Manchu people like eating pork very much. Li Li found through research that Manchu people like eating meat very much, especially pork. Every Chinese New Year holiday and festive day, pigs should be killed, and family members or relatives and friends should get together to eat.
Before the Qing dynasty entered the customs, the court banquet was very simple. According to "Man Wen Lao Dang", "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. Nurhachi attended the state banquet, but only a dozen tables, dozens of tables, also eat animals such as pigs, cows and sheep. He also gathered around with everyone, eating on the ground and cutting meat with a food knife. After the Qing dynasty entered the customs, this situation changed fundamentally.
Li Li said that due to the scarcity of archives in the early Qing dynasty, no detailed records about royal recipes have been found yet. But what is certain is that due to learning from the Han nationality, various kinds of cooking began to appear in the Qing palace. At that time, eating meat was also a traditional royal food. After the pork is cooked with clear water in the kitchen, it is divided into white meat, blood sausage, pig's head, intestine, heart, liver and lung, which are respectively put on plates without any vegetables and dipped in seasoning. Huang taiji also likes to eat like this. He also dipped the soft rotten pork from the pig's big bones into the wine and enjoyed it with the ministers.
There are more than ten kinds of cakes in Qing Palace. During the stay of Nurhachi and Huang Taiji in Shenyang, the food culture changed while paying attention to learning from the Han nationality. On the dishes, there are all kinds of timely cooking and stews. In pasta, the traditional fried noodles were changed into steamed noodles, and various kinds of cakes were made, including stuffed and unfilled cakes, such as rice cakes, bean buns, annual fire spoons, bean powder rolls, Su Ye cakes and Shaqima.
Among them, the bean flour roll is made of yellow glutinous rice, steamed and wrapped with fried bean flour, rolled into a roll and cut into pieces. Today, we call it "snowballing" because of the cooked dried bean noodles. Su Ye Cake, also called Su Ye Bobo. Yellow wheat is used to make cookies, which are filled with bean stuffing, kneaded into balls, wrapped with laver leaves, and then steamed and eaten. There is a refreshing fragrance of perilla leaves.
Many people have eaten Shaqima, which comes from Manchu transliteration, meaning "golden cake". There is also a legend named after a general who was good at making this kind of cake in Qing Dynasty. Shaqima is made of eggs, oil and flour, finely cut and fried, and then stirred evenly with maltose, honey, sesame, green shredded pork and melon seeds. Sweet, crisp and delicious, it is a good treat for guests. Shaqima made in Shenyang was sent to Beijing every year after the Qing Dynasty entered the customs.