The Manchu-Han banquet is dominated by Northeast cuisine, Shandong cuisine, Beijing cuisine and Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Manchu-Han banquet" in the secular world are specialties (or products) of Heilongjiang, such as nose, fishbone, herring roe, Hericium erinaceus, bear's paw, frog, deer tail (tendons, chest, whip, etc. ), leopard tires and other exotic raw materials. Later, dishes from Fujian, Guangdong and other places also appeared in the grand banquet in turn. Southern cuisine: Jiangsu and Zhejiang cuisine 30, Fujian cuisine 12, Guangdong cuisine 12. Northern cuisine: 12 Manchu cuisine, 12 Beijing cuisine and 30 Shandong cuisine.
Before the Qing dynasty entered the customs, the court banquet was very simple. General banquet, covered with skins in the open air, everyone gets together and eats on the floor. "Man Wen Lao Dang" records: "When Baylor gave a banquet, there was no console table, and everyone sat on the floor." Dishes are usually hot pot with stew, pork, beef and mutton with animal meat. The emperor attended only a dozen or dozens of state banquets, which were also made of cattle, sheep, pigs and animals. He cut the meat with a kitchen knife and ate it. After the Qing dynasty entered the customs, the scene changed greatly. Among the six ministers and nine ministers, there is a minister of Guanglu Temple who specializes in banquets and state ceremonies in ouchi. When the Manchu people first entered the customs, their diet was not very particular, but they quickly absorbed the characteristics of southern cuisines (mainly Jiangsu and Zhejiang cuisines) and northern cuisines (Shandong cuisines) in the Central Plains on the basis of the original Manchu traditional diet, and established a relatively rich court diet.
According to the records of Qinghui Temple and Rules of Guanglu Temple, after Kangxi, the whole banquet held by Guanglu Temple was divided into six classes: the first-class whole banquet, with eight taels per table, which was generally used for banquets after the death of emperors and queens. Second-class seats, the price of each table is 722 yuan, 3.40 cents, which is generally used for banquets after the death of the imperial concubine. Third-class seats, 524 yuan and 40 cents per table, are generally used for banquets after the death of imperial ladies, princesses and concubines. Fourth-class seats, 424 yuan and 30 cents per table, are mainly used for New Year's Day, longevity and winter solstice, as well as various banquets such as emperors' weddings, military triumphs, weddings of princesses or princesses, and banquets after the death of nobles. The fifth-class seats, with three taels of silver and three cents of San Qian per table, are mainly used for banquets for the chief and deputy envoys of North Korea, the tribute envoys of the Dalai Lama and the Panchen Lama in Tibet, and for banquets for princesses married to foreign princes, Mongolian princes and Taj Mahal on New Year's Eve. Sixth-class seats, 222 yuan and 60 cents per table, are mainly used for banquets, lectures and feasts. The Duke comes to Korea, Vietnam, Ryukyu, Siam, Myanmar, Sulu and Nanzhang. Han banquets held in Guanglu Temple are divided into five categories: first, second, third, upper and middle seats. It is mainly used for banquets of examiners in Lin Yong, compilation days of books such as records and ceremonies, and banquets on success days. Among them, the direct examiners and other examiners have first-class seats, and each table has 23 bowls of goose, fish, chicken, duck and pig, 8 bowls of fruit, 3 bowls of steamed food and 4 bowls of vegetables. Use second-class seats with examiners, invigilators, inspectors and other officials. Each table contains 20 bowls of fish, chicken, duck and pig, and all the fruits and vegetables are the same as those in the first class. Deacons such as inner curtain, outer curtain, gathering place, ritual department, Guanglu Temple, Split Temple and Taiyuan all use third-class seats. Fifteen bowls of fish, chickens, pigs, fruits and vegetables are the same as those in the first class. Wen Jinshi's banquet, Wu Jinshi's martial banquet, seats for the chairman, ministers and deacons are divided into high and low tables. Set a treasure on a high table, two Jin of noodles with eight or two flowers, nine bowls of fruit, five plates of steamed vegetables and four plates of vegetables. On the low table, there is pork and mutton on one side and fish on the other. Wu Wen Jinshi and Ming Zan officials use Chinese-style seats, each table is decorated with a treasure, with two Jin of flour and three silk flower flowers, and the rest are the same as the upper seats and high tables.
At the beginning, the Manchu-Chinese seats in the imperial court were separated. During the Kangxi period, there were thousands of people attending the two "Thousand People Banquets", which were huge in scale and both were divided into Manchu and Han.
The Manchu-Han banquet did not actually originate from the court, but was an official dish in the south of the Yangtze River. According to Li Dou's "Yangzhou Painting Boat", the temples before and after going to Shangmai Street are all big kitchens for six officials to eat: the first one, the first five bowls of ten pieces-bird's nest chicken soup, stewed pork knuckle with sea cucumber, fresh clam radish soup, shredded pork belly soup with kelp, stewed pearl vegetables with abalone, clam shrimp soup, shark fin crab soup and so on. The second batch has 10 Bowl No.2 with five baskets-stewed bear's paw with crucian carp tongue, red lips of rice, pig's brain, fake leopard fetus, steamed hump, steamed civet with pear slices, steamed deer's tail, sliced pheasant soup, sliced wind pig, sliced wind sheep, rabbit's breast label, and first-class soup rice bowl. Three, ten thin white soup bowls-pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoot porridge, pig brain soup, hibiscus eggs, goose gizzard soup, steamed shad, fake grouper liver, Xishi milk, Siwen bean curd soup, turtle fillet soup, cocoon soup, first-class soup rice bowl. The fourth part, twenty hairy vegetables-roasted pork and mutton, haba, piglet, fried pork and mutton, fried chicken, goose, duck, pigeon, pig offal, mutton offal, roasted pork and mutton, boiled pork and mutton, steamed piglet, mutton, chicken, duck, goose, white flour steamed bread, assorted fire and plum blossom steamed buns. The fifth part, 20 foreign dishes, 20 hot dishes to persuade wine, 20 side dishes, dead fruit 10 table, fresh fruit 10 table. The so-called Manchu banquet is also. "
This is the "big kitchen" in Yangzhou, which is specially designed for the "six officials" who come to Yangzhou as guests. From the analysis of written materials, the Manchu-Chinese banquet should have originated in Yangzhou. This Manchu-Han banquet, which combines the essence of palace banquet and Han banquet, later became the general name of large-scale luxury banquet, and the dishes were constantly added and updated, becoming the epitome of Chinese cuisine.