In the full Manchu banquet in a **** there are 108 dishes, respectively, divided into 5 large portions, each portion is composed of different dishes:

The first first number five gui bowls of ten pieces: bird's nest chicken silk soup, sea cucumber braised pork tendon, fresh razor clams and radish soup, kelp and pork belly silk soup, abalone braised pearl millet, tamarind and shrimp soup, shark fins and crabs soup, mushrooms simmered chicken, windlass hammer, fish maw simmered ham, sharkskin chicken juice soup, Blood Powder Soup, First Grade Soup Rice Bowl.

The second second five gui bowls ten pieces: Qing fish tongue braised bear's paw, rice spoiled scarlet lip, pig brain, false leopard fetus, steamed camel's hump, pear slices accompanied by steamed civet, steamed deer's tail, pheasant slices soup, wind pig slices, wind goat slices, rabbit breast and milk room sign, a first-class soup and rice bowls.

The third fine white soup bowl ten pieces: pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoots congee, pig brain soup, hibiscus egg, goose gizzard palm soup, bad steamed anchovy, fake zebra fish liver, Xixi milk, Wenshi bean curd soup, turtle meat meat slice soup, cocoon soup, a first-class soup and rice bowl.

The fourth gross blood plate twenty pieces: sizzling, halba, small piglets, deep-fried pork and mutton, hanging oven walking oil chicken, geese, ducks, pigeons, pig miscellaneous shi, sheep miscellaneous shi, prairie wool pork and mutton, white boiled pork and mutton, white steamed small piglets, small lamb, chicken, ducks, geese, white flour meat and potatoes rolls, assorted fire, plum blossom baozi.

The fifth serving of twenty pieces of foreign dishes, twenty flavors of hot food and persuasive wine, twenty pieces of small dishes, ten tables of withered fruits, ten tables of fresh fruits.

Man Han Quan Xi is belong to the Qing Dynasty period of the court feast, which contains the characteristics of the palace dishes, but also local flavor where, highlighting the unique flavor of the Manchu Han dishes, using a number of cooking techniques, meat and vegetarian with a reasonable wide range of materials, belonging to the highest level of Chinese culinary culture.

The earliest record should be in the Qianlong period by Li Dou book "Yangzhou painting boat record", by the southern and northern dishes of 54 dishes, in the customs before are very simple, and then began to absorb the characteristics of each local dishes began to merge together to form a unique court diet.

References

What are the dishes of the Manchu feast? Sohu.com[cited 2017-12-23]