Check the Qing dynasty palace meals file, found in the Qing dynasty emperor and queen of the diet, almost every day there are common dishes on the table, some of the big dishes have almost become a setup, end up and end down, just in front of the Imperial walk, became a banquet in the "dragon set".

Now a menu, in fact, the main dishes and family staples are no different: chowder, stewed hangers, small shrimp dregs fried spinach (or leeks), fried tofu, scrambled eggs, small onions mixed with small shrimp, fried shredded meat with green garlic, stewed spinach, pheasant melons, rotting duck demolition of meat, shredded meat soup and rice, hairy noodles, pork stuffed buns with a foreign accent ...... undoubtedly is the mass! Recipes, in fact, are all Qianlong's imperial cuisine.

In the high-grade delicacies of the sea, people often appreciate the name of a large dish big famous dishes, such as the nine treasures braised, Buddha jumped over the wall and so on, listen to the very elegant, tell a story. In fact, it is nothing more than a variety of raw materials mixed together with the "pot of chowder", the old palace dishes have a dish of chowder. For example, pork, pork as raw materials for the chowder, including pork, pork intestines, pork liver, pork belly, pig lungs, etc., mixed stew and become. If there is no pork, only "water", it will be called "stew hanging".

"Stew hanging son" and "chowder" are present in the Palace Imperial meals, and has been no elegant name, such as the first night of October in Qianlong twelve years in a meal, there is "stew hanging son of a product! ". In the subsequent development, the Lu Cuisine Zhuang Hall dishes have been retained in the stewed hanging, including two meat store, small rice stalls will do this dish. Many Beijing housewives can also do a handful of original stew hanging son.

Additionally, there are old palace dishes that use scraps as ingredients, but people don't always believe that the royal family is so "shabby," but there are actually such dishes.

Early years, people with lard refining oil, the rest of the dregs do not want to throw away, they use the dregs of food, dregs of green onion cake is the poor and cold people are very favorite delicacies.

There are also braised dregs sold along the street, but also the poor people of the capital at the time of gluttony snacks, and the old court dishes in the real dregs of vegetables, such as "small shrimp dregs fried spinach" is one of them.

This dish is often found in the Palace Imperial meals, the practice is: the top lard cut into finger-sized dices, after refining the white oil, dregs of oil into a burnt yellow, fragrant and crispy; selection of purple roots of spinach, preferably fresh and tender flavored hole spinach, blanch, clench and dry standby; small shrimp elected live river shrimp, to the whiskers gun, oil fried through the standby; shrimp oil pan, fried onions, ginger rice, into the oil dregs, sautéed spinach off the raw and soft, under fried small shrimp, the fried spinach is not a good idea, but the oil is a very important part of the process. Under the fried shrimp half of the rice, add salt, cooking wine, soy sauce, broth, burned until cooked through, plate, and then the other half of the shrimp can be covered with the top of the small shrimp.

This dish requires tender raw materials, including live river shrimp, hole spinach and burnt butter dregs. Vegetables should be stewed soft, flavor should be fragrant through. Color red, yellow and green, taste fresh and fragrant, especially suitable for eating old rice meals, not greasy, appetizing rice.

The court of the common dishes are numerous, such as shredded meat soup rice is both a common category in the Royal Banquet, or a thousand old man feast in the seat of the bottom of the meal. Some of the old man after dinner with a robe pocket soup rice home, that is, as the saying goes, "can not eat the pocket to go".

The old man is not greedy for the mouth, in order to show the imperial grace. Shredded meat soup rice is used in the old warehouse rice, sauce pot, sautéed through the shredded meat, under the broth or white broth, adjust the flavor, under the rice hot through, point of sesame oil, sprinkle leeks out of the pot.

This kind of hot rice because the rice grain is refreshing, will not stick into porridge, shredded meat without the dough powder and fragrant, coupled with the aroma of soy sauce and leeks, the whole solution to the grease of the meal.

But now a lot of cooks will not hot rice, and even think that the soup rice is to deal with the leftovers of the "folding" (Beijing dialect, also known as the "combined dishes", meaning that after eating a banquet will be left after the dishes do not ask the type of mix together). It can be seen that the traditional cooking techniques have been lost a lot.