There are steamed mutton, steamed bear's paw, steamed deer's tail, roasted duck, roast chicken, roasted goose, braised pig, braised duck, braised chicken, bacon, pine flower, small belly, dried meat, sausage, assorted soup plate, smoked chicken with white belly, steamed eight-treasure pig, stewed duck rice, canned pheasant, canned quail, braised assorted vegetables and canned pheasant.

Braised duck tenderloin, braised duck strips, shredded duck, yellow tube, braised eel, braised eel, black bean catfish, pot-cooked carp, pot-cooked catfish, mixed turtle, fried carp, fried prawn, soft fried tenderloin, soft fried chicken, assorted casings, braised duck salad, sesame oil roll, fried prawn, fried duck, fried duck, fried prawn.

Braised pigeon eggs, fried shredded silver, stewed eel, fried white shrimp, fried mussels, fried noodles fish, fried bamboo shoots, hibiscus flowers, fried shrimps, stewed shrimps, stewed kidney flowers, stewed sea cucumbers, fried tendons, pot-fried sea cucumbers, stewed cabbage, fried fungus, fried liver tips, osmanthus wings, steamed wings, fried birds, fried eggs, fried eggs.

Braised belly silk, assorted tofu, assorted diced meat, bad duck, bad fried fish slices, fried crab meat, fried crab meat, stewed crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah, stuffed white gourd, smoked duck's paw, stewed bamboo shoots, boiled white rice, steamed pumpkin, steamed pumpkin, stewed pumpkin, steamed pumpkin, steamed pumpkin, steamed pumpkin, steamed duck's paw.

Three fresh meatballs, steamed meatballs, fresh shrimp meatballs, preserved fish meatballs, fried meatballs, tofu meatballs, cherry meat, horse tooth meat, rice flour meat, yipin meat, chestnut meat, jar meat, braised pork, roasted pork, stewed meat, sticky meat and braised pork.

Beeswax elbow, pot roast elbow, roast elbow strip, stewed mutton, sauce mutton, roasted mutton, sliced mutton, spiced mutton, three kinds, fried three kinds, fried rolled fruit, stewed powder Dan, stewed sour swallow, stewed white chop suey, stewed dumplings and fried hydrangea.

Introduction to origin:

Manchu-Chinese banquet rose in Qing dynasty, which is the most famous Chinese banquet in history, and it combines the essence of Manchu-Chinese banquet. During the reign of Qianlong and Shenjia, Li Dou wrote a list of Manchu-Chinese banquets in the Record of Yangzhou Paintings, which is the earliest record of Manchu-Chinese banquets.

The Manchu-Han banquet is dominated by Northeast cuisine, Shandong cuisine, Beijing cuisine and Jiangsu and Zhejiang cuisine. The so-called "Man-Han banquet" treasures in the secular world, 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 northern Beijing cuisine, 30 Shandong cuisine, 12 Manchu cuisine.