The Manchu-Han banquet began in the middle of the Qing Dynasty. It is a giant banquet with strong national flavor in my country.

It has the characteristics of palace cuisine and the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking and unique style.

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2. Four hot meats: chicken skin sturgeon, crab roe mushrooms, hosta chicken, night shrimps

3. Four cold meats: ginger preserved eggs, Kyoto kidney balls, fried crucian carp , water chestnuts

4. Four pairs: pineapple and goose, mushroom and pork kidney, cucumber and kidney, asparagus and chicken

5. Four bowls: First-grade official swallow, phoenix tail with large skirt wings, elephant lycopodium, golden leopard civet

6. Four medium bowls: tiger button dragon hide, crane stewed bear paw, silver needle fried wings, Dinghu Shangsu

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7. Four small bowls: fried plum blossoms and northern deer shreds, red oven-baked snow clothes, dry-roasted net abalone slices, phoenix into the bamboo forest

8. Each piece of meat: red osmanthus in the middle of the month, Tongue fighting group cowards, clear soup with snow fungus, deer carboxyl teal

9. Four barbecues: roasted suckling pig in its entirety, Ruyi chicken - pair, Erba - Zha, hanging oven sliced ??duck - pair

10. Four Cold Substances: Zhai Zha Hoof, Vegetarian Bamboo Shoot Tips, Zhai Noodle Roots, Su Bai Mushrooms

11. Four Cold Substances: Steamed Seafood, Guangdu Squab, Oolong Pork Knuckles, Lanterns Roasted lamb leg

12. Eight salty snacks: mother and son shrimp dumplings, chicken pulled skin rolls, cloud leg stuffing, crab meat and crab apples, shrimp steak dumplings, fish maw stuffed with flowers, and hibiscus chicken dumplings , Crispy fried seabass strips

13. Eight desserts: fried rose cake, crispy pineapple balls, butter lamp crispy cake, lotus seed paste preserved cubes, mandarin duck tube with juice, sesame phoenix roll, colorful frozen cake , Crystal fresh milk jelly

14. Two beets: watermelon cup, snow jelly almond tofu

15. Noodles: dry-roasted nine-inch noodles

16 , -Dry rice: white rice

17. -Porridge: white porridge

18. Four meals: salted eggs, milk, salted fish, stir-fried vegetables

19. -Soup : Straw mushroom and egg drop soup

20. Four soups: Hot and sour tooth (with foreign pig), ham soup (with first dessert), Changchun soup (with sliced ??duck), grass soup Soup (with Yi noodles)

21. Four noodle products: Yu layerian (with suckling pig), Pianershao (with Ruyi chicken), dada (with sliced ??duck), Ruyi rolls (with Halba)

22. - Baizi peach buns: Birds, deer, humming monkeys and Baizi peach buns are all available.

Two points: red melon seeds, fried ginkgo almonds

23. Four Beijing fruits: dried raisins, crispy walnuts, apricot preserves, dried osmanthus

24. Four candies: candied lotus seeds , candied winter melon, candied chrysanthemum cake, candied coconut horn

25. Four candied fruits, candied oranges, candied pomelo peels, candied dates and preserved locusts

26. Four sour fruits : Sour sali, sour buckwheat, sour ginger, sour green plum

27. Four fruits: apple, sweet orange, lychee, pomelo

28. Four fruits: water chestnut, Lotus root, water chestnut, Wangqiang, Wangqiang dog

29. Four fruits: Elephant banana, Elephant snow pear, Elephant four-season orange, Elephant Teochew mandarin

Full table:

Black-winged rib fan, nape collar, steamed pig, steamed duck, roasted pig, roasted duck, rolled liver, deer tail, seven-star elbow plate, pine qianer, and oily jellyfish

Han Banquet:

Four stems, four fresh fruits, four candied fruits, four cold meats, three sweet bowls, four snacks/

Four stems: black melon seeds, white Melon seeds, peanut dip, sweet almonds

Four fresh fruits: Beishan apple, Shenzhou peach, Guilin water chestnut, Guangdong lychee

Four preserves: green plum orange cake, osmanthus eight treasures, rock sugar Hawthorn, round meat and melon sticks

Four cold meats: whole lamb liver, braised crab legs, white chopped chicken, roasted pork ribs

Three sweet bowls: lotus seed porridge, almond tea, sugar-steamed eight-treasure rice

Four snacks: hibiscus cake, lama cake, fried braised rice dumplings, fried yuanxiao

Main dishes:

Steamed lamb, steamed bear paws, steamed deer tail , roasted flower duck, roasted chicken, roasted goose, braised salted duck, soy sauce chicken, bacon, pine flowers, baby tripe, dried meat, sausage, assorted Su plate, smoked chicken, white tripe, steamed eight-treasure pig, glutinous rice Stuffed duck, canned pheasant, canned quail, braised assorted vegetables, braised goose, braised shrimp, braised shrimp, braised shrimp, pheasant, rabbit breast, cabbage python, whitebait, steamed hash ham, braised duck kidney, Braised duck strips, shredded duck, yellow heart tuber, braised white eel, braised rice eel, bean drum catfish, pot-roasted catfish, soft-shelled turtle, pot-roasted carp, fried carp, soft-fried tenderloin, soft-fried Chicken, assorted sausages, sesame butter rolls, braised fresh mushrooms, braised fish breasts, braised fish slices, braised fish belly, braised pork slices with vinegar, braised white mushrooms, braised three delicacies, fried whitebait, braised eel, steamed Ham, fried white shrimps, braised green clams, fried fish with noodles, braised asparagus, hibiscus agar-agar, fried liver tips, stir-fried liver guan'er, fried tripe kernels in oil, fried tripe collars in soup, fried gold thread, braised silver thread, sugar Stir-fried fried children, sugar-stewed water chestnuts, sweet yam, shredded fresh peaches, braised southern clams, stir-fried southern clams, braised shredded duck, braised dandelions, steamed chicken, braised chicken, stir-fried chicken, braised minced chicken, crispy Chicken, stir-fried diced chicken, braised chicken nuggets, diced three fresh vegetables, diced eight treasures, steamed magnolia slices, stir-fried shrimps, stir-fried kidneys, stir-fried tendons, pot-roasted sea cucumber, pot-roasted cabbage, fried sea fungus, watered Frog, sweet-scented osmanthus wings, steamed wings, fried poultry, fried onions, fried ribs, braised chicken intestines, braised water chestnuts, salted elbow scallops, mixed meat, stewed dumplings, roasted pig trotters, roasted mandarin ducks , roasted lily, roasted apple, stuffed lotus root, stuffed glutinous rice, fried crab. Jiudajia, assorted kudzu rice, stone fish, hairtail fish, yellow croaker, oily pork, sauce pork, red meat pot, white meat pot, chrysanthemum pot. Pheasant pot, Lantern Festival pot, mixed noodle pot, water chestnut pot, soft fried birds, dragon and tiger eggs, orangutan lips, hump, deer antlers, bear paws, suckling pig, suckling duck, bar pig, hanging stove sheep, steamed Jiang Yaozhu, sugar dumplings Chicken head rice, mixed shredded chicken, mixed tripe, assorted tofu, assorted diced, fine shrimp, fine crab, fine fish, fine braised fish fillet, braised crab meat, stir-fried crab meat, mixed crab meat, steamed Pumpkin, stuffed Japanese melon, fried loofah, braised winter melon, braised chicken feet, braised duck feet, braised bamboo shoots, braised wild rice, dried tomato and sun-braised pork, duck soup, crab meat soup, three fresh osmanthus soup, red meatballs, white meatballs, Fried meatballs, fried meatballs, three fresh meatballs, Sixi meatballs, steamed meatballs, sunflower meatballs, fried meatballs, tofu meatballs, red stewed meat, white stewed meat, loose meat, buckled meat, barbecue, sauced meat, lotus leaf stew, Yipin meat, cherry meat, horse tooth meat, soybean curd meat, jar meat, jar meat, ingot meat, Fulu meat, red elbow, white elbow, crystal elbow, beeswax elbow, roasted elbow, grilled elbow strips, Steamed mutton, roasted mutton, spiced mutton, and sauced mutton. Steamed three kinds of food, fried three kinds of food, roasted purple lid, braised duck offal, braised white offal, three kinds of fresh shark's fin, chestnut chicken, live carp in boiled water, salted duck, and tube chicken.

1. Four servings: assorted head box - one, two orders (pink fruit, smoked wheat), soup noodles - basin per person

2. Four Hot meats: chicken skin sturgeon, crab roe mushrooms, hosta chicken, night shrimps

3. Four cold meats: ginger preserved eggs, Kyoto kidney balls, fried crucian carp, water hyacinth kidney

< p>4. Four pairs: pineapple with goose, northern mushrooms with pork loin, cucumber with kidney, bamboo shoots with chicken

5. Four bowls: first-grade bird's nest, phoenix tail and large skirt wings , Elephant Pulled Yuqin, Golden Leopard Civet

6. Four medium bowls: Tiger Button Dragon Cang, Crane Stewed Bear Palm, Silver Needle Fried Wings, Dinghu Shang Su

7. Four Small Bowls Bowl: Fried plum blossoms and northern deer shreds, red oven-baked snow clothes, dry-roasted net abalone slices, phoenix into the bamboo forest

8. Each piece of meat: red osmanthus in the moon, tongue fighting group cowards, clear soup of snow fungus, deer Carboxy teal

9. Four barbecues: roasted suckling pig whole, Ruyi chicken - pair, Yeerba - Zha, hanging stove sliced ??duck - pair

10. Four cold dishes : Zhai Zha hoof, vegetarian bamboo shoot tip, Zhai noodle root, vegetarian white fungus

11. Sizuocai: steamed seafood, wide belly pigeon, oolong elbow, roasted lamb leg

12. Eight salty snacks: mother and son shrimp dumplings, chicken pulled skin rolls, cloud leg stuffing, crab meat and crab apples, shrimp steak dumplings, fish maw stuffed with flowers, hibiscus chicken dumplings, fried seabass strips

13. Eight desserts: rose pancake, crispy pineapple balls, butter lamp crispy cake, lotus seed paste preserved cubes, juice mandarin duck tube, sesame phoenix roll, colorful frozen cake, crystal fresh custard

14. Two beets: watermelon cup, frozen almond tofu

15. Noodles: dry roasted Yi noodles nine inches

16. Dry rice: white rice

17. -Porridge: white porridge

18. Four meals: salted eggs, milk, salted fish, stir-fried vegetables

19. -Soup: straw mushroom and egg drop soup

20. Four soups: hot and sour tooth (with foreign pig), ham soup (with first dessert), Changchun soup (with sliced ??duck), grass soup (with Yi noodles)

21. Four kinds of noodle products: Yu layerian (with suckling pig), Pianershao (with Ruyi chicken), Baba (with sliced ??duck), Ruyi roll (with Halba)

< p>22. - Baizi peach buns: Birds, deer, humming monkeys and Baizi peach buns are all available. Two points: red melon seeds, fried ginkgo almonds

23. Four Beijing fruits: dried raisins, crispy walnuts, apricot preserves, dried osmanthus

24. Four candies: candied lotus seeds , candied winter melon, candied chrysanthemum cake, candied coconut horn

25. Four candied fruits, candied oranges, candied pomelo peels, candied dates and preserved locusts

26. Four sour fruits : Sour thali, sour buckwheat, sour ginger, sour green plum

27. Four fruits: apple, sweet orange, lychee, pomelo

28. Four fruits: water chestnut, Lotus root, water chestnut, Wangqiang, Wangqiang dog

29. Four fruits: Elephant banana, Elephant snow pear, Elephant four-season orange, Elephant Teochew mandarin

Full table:

Black-winged rib fan, nape collar, steamed pig, steamed duck, roasted pig, roasted duck, rolled liver, deer tail, seven-star elbow plate, pine qianer, and oil jellyfish

Han Banquet:

Four stems, four fresh fruits, four candied fruits, four cold meats, three sweet bowls, four snacks/

Four stems: black melon seeds, white Melon seeds, peanut dip, sweet almonds

Four fresh fruits: Beishan apple, Shenzhou peach, Guilin water chestnut, Guangdong lychee

Four preserves: green plum orange cake, osmanthus eight treasures, rock sugar Hawthorn, round meat and melon sticks

Four cold meats: whole lamb liver, braised crab legs, white chopped chicken, roasted pork ribs

Three sweet bowls: lotus seed porridge, almond tea, sugar-steamed eight-treasure rice

Four snacks: hibiscus cake, lama cake, fried braised rice dumplings, fried yuanxiao

Main dishes:

Steamed lamb, steamed bear paws, steamed deer tail , roasted flower duck, roasted chicken, roasted goose, braised salted duck, soy sauce chicken, bacon, pine flowers, baby tripe, dried meat, sausage, assorted Su plate, smoked chicken, white tripe, steamed eight-treasure pig, glutinous rice Stuffed duck, canned pheasant, canned quail, braised assorted vegetables, braised goose, braised shrimp, braised shrimp, braised shrimp, pheasant, rabbit breast, cabbage python, whitebait, steamed hash ham, braised duck kidney, Braised duck strips, shredded duck, yellow heart tuber, braised white eel, braised rice eel, bean drum catfish, pot-roasted catfish, soft-shelled turtle, pot-roasted carp, fried carp, soft-fried tenderloin, soft-fried Chicken, assorted sausages, sesame butter rolls, braised fresh mushrooms, braised fish breasts, braised fish slices, braised fish belly, braised pork slices with vinegar, braised white mushrooms, braised three delicacies, fried whitebait, braised eel, steamed Ham, fried white shrimps, braised green clams, fried fish with noodles, braised asparagus, hibiscus agar-agar, fried liver tips, stir-fried liver guan'er, fried tripe kernels in oil, fried tripe collars in soup, fried gold thread, braised silver thread, sugar Stir-fried fried children, sugar-stewed water chestnuts, sweet yam, shredded fresh peaches, braised southern clams, stir-fried southern clams, braised shredded duck, braised dandelions, steamed chicken, braised chicken, stir-fried chicken, braised minced chicken, crispy Chicken, stir-fried diced chicken, braised chicken nuggets, three fresh diced vegetables, eight-treasure diced rice, steamed magnolia slices, stir-fried shrimps, stir-fried kidneys, stir-fried tendons, pot-roasted sea cucumber, pot-roasted cabbage, fried sea fungus, watered Frog, sweet-scented osmanthus wings, steamed wings, fried poultry, fried onions, fried pork ribs, braised chicken intestines, braised water chestnuts, salted elbows, mixed meat, stewed dumplings, roasted pig trotters, roasted mandarin ducks , roasted lily, roasted apple, stuffed lotus root, stuffed glutinous rice, fried crab. Jiudajia, assorted kudzu rice, stone fish, hairtail fish, yellow croaker, oily pork, sauce pork, red meat pot, white meat pot, chrysanthemum pot.

Pheasant pot, Lantern Festival pot, mixed noodle pot, water chestnut pot, soft fried birds, dragon and tiger eggs, orangutan lips, hump, deer antlers, bear paws, suckling pig, suckling duck, bar pig, hanging stove sheep, steamed Jiang Yaozhu, sugar dumplings Chicken head rice, mixed shredded chicken, mixed tripe, assorted tofu, assorted diced, fine shrimp, fine crab, fine fish, fine braised fish fillets, braised crab meat, stir-fried crab meat, mixed crab meat, steamed Pumpkin, stuffed Japanese melon, fried loofah, braised winter melon, braised chicken feet, braised duck feet, braised bamboo shoots, braised wild rice, dried tomato and sun-braised pork, duck soup, crab meat soup, three fresh osmanthus soup, red meatballs, white meatballs, Fried meatballs, fried meatballs, three fresh meatballs, Sixi meatballs, steamed meatballs, sunflower meatballs, fried meatballs, tofu meatballs, red stewed meat, white stewed meat, loose meat, buckled meat, barbecue, sauced meat, lotus leaf stew, Yipin meat, cherry meat, horse tooth meat, soybean curd meat, jar meat, jar meat, ingot meat, Fulu meat, red elbow, white elbow, crystal elbow, beeswax elbow, roasted elbow, grilled elbow strips, Steamed mutton, roasted mutton, spiced mutton, and sauced mutton. Steamed three kinds of food, fried three kinds of food, roasted purple lid, stewed duck offal, braised white offal, three kinds of fresh shark's fin, chestnut chicken, shredded live carp, salted duck, and tube chicken.

The origin of the Manchu-Han Banquet

The Manchu-Han Banquet began in the middle of the Qing Dynasty and is a giant banquet with strong national color in my country. It has the characteristics of palace cuisine and the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking and unique style.

The Manchu-Han banquet was originally a banquet where Manchus and Han people cooperated when banquets were held in official circles. The best public use occasion is when the local officials entertain the examiner at a banquet after the imperial examination. The host is the highest local official, and the guest is the imperial minister; the host and guest are often "disciples and old friends", so the dishes at the Manchu-Han banquet are all exquisite and rich. When sitting at the table, all officials, big and small, wear court beads and sit in official uniform. The scene, scale, level of the banquet, the positions of the people accompanying the banquet, the types and quantities of cooking ingredients, fruits and wine provided for the banquet, etc. There are strict regulations. When a Manchu-Han banquet is held in a government official's office, the first thing to do is to play music, fire cannons, and salute to welcome the guests to their seats. After the guests are seated, the waiter will bring them snacks. There are two kinds of snacks available at the door: sweet and salty, and dry and thin. After the entry snacks, there are three courses of tea, such as clear tea, fragrant tea, and fried rice tea, and then you can officially sit down. The Man-Han banquet usually includes at least 108 kinds of cold dishes, appetizers, stir-fries, rice dishes, beets, snacks and fruits, etc., and is usually eaten in three days.

Manchu and Han banquets use a wide range of materials and fine materials. All kinds of delicacies from mountains and seas are available. The cooking skills are exquisite and full of local characteristics. It highlights the special flavor of Manchu cuisine, and is good at barbecue, hot pot, and shabu-shabu. It also shows the cooking characteristics of Han nationality, including grilling, deep-frying, stir-frying, stewing, and roasting. The dishes are also very rich in taste.

The Manchu-Han banquet originated in Beijing and spread to various places. There are Man-Han banquets in Tianjin, Guangdong, Hubei, Northeast China, Sichuan, Yangzhou and other places.

Mongolian vassal banquet

This banquet was a royal banquet hosted by the Qing emperor to entertain Mongolian relatives who were married to the royal family. Generally, banquets are held in Tianzheng Guangming Hall, accompanied by first- and second-grade Manchu ministers. Emperors of all dynasties attached great importance to this banquet and held it regularly every year. The Mongolian relatives who received the banquet regarded this banquet as a great blessing and cherished the food that the emperor rewarded during the banquet. The article "Returning Home with Blessings at the Banquet of Mongol People of the Qing Dynasty" says: "When the Mongolian princes of the annual class come to the capital, they will be rewarded with food, so they must go, saying that they are going to return home with blessings. If there are no utensils, they will carry them in their outer coat pockets. In other words, the flat golden embroidered python is often soaked in the soup as much as needed, without any regrets.

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Tea table tea ceremony: ancient music accompaniment - Manchu and Han maids presenting white jade milk tea

Snacks upon arrival: tea knife-cut almonds, bergamot crispy apple cakes

The first product of the saving box: the dragon and phoenix painted gold saving box and the dragon pan pillar (with the eighth product of dried fruit preserves)

Sixi dried fruits, tiger skin, peanuts, strange flavor, large flat milky white grapes, snow mountain plums

Four Sweet candied apples, candied longans, candied fresh peaches, candied green plums

Incense to celebrate longevity: Ancient music accompanies the banquet-burning incense into the banquet

Five appetizers: Dragon and Phoenix, Hong characters, chicken shreds and cucumbers Braised Pork Tenderloin with 10,000 Characters of Fortune, Spicy Belly Silk with New Year Characters, Mouth Mushrooms and Hair Vegetables

Fourth Pastry: Yushan Bean Yellow Sesame Roll Golden Cake and Jujube Paste Cake

Fourth Pickle: Palace Cucumber Sauce Black cabbage, pickled water mustard peel with sugar and garlic

Serving the ring pulp: Music accompanies the banquet - Manchu and Han maids worshiping Kweichow Moutai

First meal soup: Longjing bamboo fungus

The third imperial dish: Anchovies, shark's fin, red plum and fragrant kung pao hare

The second pastry: Bean noodles and pastry with milk horns

The third royal dish: Stir-fried frog and coriander with a pair of auspicious dragons Exploded pigeon

Third dish: Eight-treasure wild duck, Buddha's hand golden roll, fried shredded cuttlefish

Second dish: Golden squid roll

Royal dish The third dish: Stir-fried guinea fowl milk fillet with hydrangeas and scallops

The third royal dish: Gan Lianfu, sea cucumber, flower mushrooms, duck feet and colorful beef fillet

The second pastry: Uncooked meat pancake dragon Noodles

Second barbecue dish: Raw roe deer with hanging pheasant, rolled in lotus leaves and scallions, sweet noodle sauce

Third dish of imperial dish: Mountain delicacies, thorns, dragon buds, lotus sprouts, tofu and straw mushrooms Orchid

First meal porridge: red bean meal porridge

First fruit dish: Seasonal fruit platter

Farewell tea: Xinyang Maojian

The Courtier's Banquet

The Courtier's Banquet is held every year on the 16th day of the first lunar month, on the day after the Yuan Dynasty. At this time, the emperor personally appoints academicians. Those who have meritorious service among the nine ministers will attend the banquet, and those who participate in the banquet will be honored. It was set up in the Fengsan Selfless Hall, and the banquet was held in accordance with the rituals of the royal family. It was held every year with high chairs, poems and wine, and the emperor also participated in it to show his favor and win over his subordinates. A form of symbolizing the merits of the courtiers

Beautiful tea: Shifeng Longjing

Four kinds of dried fruits: honey, peanut, cashew, walnut and sticky apple gummy

Fourth category of candied fruit: candied ginkgo, candied cherries, candied melon strips, candied golden dates

Fourth category of candied fruit: jade bean cake, chestnut cake, two-color bean cake and bean paste rolls

Fourth category of pickles: Sweet soy sauce, radish, five-spice cooked mustard, sweet sour milk, melon and sweet combination

Seven appetizers: Magpie plum blossom, butterfly roll, ginger fish fillet, spiced pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage roll

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The first dish of meal soup: the first grade of official swallow

The fifth dish of imperial dish: casserole braised deer tendon, shredded chicken, tremella, osmanthus, fish sticks, eight-treasure rabbit, diced jade, bamboo shoots, bracken and bracken

Paste The second item of pastry: Cixi's small steamed buns with golden shredded shaomai

The fifth item of royal dish: Luohan prawn skewers, deep-fried scallops, fried scallops, beef tenderloin, oyster sauce, chicken, fresh mushrooms and cabbage sum

Second pastry Food: Lama Cake, Almond Tofu

Fifth Royal Dish: White Braised Guangdu, Chrysanthemum Tenderloin, Mountain Delicatessen, Acanthopanax, Fried Quail, Braised Red Scallops

Second Pastry: Braised Chicken Apple with bean paste

The third dish of the royal dish: White grilled fish lips, braised fish bones and braised shark skin with green onion

The second barbecue dish: Sliced ??suckling pig, Uighur roast lamb, served with pancakes and scallion sweet sauce

The first porridge: Huiren rice porridge

The first fruit: the seasonal fruit platter

Farewell tea: Zhulan Dafang

The Wanshou Banquet

The Wanshou Banquet was a birthday banquet for the emperors of the Qing Dynasty and was also one of the grand banquets in the inner court. Concubines, princes, civil and military officials all take pride in offering birthday gifts. There are countless famous delicacies. If it is a birthday, the celebration will be more grand and grand, and a dedicated person will be assigned to handle it. Clothing, jewelry, decorations, music, dance and banquets are all available. On the 10th day of October in the 20th year of Guangxu's reign, Cixi celebrated her 60th birthday. In the 18th year of Guangxu's reign, the edict was issued, and the banquet began more than a month before the birthday. At that time, Jiangxi alone produced more than 29,170 pieces of various glazed bowls, dishes, plates and other porcelain painted with the words "Longevity without Borders" and auspicious and festive patterns. The entire celebration cost nearly 10 million taels of silver, which was unprecedented in Chinese history.

Beautiful Lady's Tea: Lushan Yunwu

Fourth Dried Fruit: Milky White Dates, Two-Color Gummies, Stir-fried Flat Cocoa Peach Kernels

Fourth Candied Fruit: Candied Pineapple Candied red fruits, candied grapes, candied water chestnuts

The fourth category of pastries: golden cake rolls, adzuki bean cake, lotus seed cake, pea yellow

The fourth category of pickles: osmanthus chili sauce, mustard, purple fragrant dry assorted coriander, oil and cucumber

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The first product of the box: dragon and phoenix painted gold box with dragon plate and pillars attached

Chicken tenderloin in salt water with five-spice sauce and red oil duck spicy noodles

Chicken with osmanthus sauce, tomatoes and water chestnuts stewed in oil Straw mushrooms, white fungus with pepper oil

Four appetizers: Coral cabbage with longevity characters, five-spice prawns with no characters, salted beef with Xian characters, red oil louver

One soup: Changchun deer whip soup

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The fourth imperial dish: Yuzhang Xianlongshou Pearl, Tofu, Shouwu Chicken, Baihua Duck Tongue

The second pastry dish: Longevity Dragon Face Noodles and Baishou Peach

The fourth imperial dish : Stewed white phoenix with ginseng, dragon and phoenix eggs, father and son enjoy mountain delicacies with large leaf celery

Second pastry: Periwinkle rolls, chrysanthemum and bergamot crisps

Fourth dish: Braised round fish with golden legs Skillfully roasted wild goose, peach kernel, diced pheasant, crabmeat and shredded bamboo shoots

Second pastry: Ginseng nut walnut cheese

Fourth dish: Pine hericium mushroom, cuttlefish soup, lotus leaf chicken Beef Fillet Stir-fried with White Mushrooms

Second BBQ: Grilled Chicken and Sesame Venison Skewers on Sand Plate

First Porridge: Rare Black Rice Porridge

Fruits The first dish: Seasonal fruit platter 1st dish

Farewell to the fragrant tea: Jasmine Bird's tongue

The Nine White Banquet

The Nine White Banquet began during the Kangxi period. When Kangxi first designated the four tribes including the Mongolian Waisak, these tribes showed their loyalty by paying nine white tributes every year, namely: one white camel and eight white horses. Take this as faith. After the Mongolian tribes paid tribute, the emperor entertained the envoys with a banquet, which was called the Nine White Banquet. Follow the rules every year. Later, Emperor Daoguang wrote a poem about this: "Four pairs of silver flowers and one jade camel are presented to Emperor Jingluo at the age of Xiqiang."

Beauty offers tea: boil milk tea

Four dried fruits Products: Sesame, Nantang, rock sugar, walnuts, spiced almonds and pineapple gummies

Fourth category of candied fruit: Candied longan, candied Laiyang pear, candied water chestnuts, candied betel seeds

Fourth category of candied fruit: Glutinous rice cold cake, kidney bean rolls Pigeon glass cake, cream and pineapple jelly

Four pickles: Beijing spicy vegetables, spicy cucumber strips, sweet and spicy dried snow mustard

Seven appetizers: Songhe Yannian, mustard, duck feet, spicy quail, sesame Fish, cashews, and celery heart oil braised fresh mushrooms and tomatoes in honey sauce

First meal soup: Clam soup

First imperial dish: Braised Kirin noodles

Hot-fried for four Food: Dragon Crab, Spicy Tendons, Oolong and Spicy Pearls, Three Fresh Dragon and Phoenix Balls

Second Pastry: Mignonette Cake, Jade Noodle Gourd

First Royal Dish: Golden Toad and Jade Abalone

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The fourth hot stir-fry item: Mountain delicacies, bracken, salt-fried meat, fragrant cooked roe deer spine, lake rice and wild rice

The second stir-fried item: Golden Corner Crystal Plum Blossom Bun

Imperial Vegetables The first dish: Colorful stir-fried camel hump

The fourth hot dish: Stir-fried wild duck, diced peach kernels, stir-fried squid, box tofu, crispy fried golden cake

The second hot dish: Lotus roll for rescue

< p>Second barbecue item: Grilled deer breast with guinea fowl in a stove

First porridge: Lotus seed porridge

First fruit item: Seasonal fruit platter

Farewell Fragrant tea: Dongting Biluochun

Thousands of Old Banquets

The Thousands of Old Banquets began in Kangxi and flourished during the Qianlong period. It was the largest imperial banquet in the Qing palace with the largest number of banquets. In the 52nd year of Kangxi's reign, the first banquet for a thousand people was held in Yangchun Garden. Emperor Xuan Ye wrote a poem titled "The Banquet of Thousands of Old Men", which earned the banquet its name. In the fiftieth year of Qianlong's reign, a Thousand Old Man's Banquet was held in the Qianqing Palace. Three thousand people attended the banquet, and they impromptuly selected hundreds of couplets in Bailiang style. In the first month of the first year of Jiaqing, there was another banquet for thousands of old people in the Huangji Hall of Ningshou Palace. Three thousand fifty-six people were present at the banquet, and they composed more than three poems impromptuly. Later generations called the Qiansou Banquet "an unprecedented act of kindness and courtesy."

Beauty's Tea: Junshan Silver Needle

Fourth Dried Fruit: Weird Walnut Crystal Gummy Spiced Cashew Peanut Sticky

Fourth Preserved Fruit: Candied Oranges and Candied Begonias Candied bananas, candied plums

Fourth category of pastries: Huazhan longan, Aiwowo jam, golden cake, two-color water chestnut cake

Fourth category of pickles: Imperial radish honey sauce, spicy cucumber, osmanthus, kohlrabi sauce, peach kernels< /p>

The seventh appetizer: Erlongxizhu, tangerine peel, rabbit meat, strange-flavored chicken strips, heavenly fragrant abalone, three luffa melon rolls, shrimp roe, winter bamboo shoots, pepper oil and wild rice

The first soup: canned braised fish lips

The fifth item of imperial cuisine: Shazhou, stepping on the green pipa, prawns, dragons and phoenixes, tender sesame oil meal paste, diced meat and cucumber sauce

The second item of pastry: Thousand-layer steamed cake and assorted flower basket

The fifth dish of the royal dish: Braised quail in oyster sauce, beef and duck paws in Yanagawa sauce

The second dish of pastry: Shaomai with phoenix tail and colorful hand-cooked rice

The fifth dish of the royal dish: The first product is tofu, three immortal meatballs, enoki mushrooms, pickled vegetables, chicken breast, fragrant moose and venison cakes

The second product of pastry: Jade Rabbit, Cabbage and Six-Xi Dumplings

The second product of barbecue: Yushan grilled chicken and grilled fish Fan

Game hot pot: Twelve items on the serving plate

First item: Venison slices, Feilong breast, roe deer spine pheasant slices

Wild boar, wild duck breast, squid roll, fresh fish meat < /p>

Farewell Tea: Spring Green in Yanghe

Festival Banquets

Festival banquets refer to the banquets held by the inner court of the Qing Dynasty according to fixed annual seasons. For example: Yuan Day Banquet, Yuanhui Banquet, Spring Plowing Banquet, Dragon Boat Festival Banquet, Qiao Qiao Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc., all are based on the rules of the festival and are carried out according to the rules. Although the Manchus had their own inherent food customs, after taking over the Central Plains, they accepted a large number of Han food customs due to the blending of Manchu and Han cultures and the needs of governance. And because of the special status of the palace, food customs were formulated in detail. Its food style is closely related to folk customs and regions. Therefore, Laba porridge, Yuanxiao, rice dumplings, ice bowls, realgar wine, Double Ninth Cake, begging cakes, moon cakes and other instruments are all available in the Qing palace.

Beauty’s Tea: Fujian Oolong

Fourth Dried Fruit: Milky White Almonds, Persimmon Frost Fudge, Crispy Fried Cashew Sugar, Fried Peanuts

Fourth Preserved Fruit: Candied Fruit Candied ducks and pears, candied dates, candied lychees, candied honey apricots

The fourth category of pastries: whip rong cake, bean paste cake, coconut palm, mandarin duck rolls

The fourth category of pickles: spicy milk melon slices, sweet pepper sauce Snails with soy sauce, ginger, tooth sauce, and sweet snails

Seven appetizers: Phoenix Spreading Wings, Panda Crab Meat, Shrimp Roe, Winter Bamboo Shoots, Five-threaded Yang Noodles, Five-Spice Mandarin Fish, Hot and Sour Cucumber, and Tangerine Peel Beef

Soup One: Canned Simmer Pheasant Silk Bird’s Nest

The fifth imperial dish: grilled partridge with fresh abalone in original shell, stir-fried red chicken, bean sprouts and pearl fish balls

The second dish of pastry: Chongyang Flower Cake with Pine Nuts and Seafood Luogan

The fifth imperial dish: Braised shark's fin with Hericium mushrooms, fried duck breast, stir-fried shredded eel, braised fish belly rolls with cashew nuts and deer dices

The second savory dish: Hibiscus banana roll moon cake

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The fifth item of imperial cuisine: Steamed, stir-fried, seasonal vegetables, stuffed mushrooms, lotus leaf chicken, Shandong sea cucumbers

The second item of pastry: seasonal dim sum, dumplings in soup stock

The second item of barbecue: holding Oven-roasted duck and roasted pheasant are served

Pancakes with sweet noodle sauce, green onions and melon sticks

Radish sticks, white sugar and garlic paste

First meal porridge: Laba porridge

First product of fruit: First product of seasonal fruit platter

Farewell tea: Yanghe Spring Green