How many dishes are there in the Manchu-Han Banquet? Which dishes are they?

The Manchu-Han Banquet generally serves at least 108 kinds of dishes and is eaten in three days.

The Manchu-Han Banquet originated in the Qing Dynasty and is a history that combines the essence of Manchu and Han dishes. The most famous Chinese banquet. The "Yangzhou Shufang 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 Man-Han banquet.

The Manchu-Han banquet is a giant banquet with strong national characteristics in my country. It not only has the characteristics of palace cuisine, but also has the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking and unique style. The Man-Han Banquet

It was originally a banquet where Manchus and Han people sat together when banquets were held in official circles. A Manchu-Han banquet usually has at least one hundred and eight kinds of dishes, which can be eaten in three days. The Manchu-Han banquet uses a wide range of materials, fine materials, and all kinds of delicacies. The cooking skills

are exquisite and full of local characteristics. It highlights the special flavor of Manchu cuisine, and barbecue, hot pot, and shabu-shabu are almost indispensable dishes. At the same time, it also shows the characteristics of Han cuisine, including grilling, deep-frying, stir-frying, frying, and roasting, etc., which is truly Chinese cuisine.

It is a cultural treasure.

Introduction to six kinds of banquets>>>

Full Banquet between Manchu and Han Dynasties (1) Mongolian Banquet

This banquet was hosted by the emperor of the Qing Dynasty to entertain the Mongolian relatives who were married to the royal family. A royal banquet. Generally, banquets are held in the Ming Palace, where the first and second-rank Manchu ministers sit and accompany them. Emperors of all dynasties attached great importance to this banquet and held it regularly every year. The Mongolian relatives who received the banquet regarded this banquet as a great blessing and cherished the food that the emperor rewarded during the banquet. The article "Qing Bailei Chao*Meng

Returning Home with Blessings at a Banquet" says: "The Mongolian princes of the annual class came to the capital to be rewarded with food, so they must go, saying

Bring blessings back home. If there are no utensils, put them in your outer coat and put them in a flat gold embroidered snake, which is often soaked with soup and dripping with water. No regrets

It is also a Man-Han banquet. (2) The Courtier's Banquet

The Courtier's Banquet is held every year on the day after the Yuan Dynasty, that is, the 16th day of the first lunar month. At this time, the emperor personally appoints the bachelors and those with meritorious deeds among the nine ministers

Those who participate in the Guxing banquet are honored. The banquet is held in the Fengsan Selfless Hall. The banquet follows the etiquette of the clan banquet. High chairs are used to write poems and drink wine. It is held every year by the Mongolian princes. Also participate. The emperor used this favor to win over his ministers, and at the same time it was a symbolic form of merit for the courtiers.

Manchu and Han Banquet (3) Longevity Banquet

The Longevity Banquet was a birthday banquet for the emperors of the Qing Dynasty, and it was also one of the grand banquets in the inner court. Concubines, princes, civil and military officials all took great pride in celebrating their birthdays with famous food and delicacies. There are countless dishes. If it is a birthday, the celebration will be even more grand.

The department will send special personnel to prepare clothes, decorations, music, dances and banquets.

On Cixi's sixtieth birthday, an edict was issued in the 18th year of Guangxu's reign. A few months before the birthday, the banquet had already begun.

The painting "Longevity Without Borders" was made in Qianjiangxi. There were more than 29,170 pieces of various glazed bowls, dishes, plates and other porcelain with inscriptions and auspicious and festive patterns. The entire celebration cost nearly 10 million taels of silver, which was the highest in Chinese history. It is unprecedented.

The Man-Han Banquet (4) Thousand-Sou Banquet

The Thousand-Sou Banquet began in Kangxi and flourished during the Qianlong period. It was the largest banquet in the Qing palace and had the largest number of banquets. Grand Imperial Banquet

The first banquet for a thousand people was held in Yangchun Garden in the 52nd year of Emperor Kangxi's reign. The name of the banquet. In the fiftieth year of Qianlong's reign, a Thousand-Senior Banquet was held in Qianqing Palace, with three thousand people, and they improvised a hundred couplets in Bailiang style. In the first month of Jiaqing's first year, a Thousand-Senior Banquet was held in Ningshou Palace. In the Jidian Palace, there were three thousand and fifty-six people at the banquet, and they composed three poems impromptuly. Later generations called the Qiansou Banquet an "unparalleled act of kindness and courtesy."

Man-Han Banquet (5) Nine White Banquet

The Nine White Banquet began during the Kangxi period when Kangxi first designated the four tribes including Mongolian Waisak to express their surrender

Be loyal, and pay nine white tributes every year, that is, one white camel and eight white horses.

After the Mongolian tribes paid tribute

The emperor entertained the envoys with a banquet, which was called the Nine White Banquet. Follow the rules every year. Later, Emperor Daoguang wrote a poem about it

It goes: Four pairs of silver flowers and one jade camel, Western Qiang presented to the emperor Jingluo at the end of the year

Full Banquet of Manchu and Han Dynasties (6) Festival Banquet

Festival banquets refer to the banquets organized by the Qing court according to fixed annual festivals and seasons. Such as: Yuanri Banquet, Yuanhui Banquet, Spring Festival

Plowing Banquet, Dragon Boat Festival Banquet, Qiaoqiao Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc., all are determined according to the festival, and follow the rules

Just follow the example. Although the Manchus had their own inherent food customs, after taking over the Central Plains, they accepted a large number of Han food customs due to the blending of Manchu and Han cultures and the need for governance. And because of the special status of the palace, food customs were formulated in detail. Its food style

is closely related to folk customs and regions. Therefore, Laba porridge, Yuanxiao, rice dumplings, ice bowls, realgar wine, Chong

Yang cakes, Qiqiao cakes, moon cakes, etc. Instruments are readily available in the Qing palace.

Manchu and Han banquet recipes

(1) Mongolian Banquet

Tea table tea ceremony: ancient music accompaniment - Manchu and Han maids presenting white jade milk tea

Desserts to be served: Tea knife-cut almonds, bergamot, crispy apple cakes

First item in the box: dragon and phoenix gold-painted box and dragon plate column (with eight items of dried fruit preserves)

Four Hidden fruits, tiger skin, peanuts, strange flavor, large flat milky white grapes, snow mountain plums

Four sweet preserves, candied apples, candied longans, fresh peaches, candied green plums

To celebrate your birthday with incense: banquet with ancient music - Burning incense into the banquet

Five appetizers: Dragon and Phoenix, Hong characters, shredded chicken, cucumber, Fu character, melon, roasted tenderloin, ten thousand characters, spicy tripe shreds, New Year characters, mushrooms, nostuff

Four pastry dishes: Yushan beans Yellow sesame roll, golden cake, jujube mud cake

Four pickles: Palace cucumber sauce, black cabbage, sugar garlic pickled water mustard peel

Serving the ring paste: Music accompanies the banquet - Manchu and Han maids worship Guizhou Maotai

First meal soup: Longjing bamboo fungus

Third imperial dish: Anchovy fin, red plum beads, fragrant Kung Pao hare

Second pastry: Bean flour pastry Milk Sauce Corner

The third imperial dish: Stir-fried frog, coriander and pigeon with two flying dragons

The third imperial dish: Fried shredded cuttlefish with eight-treasure duck, bergamot and gold rolls

Second Pastry: Golden Sparrow Ruyi Roll

Third Dish: Stir-fried guinea fowl milk fillet with hydrangeas and scallops

Third Dish: Dried Lianfu Sea Cucumber Flowers Colorful Beef Tenderloin with Mushrooms and Duck Feet

Second Pastry: Uncooked Meat Pancakes and Longxu Noodles

Second Barbeque: Roasted Roe Deer with Pheasant in a Hanging Oven, served with lotus leaves and rolled onions Sweet Noodle Sauce

Third Royal Vegetables: Mountain Delicatessen, Dragon Buds, Lotus Buds, Tofu, Straw Mushrooms and Broccoli

First Porridge: Red Bean Porridge

First Fruit: Seasonal Fruits The first platter

Farewell tea: Xinyang Maojian

(2) Courtier’s banquet

Beautiful tea: Shifeng Longjing

Four dried fruits Products: Honey, Peanut, Strange Flavor, Cashew Nuts, Walnut Sticky Apple Gummies

Fourth Preserved Fruit: Candied Ginkgo, Candied Cherry, Candied Melon Strips, Candied Golden Dates

Fourth Preserved Fruit: Jade Bean Cake, Chestnut Cake Two-color bean cake and bean paste roll

The fourth pickle: sweet soy sauce, radish, five-spice cooked mustard, sweet sour milk, melon and sweet combination

The seventh appetizer: magpie climbing plum blossom, butterfly roll, ginger fish Slices of five-spice pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage rolls

Soup No. 1: Guan Yan

Fifth dish: Braised deer tendon chicken, shredded tremella, sweet-scented osmanthus fish sticks in casserole Eight-treasure Rabbit, Bamboo Shoots, Bamboo Shoots and Bracken

Second Pastry: Cixi Small Wotou with Golden Silk Shaomai

Fifth Imperial Dish: Luohan Prawn Skewers, Deep-fried Scallops and Braised Beef Tenderloin with Scallions Chicken in Oyster Sauce, Fresh Mushrooms and Cabbage

Second Pastry: Lama Cake, Almond Tofu

Mountain Delicatessen, Fried Quail with Braised Red Scallops

Second Pastry Food: Downy chicken with bean paste and apples

Roasted dish three: White grilled fish lips, braised fish bones and green onion, roasted shark skin

Barbecue food two: Sliced ??suckling pig, Uighur roast mutton. Pancakes with green onions and sweet sauce

The first porridge: Huiren rice porridge

The first fruit: the seasonal fruit platter

Farewell to the fragrant tea: Zhulan Generous

(3) Longevity Banquet

Beautiful Lady's Tea: Lushan Yunwu

Fourth Dried Fruit: Milky White Zaobao Two-color Gummy Candy Stir-fried Large Flat Cocoa Peach Kernels

The fourth category of preserves: candied pineapple, candied red fruits, candied grapes, candied water chestnuts

The fourth category of pastries: golden cake roll, adzuki bean cake, lotus seed cake, pea yellow

The fourth category of pickles: sweet-scented osmanthus Chili sauce, mustard, purple spices, assorted coriander, cucumbers with oil and cucumber

First item in the collection box: dragon and phoenix gold-painted collection box with dragon plate and pillars attached

Five-spice sauce chicken tenderloin in brine, red oil duck spicy noodles

Chicken with Osmanthus Sauce, Tomatoes, Horseshoe Oil, Braised Mushrooms with Pepper Oil and Tremella Fungus

Four Appetizers: Coral Cabbage, Longevity, Spiced Prawns, Beef in Salted Water, Beef with Xinjiang, Red Oil Venetian Leaf

The first meal soup: Changchun deer whip soup

The fourth meal of imperial cuisine

: Yuzhang Xianshou Pearl Tofu, Shouwu Chicken, Baihua Duck Tongue

Second Pastry: Longevity Dragon Face Noodles and Baishou Peach

Fourth Royal Dish: Stewed White Phoenix Dragon Egg with Ginseng and Son Tonghuan mountain rare large leaf celery

Second pastry: Periwinkle rolls, chrysanthemum and bergamot cake

Fourth dish: Braised round fish with golden legs Skillfully hand-roasted wild goose kite and diced mountain chicken with peach kernels Shredded Crab Meat and Double Bamboo Shoots

Second Pastry: Ginseng Fruit Walnut Cheese

Fourth Dish: Pine Hericium Mushroom, Cuttlefish Soup, Lotus Leaf Chicken and Beef Tenderloin Stir-fried with White Mushrooms

Second barbecue item: chicken and venison skewers with hanging oven sand plate

First item of porridge: Rare black rice porridge

First item of fruit: first item of seasonal fruit platter

Farewell Fragrant Tea: Jasmine Bird's Tongue

(4) Thousand Old Man's Banquet

Beauty's Tea Presentation: Junshan Silver Needle

Four Dried Fruits : Weird walnut crystal gummy spiced cashew peanut sticky

Fourth category of candied fruit: candied orange, candied crabapple, candied banana, candied plums

Fourth category of candied fruit: Huazhan Longan Aiwowo Jam Golden Cake Double Color Water chestnut cake

Fourth pickles: Royal radish, grape honey sauce, spicy cucumber, osmanthus, kohlrabi sauce, peach kernels

Seventh appetizer: Erlongxizhu, tangerine peel, rabbit meat, strange flavor chicken strips, three heavenly fragrant abalones Luffa roll, shrimp roe, winter bamboo shoots, pepper oil and wild rice

First meal soup: Braised fish lips in a pot

Fifth imperial dish: Shazhou, green pipa, prawns, dragon and phoenix tenderness, sesame oil meal paste, diced meat and cucumber Sauce

Second dish of pastry: Thousand-layer steamed cake with assorted flower baskets

Fifth dish of imperial dish: Braised quail, oyster sauce, beef and duck feet in Sichuan sauce

The second item of pastry: phoenix-tailed Shaomai multi-colored hand-cooked rice cakes

The fifth item of royal cuisine: first-level tofu, three immortal meatballs, enoki mushrooms, pickled vegetables, chicken breast, fragrant sesame venison cake

The second item of pastry: Jade Rabbit, Cabbage and Four-Xi Dumplings

The second item of barbecue: Yushan Grilled Chicken and Grilled Fish Fan

Game Hot Pot: Twelve items on a serving plate

First product: Venison slices, Feilong breast, roe deer spine pheasant slices

Wild boar, wild duck breast, squid rolls, fresh fish meat

Aralia elata, big leaf celery, and fresh bean sprouts

The first porridge: lotus leaf porridge

The first fruit: the seasonal fruit platter

Farewell tea: Yanghe Spring Green

(5) Nine hundred Banquet

Beauty offers tea: boiled milk tea

Four items of dried fruits: Sesame, Nantang, rock sugar, walnuts, spiced almonds and pineapple gummies

Four items of candied fruit: Candied longan, candied fruit Candied Laiyang pear, candied water chestnuts, candied betel seeds

Four items of pastry: Glutinous rice cold cake, kidney bean roll, pigeon glass cake, creamy pineapple jelly

Four items of pickles: Beijing spicy dish, spicy cucumber strips, sweet and spicy Dried mustard seeds

Seven appetizers: Songhe Yannian, mustard jasmine, duck feet, spicy quail, sesame fish, cashew nuts, celery heart oil, braised fresh mushrooms, tomatoes in honey sauce

Soup one: Toad soup

Royal dish No. 1: Braised Kirin noodles

Hot stir-fry No. 4: Dragon crab, spicy tendon, oolong, bean sprouts, three fresh dragon and phoenix balls

Cooking 2 Product: mignonette cake, jade-faced gourd

Royal dish No. 1: Golden toad and jade abalone

Hot-fried food: wild fern, salt-fried meat and fragrant cooked roe deer, lake rice and wild rice

Second Pastry: Golden Horn Crystal Plum Blossom Buns

First Royal Dishes: Colorful Stir-fried Camel Hump

Fourth Hot Stir-fried: Stir-fried Wild Duck, Ding Peach Rend, Stir-fried Squid, Boxed Tofu and Crispy Fried Tofu Golden Cake

Second Pastry: Lotus Roll

Second Barbecue: Grilled Deer Breast of Guinea Fowl

First Porridge: Lotus Seed Meal Porridge