The names of Manchu banquet dishes:

Steamed lamb, steamed bear's paw, steamed deer's tail, roasted duck, roasted chicken, roasted goose, marinated pig, marinated duck, chicken in sauce, preserved meat, pine flower tripe, drying meat, sausage, assorted sous-présentation, smoked chicken with white tripe, steamed eight treasures of the pig, duck stuffed with glutinous rice, canned pheasant, canned quail, marinated shiqi, marinated geese, chicken, rabbit breasts, vegetable python, silverfish, steaming hashtag, Braised duck silk, braised duck waist, braised duck strips, clear mixed duck silk, yellow heart tube, braised white eel, braised eel, black bean catfish, pot roasted carp, small amount of rotten turtle, scratch fried carp, scratch fried shrimp, soft fried tenderloin;

Soft Fried Chicken, assorted set of intestines, brined and boiled chilly crows, sesame crispy oil rolls, simmered mushrooms, simmered dried fish, simmered fish maw, simmered fish slices, vinegar simmered slices of meat, simmered three kinds of fresh fish, simmered white mushrooms, simmered pigeon's egg, stir-fried silvershredded, Braised eel, fried white shrimp, choked green clams, fried noodle fish, fried bamboo shoots, hibiscus swallows, fried shrimp, braised shrimp, braised cashews, braised sea cucumber, fried trotters, pot-roasted sea cucumber, pot-roasted cabbage, deep-fried fungus, fried liver tip, osmanthus shark's fins, steamed shark's fins, deep-fried flying birds, deep-fried juice, deep-fried spare ribs, steamed river scallop columns, sugar-frying gorgonzola, shredded chicken;

mixed shredded tripe, mixed bean curd, mixed ding-er, bad duck, Smoked duck's palm, stewed duck's palm, stewed bamboo shoots, choke wild rice, eggplants, duck soup, crab meat soup, chicken blood soup, three fresh mignonette soup, red meatballs, white meatballs, south fried meatballs, four joys meatballs, three fresh meatballs, blanch meatballs, shrimp meatballs, fish meatballs, buckwheat fried meatballs, bean curd meatballs, cherry meat, horse's tooth meat, rice noodle meat, a product of the meat, chestnut meat, altar meat;

red stewed pork, stewed pork, tofu meat, sun oven pork, stewed pork braised knuckle, fried hydrangea, shark's fin, chestnut chicken, blanch carp, crucian carp in sauce;

Live drilled carp, duck, chicken, braised navel tripe, braised south caper, popped tripe nuts, brine elbow flower, pot roasted pig's trotters, mixed with goodies, stewed hangers, roasted liver, roasted fat intestines, burned heart, burned lung, burned purple cover, burned Lianzhi, burned Baojie'er, deep-fried lungs, soy sauce melon threads, diced chicken, mixed jellyfish, dragon's beard cabbage Choke asparagus, sliced yucca, roasted mandarin ducks, roasted fish head, roasted betel, roasted lilies, fried tofu, fried gluten, fried soft towel, sugar or buttermilk, plucked yam, sugar stewed lotus seed, stuffed yam, almonds child cheese, stir-fried crab, blanch big nail, fried meat and vegetables;

Mixed Kusenmai, sole, eight generations of fish, sea crucian carp, yellowtail, anchovies, scallop, pickled sea cucumbers, pickled bird's nests, pickled chicken leg, pickled chicken pieces, pickled meat , steak gluten, steak three kinds of children, oil splashed meat, sauce splashed meat, fried shrimp yolk, buttery crab roe, fried sub-crab, fried sub-crab, Buddha's hand sea cucumber, deep-fried cooking children, fried gorgonzola rice, milk soup, shark's fin soup, three shredded soup, smoked turtledove, brine turtledove, sea white rice, braised waist ding'er, fire-roasted mizutaki, deep-fried deer's tail children, simmered fish head, mixing the skin scum, blanch the fat intestines children, frying the purple cover, shredded chicken and bean sprouts, twelve Taiwan dishes, soup goat, venison;

hunchbacks , Deer Daha, inserted roots, fried flower pieces, clear mixing vermicelli, choking lettuce, cooking bud leeks, muxi vegetables, cooking cloves, cooking meat, cooking white meat, spicy pheasant, braised sour lei, buttery spinal cord, salted shredded pork, white shredded pork, water chestnut a pot, vegetarian choking spring not old, stewed lotus seeds, pickled mustard greens, roasted radish, grease snowflake children's vegetables, braised silver fungus, fried silver branches, eight treasures, hazelnut sauce;

Yellow Fish pots, Cabbage pots

Yellow fish pot, cabbage pot, dumpling pot, chrysanthemum pot, chowder pot, boiled biscuit pot, diced meat with spicy sauce, fried shredded pork, fried sliced pork, braised sauerkraut, braised cabbage, braised peas, braised lentils, blanched soybeans, fried cowpeas, plus pickled shredded skimmers.

Manchurian feast menu from:

The famous feast "Manchurian feast" is the original creation of the nine provinces minister, the three dynasties, a generation of great scholars Ruan Yuan.

These literati, in addition to helping Ruan Yuan turn over the ancient paper, study the pre-Han period, Le Jinshi, but also have good food and small pleasures. Coupled with a master chef inside, outside the taste of elegant people, at this time Ruan Yuan in the food and drink will continue to innovate. He was in the Governor of Guangdong Province in the government food as the basis for the development of a seat noodles, although less than the scale of the government food, but also far beyond the level of the general market.

Because this kind of noodles can take into account the habits of Manchu and Han people, so people call it "Manchu and Han Quan Xi". When Ms. Kong married Ruan Yuan, she was accompanied by four chefs. These chefs were all very skillful and knew the secrets of cooking in the Kong household. Ruan Yuan's later career was smooth sailing, as he wrote his own door couplet: "three dynasties of courtiers, nine provinces of the border ministers". As a result of the important ministers, salary, Ruan Yuan reuse a large number of Qing guest guests.

This shows that the "full banquet", which is now being circulated, began with Ruan Yuan.