influenced by the location of the capital, the flavors of court dishes in past dynasties were divided into two styles: southern flavor and northern flavor. Although the flavors of palace dishes in past dynasties are divided into north and south flavors, they all have the same characteristics, that is, luxury and rarity, and emphasis on standard specifications in side dishes. Nowadays, what people call palace cuisine generally refers to the court flavor dishes of the Qing Dynasty. Palace cuisine in Qing Dynasty was mainly developed on the basis of Shandong flavor, Manchu flavor and Suzhou-Hangzhou flavor.

China's palace-style dishes [1] are mainly represented by several ancient capitals, which are divided into southern and northern flavors. South flavor is represented by Jinling, Yidu, Linnan and Yingdu, while North flavor is represented by Chang 'an, Luoyang, Kaifeng, Beijing and Shenyang. Its * * * features are luxurious and exotic, and the side dishes have certain specifications. This tradition has been preserved since the Shang and Zhou Dynasties. For example, "Eight Treasures" in the Book of Rites (there are many different opinions, and later generations used dragon liver, phoenix marrow, leopard fetus, carp tail,? Roast, scarlet lips, bear's paw and crispy buttermilk cicada have been in use for more than two thousand years. However, the specific content is constantly developing and changing. The eight treasures of land and water in the Tang Dynasty are said to be "red camel-humps are brought them from jade broilers, and the crystal plate is in plain scale", which not only has land production, but also has aquatic products. In the future, eight treasures in the north and eight treasures in the kitchen will be dominated by game. In the Qing Dynasty, it was further developed, jumping out of the palace and appearing in the shops, with names such as Mountain Eight Treasures, Sea Eight Treasures, Upper Eight Treasures and Lower Eight Treasures. Since the Yuan and Ming Dynasties, Palace Cuisine mainly refers to Beijing Palace Cuisine, which is characterized by strict selection of materials, fine production, beautiful shape and color, and clear, fresh, crisp and tender taste. Famous dishes include chicken breast, pork tenderloin, four kinds of gravy, four kinds of sauce, four kinds of crisp, small sugar corn-bread, pea yellow, kidney bean yellow and so on. Now Beijing's imitation food still manages this traditional palace flavor dish. Xi 'an has also successfully copied the palace dishes of the Tang Dynasty, and supplied them to the outside world. There are mainly four kinds of banquets, including Chang 'an Eight Scenes, Longfeng Banquet, Shaowei Banquet and Aquilaria Resinatum Banquet, with more than 5 varieties.