1. Steamed mutton, steamed bear's paw, steamed deer's tail, roast duck, roast chicken, roasted goose, braised pig, braised duck, red-cooked chicken, bacon, pine-blossom tripe, dried meat, sausage, assorted soup plate, smoked chicken with white belly, steamed eight-treasure pig, braised duck rice, canned pheasant and canned quail.
2. Roasted goose, pheasant, rabbit breast, vegetable python, whitebait, steamed Hashema, stewed shredded duck, stewed duck fillet, stewed duck strips, stewed shredded duck, yellow tube, stewed white eel, stewed eel, braised carp, stewed turtle, fried carp and fried double.
3. Crispy oil roll, stir-fried fresh mushrooms, stir-fried fish breast, stir-fried fish belly, stir-fried fish fillets, vinegar-dipped pork slices, braised Sam Sun, braised mushrooms, braised pigeon eggs, fried silver thread, braised eel, stir-fried white shrimp, stir-fried clams and fried noodles fish.
4. Boiled cabbage, fried fungus, fried liver tip, osmanthus wings, steamed wings and fried birds. Fried sauce, fried ribs, steamed scallops, fried rice with sugar, assorted shredded chicken, assorted shredded belly, assorted tofu, assorted diced meat, bad duck, fried fish slices, fried crab meat, stewed crab meat, assorted crab meat, steamed pumpkin and stuffed pumpkin.
5. Stir-fried loofah, stuffed wax gourd, smoked duck's paw, braised duck's paw, braised bamboo shoots, boiled water bamboo, eggplant jerky, duck soup, crab soup, chicken blood soup, Sanxian Mu Zhi soup, red meatballs, white meatballs, south fried meatballs, Four Joy Meetballs, Sanxian meatballs and water chestnut soup.
6. Horse tooth meat, rice flour meat, yipin meat, chestnut meat, jar meat, braised pork, braised pork with soy sauce, roasted bacon, stewed meat, sticky meat, braised pork, loose meat, canned meat, barbecue, big meat, barbecue, white meat, red elbow and white elbow.
7. Roasted elbow strips, stewed mutton, sauce mutton, roasted mutton, spiced mutton, three kinds, fried rolled fruit, stewed scattered Dan, stewed sour swallow, stewed silver thread, stewed white chop suey, stewed dumplings, fried hydrangea, shark's fin and chestnuts.
8. Dry-salted duck, chicken with cheese, stewed navel, stewed mutton, fried belly, salted elbow flower, braised pig's trotters, assorted dumplings, stewed hanging seeds, roasted liver tips, roasted fat sausage, heartburn, roasted lung, roasted purple cover, roasted even stickers, roasted baogai, fried lung, shredded pickles, fried pork and fried pork.
9. Roasted mandarin ducks, grilled fish heads, roasted betel nuts, roasted lilies, fried bean curd, fried gluten, fried soft towels, roasted children with sugar, shredded yam, stewed lotus seeds with sugar, stewed yam, almond cheese, fried crabs, fried meat, assorted glutinous rice and sole fish.
10, roast bird's nest, roast chicken leg, roast chicken, barbecue, roast gluten, roast three kinds, oil spilled meat, stir-fried meat, fried shrimp yellow, fried crab yellow, fried crab, fried crab, fingered citron sea cucumber, fried rice, milk soup, wing soup, fried rice.
1 1, fried deer tail, braised fish head, miscellaneous skin residue, fried pork intestines, fried purple cover, shredded chicken bean sprouts, twelve Taiwanese dishes, soup sheep, venison, hump, deer, root cuttings, fried flower slices, miscellaneous rice skin, roasted lettuce and fried flower slices.
12. Shredded salted pork, shredded white pork, water chestnut, pickled mustard tuber, stewed lotus seeds, pickled cabbage, roasted radish, plump snowflake, stewed tremella, fried silver branch, eight-treasure hazelnut sauce, yellow croaker pot, cabbage pot, assorted pot, etc.
The Manchu-Han banquet is mainly composed of Beijing cuisine, Shandong 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's tail (tendon, 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.
Extended data:
Other sayings of Manchu-Han banquet
Report 1
The Manchu-Han banquet is large 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; It integrates cooking techniques such as steaming, frying, roasting, 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.
The name "Man-Han Banquet" comes from a cross talk. In the 1920s, a famous crosstalk performer who performed in Beijing and Tianjin made up a "Guankou" and listed a lot of dishes.
It is called "the name of the newspaper" and is very popular with the audience. In the 1930s, I was in Beijing with a fool. Dai Shaopu, a famous crosstalk performer who performed on the same stage as Gao Deming, Xu Degui and Tang, was good at this kind of joke (Dai Shaopu died in Tianjin in the early 1940s), and then called this passage "the name of a newspaper".
Statement 2
"Man-Han Banquet" is an official banquet, which began in the Qing Dynasty, but there is no official history, only some notes, named "Man-Han Banquet" and "Man-Han Banquet". At first, I hosted a banquet in officialdom, and later I hosted a Chinese banquet, which was called "overturning Taiwan", because there were Manchu and Han people among the guests to adapt to different eating habits.
As a result, chefs who make full seats and Chinese seats compete with each other and learn from each other's strengths in order to make the dining table more exquisite. Later, people combined the two dishes into one, so they named it "Man-Han Banquet".
References:
Baidu Encyclopedia-Manchu Banquet Menu