China's national cuisine is a Manchu-Han banquet.
As an ancient saying goes, "Eating color is also sexual." China people talk about eating, not just three meals a day to quench their thirst and satisfy their hunger, but it often contains the philosophy that China people know and understand things. Eating, on the surface, is a kind of physiological satisfaction, but in fact, "the meaning of drunkenness is not wine", which expresses a rich psychological connotation by eating this form. Besides color, fragrance, taste and shape, we pay more attention to nutrition. The acme of China cuisine is probably the Manchu-Han banquet.
The Manchu-Han Banquet started in the middle of Qing Dynasty, which is a huge banquet with strong ethnic flavor in China. It is the most famous Chinese banquet in history, which combines the essence of Manchu and Han cuisine. It not only has the characteristics of court dishes, but also has the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking and unique style. Manchu-Chinese banquet was originally a kind of banquet in which Manchu and Han people cooperated when holding a banquet in officialdom. In public use, it is the time when the local official history fetes the examiner after the imperial examination. The host is the highest local official and the guest is an imperial envoy; The host and guest are often "old friends", so the dishes at the Manchu-Han banquet are all fine and rich. When seated, all officials, large and small, wear beads and sit in public uniforms. There are strict regulations on the scene, scale, grade, position of accompanying personnel, cooking materials, variety and quantity of fruit and wine for the banquet.
When holding a Manchu-Chinese banquet in the government, you should first play music, fire guns and salute to welcome the guests to their seats. After the guests are seated, the waiter will take the dim sum in the door. There are two kinds of snacks in the door: sweet and salty, and dry and thin. After the dim sum, there is three tea, such as green tea, fragrant tea and fried rice tea, and then they are formally seated. There are generally at least 118 kinds of cold dishes, starter dishes, stir-fried dishes, meals, beets, snacks and fruits served at the Manchu-Han banquet, which are usually eaten in three days.
the Manchu-Han banquet is made of a wide range of materials and fine materials. Delicacies and seafood are all-encompassing. Exquisite cooking skills and rich local characteristics. Highlighting the special flavor of Manchu dishes, he is good at barbecue, hot pot and shabu-shabu, and also shows the cooking characteristics of Han nationality. He is prepared for grilling, frying, frying, sliding and burning, and the dishes are also very rich in taste. In terms of materials, bird's nest, shark's fin, sea cucumber, fish belly, abalone, shad, hump, deer tendon, bear's paw, civet cats and other land and water treasures are basically owned by all kinds of Manchu and Han banquets; In a single dish, roast suckling pig, roast duck, Harba (pig's elbow), roast chicken, grilled fish and other full-fledged dishes are basically available at all kinds of Manchu and Han banquets; In terms of pastry, crispy boxes, steamed dumplings, steamed dumplings, cakes, steamed buns, and cakes are also available at various Manchu-Han banquets. Man-Han banquet is not static, it changes with the development of cooking practice. At present, the most famous one is Fangshan restaurant in Beijing, and now there are Man-Han banquets in Tianjin, Guangdong, Hubei, Northeast China, Sichuan, Yangzhou and Changsha. A hundred years ago, in the pre-Qing Dynasty, Guiliansheng Pub in Guangzhou was the most famous for making Manchu-Chinese banquet. There are ways to eat monkey brain, scorpion, centipede, etc., which should be the practice of Cantonese school.
In the Book of Yangzhou Shufang written by Li Dou during the reign of Qianlong Jiashen, there was a menu of Manchu-Chinese banquet, which was the earliest record of Manchu-Chinese banquet. The Manchu-Han banquet was divided into six banquets, all named after the famous banquet of the Qing Palace. Collect many famous dishes in Manchu and Han dynasties, choose seasonable sea faults, and search for rare animals. The banquet included 196 items of cold meat and hot dishes, 124 items of dim sum and tea, and 321 items of dishes. Use a full set of pastel tableware with silverware, rich and gorgeous, and the dining environment is quaint and prosperous. During the dinner, famous teachers were specially invited to play ancient music with the banquet. Following the elegant legacy, the etiquette was rigorous and solemn, and the traditional virtues were inherited, and the guests were served in the week of respecting the court of the school, which made them forget to return. After a full meal, you can appreciate the essence of Chinese cooking, the origin of food culture and enjoy the supreme spirit of all things. Its cuisine, exquisite materials, grand scale and complicated ostentation and extravagance are all beyond measure.
For the Manchu-Han banquet, there are two essences. One is that the food is delicious and beautiful, which is called "shape"; The second is the leisurely realm that permeates the form, which is called "God". Both form and spirit complement each other, which constitutes the king's demeanor of the Manchu-Chinese banquet.
Fotiaoqiang is known as the first and the chief representative of Fujian cuisine. It takes more than 21 kinds of delicacies such as Stichopus japonicus, tripe, shark's fin, abalone, pigeon eggs, tendons, chickens and ducks as raw materials, and adds bone soup, Shaoxing wine, white radish balls and other auxiliary materials and a variety of spice formulas that have remained unchanged for hundreds of years. It is carefully prepared according to the proportion, the degree of heat and the duration of stewing. Its mellow juice and intoxicating aroma make it possible to get a good story that "the dishes in the altar are fragrant and floating around, and the Buddha hears that he abandoned Zen and jumped over the wall." The Buddha jumps over the wall, which is the main dish of the Manchu-Han banquet, and is the chief of the delicacies.
the Manchu-Han banquet is divided into six small banquets.
The first banquet is a Mongolian pro-Pan banquet.
The second banquet is a courtier banquet.
The third banquet is a longevity banquet.
The fourth banquet is a thousand banquets.
The fifth banquet is a nine-white banquet.
The sixth banquet is a seasonal banquet.
The Mongolian pro-Pan banquet.
Here. Generally, a banquet is held in a fair and square hall, accompanied by Manchu first-and second-class ministers. Emperors of all dynasties attached great importance to this feast and held it every year according to the rules. The Mongolian relatives who received the banquet regarded the banquet as a great blessing and cherished the food that the emperor rewarded in the banquet. The article "Qing Yuan's banknotes * Bring blessings to the family at Mongolian banquets" said: "When the Prince of Mongolia and others enter Beijing, they will be rewarded with food, and they will go there, saying that they will bring blessings to their families. If you don't have utensils, you can wear them in your coat. Ping Jin embroidered pythons, and often the soup is full of needs, and there is nothing to cherish. "
tea table: accompanied by ancient music-white jade milk tea presented by Manchu maid
to serve snacks: tea knife cuts almonds, bergamot crisps, apples and cakes
save a box of one product: dragons and phoenixes, golden boxes, dragon plates and columns (followed by eight candied dried fruits)
Sixi dried fruits, tiger skins, peanuts, strange taste, big flat milk, white grapes, snow mountain plums
Four sweet candied fruits. Fresh peaches, candied green plums
Offering incense to prolong life: an ancient music banquet-burning incense into the banquet
Five appetizers: Dragon and Phoenix, Chengxiang, shredded chicken, cucumber, blessed melon, roasted fillet and spicy belly silk
Year-old Tricholoma, Nostoc flagelliforme
Four treasures: Imperial bean, yellow sesame roll, golden cake and jujube mud cake
Four pickles: Palace small. Music Banquet-Maid of Man Han presents Kweichow Moutai
Meal soup: Longjing Dictyophora
Imperial cuisine: phoenix-tailed shark fin, red plum and pearl fragrance, Kung Pao hare
Bobo: bean flour, bobo and milk corner
Imperial cuisine: Xianglong Shuangfei sauteed frogs and stuffed pigeons
Imperial cuisine: Babao wild ducks. P > Imperial cuisine three products: dried scallops with hydrangea and fried fish fillets with pearl chicken milk sauce
Imperial cuisine three products: Ganlianfu sea cucumber, mushroom and duck's feet, colorful beef tenderloin
Bobo two products: Longxu Noodles with unbaked meat
Barbecue two products: roasted raw pheasant with lotus leaf and rolled onion with sweet noodle sauce
Imperial cuisine three products: delicacies, thorns, dragon buds, lotus sprouts, tofu, straw mushrooms and broccoli.
One fruit: one seasonal fruit platter
Farewell to fragrant teas: Xinyang Maojian Tea
Courtier's Banquet
Courtier's Banquet is held every year on the 16th day of the first month, which is the day after the Yuan Dynasty. It is the time for the emperor to personally order the university students, and those who have made meritorious deeds in the Nine Nobles will attend, and those who will celebrate the banquet will be honored. The banquet is located in Fengsan Selfless Hall, and the ceremony of imperial clan banquet is followed during the banquet. They all use high chairs, write poems and drink alcohol, and they are held every year. Mongolian princes and others also participated. The emperor used this kindness to gather his vassals, and at the same time it was a form of symbol for the courtiers to make contributions.
Beauty offers tea: Shifeng Longjing
Dried fruit four products: honey, peanuts, strange taste, cashew nuts and walnuts, and apple soft candy
Candied ginkgo, candied cherry, candied melon strips and candied dates
Bobo four products: Jade bean cake, chestnut cake, two-color bean cake and bean paste roll < Sauced fish fillet, spiced pigeon, sweet and sour lotus root
pickled green cauliflower, spicy cabbage roll
Meal soup Yipin: Yipin Guanyan
Imperial cuisine Yipin: Stewed deer tendon, shredded chicken, tremella, sweet-scented osmanthus fish in casserole, Babao rabbit, Ding Yusun, bracken
Bobo ⅱ: Cixi Xiaowotou Jinsi steamed dumplings
Imperial cuisine Yipin: Luohan prawn skewers fried with fresh shellfish, scallion, fried beef tenderloin and oyster sauce. Lama cake and almond bean curd
five items of imperial cuisine: white braised tripe, chrysanthemum tenderloin, mountain delicacies and acanthopanax senticosus, deep-fried quail, braised red scallops
bobo two items: velvet chicken to be fed with bean paste, apples
three items of imperial cuisine: white braised fish lips, braised fish bones and scallion, roasted shark skin
barbecue two items: sliced suckling pig, Uygur roast mutton with pancakes and scallion sweet sauce
porridge one item: Hui Fruit platter
Farewell to fragrant teas: Zhu Lan is generous
Wanshou Banquet
Wanshou Banquet is the birthday banquet of the Qing emperors and one of the grand banquets of the imperial court. Empresses and princes, civil and military officials, are all proud of offering birthday gifts. In the meantime, there are countless delicious foods. In case of a big birthday, the celebration will be more grand and grand, and the department will send a special person to specialize in it. Clothing and jewelry, decoration and furnishings, music and dance banquets are all available. On the 11th day of October in the 21th year of Guangxu, Cixi celebrated her 61th birthday. In the 18th year of Guangxu, an imperial edict was issued, and a banquet was started about two months before her birthday. There are more than 29,171 pieces of glazed bowls, plates, plates and other porcelains painted with the words of longevity and auspicious and festive patterns in Jiangxi. The whole celebration cost nearly 12 million silver, which is unprecedented in the history of China.
Beauty offers tea: Lushan Cloud
Dried fruit four products: milk white jujube treasure two-color soft candy stir-fried big flat cocoa peach kernel
Candied pineapple four products: Candied red fruit candied grape horseshoe
Bobo four products: golden cake roll, adzuki bean cake, lotus seed cake and pea yellow
.
spicy strips of spicy sauce chicken fillet with salt water and red oil duck
braised chicken with osmanthus sauce, tomato, horseshoe oil, straw mushroom, pepper, oil and tremella
four appetizers: coral cabbage, five spiced prawns without words of salt water, beef with Xinjiang characters and red oil blinds
one soup: Changchun Deer Whip
four royal dishes: jade palm, longevity pearl tofu, diced chicken with diced flowers and duck tongue < P > Bobo 2: Longevity Longxu Noodles Baishou Peach
Imperial Cuisine 4: Shenqi Stewed Baifenglong with Phoenix Eggs and Father and Son Sharing the same Happiness with Mountain Treasures and Leaf Qin
Bobo 2: Changchun Curled Chrysanthemum Fingered Citron Crisp
Imperial Cuisine 4: Golden Leg Roasted Round Fish Skillfully Roasted Wild Goose Kite, Peach Kernel, Chicken, Diced Crab, Double shredded bamboo shoots
Bobo 2: Ginseng Fruit, Walnut Cheese
. Sauté ed chicken, beef tenderloin and white mushrooms
BBQ II: skewered chicken with sesame seeds and venison
Diet porridge I: rare black rice porridge I: seasonal fruit platter I: farewell to fragrant teas: jasmine, sparrow tongue
A thousand feasts
A thousand feasts began in Kangxi. In the fifty-second year of Emperor Kangxi's reign, a grand banquet for thousands of people was held in Yangchun Garden for the first time, and Emperor Xuanye gave a poem "Thousand Feasts", which won the banquet title. In the fifty years of Qianlong, a thousand banquets were held in Ganqing Palace, and with 3,111 people, hundreds of couplets were selected impromptu with Bailiang style. In the first month of the first year of Jiaqing, a thousand banquets were held in the Imperial Palace of Ningshou Palace, with 3,566 people, and more than three poems were improvised. Later generations called a thousand feasts "an unprecedented act of graciousness and courtesy".
Beauty offers tea: Junshan Silver Needle
Dried fruit four products: Peculiar walnut crystal soft candy spiced cashew nut peanut sticky
Candied orange candied begonia candied banana candied plum
Bobo four products: Flower lamp longan Aiwowo jam golden cake two-color water chestnut cake
. Skin rabbit meat, strange chicken strips, sweet abalone, three loofahs, shrimp seeds, winter bamboo shoots, pepper oil and water bamboo shoots
Food soup, one product: canned fish lips
Imperial cuisine, five products: Shazhou Tam Cuipipa prawns, Longfeng tenderness, sesame oil, paste diced pork and cucumber sauce
Bobo, two products: thousand-layer steamed cakes, assorted flower baskets
Imperial cuisine, five products: dragon boat and fish slippery shellfish ball sauce. Wonton
five products of imperial cuisine: one product of tofu, three immortals balls, golden mushrooms, vegetables, chicken breast, spicy deer meat pie
two products of bobo: four-sweet dumplings of yutu cabbage
two products of barbecue: imperial roast chicken and grilled fish fan
game hotpot: twelve products of accompanying dishes
one product: sliced venison, sliced dragon breast, and sliced chicken with roe
Fresh bean sprouts of acanthopanax senticosus
porridge with lotus leaves
fruit: seasonal fruit platter
farewell fragrant teas: Yanghe Spring Green
Jiubai Banquet
Jiubai Banquet began in the reign of Kangxi. At the beginning of Kangxi's reign, four tribes, such as Mongolian Waisak, paid tribute to nine white horses every year, namely, one white camel and eight white horses. Take this as a letter. After the Mongolian tribe offered tribute, the emperor gave a high royal banquet to entertain the envoys, which was called the Nine White Banquet. Follow the rules every year. Later, Emperor Daoguang wrote a poem for this purpose: "Four couples of silver flowers and a jade camel, Xiqiang is old and Xian Di Jingluo."
Beauty offers tea: boiled milk tea
Four dried fruits: sesame, south sugar, rock sugar, walnut, spiced almond and pineapple soft candy
Four candied fruits: candied longan, candied Laiyang pear, candied water chestnut and candied betel
Four cakes: glutinous rice cake, kidney bean roll, pigeon glass cake and cream pineapple jelly. Yan nian mustard duck's paw spicy quail sesame fish cashew nut celery heart braised with fresh mushrooms and tomato with honey sauce
Meal soup Yipin: clam frog soup
Imperial cuisine Yipin: braised unicorn noodles
Stir-fried four products: drum plate dragon crab spicy tendon Wulong Tuzhu three fresh dragon and phoenix balls
Bobo two products: Mu Xi Gao Yu mian gourd
Imperial cuisine Yipin: Jin Chan Yu Yu. Pan-fried pork, fragrant cooking, boiled rice and wild rice
Bobo II: Golden Horn Crystal Plum Blossom Bag
Imperial cuisine I: Multicolored Fried Hump
Hot fried four: Wild Duck Peach.