On the first day of October in the 12th year of Qianlong (AD 1747), Emperor Qianlong's dinner menu was: "Bird's Nest, shredded chicken and mushrooms, shredded cabbage smoked with Ping 'an fruit, followed by Eight Immortals (bird's nest duck smoked with fire, chicken wings and tripe mushrooms), fat chicken cabbage, preserved chicken, preserved duck, rotten duck, shredded pheasant sauerkraut, and roasted venison, fried chicken and chicken. A honey, a lesbian, a side dish, a southern dish, a spinach, a sweet-scented osmanthus radish, a bowl of glutinous rice, a sheep egg powder soup, a radish soup and a wild chicken soup. " (Xu Qixian: Imperial Dining in Qing Dynasty, Forbidden City,No. 10)

One day in June in the seventeenth year of Hongwu (1384), Zhu Yuanzhang, the Ming Taizu, had a lunch recipe: shrimp with pepper vinegar, roast goose, sheep's hoof, goose bazi, salted mustard lamb tripe board, garlic vinegar white blood soup, five-flavored steamed chicken, mutton bone with yuan sauce, spicy vinegar kidney flower, steamed fresh fish, five-flavored steamed gluten, mutton crystal horn and shredded pork.

There are four kinds of big bowl dishes in the palace: bird's nest "ten thousand" gold and silver duck, bird's nest "year" three fresh fat chicken, bird's nest "ru" pot boiled duck, bird's nest "one" assorted chicken shreds. There are four kinds of dishes: bird's nest duck strips, shredded pigeon eggs, shredded chicken wings and duck loin. Four dishes: fried duck shreds with bird's nest, fried pheasant feet, fried carp, fried eggs with shredded pork. Two products: hanging ducks and pigs. Two products: sugar cake, wishful fatigue; Bird's nest eight immortals soup. Hot pot two products: mutton stewed tofu, duck stewed cabbage; Four kinds of big bowl dishes: stewed duck with the word "Fu" in bird's nest, shredded white duck with the word "Shou" in bird's nest, red and white duck with the word "Wan" in bird's nest, and shredded assorted rice with the word "Nian" in bird's nest; Four products in the middle bowl: bird's nest, shredded fat duck, fresh shrimp, three fresh pigeon eggs and duck breast; Dilai six products; Fried shredded smoked chicken with bird's nest, fried chicken wings with sliced meat, fried chicken slices with mushrooms, sliced duck eggs, water jam, shredded chicken. The second product of the plate: hanging ducks and pigs; Kung pao chicken, Fotiaoqiang, Luohanzhai, Boiled Chicken, Three-piece Duck, Muxu Meat, Mapo Tofu, Sweet and Sour Carp, Kyoto Bone, Sweet and Sour Spareribs, Couple's Lung Slices, shredded pork in Beijing sauce, sweet and sour pork, steamed fish head with chopped pepper, shredded pork with fish flavor, roasted eggplant, braised pork, West Lake vinegar fish, chestnut chicken, boiled fish, braised lion head and Four Joy Meetballs.