1, the imperial Buddha jumps over the wall
The steward of the imperial kitchen made Manchu chefs improve it according to the eating habits of Manchu, and added venison, birds and other game that Manchu royal family liked to eat on the basis of retaining the production technology. After many times of debugging and improvement, eighteen kinds of raw materials were added to the palace secret soup, and finally the Buddha jumping wall became one of the favorite dishes of the emperor at that time.
2, braised fish wings
Braised fish wings with yellow sauce is a traditional famous dish in Beijing cuisine, which is made of old hen, yellow shark's fin and duck. It has the characteristics of bright apricot, soft and rotten wings and mellow taste. In the late Qing Dynasty, Dr. Tan Zongjun loved delicacies and created this famous Tan Jiacai every year.
3. Roast deer tendon in the palace of harmony.
According to legend, when yongzheng emperor was a prince, his favorite food was deer tendon, sika deer tendon as the main ingredient, accompanied by cabbage, medlar, pheasant and old chicken thick soup. After Yongzheng succeeded to the throne, the chef in the imperial kitchen treated this dish more carefully and included it in the menu, thus becoming a famous dish in the court.
4. Stir-fry chicken tongue
This dish is made of the sparrows of rare birds. Because of its reputation as ginseng in the sky, only emperors and queens are entitled to enjoy this dish, but now the pigeon tongue is usually used to stir-fry chicken tongue.
5, purse tenderloin
A traditional dish in the Qing Palace, which started in the late Qing Dynasty, was created by the imperial dining room of the Qing Palace. A thoughtful chef made a dish with pork tenderloin, mushrooms, magnolia slices and egg skin as a purse. As soon as this court meal came out, it was very popular in the palace. Because it looked like a purse, it was named "the pork-bag tenderloin".
6. Cherry meat
A famous dish in the Qing Dynasty, according to the records of the Imperial Fragrance, Empress Dowager Cixi loved stewed fat duck and roasted pork skin when she was young, which was also called "ringing the bell". In the old age, cherry meat took the position of "ringing the bell" and became a favorite dish of Cixi. At that time, the chef cooked this dish with pork diced for seasoning and fresh cherries, hence the name "cherry meat".
7. Birds flock to the phoenix
Palace dishes in Qianlong period of Qing Dynasty were served as auspicious dishes on the 60th birthday of Empress Dowager Cixi, and Cixi praised them endlessly. There are many rare birds and animals hovering back and forth in Hoonji, full of lively and auspicious atmosphere. When Emperor Guangxu knew about it, he tried his best to make the chef cook this dish. Hundreds of birds flying towards the phoenix later evolved into representative dishes among Beijing cuisine, Jiangsu cuisine and Cantonese cuisine.
8. Stewed fat duck
Since the Tang Dynasty, emperors and generals of all dynasties have been extremely delicious ducks, and all ducks are necessary for banquets in the palace. The favorite food of Empress Dowager Cixi in the Qing Dynasty is stewed fat ducks. When Empress Dowager Cixi ate it, most of them ate it with duck skin, because that duck skin was the most delicious part of stewed fat duck. Later, this dish became a big dish in the "Man-Han Banquet".
9. Jump in the chicken
A famous dish in the Qing Dynasty, Chicken Libeng, is a local famous dish of Hebei cuisine, which is made of prawns and domestic chicks as the main raw materials through frying. According to historical records, Kangxi ate this dish with fresh, fragrant, crisp and tender taste of shrimp and chicken when he was in the Imperial Palace in Guolikou, Baiyangdian.
10, osmanthus shark fin
Osmanthus fragrans shark fin is yellowish in color, similar to Osmanthus fragrans, fresh, salty and mellow, soft and delicious. This dish was well received by Governor Rong Lu and his family at the Mid-Autumn Festival reunion feast in the East Flower Room of Zhili Governor's Office. In the twenty-seventh year of Guangxu and the twenty-ninth year of Guangxu, Empress Dowager Cixi visited Baoding twice. It is said that she once tasted this dish, which was full of fragrance and full of praise.