But this is not recorded in the official history, but mentioned in some private notes. Others think that "Man-Han Banquet" is pure fiction, and its name comes from a cross talk. /kloc-Li Deyang, a crosstalk performer in the 1920s, made up a passage with a large number of dishes, called "Registration". Later, it was misinformed as "Manchu Banquet".
history
When Emperor Kangxi celebrated his 66th birthday in Qing Dynasty, he hosted three days and six banquets for Han and Manchu, providing more than 300 kinds of delicious food. According to legend, Emperor Kangxi tasted it in the palace for the first time and wrote the imperial book "Man-Han Banquet", which made the Man-Han Banquet famous for a while. At that time, the Manchu-Han banquet was different from the imperial palace and the imperial palace. The Manchu-Han banquet in the imperial palace was reserved for the son of heaven and the nearest royal family.
Only the closest relatives, descendants of the royal family and heroes (Han people are limited to officials with two or more grades and confidants of the emperor) are eligible to attend the Manchu banquet in the palace. Manchu banquets outside the palace are often hosted by Manchu officials with one or two products, which are used for scientific research and local meetings, and Manchu banquets are used to entertain imperial envoys. When attending a banquet, you should wear beads and uniforms in order.
Li Dou-zhi's "The Painting of Yangzhou in Qianlong, Shen Jia" gives a detailed description of this grand occasion;
In the luxurious six banquets, hundreds of Han people gathered, including bird's nest shredded chicken soup, sea cucumber trotters tendon, kelp pork belly shredded pork soup, abalone and pearl vegetables, mussel soup, shark's fin and crab soup, stewed ham with fish belly, steamed hump, civet pear slices, steamed deer tail, crucian carp bear's paw, steamed mud carp with bad sauce, fake fish liver and steamed hump.
Man-Han banquet eight treasures:
Eight treasures in the mountains: hump, bear's paw, monkey brain, scarlet lips, elephant pull, leopard fetus, rhinoceros tail and deer tendon.
Eight treasures of the sea: bird's nest, shark's fin, Sichuan aconite, tripe, keel (sturgeon), abalone, sea lion (seal) and pike (giant salamander).
Eight treasures of birds: red swallow, white crane, quail, swan, partridge, colorful sparrow (peacock), turtledove and red-headed eagle.
Herb eight treasures: Hericium erinaceus, Tremella, Dictyophora dictyophora, decoction, donkey's nest, Morchella esculenta, flower mushroom, day lily and Yunxiangxin.
Most of the vessels are made of copper, and the carvers are skilled. Pastel tableware is used for dining. Large porcelain is modeled after chickens, ducks, fish and pigs, with fire furniture (that is, hot pot). The upper layer is vegetables, and the lower layer is wine lit. Water-carrying furniture is made of iron, divided into two layers, the inner layer is filled with soup and the outer layer is filled with boiling water, which is convenient for heat preservation.
When the Manchu-Han banquet is arranged in the Qing room, Chinese food is usually eaten only when the dishes are full, and the desktop needs to be replaced during this period, which is called "turning the table". When guests enter the banquet hall, they will play music first and then have snacks after sitting down. After all the guests arrive, they will take off the four fresh dishes and serve the big dishes after toasting. The whole process changed the desktop four times and changed the Manchu cuisine, commonly known as "turning the table". Since then, it has gradually spread to the people and become a symbol of luxury of dignitaries.
Extended data:
condition
In the early years of the Republic of China, it was changed to a banquet for big people, and soon it was changed to eight big banquets and eight small banquets, and in the 1930 s it was changed to eight big banquets.
1977165438+1On October 2nd and 3rd, Hong Kong Ambassador Restaurant (now Federal Catering Group) was commissioned by Japanese TBS TV to produce 108 Manchu banquet at a price of HK$ 65438+10,000. The restaurant used 160 people and prepared for three months. This process was broadcast live to Japan via satellite.
Because some animals have become protected animals and some cooking skills have been lost, it is almost impossible to make a Manchu-Chinese banquet like the Qing Dynasty.
20 18 Ren Wanping, then vice president of the Palace Museum in Beijing, said that there were no "full banquets", only full banquets and Han banquets, not as many as 108. The Manchu-Han banquet was held in the palace, and the Han banquet was held outside the palace. According to the rules of the Qing empire, court banquets are divided into six categories: full banquet, Han banquet and full banquet.