During the reign of Qianlong and Shen Jia, Li Dou wrote "Yangzhou Fang Shu", which recorded the menu of Manchu-Chinese banquet, which was the earliest record of Manchu-Chinese banquet. According to Li Dou's "Yangzhou Painting Boat", the temples before and after going to Shangmai Street are all big kitchens for six officials to eat: the first one, the first five bowls of ten pieces-bird's nest chicken soup, stewed pork knuckle with sea cucumber, fresh clam radish soup, shredded pork belly soup with kelp, stewed pearl vegetables with abalone, clam shrimp soup, shark fin crab soup and so on. In the second batch, there are ten bowls and five baskets on No.2-stewed bear's paw with herring tongue, rice with red lips, pig brain, fake leopard fetus, steamed hump, steamed civet with pear slices, steamed deer's tail, sliced pheasant soup, sliced wind pig, sliced sheep, rabbit breast milk room label and first-class soup rice bowl. Three, ten thin white soup bowls-pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoot porridge, pig brain soup, hibiscus eggs, goose gizzard soup, steamed shad, fake grouper liver, Xishi milk, Siwen tofu soup, turtle meat slice soup, cocoon soup, first-class soup rice bowl. The fourth part, twenty hairy vegetables-roasted pork and mutton, haba, piglet, fried pork and mutton, fried chicken, goose, duck, pigeon, pig offal, mutton offal, roasted pork and mutton, boiled pork and mutton, steamed piglet, mutton, chicken, duck, goose, white flour steamed bread, assorted fire and plum blossom steamed buns. The fifth part, 20 foreign dishes, 20 hot dishes to persuade wine, 20 side dishes, dead fruit 10 table, fresh fruit 10 table. The so-called Manchu banquet is also. " This is the "big kitchen" in Yangzhou, which is specially designed for the "six officials" who come to Yangzhou as guests. From the analysis of the existing written materials, the Manchu-Chinese banquet should have originated in Yangzhou. This Manchu-Han banquet, which combines the essence of palace banquet and Han banquet, later became the general name of large-scale luxury banquet, and the dishes were constantly added and updated, becoming the epitome of Chinese cuisine.