A Dream of Red Mansions contains more than 40 kinds of dishes, such as rotten goose web, stewed elbow with ham, pheasant wax gourd, steamed mutton with milk, shrimp and chicken skin soup, steamed duck with wine, chicken bone marrow bamboo shoots, fried quail and so on. However, most dishes are only written in the name of the dish, and there is no specific method. Judging from the specific dishes, the dishes in the Red Chamber are very exquisite. The development of cabbage began in the early 1980s. Development methods can be roughly divided into three categories: ① Vegetables with specific methods written in the book, such as eggplant, are copied according to the method. (2) Dishes that only list the names of dishes or raw materials without practice, such as sea cucumber and deer tendon, are named after the development of modern cooking technology. (3) according to the author's name and personal story, create new dishes, such as celery buds under the snow, Hongyi's birthday, etc. Lai Yu, from Beijing Zhongshan Park, took the lead in operating red chamber dishes in 199 1, and more than ten hotels and restaurants in Beijing, Yangzhou, Nanjing, Shanghai and Hebei successively launched red chamber dishes. The Red Mansion Banquet developed by Yangzhou chefs was once invited to perform in Singapore. Lai once hosted a banquet in Beijing Red House for nearly 200 overseas guests attending the first international symposium on China food culture, which was well received.