China national dish: Manchu-Chinese banquet.

Manchu-Han banquet was a court feast in Qing dynasty. It not only has the characteristics of court dishes, but also has the essence of local flavor; Highlighting the special flavor of Manchu and Han cuisine, barbecue, hot pot and shabu-shabu are almost indispensable dishes, and at the same time showing the characteristics of Han cooking, which are both grilled, fried, fried and roasted, which is really the treasure and the highest realm of Chinese cuisine culture.

The Manchu-Han banquet featured exquisite dishes and exquisite manners, forming a striking and unique style. Before sitting, serve two pairs of incense, tea and hand dishes; There are four fresh fruits, four dried fruits, four watched fruits and four candied fruits on the table; After sitting, serve cold dishes first, then hot stir-fry dishes, big dishes and beets in turn. The Manchu-Han banquet was divided into six banquets, all named after the famous banquet of the Qing Palace. Collect many famous dishes in Manchu and Han dynasties, choose fresh seafood and search for rare animals.

The banquet included 196 cold, meat and hot dishes, 124 snacks and tea, and 32 dishes. Use a full set of pastel tableware with silverware, which is rich and gorgeous, and the dining environment is quaint and solemn. During the dinner, famous teachers were specially invited to play ancient music with the banquet. Following the elegant legacy, the etiquette was rigorous and solemn, and the traditional virtues were inherited. The guests were entertained for the week of respecting the court, which made them linger. After a full meal, you can appreciate the essence of Chinese cooking, the origin of food culture and enjoy the supreme spirit of all things.

The Manchu-Han banquet is huge in scale, rich in dishes, complicated in production procedures and exquisite in craftsmanship. This table is rich in the essence of barbecue, swallow, abalone, sea cucumber, shark's fin and other advanced seats; It includes six aspects: oil, hot, crisp, raw, raw and hairy. Exert more than twenty kinds of knife techniques, such as vertical, floating, cutting and slicing; Gather cooking techniques such as steaming, frying, burning, stewing, roasting and cooking; Assisted by more than ten kinds of inlaying methods, such as bridge shape, sector, shuttle back, downwind, tile, wall stack, etc. The liner 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.

extended information

Manchu-Han banquet originated in Qing dynasty, and it is the most famous Chinese banquet in history, which combines the essence of Manchu and Han dishes. During the reign of Qianlong Jiashen, Li Dou wrote a list of Manchu-Chinese banquet in Yangzhou Painting Boat Record, which is the earliest record of Manchu-Chinese banquet.

The Manchu-Han banquet is mainly composed of Northeast, Shandong, Beijing, Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Man-Han Banquet" in the secular world are special products (or products) in Heilongjiang, such as the nose, fish bones, herring roe, Hericium erinaceus, bear's paw, frog, deer tail (tendons, breasts, whips, etc.), leopard tires and other exotic raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet in turn. 54 southern dishes: 3 Jiangsu and Zhejiang dishes, 12 Fujian dishes and 12 Guangdong dishes. There are 54 northern cuisines: 12 Manchu cuisines, 12 Beijing cuisines and 3 Shandong cuisines.

before the Qing dynasty entered the customs, the court banquet was very simple. General banquet, open-air covered with skins, everyone gathered together, eating on the floor. "Man Wen Lao dang" records: "When Baylor gave a banquet, there was no console table yet, and they all sat on the floor." Dishes, usually hot pot with stew, pork, beef and mutton with animal meat. The State Banquet attended by the Emperor consisted of only a dozen or dozens of tables, which were also made of beef, sheep, pigs and animals, and the meat was cut for food with a cleaver.

the scene has changed a lot since the Qing dynasty entered the customs. Among the six departments and nine ministers, there is a Guanglu Temple minister, who specializes in banquets at ouchi and national ceremonies. When Manchu first entered the customs, the diet was not very particular, but it soon absorbed the characteristics of southern cuisine (mainly Jiangsu and Zhejiang cuisine) and northern cuisine (Shandong cuisine) in the Central Plains on the basis of the original traditional Manchu diet, and established a relatively rich court diet.

Baidu Encyclopedia-Chinese Cuisine

Baidu Encyclopedia-Man-Han Banquet (Palace Feast)