Banquet, called "banquet" in ancient times, is a kind of party activity that entertains guests with wine and meat. Before Sui and Tang Dynasties, the ancients didn't need desks and chairs. The coarse cloth laid on the ground in the house is called "mat", and the smaller one laid on the mat surface is called "mat" (woven with fine materials). When feasting, there is a banquet on the mat, a banquet is held in front of the mat, and people sit on the floor and drink.
Later, tables and chairs were used, and the banquet rose from the ground to the table. There were "Eight Immortals Table" and "Big Round Table" in Ming and Qing Dynasties. The form of the banquet has changed, but the banquet is still called "seat" and the seat is still called "seat". Banquet and banquet have become synonymous.
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Manchu-Chinese banquet rose in Qing dynasty, which is the most famous Chinese banquet in history, and it combines the essence of Manchu-Chinese banquet. During the reign of Qianlong and Shenjia, Li Dou wrote a list of Manchu-Chinese banquets in the Record of Yangzhou Paintings, which is the earliest record of Manchu-Chinese banquets.
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.
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