The ancients said: "Eating color is also sexual." China people talk about eating, not just three meals a day to quench their thirst and satisfy their hunger, but it often contains the philosophy that China people know and understand things. Eating, on the surface, is a kind of physiological satisfaction, but in fact, "the meaning of drunkenness is not wine", which expresses a rich psychological connotation by eating this form. Besides color, fragrance, taste and shape, we pay more attention to nutrition. The acme of China cuisine is probably the Manchu-Han banquet.
Manchu-Han banquet began in the middle of Qing Dynasty, which is a huge banquet with strong national color in China and the most famous Chinese banquet in history. It not only has the characteristics of court dishes, but also has the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking and unique style. Manchu-Chinese banquet was originally a kind of banquet in which Manchu and Han people cooperated when holding a banquet in officialdom. In public use, it is the time when the local official history fetes the examiner after the imperial examination. The host is the highest local official and the guest is an imperial envoy; The host and guest are often "old friends", so the dishes at the Manchu-Han banquet are all fine and rich. When seated, all officials, large and small, wear beads and sit in public uniforms. There are strict regulations on the scene, scale, grade, position of accompanying personnel, cooking materials, variety and quantity of fruit and wine for the banquet.
When the Manchu-Han banquet is held in the government, the first thing to do is to play music, fire guns and salute to welcome guests to their seats. After the guests are seated, the waiter will take the dim sum in the door. There are two kinds of snacks in the door: sweet and salty, and dry and thin. After the dim sum, there is three tea, such as green tea, fragrant tea and fried rice tea, and then they are formally seated. There are generally at least 108 kinds of cold dishes, starter dishes, stir-fried dishes, meals, beets, snacks and fruits served at the Manchu-Han banquet, which are usually eaten in three days.
The Manchu-Han banquet was made from a wide range of materials and used fine materials. Delicacies and seafood are all-encompassing. Exquisite cooking skills and rich local characteristics. Highlighting the special flavor of Manchu dishes, he is good at barbecue, hot pot and shabu-shabu, and also shows the cooking characteristics of Han nationality. He is prepared for grilling, frying, frying, sliding and burning, and the dishes are also very rich in taste. In terms of materials, bird's nest, shark's fin, sea cucumber, fish belly, abalone, shad, hump, deer tendon, bear's paw, civet cats and other land and water treasures are basically owned by all kinds of Manchu and Han banquets; In a single dish, roast suckling pig, roast duck, Harba (pig's elbow), roast chicken, grilled fish and other full-fledged dishes are basically available at all kinds of Manchu and Han banquets; In terms of pastry, crispy boxes, steamed dumplings, steamed dumplings, cakes, steamed buns, and cakes are also available at various Manchu-Han banquets. Man-Han banquet is not static, it changes with the development of cooking practice. At present, the most famous one is Fangshan restaurant in Beijing, and now there are Man-Han banquets in Tianjin, Guangdong, Hubei, Northeast China, Sichuan, Yangzhou and Changsha. A hundred years ago, in the pre-Qing Dynasty, Guiliansheng Pub in Guangzhou was the most famous for making Manchu-Chinese banquet. There are ways to eat monkey brain, scorpion, centipede, etc., which should be the practice of Cantonese school.
During the reign of Qianlong and Jiashen, Li Dou wrote the Book of Yangzhou Shufang, which recorded a menu of Manchu-Chinese banquet, which was the earliest record of Manchu-Chinese banquet. The Manchu-Han banquet was divided into six banquets, all named after the famous banquet of the Qing Palace. Collect many famous dishes in Manchu and Han dynasties, choose seasonable sea faults, and search for rare animals. The banquet included 196 items of cold meat and hot dishes, 124 items of dim sum and tea, and 320 items of dishes. Use a full set of pastel tableware with silverware, rich and gorgeous, and the dining environment is quaint and prosperous. During the dinner, famous teachers were specially invited to play ancient music with the banquet. Following the elegant legacy, the etiquette was rigorous and solemn, and the traditional virtues were inherited, and the guests were served in the week of respecting the court of the school, which made them forget to return. After a full meal, you can appreciate the essence of Chinese cooking, the origin of food culture and enjoy the supreme spirit of all things. Its cuisine, exquisite materials, grand scale and complicated ostentation and extravagance are all beyond measure.
For the Manchu-Han banquet, there are two essences. One is that the food is delicious and beautiful, which is called "shape"; The second is the leisurely realm that permeates the form, which is called "God". Both form and spirit complement each other, which constitutes the king's demeanor of the Manchu-Chinese banquet.
Fotiaoqiang is known as the first and the chief representative of Fujian cuisine. It takes more than 20 kinds of delicacies such as Stichopus japonicus, tripe, shark's fin, abalone, pigeon eggs, tendon and chicken and duck as raw materials, adds bone soup, Shaoxing wine, white radish balls and other auxiliary materials and a variety of spice formulas that have remained unchanged for hundreds of years, and is carefully prepared according to the proportion, heat and simmering time, and then sealed with lotus leaves. Its mellow juice and intoxicating aroma make it possible to get a good story that "the dishes in the altar are fragrant and floating around, and the Buddha hears that he abandoned Zen and jumped over the wall." The Buddha jumps over the wall, which is the main dish of the Manchu-Han banquet, and is the chief of the delicacies.
The Manchu-Han banquet is divided into six small banquets.
Diyi Yan Mongolia qinpan Yan
No.2 banquet tingchen banquet
No.3 banquet Wanshou banquet
The fourth feast is a thousand feasts
No.5 banquet jiubaiyan
6 th feast festival feast
Mongolian pro-pan banquet
This banquet was a royal banquet hosted by the Qing emperor for the Mongolian relatives who were married to the royal family. Generally, a banquet is held in a fair and square hall, accompanied by Manchu first-and second-class ministers. Emperors of all dynasties attached great importance to this feast and held it every year according to the rules. The Mongolian relatives who received the banquet regarded the banquet as a great blessing and cherished the food that the emperor rewarded in the banquet. The article "Qing Yuan's banknotes * Bring blessings to the family at Mongolian banquets" said: "When the Prince of Mongolia and others enter Beijing, they will be rewarded with food, and they will go there, saying that they will bring blessings to their families. If you don't have utensils, you can wear them in your coat. Ping Jin embroidered pythons, and often the soup is full of needs, and there is nothing to cherish. "
Tea table and tea narration: accompanied by ancient music-Manchu maid presents white jade milk tea
To serve snacks: tea knife cut almond bergamot crispy apple cake
A box-saving product: dragons and phoenixes depicting gold, a box-saving dragon plate column (with eight products of dried fruits and candied fruit)
Sixi dried fruits, tiger skin, peanuts, strange taste, big flat milk, white grapes, snow mountain plum.
Four sweet candied apples candied longan candied peaches candied plums
Offering incense to prolong life: ancient music with banquet-burning incense into the banquet
Five appetizers: dragon and phoenix, chengxiang, shredded chicken, cucumber, blessed melon, roasted fillet and spicy belly silk.
Nostoc flagelliforme
Bobo four products: royal bean, yellow sesame roll, golden cake and jujube mud cake
Four pickles: court cucumber sauce, black vegetables, pickled mustard skin with sugar and garlic
Dedicated to the ring pulp: music banquet-Manchu maid dedicated to Kweichow Moutai
First-class soup: bamboo fungus in Longjing
Three products of imperial cuisine: phoenix-tailed shark's fin, red plum, pearl fragrance and palace-preserved hare.
The second product of Bobo: the corner of bean flour and milk.
Three products of imperial cuisine: Xianglong Shuangfei stir-fried frog and stuffed pigeon.
Three products of imperial cuisine: fried cuttlefish shreds with golden rolls of Babao wild duck bergamot.
The second product of Bobo: the golden canary wishful roll
Imperial cuisine: fried pearl chicken fillets with dried scallops with hydrangea and milk.
Three products of imperial cuisine: dried Lianfu sea cucumber, mushroom and duck's feet, colorful beef tenderloin.
The second product of Bobo: Longxu Noodles with unbaked meat.
Barbecue 2: Roasted raw meat of pheasant with lotus leaf and onion sweet noodle sauce.
Three products of imperial cuisine: delicacies, thorns, dragons, buds, lotus roots, tofu, straw mushrooms and broccoli
One product of porridge: red bean porridge
Fruit one product: a timely fruit platter.
Farewell to fragrant tea: Xinyang Maojian tea
Tingchenyan
The courtiers' banquet is held on the 16th day of the first month, the day after the Yuan Dynasty. At that time, the emperor personally ordered the university students, and those who had meritorious service in the Nine Nobles attended, and those who held the banquet were honored. The banquet is located in Fengsan Selfless Hall, and the ceremony of imperial clan banquet is followed during the banquet. They all use high chairs, write poems and drink alcohol, and they are held every year. Mongolian princes and others also participated. The emperor used this kindness to gather his vassals, and at the same time it was a form of symbol for the courtiers to make contributions.
Beauty offers tea: Shifeng Longjing
Four dried fruits: honey, peanuts, strange taste cashew nuts, walnuts and apple fudge
Four products of candied fruit: candied ginkgo, candied cherry, candied melon and candied dates.
Bobo four products: jade bean cake chestnut cake two-color bean cake bean paste roll
Four pickles: sweet sauce, radish, spiced mustard, sweet and sour watermelon and sweet brocade.
Seven appetizers: Magpie, Plum, Butterfly, Sliced Fish with Ginger Juice, Spiced Pigeon, Sweet and Sour Lotus Root.
Spicy cabbage roll with pickled green cauliflower
A taste of soup: a taste of official swallow
Five items of imperial cuisine: braised deer tendon, shredded chicken, tremella, osmanthus fish with eight treasures, rabbit, diced jade bamboo shoots and bracken in casserole.
The second product: Cixi Xiaowotou Jinsi steamed dumplings
Five items of imperial cuisine: fried scallops with Luohan prawns, sauteed beef tenderloin with scallion, fried chicken with oyster sauce and fresh mushrooms and cabbage.
Bobo second product: Lama cake almond tofu
Five items of imperial cuisine: white braised tripe, chrysanthemum tenderloin, mountain delicacies, acanthopanax senticosus, fried quail and braised scallops.
Bobo two products: velvet chicken waiting to be fed with bean paste and apple
Three products of imperial cuisine: braised fish lips, braised fish bones and scallion roasted shark skin
Barbecue 2: Sliced suckling pig Uygur roast mutton with pancake and onion sweet sauce.
One product of porridge: Huiren rice porridge
Fruit one product: a timely fruit platter.
Farewell to fragrant tea: Zhu Lan is generous
Wanshouyan
Wanshou Banquet is the birthday banquet of the Qing emperors and one of the grand banquets of the imperial court. Empresses and princes, civil and military officials, are all proud of offering birthday gifts. In the meantime, there are countless delicious foods. In case of a big birthday, the celebration will be more grand and grand, and the department will send a special person to specialize in it. Clothing and jewelry, decoration and furnishings, music and dance banquets are all available. On the 10th day of October in the 20th year of Guangxu, Cixi celebrated her 60th birthday. In the 18th year of Guangxu, an imperial edict was issued, and a banquet was started about two months before her birthday. There are more than 29,170 pieces of glazed bowls, plates, plates and other porcelains painted with the words of longevity and auspicious and festive patterns in Jiangxi. The whole celebration cost nearly 12 million silver, which is unprecedented in the history of China.
Beauty offers tea: Lushan cloud
Four kinds of dried fruit: milk white jujube treasure two-color soft candy stir-fried big flat cocoa peach kernel
Four products of candied fruit: candied pineapple candied red fruit candied grape candied horseshoe
Four products: golden cake roll, adzuki bean cake, lotus seed cake and pea yellow.
Four pickles: sweet-scented osmanthus, hot sauce, mustard, purple fragrant dried coriander and cucumber oil.
One product of saving boxes: dragon and phoenix tracing gold, saving boxes, dragon plate columns, along with it.
Spiced sauce chicken with salted pork tenderloin and spicy sauce duck.
Braised straw mushroom, pepper and tremella with osmanthus sauce chicken, tomato and horseshoe oil
Four appetizers: coral cabbage, longevity, spiced prawns, salty beef, Xinjiang red oil louver.
First-class soup: Changchun Deer Whip Decoction
Four products of imperial cuisine: jade palm offering longevity, pearl tofu, Shouwu chicken diced with flowers and duck tongue
The second product: Changshou Longxu Noodles Baishou Peach
Four products of imperial cuisine: Shenqi Stewed Baifenglong with Chicken Eggs, and the father and son enjoyed the delicacies and big leaf celery together.
The second product: Changchun roll chrysanthemum bergamot crisp
Four items of imperial cuisine: golden-legged round fish, skillfully cooked wild goose, kite, peach kernel, pheasant, diced crab meat and shredded bamboo shoots.
Bobo two products: ginseng fruit walnut cheese
Four royal dishes: pine, Hericium erinaceus, cuttlefish soup, lotus leaf chicken, beef tenderloin and fried white mushrooms
Barbecue second product: chicken with sesame seeds and venison skewers with hanging stove and sand board
One product of porridge: rare black rice porridge.
Fruit one product: a timely fruit platter.
Farewell to fragrant tea: jasmine sparrow tongue
Dinner banquet
Thousands of banquets began in Kangxi and flourished in Qianlong period. It is the largest royal banquet in the Qing palace and has the largest number of diners. In the fifty-second year of Emperor Kangxi's reign, a grand banquet for thousands of people was held in Yangchun Garden for the first time, and Emperor Xuanye gave a poem "Thousand Feasts", which won the banquet title. In the fifty years of Qianlong, a thousand banquets were held in Ganqing Palace, and with 3,000 people, hundreds of couplets were selected impromptu with Bailiang style. In the first month of the first year of Jiaqing, a thousand banquets were held in the Imperial Palace of Ningshou Palace, with 3,566 people, and more than three poems were improvised. Later generations called a thousand feasts "an unprecedented act of graciousness and courtesy".
Beauty offers tea: junshan silver needle
Four dried fruits: Peculiar Walnut Crystal Soft Candy Spiced Cashew Nut Sticky
Four candied fruits: candied oranges, candied begonia, candied bananas and candied plums.
Bobo Four Products: Flower Lantern Longan Aiwowo Jam Golden Cake Two-color water chestnut cake
Four pickles: palace radish, honey sauce, spicy cucumber, osmanthus, kohlrabi, pickled peach kernel
Seven appetizers: two dragons playing with pearls, dried tangerine peel, rabbit meat, strange chicken strips, tianxiang abalone, three loofahs, shrimp seeds, winter bamboo shoots and pepper oil.
A taste of soup: stewed fish lips in a pot.
Five items of imperial cuisine: sand boat stepping on green pipa prawns, dragon and phoenix tender feelings, sesame oil, diced meat and cucumber sauce.
Bobo 2: Melaleuca steamed cake assorted flower basket
Five items of imperial cuisine: dragon boat, fish, slippery shellfish ball sauce, braised quail, oyster sauce, beef fillet and duck feet in Sichuan sauce
Bobo second product: Fengwei steamed dumplings colorful wonton soup
Five products of imperial cuisine: one product of tofu, three fairy balls, golden mushrooms, vegetables, chicken breast and spicy deer meat pie
Bobo 2: Four Happy Dumplings of Yutu and Cabbage
Barbecue 2: Imperial Roast Chicken Grilled Fish Fan
Game Hot Pot: Twelve dishes are served with it.
Yipin: sliced venison, sliced chicken with preserved dragon and roe deer.
Wild pork, wild duck, preserved squid and fresh fish.
Fresh bean sprouts of Acanthopanax senticosus.
One product of porridge: lotus leaf porridge
Fruit one product: a timely fruit platter.
Farewell to fragrant tea: Yang He Chun Lv
Jiubaiyan
Jiubai Banquet began in the reign of Kangxi. At the beginning of Kangxi's reign, four tribes, such as Mongolian Waisak, paid tribute to nine white horses every year, namely, one white camel and eight white horses. Take this as a letter. After the Mongolian tribe offered tribute, the emperor gave a high royal banquet to entertain the envoys, which was called the Nine White Banquet. Follow the rules every year. Later, Emperor Daoguang wrote a poem for this purpose: "Four couples of silver flowers and a jade camel, Xiqiang is old and Xian Di Jingluo."
Beauty offers tea: boiling milk tea
Four dried fruits: sesame, sugar, rock sugar, walnut, spiced almond and pineapple soft candy
Four candied fruits: candied longan candied Laiyang pear candied water chestnut candied betel.
Four products: glutinous rice cake, kidney bean roll, pigeon glass cake, cream pineapple jelly
Four pickles: Beijing spicy vegetables, spicy cucumber strips, sweet and spicy dried potherb.
Seven appetizers: Songhe Yannian mustard duck's paw spicy quail sesame fish cashew nut celery heart braised with fresh mushrooms and tomato with honey sauce.
A taste of soup: frog soup
Royal cuisine: braised Kirin noodles
Stir-fried four products: drum plate dragon crab spicy tendon Wulong Tuzhu three fresh dragon and phoenix balls
Bobo second product: osmanthus cake and jade gourd
Royal cuisine: golden toad and jade abalone
Stir-fried four products: mountain delicacies, bracken, salt-fried meat, fragrant cooking, boiled rice and boiled rice.
Bobo II: Golden Horn Crystal Plum Blossom Bag
Royal cuisine yipin: multicolored fried hump
Hot fried four products: wild duck, diced peach kernel, fried squid box, tofu crisp and fried golden cake
The second product of Bobo: the lotus roll of the great rescue
Barbecue second product: roast deer breast with furnace pearl chicken.
One product of porridge: lotus seed porridge
Fruit one product: a timely fruit platter.
Farewell to fragrant tea: Dongting Biluochun
Festival banquet
Festival banquet refers to the banquet held by the imperial court in the Qing Dynasty according to the fixed annual festival season. Such as: Yuan Day Banquet, Yuan Hui Banquet, Spring Farming Banquet, End Lunch Banquet, Beggar Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc., all according to the rules and regulations of the festival. Although Manchu has its inherent food customs, after entering the Central Plains, it accepted the food customs of Han nationality in large quantities under the needs of the integration of Manchu and Han cultures and the rule. Because of the special position of the court, the rules of food customs are detailed one by one. Its eating style is closely related to folk customs and regions, so laba porridge, Yuanxiao, zongzi, ice bowl, realgar wine, Chongyang cake, Qiqiao cake, moon cake and other instruments are readily available in the Qing palace.
Beauty offers tea: Fujian Wulong
Four dried fruits: creamy white almond and persimmon cream, soft candy, crisp fried cashew nuts and fried peanuts.
Four candied fruits: candied pears, candied dates, candied lychees, candied apricots.
Four products: whip cake, bean paste cake, coconut lamp and mandarin duck roll
Four pickles: spicy pumpkin slice sauce, small pepper sweet sauce, ginger tooth sauce and sweet snail.
Seven appetizers: Phoenix spread its wings, panda crab meat, shrimp seeds, winter bamboo shoots, five silk foreign powder, spiced mandarin fish, hot and sour cucumber, dried tangerine peel and beef.
First-class soup: stewed chicken with shredded bird's nest in a pot.
Five products of imperial cuisine: roasted partridge, black bean sprouts and pearl fish balls with fresh abalone in the original shell.
The second product: Chongyang Flower Cake Songzihai Luo Gan
Five items of imperial cuisine: braised shark's fin with Hericium erinaceus, fried eel with preserved duck, fried shredded eel with cashew nuts and diced deer, grilled fish belly roll.
Bobo two products: hibiscus banana roll moon cake
Five products of imperial cuisine: steamed fresh fried mushrooms stuffed with vegetables, lotus leaf chicken and Shandong sea cucumber.
Bobo two products: seasonal dim sum soup dumplings
Barbecue 2: Roast pheasant with roast duck.
Sliced melon with onion in pancake sweet noodle sauce
Sliced radish, white sugar and garlic
One product of porridge: Laba porridge
Fruit one product: a timely fruit platter.
Farewell to fragrant tea: Yang He Chun Lv
jessechow 2004- 12-25 2 1: 17
Man-Han banquet also has a menu:
1 4 to serve: assorted head box-one, dismounted two-style (powdered fruit, smoked wheat), and noodles in soup-one pot each.
Four-hot meat: goose skin sturgeon, crab yellow fresh mushroom, chicken with Hosta, and shrimp in the night.
Four cold meats: crispy ginger preserved eggs, Kyoto kidney balls, crispy fried crucian carp, and phoenix eye waist.
Four pairs: pineapple with fire goose, mushroom with pork loin, cucumber with kidney flower, exposed bamboo shoots with chicken.
Four bowls: the official swallow, the phoenix-tailed skirt wing, the elephant plucking the lute and the leopard.
Four bowls: tiger buckle and dragon hide, stewed bear's paw with crane, fried wings with silver needle and vegetable on Dinghu Lake.
Four small bowls: stir-fried shredded deer with plum blossoms, red oven drying snow clothes, dried abalone slices with nets, and phoenix in bamboo forest.
8 horses each: osmanthus fragrans in the middle of the month, cowardice in the battle of words, snow ear in clear soup, and deer carboxyl water duck.
Four barbecues: roast suckling pig, Ruyi chicken-right, Yerba-Za, duck with sliced skin hanging on the stove-right.
10 four cold elements: vegetarian hoof, vegetarian bamboo shoot tip, vegetarian noodle root and vegetarian white fungus.
1 1 four seats: steamed seafood, pigeon with wide belly, oolong elbow, and leg of lamb roasted with light.
12 eight salty spots: mother and son shrimp dumplings, chicken roll, stuffing with cloud legs, crab-meat begonia fruit, shrimp-grilled dumplings, stuffed fish belly with flowers, hibiscus chicken dumplings and crispy fried bass strips.
13 Eight Desserts: Fried cake with roses, crispy pineapple balls, crispy butter lamps, square preserved lotus seeds, mandarin duck tube with juice, sesame phoenix roll, colorful frozen cakes and crystal fresh milk jelly.
14 two beets: watermelon cup, frozen almond tofu
15— noodles: dry-cooked noodles with nine inches.
16— Dry rice: white rice
17-porridge: rice congee
18 Four meals: salted eggs, milk, salted fish, stir-fried dishes.
19— soup: Volvariella volvacea egg flower soup.
20 Four Soups: Hot and sour teeth (with pigs outside), ham soup (with the first dessert), Changchun soup (with sliced duck) and grass soup (with noodles).
2 1 four-heel flour products: Yu Lian (with suckling pigs), Pian Er Shao (with Ruyi chicken), Ba Ba (with Pian Pi duck), Ruyi Juan (with Harba).
22-Baizi Peach Bag: the whole seat of Baizi Shoutao in Quelu Bee Monkey. Two breakups: red melon seeds and fried silver almonds
Four Jingguo: Dried raisins, crisp walnuts, preserved apricots and dried longan.
Four candies: sugar lotus seed, sugar wax gourd, sugar chrysanthemum cake and sugar coconut horn.
25 Four Honey Fruits, Honey Money Orange, Honey Pomelo Peel, and Honey Jujube Fruit.
Four Sour Fruits: Sour Sally, Sour Buckwheat Head, Sour Ginger and Sour Plum.
Four fruits: apple, sweet orange, litchi and Shatian pomelo.
Four fruits: horseshoe, lotus root, water chestnut, wangqiang, wangqiang dog.
Four fruits: banana, Sydney, Four Seasons orange and Chaozhou orange.