The first is Manchu cuisine. In the early Manchu, nomadic people made a living, and meat such as cattle, sheep and horses became common food raw materials. After the Manchu nobles entered the Central Plains, the chefs in the imperial palace in the Qing Dynasty improved them with these raw materials, thus forming a unique flavor. The second is Shandong cuisine. Originally, Beijing's diet had no special features. When the Ming Dynasty moved its capital to Beijing, most of the chefs in the court came from Shandong, so the Shandong flavor was popularized in the palace. Since then, the court diet has mainly inherited the Shandong flavor. The third is Suzhou and Hangzhou cuisine. Emperor Qianlong visited Jiangnan several times and went to Suzhou and Hangzhou every time. Emperor Qianlong appreciated Suzhou and Hangzhou dishes very much and ordered the compilation of recipes. Since then, Suzhou and Hangzhou cuisine has become popular in the palace.

The emperor's daily life, including meals, is very particular. Reference banquet

Another allusion: bear's paw is hard to cook-Chu Shangchen can refer to Lu's Spring and Autumn Annals for killing his father.

The above information comes from Hangzhou Library.