Steamed mutton, steamed bear's paw and steamed deer's tail;

Roast duck, roast chicken, roast goose;

Braised salted duck, sauce chicken, bacon, pine flower, belly, dried meat and sausage;

Assorted Pan Su, smoked chicken, white belly, steamed eight-treasure pig and stuffed duck rice;

Canned pheasant, canned quail, assorted braised pork, stewed goose, stewed shrimp and roasted shrimp;

Pheasant, rabbit breast, vegetable python, whitebait, steamed chop suey horse;

Braised duck kidney, braised duck strips, shredded duck and yellow tube;

Braised Monopterus albus, Braised Monopterus albus, Douchi Catfish, Pot Catfish, Pot Turtle, Pot Carp, Fried Carp;

Soft fried tenderloin, soft fried chicken, assorted casing, sesame oil roll;

Stir-fried fresh mushrooms, fried preserved fish, fried fish fillets, fried fish bellies, fried pork slices with vinegar and fried white mushrooms;

Stewed three delicacies, stir-fried whitebait, stewed eel, steamed ham, stir-fried white shrimp, stir-fried clam and fried noodles fish;

Stir-fried asparagus, hibiscus, fried liver tip, fried liver, fried belly kernel and fried belly collar with soup;

Stir-fried gold thread, stewed silver thread, sugar-fried boy, sugar-fried water chestnut, shredded yam and shredded fresh peach;

Stir-fried scallops, stir-fried scallops, stewed shredded duck, and stewed eggs;

Steamed chicken, braised chicken, fried chicken, fried chicken, crispy chicken, diced fried chicken, fried chicken pieces;

Three cents diced two, eight treasures diced two, steamed magnolia slices;

Stir-fried shrimp, stir-fried kidney flower, stir-fried tendon, pot-cooked sea cucumber and pot-cooked cabbage;

Fried sea cucumber, water frog, osmanthus wings, steamed wings, fried birds, fried onions, fried ribs;

Braised chicken sausage, stewed mutton, salted elbow flowers, mixed meat, stewed hanging, pot-cooked trotters;

Roasted mandarin duck, lily, apple, lotus root, glutinous rice, fried crab and tortoise shell;

Assorted kudzuvine root rice, stone fish, hairtail, yellow croaker, spilled meat;

Red meat pot, white meat pot, chrysanthemum pot, pheasant pot, Yuanxiao pot, miscellaneous noodle pot and water chestnut pot;

Soft fried birds, dragon and tiger eggs, scarlet lips, humps, velvet antler, bear's paw, suckling pigs, suckling ducks;

Pork, goat, steamed scallop, fried chicken head rice with sugar, shredded chicken and shredded belly;

Assorted tofu, assorted diced meat, refined shrimp, refined crab, refined fish, refined fish fillets;

Stir-fried crab meat, stir-fried crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah, stewed melon;

Braised chicken feet, braised duck feet, braised bamboo shoots, roasted water bamboo, dried eggplant, braised pork, duck soup, crab soup, and three fresh sweet clover soup;

Red meatballs, white meatballs, stir-fried meatballs, fried meatballs, three fresh meatballs, Four Joy Meetballs, sunflower meatballs, stir-fried meatballs and tofu meatballs;

Red stew, white stew, loose meat, braised pork, barbecue, sauced meat, lotus leaf halogen, yipin meat, cherry meat, horse tooth meat, sauced tofu meat, jar meat, canned meat, ingot meat, and fulu meat;

Red elbow, white elbow, crystal elbow, beeswax elbow, burnt elbow and baked elbow;

Steamed mutton, roasted mutton, spiced mutton, sauce mutton and fried mutton are three kinds;

Roasted purple cover, stewed duck offal, stir-fried white offal, three fresh shark fins, chestnut chicken, live carp, salted duck, cheese chicken.

Knowledge expansion:

Man-Han Banquet is a huge banquet that combines the dietary characteristics of Manchu and Han people in China. 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. Generally, there are 108 kinds of dishes at Manchu-Han banquet, which are salty and sweet, with exquisite meat and fine materials, highlighting the special flavor of Manchu-Han banquet, barbecue, hot pot and shabu-shabu, and showing the characteristics of Han cooking such as roasting, frying, frying and roasting, which is the treasure and the highest realm of Chinese food culture.

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. It is a treasure of China's food culture.