In addition to Beijing, "Man-Han Banquet" was held in Chengde, Shenyang, Guangzhou, Chongqing, Yangzhou, Hong Kong and other places, so the director rushed to Chengde, Hebei Province and Hangzhou, Zhejiang Province to collect the menu of "Man-Han Banquet" on the spot and interview famous chefs. It is found that the "Manchu-Chinese banquet" in different places not only has different dishes, but also has different local characteristics.
In particular, the "Man-Han Banquet" in Guangdong and Hong Kong has developed and innovated a lot, and the names of the dishes are very particular. It's hard to know what the main point is just from the name of the dish. In contrast, the "Man-Han Banquet" dishes in the north are more traditional.
Tracing back to the source, unveiling the mystery of Manchu-Han banquet
In order to find the literature of Man-Han Banquet, the directors visited the Palace Museum, the National First Historical Archives and the National Library many times and read a lot of historical materials. "Man-Han Banquet" is a large-scale banquet that originated in the Qing Dynasty. At first, "Man-Han banquet" appeared side by side, then "Man-Han banquet" merged into one seat, and finally developed into "Man-Han banquet"
In the late Republic of China, the "Manchu-Chinese banquet" gradually disappeared; It was not until modern times that "Manchu-Han banquet" made a comeback all over the country.
The earliest historical record of "Man-Han Banquet" can be traced back to the first day of the first month of 1684 (the 23rd year of Kangxi). On this day, as usual, a large-scale Spring Festival banquet was held in Gan Qing Palace in the Forbidden City. Different from previous years, due to an imperial edict issued by Emperor Kangxi, "Since New Year's Day, the Chinese cuisine banquet and the Manchu cuisine banquet should be full", which was the first time to appear side by side at the Spring Festival banquet that year.
In the Qing Hui Dian of that year, "Han Banquet" and "Full Banquet" were included in the imperial etiquette and catering system.
The Guanglu Temple in the Forbidden City was the institution that managed the palace meals at that time. According to the regulations at that time, the full seats hosted by Guanglu Temple were divided into six classes, the Han seats were divided into one, two and three classes, and the upper and middle seats were five categories. The main course of the "banquet" is roast whole pig, and the main course of Chinese food must have bird's nest, which is the so-called swallow dish.