The Imperial Tea Restaurant prepares meals and banquets for ceremonies and banquets in the palace. Subordinate institutions include dining room, tea room, meat room and dried meat room, in which the dining room and tea room are equipped with silverware warehouses respectively.
The imperial tea restaurant has a minister of prime minister affairs, but there is no quota. Its subordinates are Shang Shanzheng, Shang Shanzheng, Shang Chazheng, Shang Shanzheng, Shang Shanzheng, Shang Shanzheng, Shang Shanzheng, Master, and Post-post style.
In the Forbidden City, the "Royal Kitchen" is located on the east side of the Hall of Supreme Harmony. Since the construction of the Forbidden City, the Imperial Dining Hall has not been opened to the public, but only used as a warehouse.
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"Imperial Restaurant" represents the flavor characteristics of the Qing court, which is mainly developed from three local cuisines with different flavors: Manchu banquet, Shandong cuisine and Suzhou-Hangzhou cuisine.
The court meals in Qing Dynasty reached the peak in the history of China. Imperial meals are not only expensive, but also pay attention to the shape of food. In terms of cooking methods, the imperial cuisine in Qing Dynasty also emphasized "ancestral system", and many dishes were stylized in raw material dosage, compatibility and cooking methods.
The later the Qing dynasty, the more extravagant the emperor ate. In the late Qing Dynasty, imperial meals were unprecedented in both quality and quantity. The flavor structure of imperial cuisine in Qing Dynasty is mainly composed of Manchu cuisine, Shandong cuisine and Huaiyang cuisine. The chef is very particular about the plastic arts of dishes, emphasizing the harmony and unity of each other in terms of color, texture, taste and nutrition.
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