Roast, fry, stir fry, roast, etc. , is the cultural heritage and true meaning of the culture and art with Chinese characteristics. The Manchu-Chinese banquet was originally a banquet of Manchu-Chinese cooperation when the Qing court hosted a banquet. Generally, there are at least 108 kinds of rice (54 dishes in South China and 54 dishes in North China) at a Manchu-Han banquet, and they are eaten once every three days. Manchu-Han banquet dishes are salty and sweet, with exquisite meat materials, universal sampling, meticulous materials and abalone wings. Man-Han Banquet became a "Man-Han Banquet" because of the yearning and knowledge of court culture and art in the early Republic of China.
Under the joint action of its ostentatious psychological state, it further promoted the development trend of Manchu-Chinese banquet, making Manchu-Chinese banquet a variety of special dishes and foods. The daily use of mat noodles, each mat noodles mostly consists of nine parts, namely: pot, hot dishes, cooked food, steamed food, pickles, dinner, porridge soup, dessert and its unique dishes. This kind of mat gradually developed, and in the late Qing Dynasty, a new part was added, called "auspicious dishes".
This combination of parts is a set of so-called floor mats. During the Republic of China, the key fashions in Beijing, Tianjin and Hebei (small Manchu banquet, big Manchu banquet) 108, generally eat four meals every two days. 64 items of Xiaomanhan banquet dishes were used up on the same day. At this time, the key dishes are mainly Anhui cuisine and whole dishes, such as Anhui cuisine, stir-fried shrimp, green shark's fin and so on. , roast suckling pig, white soup, roast haba, etc. And there are all kinds of snacks in the palace full of dishes.