Ching Dynasty
When Emperor Kangxi celebrated his 66th birthday in Qing Dynasty, he hosted three days and six banquets for Han and Manchu, providing more than 300 kinds of delicious food. According to legend, Michelle Ye, the sage of Qing Dynasty, tasted it for the first time in the palace and wrote a book "Man-Han Banquet", which made the Man-Han Banquet famous for a while. At that time, Manchu banquets were different from palaces and palaces. Manchu banquets in the palace are exclusively for the sons of heaven, uncles, brothers, queens, concubines and nobles. Only the closest relatives, descendants of the royal family and heroes (Han people are limited to officials with two or more grades and confidants of the emperor) are eligible to attend the Manchu banquet in the palace. Manchu banquets outside the palace are often hosted by Manchu officials with one or two products, which are used for scientific research and local meetings, and Manchu banquets are used to entertain imperial envoys. When attending a banquet, you should wear beads and uniforms in order.
During the reign of Qianlong and Shenjia, Li Douzhi described this grand occasion in detail in Yangzhou Fangshulu. In the luxurious six banquets, hundreds of people gathered in the Han Dynasty, which is known as the "32 treasures".
"Mountain Eight Treasures" refers to hump, bear's paw, monkey head, scarlet lips, leopard fetus, rhinoceros tail, deer tendon and so on. "Lu Bazhen" eats frog, Tricholoma, Jade Emperor Mushroom, Phoenix Mushroom, Corn Zhen, Sha Feng Chicken and grouse, while "Hai Bazhen" eats bird's nest, shark's fin, codonopsis pilosula, fish belly, fish bones and abalone skin. Cooking should use the skills of steaming, boiling, burning, stewing, simmering, frying, frying, roasting, stewing, roasting, frying and sliding. Hot and cold dishes 196, dim sum and tea 124, delicacies 320, finished in three days.
Most of the vessels are made of copper, and the carvers are skilled. Pastel tableware is used for dining. Large porcelain is modeled after chickens, ducks, fish and pigs, with fire furniture (that is, hot pot). The upper layer is vegetables, and the lower layer is wine lit. Water-carrying furniture is made of iron, divided into two layers, the inner layer is filled with soup and the outer layer is filled with boiling water, which is convenient for heat preservation.
When a Manchu-Han banquet is arranged in a clean room, Chinese food is usually eaten first, and then the table is changed, which is called "turning the table". When guests enter the banquet hall, they will play music first and then have snacks after sitting down. After all the guests arrive, four fresh dishes will be removed, and then the big dishes will be served after a toast. The whole process changed the desktop four times and changed the Manchu cuisine, commonly known as "turning the table". Since then, it has gradually spread to the people and become a symbol of luxury of dignitaries.
After the Republic of China
Man-Han banquet is divided into big man-han and small man-han. Da Man Han is usually 108 disc, Xiao Man Han is 64 disc. Shandong cuisine is more common in the early days, and Tianjin cuisine is another. After being passed around, different places have different interpretations according to different tastes, materials and cooking methods.
In the early years of the Republic of China, the Manchu-Han banquet was changed to a big banquet, and soon it was changed to eight big banquets and eight small banquets, and in the 1930 s it was changed to eight big banquets.
1977165438+1October, the ambassador restaurant (now the federal restaurant) was commissioned by Japanese TBS TV station to produce a Manchu-Chinese banquet with a total price of 65438+one million Hong Kong dollars. The restaurant used 160 people and prepared for three months. This process was broadcast live to Japan via satellite. Because some animals have become protected animals and some cooking skills have been lost, it is almost impossible to make a Manchu-Chinese banquet like the Qing Dynasty.
1983 In the "Guangzhou Famous Cuisine Appraisal Exhibition" held in Guangzhou, the Manchu banquet was divided into four important banquets: Yutang Banquet, Longmen Banquet, Jinhua Banquet and Minglu Banquet. The dishes were *** 128, including 64 famous dishes and 28 famous dishes.
Manchu-Chinese banquet menu
First banquet, second banquet, third banquet, fourth banquet, fifth banquet and sixth banquet.
Braised four treasures and eight treasures porridge, Pak Lei chicken breast, century-old peach, century-old tremella bird's nest.
Imitation food bobo fried cucumber sauce silver Ruyi Changchun soup mixed with fish belly stick slag porridge
Phoenix Paavo fried hazelnut sauce, 100 melon seeds, wax gourd Erlong, abalone with beads and pork with brain blessing.
Phoenix spreads its wings, jade bean cake, ice flower, saussurea involucrata, jade tremella bean paste cake, stir-fried pea sauce
Wings with phoenix wings and bean paste rolls, qianzi Furong pot-stewed bean paste cakes and egg tarts.
Stir-fried shredded beef, chicken breast, pearl jade fish with crispy beads and shredded willow with lotus shrimp and dragon play.
Kung Pao rabbit hair vegetables, yellow flowers, jade fans, strange chicken slices, phoenix-born hibiscus cakes.
Sweet-scented osmanthus scallop chicken wearing golden clothes Phoenix fish belly black rice porridge Phoenix peony hibiscus fish horn
Tiger skin, rabbit meat, walnut cheese, bergamot, wide belly, braised deer tendon, phoenix eye, leer, Kung Pao quail.
Chicken dipped in mushroom, amber pigeon eggs, bergamot, golden roll, butterfly sea cucumber, dry-baked winter bamboo shoots, osmanthus fish sticks.
Golden cake slippery quail hibiscus fish bone chicken oil mushroom osmanthus jellyfish carrot sauce
Qian Jin Tusi AG Juan Gong Ting Paiyi Wu Jin Cang Jiao He Tang Lian Xiang Yun Gui Yu
Golden silk steamed dumplings, chrysanthemum tenderloin, sea red shark's fin, gold and silver pigeon meat, red bean porridge and golden body.
Goldfish duck's paw roast lamb leg boiled crab meat mushroom venison braised fish bone mustard duck breast.
Braised mutton with curry cauliflower, lotus seed cake, lotus seed roll, flower basket, cabbage and money mushroom
Chestnut cake, orchid bean curd, braised fish lips, Luohan shrimp, butterfly shrimp, jade plate with gold.
Lotus seed porridge, carp, Yuelongmen yellow robe and wheat ear shrimp roll, golden crystal jade begonia
Glass pearls, Longjing goldfish, ginger juice, lentils, pipa, prawns, shredded chicken, noodles and orange lights.
Dragon and phoenix tender feelings dragon bites begonia money fish belly braised chicken to be fed golden cicada Yue Bai dragon and phoenix Cheng Xiang
Longjing Dictyophora Radish Guiyu Goldfish Corner Tricolor Egg Cake Golden Rooster Independent Meizhu Mountain Stone
Spicy beef, cucumber, sunflower and hemp fish, three fresh duck tongue, golden lion, hydrangea and honey yam.
Fried quail and lotus seed cake with jade dragon slices and horseshoe cake with double hammer lotus root soup
Minced meat sesame seed cake Qiuju Ao Shuang Mingzhu tofu steamed quail slippery dragon cream pineapple jelly
Three fresh Yao Zhu ruyi rolls mother and son to meet, sweet and sour lotus root, stir-fried eel and shrimp, and lotus root.
Crispy rolled bergamot Ruyi Dictyophora Melaleuca Cake Five Precious Pheasants Ruyi Five dragon three Silk Hump
Sweet and sour fish roll, two-color bean cake, sun and moon shining, fried fresh shellfish, roasted cauliflower, sand boat stepping on Cui.
Chicken with peach kernel, four glutinous rice balls, pine crane, yannian magpie, big branches, crisp pages, layers of pine trees and hedgehog.
Pure oil fish roll Taiji Nostoc flagelliforme Yan pea yellow almond tofu Changqing Tang Hua Turui
Peaches, pigeons, eggs, sandalwood fans, duck feet, five-silk vegetable rolls, tuxedos, peach blossoms, Wolong pearls, and five-silk foreign powder.
Panda products bamboo panda crab meat crane abalone parrot lettuce hydrangea cake fried snail lamp
Shredded duck, green vegetables, hydrangea, whole fish, fragrant dew, apple oil, prawns and pigeon eggs with official swallows and elephant eyes.
Bird's Nest Four-character Cuisine Xue Yue Mutton Bean Cake Yulong Hotpot Yupan Cui Dai Li Xuecang Town
Braised fresh mushrooms have mushroomed, as well as swallow shadow, golden cabbage, mandarin duck, crisp box, mandarin duck, Ruyu lamp and longan.
Royal fan beans, topaz palm, longevity glutinous rice flour and sesame pot fried cloud slices, pigeon eggs, Yuanyang, fish and jujube.
Fried chicken, gourd and Wanda, small fish rabbit and cabbage, fried shrimp, kidney beans, goldfish and kidney bean rolls.
Fried spring rolls with sesame rolls, jujube paste cakes, fried tenderloin with pearl snow ear.