The Manchu-Han banquet was originally a kind of banquet in which Manchu and Han cooperated when hosting a banquet in officialdom. The best occasion for public use is when the local official history banquets examiners after the imperial examination. The host is the highest local official and the guest is an imperial envoy; The host and guests are often "old friends", so the dishes at the Manchu-Chinese banquet are exquisite and rich. When seated, all officials, big or small, wear beads and sit in public service. The scene, scale and grade of the banquet, the duties of the accompanying personnel, the cooking materials of the banquet, the variety and quantity of fruit and wine, etc. There are strict rules. When the Manchu-Han banquet is held in the mansion, the first thing to do is to play music, fire guns and salute, and welcome the guests to their seats. After the guests are seated, the waiter will come to the door to get snacks. There are two kinds of snacks in the door: sweet and salty and lean. After the dim sum, there are three kinds of tea, such as green tea, fragrant tea and fried rice tea, and then they are formally seated. There are generally at least 108 kinds of cold dishes, starters, stir-fried dishes, dinner, beets, snacks and fruits served at Manchu-Han banquet, which are usually eaten once every three days.
The Manchu-Han banquet was made from a wide range of materials and used fine materials. Food and seafood are all-encompassing. Exquisite cooking skills and strong local characteristics. Highlighting the special flavor of Manchu cuisine, he is good at barbecue, hot pot and shabu-shabu, and also shows the cooking characteristics of Han nationality. He prepared roast, fried, fried, slippery and roasted, and the dishes were rich in flavor.
Man-Han banquet originated in Beijing and spread to other places, including Tianjin, Guangdong, Hubei, Northeast China, Sichuan and Yangzhou.