Is anything with the word "palace" called palace cuisine?

Kung Pao Chicken, a traditional Sichuan dish. Stir-fried from diced chicken, dried chili peppers, peanuts, etc. Legend has it that it was created by the chef of Ding Baozhen, the palace protector in the late Qing Dynasty, and got its name. It is characterized by being fresh and tender, spicy but not dry, with a slightly sweet and sour taste.

Ding Baozhen was a native of Pingyuan (now Zhijin), Guizhou. He was a Jinshi in the Xianfeng period of the Qing Dynasty. He was very particular about cooking. When he was the governor of Shandong, he hired dozens of famous chefs to serve as his cooks. He often served guests with the dish "fried diced chicken" . Later, when he was transferred to the governor of Sichuan, he introduced this dish to Sichuan, combined it with Sichuan's spicy custom, and improved it. It was very popular when entertaining guests. Later, the cooking method was leaked and adopted by restaurants. Ding Baozhen was once named Prince Shaobao (honored as Gong Bao) by the Qing Dynasty, and this dish was named "Gong Bao Chicken". It is now popular all over the country. Varieties vary slightly from place to place, including Kung Pao diced chicken, which is transformed into diced meat.

Palace cuisine

During the Kangxi and Qianlong years of the Qing Dynasty, people in Wufu were prosperous, and cooking Art and food appreciation have developed unprecedentedly. The dishes in the palace dining room are from the north and the south, and are a collection of famous dishes from all over the world. At the end of the Qing Dynasty, Cixi was extremely extravagant and had 128 dishes of delicacies at every dinner. This made the palace cuisine more exquisite, and finally formed the Qing palace flavor characteristics of fine production, beautiful colors, mellow taste, tenderness and lightness.

The characteristics of the palace's "imperial meal" emphasize the fragrance, crispness, tenderness, color, flavor and shape. Take "Four Big Sautés" (fried tenderloins, kidneys, fish fillets, and prawns), "Four Sauces" (fried Qinzi Sauce, Cucumber Sauce, Pea Sauce, and Carrot Sauce), and "Four Crisps" ( Crispy fish, crispy meat, crispy chicken, crispy kelp) are famous far and wide.

In addition to the various dishes that justify the name, there are also various exquisite and exquisite pastries, such as kidney bean rolls, small steamed buns, etc. The Manchu-Han banquet began in the Qianlong Dynasty and has been more than 200 years ago. The full banquet includes 134 hot dishes, 48 ??cold meats and countless snacks, fruits, etc.

Palace cuisine is a specialty of China and a symbol of the ancient emperors of the Middle Ages. Imperial cuisine originates from Beijing. Its preparation method is unique and its craftsmanship is first-class. We also use it to improve and innovate to form our own characteristics.

Manchu-Han Banquet

——Treasure of Chinese culinary culture

Manchu-Han Banquet is a large-scale banquet that originated in the Qing Dynasty. It is a combination of Manchu and Han cuisine. The essence formed is also the master and leader of Chinese banquet dishes. It has styles and characteristics such as grand etiquette, luxurious materials, various dishes, and exquisite skills. It plays an important role in connecting the past and the future in the history of Chinese cooking. It is a precious heritage in ancient Chinese cooking culture.

What is the specific content of the Manchu-Han Banquet? What dishes does it consist of? This is what people are concerned about.

Judging from the Manchu and Han banquet menus recorded in literature and the Manchu and Han banquet menus handed down from various places, they are very similar. Although there are certain differences in the banquet layout and composition, the basic dishes are the same. In terms of ingredients, bird's nest, shark's fin, sea cucumber, fish maw, camel hump, deer tendon, bear paw, civet and other land and water delicacies are basically common to all kinds of Manchu and Han banquets; in terms of individual dishes, roasted suckling pig, roast duck, Harba (pork knuckle), roasted chicken, grilled fish and other Manchu-style dishes are basically common to all kinds of Manchu-Han banquets; in terms of pastries, Subox, Shaomai, steamed dumplings, cakes, steamed buns, sliced ??cakes Pastry and so on are also common to various Manchu and Han banquets. These unique dishes of the Manchu-Han Banquet can also be called the dishes with the most characteristics of the Man-Han Banquet, thus forming the basic dishes of the Manchu-Han Banquet.

The following introduces to you the "Imperial Banquet Menu" for the Manchu and Han banquets in this store.

1. Arrive and serve fragrant tea: Biluochun.

2. Five types of dried fruits before meals: sesame sugar, peach kernels, salt and pepper cashews, amber almonds, and spiced flatbread.

3. Five kinds of candied fruits before meals: Beijing-produced peach preserves, golden candied apples, eastern Zhejiang coconut sticks, candied apricot preserves, and raw chestnut juice.

4. Five pre-dinner pastries: Panda Blessing, Golden Rooster Crying, Crispy Crispy Box, Huangqiao Shaobing, and Imitation Shanshou Peach.

5. Appetizers: Yihe Yipin, coral cabbage, five-thread cucumber, ginger fish fillet, butterfly shrimp fillet, mustard duck feet, tangerine peel rabbit meat, duck with cordyceps sauce.

6. Manchu and Han Qiantang: Bamboo fungus heralds Changchun.

7. Manchu and Han dishes: Dragon Boat King Gui, Baqian Elephant Trunk, Kunlun Ma Bao, Pipa Prawn, Yipin Deer Tendon.

8. Served with side dishes: Buddha's hand shark's fin, bead plate offering meat, Buddha's hand praying for longevity, white grilled tripe, Liangshan muntjac, Sixi braised pork, Hericium double dishes, three fresh duck buns, chicken Eye-catching eyes, fried asparagus silk, hydrangea and scallops, jade royal fan, Ruyi sea cucumber, Arhat Shangsu, Shazhou Peak.

9. Six types of palace snacks: pea yellow, kidney bean rolls, jade cake, peace cake, curry roll, and small steamed buns.

10. Staple food: minced meat pancakes.

11. Desserts: five-seeded frog porridge and four pickles.

12. Seasonal fruits.