22 kg of vegetable meat, 5 kg of soup meat, lard 1 kg, 2 sheep, 5 chickens, 3 ducks, Chinese cabbage 19 kg, spinach, parsley, celery, leek, 60 radishes, melon 1 kg, and wax gourd respectively. 6 kg of kohlrabi and water spinach, 6 kg of onion, 3 kg of clear sauce, 2 kg of vinegar and 4 Liang of yuquan wine.
8 cakes in the morning and evening, 30 cakes each (4 kg of top-grade white flour, sesame oil 1 kg, 5 tablespoons of sesame seeds 1 kg, 3 pieces of sand mud, sugar, walnut kernels and black dates 12), and 50 cows for the imperial tea room. Each cow produces 2 kilograms of milk every day, and Yuquan water is 654302.
This example cost 50 taels of silver at that time, which was 65438+8250 taels a year. If you add the expenses of festivals and festive activities, it is common to eat tens of thousands of silver a year.
The standard imperial meals in Qing dynasty, each meal 120 dishes, should set three tables. In addition, there are staple foods, snacks, fruits and so on. Later, some emperors thought it was too wasteful, and the number of recipes decreased from 120 to 64; During the Xianfeng period when Empress Dowager Cixi's husband was emperor, it was reduced to 32. After Yi Kun's death, the number of the Empress Dowager Ci 'an who listened to politics decreased to 24. After the death of Empress Ci 'an, Empress Dowager Cixi, who had all the power, put on a show again and restored the old rule that every meal should cost at least 200 taels of silver.