Chinese national dish: Manchu-Han banquet.

Manchu and Han banquets, a palace feast during the Qing Dynasty. It has both the characteristics of palace cuisine and the essence of local flavor; it highlights the special flavor of Manchu and Han dishes and is almost indispensable for barbecue, hot pot and shabu-shabu pot. It also shows the characteristics of Han cooking, such as grilling, frying, stir-frying, Both stir-frying and roasting are the treasures and the highest state of Chinese cuisine culture.

The Manchu-Han Banquet has exquisite dishes and exquisite etiquette, forming a striking and unique style. Before taking the table, two pairs of incense sticks, tea and hand dishes are served; there are four fresh fruits, four dried fruits, four fruits and four candied fruits on the table; after taking the table, cold dishes are served first and then hot stir-fried vegetables, large dishes and beets are served in sequence. The Manchu and Han banquets were divided into six banquets, all named after famous banquets in the Qing palace. It brings together many famous delicacies from Manchu and Han Dynasties, selects fresh seafood, and searches for rare and exotic animals.

The whole banquet includes 196 items of hot, cold and meat dishes, 124 items of snacks and tea, and 320 items of delicacies. Use a full set of pastel Wanshou tableware and silverware, which makes you rich and gorgeous, and the dining environment is quaint and solemn. During the banquet, famous teachers were specially invited to play ancient music to accompany the banquet. Following the elegant tradition, the etiquette was rigorous and solemn, inheriting the traditional virtues, and serving meals to the royal court, which made the guests linger. After finishing the meal, you can appreciate the profoundness of Chinese cooking, the origin of food culture, and enjoy the supreme spirit of all things.

The Manchu-Han banquet was large in scale, rich in dishes, complex in production procedures, and exquisite in craftsmanship. This banquet table draws on the essence of high-end banquets such as barbecue, agar-agar, abalone, sea cucumber, and shark's fin; it includes dim sum with six types of noodles: oil, blanched, crispy, minced, raw, and hairy; More than twenty kinds of knife techniques; a collection of cooking techniques such as steaming, stir-frying, roasting, stewing, roasting, boiling, etc.; supplemented by more than ten types of inlays such as bridge shape, fan surface, shuttle back, Yishunfeng, Yipi tiles, and city wall stacks in cold dishes. Method: The lining is filled with bowls, cups, plates, dishes and other tableware of complete specifications and shapes, which can be said to be a culmination of cooking skills.

Extended information

The Manchu-Han banquet originated in the Qing Dynasty. It is the most famous Chinese banquet in history that combines the essence of Manchu and Han dishes. The "Yangzhou Painted Fang Lu" written by Li Dou during the Jiashen period of Qianlong contains a food list for the Manchu-Han banquet, which is the earliest record of the Manchu-Han banquet.

The Manchu-Han banquet mainly focuses on Northeastern, Shandong, Beijing, Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Man-Han Full Banquet" are specialties (or produced) in the Heilongjiang region: such as rhinoceros nose, fish bones, catfish roe, Hericium mushrooms, bear paws, hash toads, deer tails (tendons, preserved meat, whip, etc.) ), leopard fetuses and other rare raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet. 54 Southern dishes: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Cantonese dishes. 54 dishes of Northern cuisine: 12 Manchu dishes, 12 Beijing dishes, and 30 Shandong dishes.

Before the Qing Dynasty entered the Pass, palace banquets were very simple. In general banquets, animal skins are spread out in the open air, and everyone gathers together to eat on the ground. "Manwen Laodang" records: "When the Baylors held a banquet, they did not set up a table, and everyone sat on the floor." The dishes are usually hot pot with stewed meat, pork, beef and mutton plus animal meat. The state banquet attended by the emperor only had a dozen or dozens of tables, and they also used cattle, sheep, pigs, and animal meat. The meat was cut with a knife for food.

After entering the customs, the scene has changed a lot. Among the six bureaus and nine ministers, there is a special minister named Guanglu Temple, who is responsible for banquets in the palace and banquets during national ceremonies. When the Manchus first entered the customs, they were not very particular about their diet, but soon based on the original traditional Manchu diet, they absorbed the characteristics of the southern cuisine (mainly Jiangsu and Zhejiang cuisine) and northern cuisine (Shandong cuisine) of the Central Plains. A relatively rich palace diet.

Baidu Encyclopedia - National Dishes

Baidu Encyclopedia - Manchu and Han Banquet (Palace Feast)