The dishes of Man-Han Banquet 108 are: steamed lamb, steamed bear's paw, steamed deer tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, sauced chicken, bacon, Songhua xiaoduer, dried meat, sausage, assorted soups, smoked chicken with white belly, steamed eight-treasure pig and stuffed duck with glutinous rice.

Braised goose, pheasant, preserved rabbit, vegetable python, whitebait, steamed Hashema, shredded duck, stewed duck loin, stewed duck strips, shredded duck, yellow tube, stewed eel, braised eel, catfish in black bean sauce, fried carp in pot, stewed turtle, fried carp, fried shrimp, fried prawn, fried turtle, fried eel, fried eel, fried eel, fried eel, fried eel, fried eel, fried eel, fried eel, fried eel, fried eel, boiled fish, boiled fish.

Crispy oil roll, fried fresh mushrooms, fried fish breast, fried fish belly, fried fish fillets, vinegar-fried meat slices, stewed Sam Sun, stewed white mushrooms, stewed pigeon eggs, fried silver wire, stewed eel, fried white shrimp, fried green clam, fried noodles fish and fried bamboo shoots. Fried juice, fried ribs, steamed scallops.

Stir-fried glutinous rice with sugar, shredded chicken, shredded belly, assorted tofu, assorted diced meat, bad duck, fried fish fillet, fried crab meat, stewed crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah, stuffed melon, smoked duck's paw and stewed duck's paw.

Fried meatballs, bean curd meatballs, cherry meat, horse tooth meat, rice flour meat, first-class meat, chestnut meat, jar meat, braised pork, braised pork in yellow, bean curd meat with soy sauce, baked pork, stewed pork, sticky meat, braised pork, loose meat, canned meat, roasted meat, big meat and barbecue.

Beeswax elbow, pot-roasted elbow, grilled elbow strips, stewed mutton, sauce mutton, roasted mutton, lamb meat, spiced mutton, three samples, fried three samples, fried rolled fruit, stewed scattered Dan, stewed sour swallow, stewed white chop suey, stewed dumplings, fried hydrangea.

Stew the crane, burn the liver tip, burn the fat intestines, burn the heart, burn the lung, burn the purple cover, burn the lotus root, burn the treasure cover, fry the lung, shred the pickles, diced pheasant, stir-fry jellyfish, asparagus, stir-fry winter bamboo shoots, magnolia slices, roast mandarin ducks, roast fish heads, roast betel nuts, roast lilies, fry bean curd, and stir-fry them.

Sugar-stewed lotus seeds, stuffed yam, almond cheese, stir-fried crab, fried meat, assorted kudzuvine, sole, eight generations fish, crucian carp, yellow croaker, shad, hairtail, grilled sea cucumber, grilled bird's nest, grilled chicken legs, grilled chicken pieces, grilled meat, grilled gluten, grilled chicken.

Fried crab, fried crab, fingered citron sea cucumber, fried boiled rice, milk soup, wing soup, three-silk soup, smoked turtledove, braised turtledove, boiled rice, braised diced kidney, roasted reed, fried deer tail, stewed fish head, mixed with skin dregs, fried pork intestines and fried purple.

Braised sour buds, stir-fried spinal cord, shredded salted pork, shredded white pork, water chestnuts, stewed lotus seeds, pickled Chinese cabbage, roasted radish, fatty snow-flowered cabbage, stewed tremella, fried silver branches, eight-treasure hazelnut sauce, yellow croaker pot, cabbage pot and assorted pot.

108 origin of dishes:

Manchu-Han banquet rose in the Qing Dynasty, and it is the most famous Chinese banquet in history, which combines the essence of Manchu and Han dishes. During the reign of Qianlong Jiashen, Li Dou wrote a list of Manchu-Chinese banquet in Yangzhou Painting Boat Record, which is the earliest record of Manchu-Chinese banquet.

The Manchu-Han banquet is dominated by Northeast, Shandong, Beijing, Jiangsu and Zhejiang cuisine. The treasures of the so-called "Manchu-Han banquet" in the secular world, such as the nose, fishbone, herring roe, Hericium erinaceus, bear's paw, frog, deer tail (tendon, breast, whip, etc.), leopard tire and other exotic raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet in turn. 54 southern dishes: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, 12 Guangdong dishes. 54 northern dishes: 12 Manchu dishes, 12 Beijing dishes and 30 Shandong dishes.