Man-Han Banquet Man-Han Banquet is large in scale, rich in food, complicated in production procedures and exquisite in craftsmanship. This table is rich in barbecue essence, such as swallow, abalone, sea cucumber, shark's fin and other advanced seats; Including oil, spicy, crisp, raw, raw and hairy. Give play to more than twenty kinds of knife techniques such as vertical, floating, cutting and cutting; Set cooking techniques such as steaming, frying, burning, stewing, roasting and boiling; It is supplemented by more than ten mosaic methods, such as bridge shape, fan shape, shuttle back, downwind, tile and wall stack. The inner container is a set of tableware with complete specifications and different shapes, such as bowls, lamps, plates and saucers, which can be described as a masterpiece of cooking skills.

The name "Man-Han Banquet" comes from a cross talk. In the 1920s, Wan Manfan, a famous crosstalk performer who performed in Beijing and Tianjin, compiled a section of Guankou, which listed a large number of dishes and was well received by the audience. In the 1930s, I was in Beijing with a fool. Dai Shaopu, a famous crosstalk performer who performed on the same stage as Gao Deming, Xu Degui and Tang, was good at this kind of joke (Dai Shaopu died in Tianjin in the early 1940s), and then called this passage "the name of a newspaper". "Man-Han Banquet" is an official banquet, which began in the Qing Dynasty, but there is no official history, only some notes, named "Man-Han Banquet" and "Man-Han Banquet". At first, I hosted a banquet in officialdom, and later I hosted a Chinese banquet, which was called "overturning Taiwan", because there were Manchu and Han people among the guests to adapt to different eating habits. As a result, chefs who make full seats and Chinese seats compete with each other and learn from each other's strengths in order to make the dining table more exquisite. Later, people combined the two dishes into one, so they named it "Man-Han Banquet".