Information: Miscellaneous Talk on Qing Dynasty Food Culture Taiyuan News Network 2005-12-21 15:43:38 Source: Qianlong.com/cuisine/2005-12/21/content_1643718.htm As the saying goes: Food is the first priority for the people.

Chinese people like to say: If you don't bring it with you in life, you won't take it with you in death.

It means that no matter how much wealth you have, it will all come to nothing in the end.

Only eating is the most economical.

So some people concluded: Wearing is prestige, eating is the most useful, gambling is hedging, and whoring is all in vain.

Chinese food culture is extensive and profound, worthy of our exploration and study.

There are roughly ten cuisines in the Qing Dynasty, of which there are five in Jiangsu, namely Jiangning (Nanjing), Suzhou, Zhenjiang, Yangzhou, and Huai'an. Although they are all within a hundred miles of each other, each has its own system and is very distinctive.

People in the Qing Dynasty mainly had official families who were very particular about food. In "A Dream of Red Mansions", it is recorded that when Grandma Liu entered the Grand View Garden, Mother Qie invited her to a meal.

Sister Feng picked up a dish and asked Grandma Liu what it was. Grandma Liu shook her head.

Sister Feng said it was eggplant.

Sister Feng said: Peel the eggplant, cut it into cubes, fry it with chicken, then use chicken breast and fragrant glutinous rice, new bamboo shoots, mushrooms, spiced dried tofu, and various dried fruits into cubes, simmer it with chicken soup, and add some sesame oil.

Collect it, mix it with the fermented oil, put it in a porcelain jar and seal it tightly. When you want to eat it, take it out and mix it with some chicken and melon seeds, and it will be the eggplant you eat.

A dish of roasted eggplant can be thought of to the extreme, and to do it to the extreme is indeed the ultimate in cooking. It is a major feature of official cuisine to cook rough dishes carefully and home-cooked dishes carefully.

Li Yuhao Li Weng and Yuan Mei in the Qing Dynasty were both very representative gourmets. They wrote "Xianqing Ouji" and "Suiyuan Food List" respectively, both of which are very outstanding food works.

Li Yu loves to eat crabs. He said: "Crabs are the most beautiful things, but their taste is bad for those who eat them. Those who use them as soup are more delicious when they are fresh, but what is the beauty of crabs? Those who use them as delicacies,

If it is greasy, it will be greasy, and the true flavor of the crab will not be retained. If it is disgusting, cut it into two pieces and fry it with oil, salt and soybean powder, so that the aroma and true taste of the crab will be lost.

Crabs are beautiful, but they can be ravaged in many ways, which can make them discouraged and deformed. Li Yu believes that the best way is to steam the whole crabs in a cage, store them in a large plate as white as ice, and have to peel and eat them yourself.

Let others do it for you, but the taste will be the same. You can peel off the crab legs, shells and even the body bit by bit, and enjoy it carefully. "Yuan Mei said: good taste, good sex, good house, good travel, good friends, good words. Caoquanshi.

, good celebrity calligraphy and painting, good books.

Yuan Mei has a unique way of treating bird's nests: "Bird's nests are precious and should not be used lightly. If you use them, you must use two taels per bowl. First soak them in Tianquan water and pick out the black silk with a silver needle. Use tender chicken soup and good ham soup.

Roll three kinds of new mushrooms together, and watch the bird's nest turn into a jade color. This thing is extremely pure and should not be greasy or mixed. This thing is extremely literary and cannot be skewered. Today, people use shredded chicken and meat, and they are not edible.

Bird's nest is also called bird's nest. But just to fulfill its name, bowls of noodles are often covered with three-year-old bird's nests, which are like white hairs and can be easily removed, leaving the bowl full of coarse stuff.

The tender slices can still be used." He said there is another way to make bird's nests, that is, winter melon bird's nest, which is "soft and soft, pure and clear, and only uses chicken juice. The bird's nests are all made jade-colored, not white when stewed."

The most comprehensive diet in the Qing Dynasty was the Manchu-Han banquet, with as many as fifty-six kinds of main dishes.

The first portion: Top Five Gui, bowl of ten-piece bird's nest and shredded chicken soup, sea cucumber braised pork tendon, fresh razor clam and radish shredded soup, kelp pork belly soup, abalone braised loosestrife, mussel and shrimp soup, shark fin, clam and crab soup, Magu

Stewed chicken, chicken hammer, shark skin chicken soup, blood meal soup. The second portion: Five Gui No. 2, ten pieces of crucian carp tongue stewed bear paws, rice grains orangutan lip, braised pig brain, fake leopard fetus, steamed camel hump, pear slices

Mixed civet civet, steamed deer tail, pheasant slice soup, wind pig slices, wind sheep slices, rabbit breast breast milk. The third portion: ten pieces of thin white soup bowl stewed pork belly, fake Jiangyao, duck tongue soup, chicken bamboo shoots porridge,

Pig brain soup, hibiscus eggs, goose gizzard soup, false spotted fish liver, steamed anchovies with steamed glutinous rice, Xi Shi milk, Wensi tofu soup, soft-shelled turtle meat soup, cocoon soup. The fourth portion: Ten pieces of badger roasted on a hairy blood plate, Ha

Erba, small piglet, deep-fried pork and mutton, hanging-stove chicken, hanging-stove goose, hanging-stove pigeon (Yuehuo), pig offal, haggis offal, boiled pig and mutton, white steamed pork and mutton, white steamed pork

Piglet, steamed lamb, steamed chicken, steamed duck, steamed goose, white flour pastry, plum blossom buns, assorted roasted buns.

The fifth portion: twenty foreign dishes, twenty hot dishes and twenty small dishes, dried and fresh fruits.

Although it is so luxurious, it is still nothing compared to the recipes in the imperial dining room.

This is a picture of a breakfast meal that Puyi had when he was 6 years old. Although it was the end of the Qing Dynasty, the country was in turmoil, and the life in the palace was not as extravagant as in the Qianlong era, but from today's perspective, it is still enough to reach the level of luxury: Mushroom Fat Chicken

, five shredded chicken, stewed white meat, stewed tripe lungs, stewed cabbage with meat slices, stewed yellow mutton, stewed mutton with spinach and tofu, yam with cherry meat, stewed cabbage with oven meat, stewed lamb head slices with radish, duck strips and sea cucumber, diced dices

Ge Xian rice, roasted wild rice, braised magnolia slices of meat, braised mutton shreds, fried spring rolls, stir-fried pork with yellow leeks, smoked elbow belly, braised tofu, smoked dried shreds, cooked pinch vegetables, fried cabbage shreds with pepper oil,

Dried five-spice, soup with sliced ??meat to worship gods, boiled stuffed ribs, boiled white meat.