The Manchu-Han banquet mainly focuses on Beijing, Shandong, Jiangsu and Zhejiang cuisine. Dishes from Fujian, Guangdong and other places also appeared on the giant banquet for the first time. 54 dishes of southern cuisine: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Cantonese dishes. 54 dishes of Northern cuisine: 12 Manchu dishes, 12 Beijing dishes, and 30 Shandong dishes. It's a pity that Sichuan cuisine was not yet popular at that time. If you add Sichuan cuisine, the Manchu-Han banquet will be the icing on the cake.

There are 108 dishes in the Manchu-Han banquet:

(1) Mongolian Banquet

Tea table tea ceremony: ancient music accompaniment, Manchu-Han banquet Maid, present white jade milk tea

Desserts upon arrival: tea food knife-cut, almond bergamot, crispy apple, Heyi cake

First item in the box: dragon and phoenix gold-painted box and dragon pan pillar (attached above) Eight kinds of dried fruit preserves)

Four happy dried fruits: tiger skin peanuts, strange-flavored flatbreads, milky white grapes, snow mountain plums

Four sweet preserves: candied apples, candied longans, candied fresh fruits Peach, candied green plum

Incense to celebrate longevity: ancient music accompanies the banquet, and incense is burned into the banquet

Five appetizers: dragon and phoenix in auspiciousness, chicken shreds and cucumber with Hong characters, and braised pork tenderloin with melon in Fu characters , 10,000-character spicy tripe, Nian-character Mushroom Nostoc

Four items of pastry: Imperial Bean Yellow Bean, Sesame Roll, Golden Cake, Jujube Cake

Four items of pickles: Palace cucumber, Pickled black cabbage, sugared garlic, pickled water mustard peel

Worship the pulp: Music accompaniment banquet, Manchu and Han maids worship, Kweichow Moutai

First meal soup: Longjing bamboo fungus

The third imperial dish: anchovy fin, red plum bean paste, Kung Pao hare

The second pastry: bean noodle pastry, milk horn

The third imperial dish: Dragons flying together, stir-fried frogs, fried pigeons with coriander

The third imperial dish: eight-treasure wild duck, golden bergamot rolls, fried cuttlefish

The second dish of pastry: golden sparrow , Ruyi rolls

Three kinds of royal dishes: Hydrangea and scallops, fried guinea fowl, fish fillet in milk sauce

Three kinds of royal dishes: dried sea cucumbers, mushrooms and duck feet, colorful beef fillet

Second Pastry: Minced Pork Shaobing, Dragon Beard Noodles

Second BBQ: Pheasant, Roasted Roe Deer, Served with Lotus Leaf Rolls, Scallions, Sweet Noodle Sauce

The third imperial dish: mountain delicacy thorn buds, lotus pod tofu, straw mushroom and broccoli

The first porridge: red bean meal porridge

The first fruit: seasonal The first fruit platter

Farewell to the fragrant tea: Xinyang Maojian