1. Steamed mutton, steamed bear's paw, steamed deer's tail, roast duck, roast chicken, roasted goose, braised pig, braised duck, red-cooked chicken, bacon, pine-blossom tripe, dried meat, sausage, assorted soup plate, smoked chicken with white belly, steamed eight-treasure pig, braised duck rice, canned pheasant and canned quail.

2. Red roasted goose, pheasant, rabbit breast, vegetable python, whitebait, steamed Hashema, braised shredded duck, braised duck fillet, braised duck strips, braised shredded duck, yellow tube, braised white eel, braised eel, catfish in soy sauce, fried carp in pan, braised turtle, fried carp and fried pair.

3. Crispy oil roll, stir-fried fresh mushrooms, stir-fried fish breast, stir-fried fish belly, stir-fried fish fillets, vinegar-dipped pork slices, braised Sam Sun, braised mushrooms, braised pigeon eggs, fried silver thread, braised eel, stir-fried white shrimp, stir-fried clams and fried noodles fish.

4. Boiled cabbage, fried fungus, fried liver tip, osmanthus wings, steamed wings and fried birds. Fried sauce, fried ribs, steamed scallops, fried rice with sugar, assorted shredded chicken, assorted shredded belly, assorted tofu, assorted diced meat, bad duck, fried fish slices, fried crab meat, stewed crab meat, assorted crab meat, steamed pumpkin and stuffed pumpkin.

5. Stir-fried loofah, stuffed wax gourd, smoked duck's paw, braised duck's paw, braised bamboo shoots, boiled water bamboo, eggplant jerky, duck soup, crab soup, chicken blood soup, Sanxian Mu Zhi soup, red meatballs, white meatballs, south fried meatballs, Four Joy Meetballs, Sanxian meatballs and water chestnut soup.

6. Horse tooth meat, rice flour meat, yipin meat, chestnut meat, jar meat, braised pork, braised pork with soy sauce, roasted bacon, stewed meat, sticky meat, braised pork, loose meat, canned meat, barbecue, big meat, barbecue, white meat, red elbow and white elbow.

7. Roasted elbow strips, stewed mutton, sauce mutton, roasted mutton, spiced mutton, three kinds, fried rolled fruit, stewed scattered Dan, stewed sour swallow, stewed silver thread, stewed white chop suey, stewed dumplings, fried hydrangea, shark's fin and chestnuts.

8. Dry-salted duck, chicken with cheese, stewed navel, stewed mutton, fried belly, salted elbow flower, braised pig's trotters, assorted dumplings, stewed hanging seeds, roasted liver tips, roasted fat sausage, heartburn, roasted lung, roasted purple cover, roasted even stickers, roasted baogai, fried lung, shredded pickles, fried pork and fried pork.

9. Roasted mandarin ducks, grilled fish heads, roasted betel nuts, roasted lilies, fried bean curd, fried gluten, fried soft towels, roasted children with sugar, shredded yam, stewed lotus seeds with sugar, stewed yam, almond cheese, fried crabs, fried meat, assorted glutinous rice and sole fish.

10, roast bird's nest, roast chicken leg, roast chicken, barbecue, roast gluten, roast three kinds, oil spilled meat, stir-fried meat, fried shrimp yellow, fried crab yellow, fried crab, fried crab, fingered citron sea cucumber, fried rice, milk soup, wing soup, fried rice.

1 1, fried deer tail, braised fish head, miscellaneous skin residue, fried pork intestines, fried purple cover, shredded chicken bean sprouts, twelve Taiwanese dishes, soup sheep, venison, hump, deer, root cuttings, fried flower slices, miscellaneous rice skin, roasted lettuce and fried flower slices.

12. Shredded salted pork, shredded white pork, water chestnut, pickled mustard tuber, stewed lotus seeds, pickled cabbage, roasted radish, plump snowflake, stewed tremella, fried silver branch, eight-treasure hazelnut sauce, yellow croaker pot, cabbage pot, assorted pot, etc.

Extended data:

Palace-style dishes in China are mainly represented by several ancient capitals, which are divided into southern flavor and northern flavor. South flavor is represented by Jinling, Yidu, Nanlin and Du Ying, while North flavor is represented by Chang 'an, Luoyang, Kaifeng and Jingshen. Their common characteristics are luxury and rarity, and standard dishes have certain specifications. But the specific content is constantly developing and changing.

The eight treasures of land and water in the Tang Dynasty are said to be "the hump of red camel was brought by jade broilers, and the crystal is vegetarian", which is not only produced on land but also in aquatic products. In the future, the eight treasures in the north and the eight treasures in the kitchen will be dominated by game. In the Qing dynasty, it was further developed, jumping out of the palace and appearing in shops, with names such as Shan Babao, Hai Babao, Shang Babao and Xia Babao.

Since the Yuan and Ming Dynasties, palace cuisine mainly refers to Beijing palace cuisine, which is characterized by strict selection of materials, fine production, beautiful appearance, fresh and crisp taste.