banquet.
The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Collect many famous dishes of Manchu and Han, choose seasonal sea fault 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 prosperous. During the dinner, famous teachers were specially invited to play ancient music. Following the elegant legacy, the etiquette is rigorous and solemn, inheriting the traditional virtues, and serving the guests in the palace week, which makes people 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.