1, four dishes: assorted head box-1, dismounted point 2 (fruit powder, smoked wheat), noodle soup 2 per person-basin, four hot meat products: goose skin sturgeon, crab roe mushroom, Hosta chicken, night shrimp 3, four cold meat products: crispy ginger preserved egg, Kyoto kidney flower pill, crispy fried. Leopard Beaver 6, four bowls: Tiger Buckle and Dragon Zang, Stewed Bear's Paw with Crane, Fried Wings with Silver Needle, Dinghu Cuisine 7, four small bowls: Fried North Deer Slices with Plum Blossoms, Snow Coat in Red Furnace, Dry-roasted Abalone Slices, Chicken in Bamboo Forest 8, Marco: Dangui in Mid-month, Chicken in Debate Group, Snow Ear in Clear Soup, Deer Carbon Duck 9, Four barbecues: Roasted suckling Pig as a whole. Tremella fuciformis 1 1, four places: steamed seafood, wide-bellied pigeon, oolong elbow, lightly roasted leg of lamb 12, and eight salty spots: mother and son shrimp dumplings, chicken skin rolls, cloud leg stuffing, crab crab crab fruit, shrimp baked dumplings, stuffed fish belly, hibiscus chicken dumplings and crispy fried. Sesame phoenix roll, colorful frozen sweet cake, crystal fresh milk frozen 14, second beet: watermelon cup, snow frozen almond tofu 15,-noodles: dry noodles 16,-dry rice: white rice 17,-porridge: rice porridge 65438+. Four-heel soup: hot and sour tooth (with pig), ham soup (with the first dessert), Changchun soup (with duck slices), grass soup (with noodles) 2 1, four-heel noodle products: inner curtain (with suckling pig), sliced meat (with wishful chicken) and Baba (with noodles). Two powders: red melon seeds, fried almonds 23, four refined fruits: raisins, crisp walnuts, preserved apricots, dried longan 24, four sugars: sugar lotus seeds, sugar wax gourd, sugar chrysanthemum cakes, sugar coconut horns 25, four honey fruits, honey orange, honey pomelo peel, candied dates 26, four sour fruits: Wangqiang dog 29, and four fruits: elephant raw bananas and elephants. It not only has the characteristics of court dishes, but also has the essence of local flavor. Exquisite dishes and exquisite manners have formed a striking and unique style. The Manchu-Han banquet was originally a kind of banquet in which Manchu and Han cooperated when hosting a banquet in officialdom. The best occasion for public use is when the local official history banquets examiners after the imperial examination. The host is the highest local official and the guest is an imperial envoy; The host and guests are often "old friends", so the dishes at the Manchu-Chinese banquet are exquisite and rich. When seated, all officials, big or small, wear beads and sit in public service. The scene, scale and grade of the banquet, the duties of the accompanying personnel, the cooking materials of the banquet, the variety and quantity of fruit and wine, etc. There are strict rules. When the Manchu-Han banquet is held in the mansion, the first thing to do is to play music, fire guns and salute, and welcome the guests to their seats. After the guests are seated, the waiter will come to the door to get snacks. There are two kinds of snacks in the door: sweet and salty and lean. After the dim sum, there are three kinds of tea, such as green tea, fragrant tea and fried rice tea, and then they are formally seated. There are generally at least 108 kinds of cold dishes, starters, stir-fried dishes, dinner, beets, snacks and fruits served at Manchu-Han banquet, which are usually eaten once every three days. The Manchu-Han banquet was made from a wide range of materials and used fine materials. Food and seafood are all-encompassing. Exquisite cooking skills and strong local characteristics. Highlighting the special flavor of Manchu cuisine, he is good at barbecue, hot pot and shabu-shabu, and also shows the cooking characteristics of Han nationality. He prepared roast, fried, fried, slippery and roasted, and the dishes were rich in flavor. Man-Han banquet originated in Beijing and spread to other places, including Tianjin, Guangdong, Hubei, Northeast China, Sichuan and Yangzhou.