Steamed antler and steamed bear's pawThe names of the reported dishes are:

Steamed lamb, steamed bear's paw, steamed deer's tail, roasted duck, roasted chicken, roasted goose, marinated salted duck, chicken in sauce, preserved pork, pineapple, tripe, dried pork, sausage, assorted sous-vide, smoked chicken, white tripe, steamed pork, stuffed rice Duck, pot of pheasant, pot of quail, brine assorted, brine goose, brine shrimp, braised shrimp, choked shrimp, chicken, rabbit, vegetable python, silverfish, steamed Hashish ants.

Braised duck waist, braised duck strips, duck silk, yellow heart tube, braised white eel, braised eel, bean drum catfish, pot-roasted catfish, small amount of water skinned turtle, pot-roasted carp, fried carp, soft fried tenderloin, soft fried chicken, assorted set of intestines, hemp crispy oil rolls, fried mushrooms, fried fish, fried fish, fried fish, fried fish, fried fish, fried fish, fried fish, fried mushrooms, fried mushrooms, fried three kinds of fresh meat, fried fish, braised eel, steamed ham.

Fried white shrimp, choked clams, fried noodle fish, choked asparagus, hibiscus swallows, fried liver tip, southern fried liver Guan'er, oil popped tripe Ren'er, soup popped tripe collar'er, fried gold wire, braised silver wire, sugar buttery fried buckwheat, sugar buttery fried water chestnuts, honey silk yam, plucked fresh peaches, buttery shellfish, fried shellfish, braised duck wire, braised loose dan, steamed chicken, chicken, chicken, cassoulet, chicken, stir-fry, buttery crumbled chicken, crispy chicken, fried chicken, fried chicken, fried chicken, chicken cubes, triple-fresh ding-er, steamed chicken.

These are the most important of all.

Eight treasures ding'er, steamed yulan slices, fried shrimp ding'er, fried waist flower ding'er, fried trotters ding'er, pot-roasted sea cucumber, pot-roasted Chinese cabbage, deep-fried sea ear, topped with field chicken, osmanthus fins, steamed fins, deep-fried flying birds, deep-fried scallions, deep-fried pork ribs, braised chicken intestines and belly ding'er, braised southern chestnuts, elbow flower ding'er in brine, mixed with pith, stewed hangers dangling, pot-roasted pig trotters ding'er, roasted yuanyang ducks, burned lily, burned apples, stuffed fruit roots, stuffed rice, and stir-fried crabs.

Origin of the Work

"Reporting the Names of Vegetables" was written by Li Dejiao, a comedian who performed in Beijing and Tianjin in the 1920s. The names of the dishes used in the original work were those of a full Manchu banquet, which is why it is also known as "A Full Manchu Banquet".

In the early years of the Republic of China, the national government canceled all preferential treatment for the Qing dynasty, and from that moment onwards, there were two main characters in this work: one is a down-and-out Qing dynasty son, and the other one is a citizen of the capital who had enough of the Qing dynasty's fossilized anger and finally "turned over the serfs to sing". One day the two met on the street and the story unfolded.