The tongue twisters of the Manchu banquet menu are as follows:

Steamed lamb, steamed bear's paw, steamed deer's tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, braised chicken, bacon, small belly of Songhua, dried meat, sausage, assorted soupan, smoked chicken with white belly, steamed eight-treasure pig, and Jiang. Huangxinguaner,

Braised Monopterus albus, Braised Monopterus albus, Catfish in Black Soybeans, Pan-roasted Carp, Braised Soft-shelled Turtle, Scrambled Fried Carp, Scrambled Shrimp, Soft-fried tenderloin, Soft-fried Chicken, Assorted Sleeve Sausage, Braised Western jackdaw, Crispy Butter Roll, Stir-fried Fresh Mushroom, Stir-fried Chicken. Fried sauce, fried ribs, steamed scallop, sugar-fried glutinous rice, shredded chicken, shredded belly, assorted tofu, assorted diced pork, bad duck, fried fish fillet, fried crab meat, stewed crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin and fried loofah. Shrimp meatballs, preserved fish meatballs, fried meatballs, bean curd meatballs, cherry meat, horse tooth meat, rice flour meat, first-class meat, chestnut meat, jar meat, braised pork, braised pork, soy bean curd meat, oven-dried meat, stewed meat, sticky meat, braised pork, braised pork, pine meat, < P Spiced mutton, Pan Saner, Pan Saner, fried rolled fruit, stewed scattered Dan, stewed sour Yan 'er, stewed silver wire, stewed white chop suey, boiled dumplings, fried hydrangea, three fresh shark's fin, chestnut chicken, Pan Carp, crucian carp in sauce, live-drilled carp, dried salted duck, < P Shredded pickled melon, diced pheasant, mixed jellyfish, asparagus, baked winter bamboo shoots, magnolia slices, roasted mandarin ducks, roasted fish heads, roasted betel nuts, roasted lilies, fried tofu, fried gluten, fried soft towels, sugar-fried roe, shredded yam, sugar-stewed lotus seeds, fermented yam and almond

. Grilled three samples, spilled meat in oil, spilled meat in sauce, fried shrimp roe, fried crab roe, fried crab roe, fried crab roe, fingered citron sea cucumber, fried boiled rice, fried glutinous rice, milk soup, wing soup, three-silk soup, smoked turtledove, braised turtledove, dried rice, stewed diced kidney, and

roasted. Stir-mixed vermicelli, stir-fried lettuce, boiled chives, Chinese clover, boiled cloves, boiled meat, boiled white meat, spicy pheasant, stewed sour buds, stir-fried spinal cord,

shredded salted pork, shredded white pork, water chestnuts, vegetarian dishes.

Extended information:

The Manchu-Han banquet was a court feast in the Qing Dynasty. It not only has the characteristics of court dishes, but also has the essence of local flavor; Highlighting the special flavor of Manchu and Han cuisine, barbecue, hot pot and shabu-shabu are almost indispensable dishes, and at the same time showing the characteristics of Han cooking, which are both grilled, fried, fried and roasted, which is really the treasure and the highest realm of Chinese cuisine culture.

The Manchu-Han banquet was originally a banquet hosted by Manchu and Han people in the Qing court. Generally, there are at least 18 kinds of dishes served at a Manchu-Han banquet (54 dishes in South China and 54 dishes in North China), which are eaten in three days. Manchu-Han banquet dishes are salty and sweet, well-prepared in meat, widely used in materials, fine in materials, and all-encompassing in delicacies.

Resources: Baidu Encyclopedia-Man-Han Banquet.