Man-Han Banquet is a large-scale banquet with strong national characteristics in China. It not only has the characteristics of court dishes, but also has the essence of local flavor; It highlights the special flavor of Manchu cuisine, and barbecue, hot pot and shabu-shabu are almost indispensable. At the same time, it shows the characteristics of Han cooking and is a treasure of Chinese food culture. The Manchu-Han banquet was originally a banquet where Manchu and Han people sat together in officialdom. Generally speaking, a Manchu-Han banquet contains at least 108 kinds of dishes, which are eaten in three days. The Manchu-Han banquet dishes are salty and sweet, well-known in meat, with a wide range of materials, fine materials and all-encompassing delicacies.
Manchu-Han banquet dishes are exquisite and etiquette is exquisite, forming a striking and unique style. The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Collect many famous dishes of Manchu and Han, choose seasonal sea faults and search for rare animals. The banquet included 196 cold and hot dishes, 124 snacks and tea, and 320 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 invited to play ancient music. Following the elegant legacy, the etiquette is rigorous and solemn, inheriting the traditional virtues, and serving the guests within one week of respecting the court, which makes the guests linger. After a hearty meal, you can appreciate the essence of China cooking, the origin of food culture and enjoy the supreme spirit of everything.
Six kinds of banquets
Man-Han Banquet (1) Mongolian Pan Banquet
This banquet is a royal banquet hosted by the Qing emperor for Mongolian relatives who married into the royal family. Generally, banquets are held in the aboveboard hall, accompanied by Manchu first and second ministers. Emperors of all dynasties attached great importance to this feast and held it every year according to the rules. Mongolian relatives who accepted the banquet regarded the banquet as a great blessing and cherished the food given by the emperor at the banquet. The article "Celebrating Yuan Banknotes * Bringing Blessings to Family at Mongolian Banquet" said: "When Mongolian princes and others go to Beijing, they will get food rewards. They will go there and say that they will bring blessings to their families. If you don't have tableware, you should wear it outside. Ping Jin embroidered pythons, often stained with soup, dripping with nothing.
Man-Han Banquet (II) Courtier Banquet
The courtiers' banquet was held on the 16th day of the first month, the second day of the Yuan Dynasty. At that time, the emperor personally ordered the university students, the meritorious people in the Nine big noble to attend, and the people who hosted the banquet were honored. The banquet was held in Fengsan Selfless Hall, and the imperial banquet was followed during the banquet. They all use high chairs, write poems and drink, and hold them every year. The prince of Mongolia and others also participated. The emperor used this kindness to gather his princes, and it was also a symbolic form for courtiers to make contributions.
Manhan Banquet (III) Wanshou Banquet
The longevity banquet is the birthday banquet of the Qing emperor and one of the grand banquets of the imperial court. Empresses and princes, civil and military officials, are proud to provide birthday gifts. In the meantime, there are countless delicious foods. In case of a major birthday, the celebration will be more grand and grand, and the department will send someone to take charge of it. Clothing and jewelry, decoration and furniture, music and dance banquets are all available. On the 10th day of October in the 20th year of Guangxu, Cixi celebrated her 60th birthday. In the eighteenth year of Guangxu, an imperial decree was issued, and a banquet was held about two months before her birthday. There are more than 29 170 glazed bowls, plates, saucers and other porcelains painted with longevity words and auspicious and festive patterns in Jiangxi. The whole celebration cost nearly12 million taels of silver, which is unprecedented in the history of China.
Man-Han Banquet (IV) Thousands of feasts
A thousand feasts began in Kangxi and flourished in Qianlong. It is the largest royal banquet in the Qing palace, with the largest number of people dining. In the fifty-second year of Kangxi, a grand banquet for thousands of people was held in Yangchun Garden for the first time. Emperor Michelle Ye wrote a poem "Thousand Feasts", which won the title of banquet. During the fifty years of Qianlong, 1,000 banquets were held in Gan Qing Palace, and 3,000 people improvised hundreds of white couplets. In the first month of the first year of Jiaqing, a banquet for 3,566 people and more than three impromptu poems was held in the inner court of Ningshou Palace. Later generations called the banquet "unprecedented kindness and kindness."
Man-Han Banquet (5) Nine White Banquets
The Nine Hundred Banquets began in the reign of Kangxi. In the early days of Kangxi's reign, four tribes, including Mongolian Waisak, paid tribute to nine white horses every year, namely, a white camel and eight white horses. Think of this as a letter. After the Mongolian tribes paid tribute, the emperor held a grand royal banquet to entertain the envoys, which was the so-called Nine White Banquet. Obey the rules every year. Later, Daoguang once wrote a poem about it: four lotus flowers and a jade camel, and Xiqiang always had a relationship with Xian Di.
Man-Han Banquet (VI) Festival Banquet
Festival banquet refers to the banquet held by the Qing court according to the fixed annual festival season. Such as: Yuanri Banquet, Hui Yuan Banquet, Spring Farming Banquet, Luncheon Banquet, Beggar Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc. Everything is done according to the rules and regulations of the festival. Although Manchu has its own dietary customs, after entering the Central Plains, it accepted the dietary customs of the Han nationality in large quantities under the needs of the integration and rule of Manchu and Han cultures. Due to the special status of the imperial court, the rules of food customs were refined one by one. Its diet style is closely related to folk customs and regions, so Laba porridge, Yuanxiao, Zongzi, ice bowl, realgar wine, Chongyang cake, Qiao Qi cake, moon cakes and other utensils are readily available in the Qing Palace.
Full menu
There are 108 dishes in the Manchu-Han banquet:
(1) Mongolian pro-pan banquet
Tea table: ancient music accompaniment, Manchu maid, white jade milk tea.
Snacks: tea and knife cutting, almond bergamot, crisp apples and wishful cake.
A box storage product: dragon and phoenix tracing gold, a box storage dragon disk column (there are eight kinds of dried fruits and candied products)
Sixi Dried Fruit, Tiger Peanut, Odd Big Flat, Milky Grape and Snow Mountain Plum.
Four sweet candied apples, candied longan, candied peaches and candied plums.
Burning incense to prolong life: ancient music accompanies the banquet, and burning incense enters the banquet.
Five appetizers: dragon and phoenix, shredded red cucumber, roasted pork tenderloin with melon, spicy belly silk with Chinese characters and seaweed with Chinese characters.
Four treasures: royal bean paste, sesame roll, golden cake and jujube paste cake.
Four kinds of pickles: court cucumber, pickled black vegetables, sugar garlic and pickled mustard skin.
Ring worship stickers: music banquet, Manchu maid worship, Kweichow Moutai.
First-class soup: dictyophora longjing
Three royal dishes: shark's fin with phoenix tail, red plum and pearl fragrance and Kung Pao rabbit meat.
Two products: bean flour cake and milk horn.
Three products of imperial cuisine: dragon flying in pairs, stir-fried frogs and stuffed pigeons.
Three royal dishes: Babao wild duck, bergamot golden roll and fried cuttlefish shreds.
Bobo II: Canary and Ruyi Juan
Three royal dishes: dried scallops with hydrangea, fried guinea fowl and fish fillets in milk.
Imperial food three products: Lianfu dried sea cucumber, mushroom duck feet, colorful beef tenderloin.
Bobo two products: minced meat biscuits and Longxu Noodles.
Barbecue two products: hanging pheasant, raw roasted meat, lotus leaf roll, onion and sweet noodle sauce.
Three royal dishes: mountain delicacies, dragon buds, lotus bean curd, straw mushrooms and broccoli.
A product of porridge: red bean porridge
Fruit Yipin: A timely fruit platter.
Farewell to fragrant tea: Xinyang Maojian tea
(2) courtier's banquet
Beauty offers tea: Shifeng Longjing
Four kinds of dried fruits: honey peanuts, cashew nuts, walnut paste and apple fudge.
Four kinds of candied fruit: ginkgo candied fruit, cherry candied fruit, melon candied fruit and jujube candied fruit.
Bobo four products: jade bean cake, chestnut cake, two-color bean cake and bean paste roll.
Four kinds of pickles: sweet pickled radish, spiced cooked mustard, sweet and sour pumpkin and sweet brocade.
Seven appetizers: plum-climbing magpie, butterfly leisure roll, ginger fish fillet, spiced pigeon, sweet and sour lotus root, pickled cauliflower and spicy cabbage roll.
The taste of soup: the taste of official swallowing
Five royal dishes: stewed deer tendon in casserole, shredded chicken with white fungus, sweet-scented osmanthus fish sticks, diced rabbit with eight treasures and bracken with bamboo shoots.
Two products: Cixi Xiaowotou and similar steamed dumplings.
Five royal dishes: Luohan prawns, fried fresh shellfish, beef tenderloin with chopped green onion, chicken legs in oyster sauce and fresh mushroom cabbage.
Bobo's two major products: Lama cake and almond tofu.
Fried quail and braised scallop with acanthopanax senticosus.
Bobo's two products: chicks and apples with bean paste.
Three royal dishes: stewed fish lips with onion, stewed fish bones with onion and shark skin.
Barbecue two products: sliced suckling pig, Uygur roast mutton, pancakes, and sweet onion sauce.
A product of porridge: Huiren rice porridge
Fruit Yipin: A timely fruit platter.
Farewell to fragrant tea: Zhu Lan is generous
(3) Longevity banquet
Beauty offers tea: Lushan Cloud
Four kinds of dried fruits: milky white jujube treasure, two-color soft candy, fried flat strips with sugar and cocoa peach kernel.
Four major candied fruits: candied pineapple, candied red fruit, candied grape and candied horseshoe.
Four products: golden cake roll, red bean cake, lotus seed cake and pea yellow.
Four pickles: sweet-scented osmanthus mustard sauce, dried purple incense, assorted coriander and leisure cucumber oil.
One of the products of saving box: dragon and phoenix tracing gold, saving box, dragon plate column, available at any time.
Braised chicken fillet with salt water, duck with red oil, spicy strips.
Sweet-scented osmanthus sauce chicken tomato horseshoe, braised straw mushroom in oil, tremella with pepper oil
Four appetizers: coral white with Chinese characters, spiced prawns with Chinese characters, salted beef without Chinese characters and venetian blinds with red oil with Chinese characters.
First-class soup: Changchun deer whip soup
There are four kinds of royal dishes: jade palm for longevity, pearl tofu, first black-bone chicken and duck tongue with flowers.
Two products: Longevity Longxu Noodles and Bai Shou Peach.
Four royal dishes: Shenqi Stewed Baifeng, Dragon and Phoenix Eggs, Happy Father and Son, and Qin Xiangye.
Bobo two products: Changchun roll and chrysanthemum bergamot crisp.
The four main dishes of imperial cuisine: golden leg roasted round fish, skillful hand roasted wild goose and kite, diced chicken with peach kernel and shredded bamboo shoots with crab meat.
Bobo two products: ginseng fruit and walnut cheese.
Four royal dishes: Hericium erinaceus, cuttlefish soup, lotus leaf chicken and fried beef tenderloin with white mushrooms.
Barbecue two products: chicken with hanging stove and sand table, venison skewer with hemp kernel.
A product of porridge: rare black rice porridge.
Fruit Yipin: A timely fruit platter.
Farewell to fragrant tea: jasmine sparrow tongue
Thousands of banquets
Beauty offers tea: junshan silver needle
Four kinds of dried fruits: exotic walnut, crystal soft candy, spiced cashew nuts and peanut paste.
Four candied fruits: tangerine, honey begonia, honey banana and honey plum.
Bobo's four major products: Lantern Longan, Aiwowo, Jam Gold Cake and Bicolor Horseshoe Cake.
Four pickled vegetables: palace radish, honey cucumber, osmanthus kohlrabi and pickled peach kernel.
Seven appetizers: Erlong playing with beads, dried tangerine peel rabbit meat, strange chicken strips, tianxiang abalone, three loofah rolls, shrimps and winter bamboo shoots, and pepper oil.
The taste of soup: stewed fish lips in pot.
Five royal meals: sand boat stepping on Cui, prawn, tender dragon and phoenix, diced sesame oil and cucumber sauce.
Bobo's two major products: Melaleuca steamed cakes and assorted flower baskets.
Five royal dishes: dragon boat fish, slippery shellfish balls, braised quail in sauce, beef tenderloin in oyster sauce and duck feet in Sichuan sauce.
Two products: Fengwei steamed dumplings and Cai Wu wonton.
Five kinds of imperial meals: one kind of tofu, three immortals balls, Flammulina velutipes, chicken breast and venison pie.
Bobo II: Yutu Cabbage and Sixi jiaozi.
Barbecue two major products: imperial roast chicken and grilled fish fan.
Game hotpot: 12 dishes are served with it.
Yipin: venison slices, roe deer spine breast, pheasant slices.
Wild pork, wild ducks, squid rolls and fresh fish.
Acanthopanax senticosus and fresh bean sprouts
A product of porridge: lotus leaf porridge
Fruit Yipin: A timely fruit platter.
Farewell to fragrant tea: Yanghe Chun Lv
Five or nine hundred banquets
Beauty offers tea: boiling milk tea
Four kinds of dried fruits: sesame candy, rock candy walnut, spiced almond and pineapple fudge.
Four major candied fruits: longan candied fruit, Laiyang pear candied fruit, water chestnut candied fruit and betel nut candied fruit.
Four products: glutinous rice cake, kidney bean roll, pigeon glass cake and cream pineapple cake.
Four pickled vegetables: Beijing spicy vegetables, spicy cucumber strips, dried sweet and spicy vegetables and potherb.
Seven appetizers: Songhe Yannian, Mustard Duck Feet, Spicy Quail, sesame fish Cashews and Celery Hearts, Fresh Mushrooms and Tomatoes Stir-fried with Honey.
Taste of soup: frog soup
Royal cuisine: braised Kirin noodles
Stir-fried four products: drum plate dragon crab, spicy tendons, black dragon spit beads, three fresh dragon and phoenix pills.
Bobo two products: Osmanthus Jelly and Jade Gourd.
Royal cuisine: golden toad and emerald abalone
Stir-fried four products: bracken, fried meat with salt, cooked pork and boiled rice.
Bobo two products: golden horn and crystal plum blossom bag.
Royal cuisine: multicolored fried hump
Stir-fried four products: wild duck diced peach kernel, fried squid, box tofu and crispy fried golden cake.
Two products: rescue, lotus roll
Barbecue two products: furnace guinea fowl and roasted deer breast.
A product of porridge: lotus seed porridge
Fruit Yipin: A timely fruit platter.
Farewell to fragrant tea: Dongting Biluochun
[6] Festival banquet
Beauty offers tea: Wulong, Fujian
Four kinds of dried fruits: white almond, persimmon frosted soft candy, crispy fried cashew nuts and sugar fried peanuts.
Four major candied fruits: candied pears, candied dates, candied lychees and candied Hami apricots.
Four treasures: whip cake, bean paste cake, coconut cup and mandarin duck roll.
Four kinds of pickles: spicy pumpkin slices, small peppers with sauce, Jiang Ziya with sweet noodle sauce and snails with sauce.
Seven appetizers: Phoenix Winging, Panda Crab and Shrimp, Winter Bamboo Shoots, Five-silk Yang Fen, Spiced Mandarin Fish, Hot and Sour Cucumber and Beef jerky.
First-rate soup: stewed chicken and shredded bird's nest.
Five royal dishes: abalone with original shell, roasted partridge, five treasures of sandalwood, shredded chicken bean sprouts and pearl fish balls.
Two products: Chongyang Flower Cake and Songzihai Luo Gan.
Five royal dishes: shark's fin grilled by Hericium erinaceus, duck breast with slippery sauce, shredded eel fried with vegetables, diced cashew deer and grilled fish belly roll.
Bobo has two products: hibiscus banana rolls and moon cakes.
Five royal dishes: steamed fresh vegetables, fried vegetables, stuffed mushrooms, lotus leaf chicken and Shandong sea cucumber.
Bobo's two major products: seasonal snacks and glutinous rice balls.
Barbecue two products: roast duck, roasted pheasant, and accompanied by meals.
Pancakes, sweet noodle sauce, onion slices, melon strips
Radish slices, sugar, garlic paste
A product of porridge: Laba porridge
Fruit Yipin: A timely fruit platter.
Farewell to fragrant tea: Yanghe Chun Lv
Man-Han banquet in the name of the newspaper:
Steamed mutton, steamed bear's paw and steamed deer's tail;
Roast duck, roast chicken and roast goose;
Braised duck, sauce chicken, bacon, pine flower, small belly, dried meat and sausage;
Assorted Pan Su, smoked chicken, white belly, steamed eight-treasure pig and stuffed duck rice;
Canned pheasant, canned quail, assorted braised pork, stewed goose, stewed shrimp and roasted shrimp;
Pheasant, rabbit breast, vegetable python, whitebait, steamed hash horse;
Braised duck kidney, stewed duck strips, shredded duck and yellow tube;
Braised Monopterus albus, Braised Monopterus albus, Douchi Catfish, Boiled Catfish, Turtle, Boiled Carp, Fried Carp;
Soft fried tenderloin, soft fried chicken, assorted sausage sets, sesame oil rolls;
Stir-fried fresh mushrooms, fried preserved fish, fried fish fillets, fried fish bellies, fried pork belly slices with vinegar and fried white mushrooms;
Stewed three fresh, fried whitebait, stewed eel, steamed ham, fried white shrimp, fried clams and fried noodles fish;
Stir-fried asparagus, hibiscus, fried liver tip, fried liver, fried belly kernel in oil and fried belly collar in soup;
Stir-fried gold thread, stewed silver thread, fried seeds with sugar, fried water chestnut with sugar, shredded yam with honey sauce and shredded fresh peach;
Stir-fried scallops, stir-fried scallops, stewed shredded duck and stewed Dan;
Steamed chicken, braised chicken, fried chicken, fried chicken, crispy chicken, diced fried chicken, fried chicken pieces;
Sanxian Dinger, Babao Dinger and Steamed Magnolia Tablets;
Stir-fried shrimp, stir-fried kidney flower, stir-fried tendon, stewed sea cucumber and cabbage;
Fried sea cucumber, water frog, osmanthus wings, steamed wings, fried birds, fried onions and fried ribs;
Braised chicken intestines, stewed mutton, salted elbow flowers, mixed pulp, stewed hanging, stewed pig's trotters;
Roasted mandarin duck, lily, apple, lotus root, glutinous rice, fried crab and tortoise shell;
Assorted kudzu rice, stone fish, hairtail, yellow croaker, spilled meat;
Red meat pot, white meat pot, chrysanthemum pot, pheasant pot, Yuanxiao pot, miscellaneous noodle pot and water chestnut pot;
Soft fried birds, dragon and tiger eggs, red lips, humps, velvet antler, bear's paw, suckling pigs and suckling ducks;
Pork, mutton, steamed scallops, fried chicken head rice with sugar, shredded chicken and shredded belly;
Assorted tofu, assorted diced meat, refined shrimp, refined crab, refined fish and refined fillets;
Stir-fried crab meat, stir-fried crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah and stewed melon;
Braised chicken feet, braised duck feet, braised bamboo shoots, roasted water bamboo, dried eggplant, braised pork, duck soup, crab soup, and three fresh sweet clover soup;
Red meatballs, white meatballs, stir-fried meatballs, fried meatballs, three fresh meatballs, Four Joy Meetballs, sunflower meatballs, stir-fried meatballs and tofu meatballs;
Braised meat in red, braised meat in white, loose meat, braised meat, barbecue, sauce meat, lotus leaf halogen, yipin meat, cherry meat, horse tooth meat, sauce tofu meat, jar meat, canned meat, ingot meat, and fulu meat;
Red elbow, white elbow, crystal elbow, beeswax elbow, burnt elbow, roasted elbow;
Steamed mutton, roasted mutton, spiced mutton, sauce mutton and fried mutton are three kinds;
Roasted purple cover, stewed duck offal, stir-fried white offal, three fresh shark fins, chestnut chicken, live carp, salted duck and cheese chicken.
Cooking practice
The practice of several typical dishes of "Manchu-Han banquet"
Yulong hotpot
Making and eating process
1. Wash the streaky pork with skin with water and scrape off the fine hair. Wash coriander with water, cut off the roots and cut into 2-minute segments. Cut the water-sprouted shiitake mushrooms and water-yellowed shiitake mushrooms into pieces with a length of 1 inch 5 minutes, a width of 6 minutes and a thickness of 1 minute. Put the vermicelli into the pot, pour in boiling water, soak for 10 minute, take it out after expansion, and cut it into 4-inch shreds. Wash the pickled cabbage with water, cut off the roots and cut into pieces with a length of 1 inch for 5 minutes and a width of 8 minutes. Put the rice in a bowl and soak it in boiling water for 20 minutes.
2. Pour clean water into the pot, add pork, boil it over high fire, skim off the floating foam, take it out when it is 60% rotten, control the water, cool it a little, and cut it into 2-inch pieces with a thickness of 1 min.
3. First, put the vermicelli and pickled cabbage slices in a hot pot, then sequentially stack pork slices, scallops, dried rice slices, yellow mushroom slices, ham slices and mushroom slices on the pickled cabbage vermicelli at intervals, pour clear soup, add cooking wine and refined salt to taste, and boil with charcoal fire for 10 minute.
4. Put the tofu in a small bowl and grind it into halogen shape with cold water. Put the coriander powder in a small dish. Put shallots, marinated shrimp oil, sesame oil and Chili oil into a small bowl and eat with white meat hot pot.
Huohuo brochette
Making and eating process
1, sheep hind leg meat is cut into rectangular pieces, ten silver brazing rods are taken, and one person wears seven pieces of mutton.
2. Add seasoning to soy sauce and mix thoroughly.
3. Roast the mutton in a row on a small fire. Brush the barbecue with soy sauce and sprinkle with salt and pepper. After 3 minutes, the inside of the belt is sauce red. Bake the back in the same way and brush both sides with sesame oil.
Features: red sauce, fresh and tender meat, spicy and fragrant.
Money spinning
Making and eating process
1. Remove the head, tail and shell of fresh shrimp, remove the sand line and wash with clear water; Smash the horseshoe and chop it into powder with a knife; Pat the fresh shrimp meat and pig fat meat into velvet with the back of a knife; Cut the bread into round pieces with a diameter of 1 inch and a thickness of 1 inch, and chop the rest into bread flour.
2. Put the minced shrimp and pork fat into a bowl, add refined salt, cooking wine and corn flour, stir well, then add chopped water chestnut and egg white, stir into paste, squeeze into balls with the diameter of 1 inch by hand, put them on the bread slices, and wipe around with a knife. Rotate the cut Nostoc flagelliforme on the shrimp ball. Mix the bread flour too fine, then sprinkle the crumbs on the shrimp plate and compact them by hand.
3. Sit in a wok, inject 1 kg peanut oil, heat it to 60% heat, put it in a shrimp plate, fry until golden brown, take out the oil control, put it on a plate, and add pepper and salt to serve.
Other statements
Report 1
In recent years, the saying of "Manchu-Chinese banquet" has been circulated, saying that it is the imperial meal of the Qing Dynasty, and some people even listed the menu of Manchu-Chinese banquet. Spare no effort to publicize it; It is said that it has spread overseas; In fact, this is pure fiction.
The name "Man-Han Banquet" comes from a cross talk. In the 1920s, Wan Manfan, a famous crosstalk performer who performed in Beijing and Tianjin, made up a "Guankou" and listed a large number of dishes, which was well received by the audience. In the 1930s, I was in Beijing with a fool. Dai Shaopu, a famous crosstalk performer who performed on the same stage as Gao Deming, Xu Degui and Tang, was very joking (Dai Shaopu died in Tianjin in the early 1940s), and still called this passage "the name of the newspaper" at that time. Later, it was wrongly called "Man-Han banquet". There was no such thing as a "Manchu-Chinese banquet" in the dining hall of the Qing Dynasty. The man who opened the "Imitation Meal" restaurant in Beihai Park did work in the canteen of the Qing Dynasty. At that time, the imitation dishes really looked like the products of the court canteen in the late Qing Dynasty. But never mentioned "Man-Han banquet", but honestly made fried minced meat (with sesame cake); Wandou Huang Er and kidney bean rolls are also the appearance of restaurant products, which is true. Strictly speaking, the practice of imitating catering dishes and snacks is a legacy of the imperial cuisine of the Qing Dynasty during Guangxu reign of Tongzhi, which largely adapted to the preferences and tastes of Empress Dowager Cixi. It is not only different from the modulation method in Daoguang era, but also different from the practice in Xianfeng era. For example, Emperor Qianlong had a chef who specialized in cooking ducks, and Emperor Xianfeng liked to eat ducks. This is the tradition of Qing court cuisine, but because Empress Dowager Cixi didn't like eating ducks, the dining room during the reign of Emperor Guangxu was not very particular about cooking ducks. In the 1930s, the master chef told me that there were 47 cooking methods for "whole duck" in the canteen in the early years, but half of them were lost. In short, the title of Man-Han Banquet comes from the well-known cross talk "Man-Han Banquet" in old Beijing. Now people over the age of 80 have heard of "heartthrob"; Anyone over 70 who has heard of Dai Shaopu can attest to this.
Statement 2
It is true that the "Manchu-Han banquet" originated in the Qing Dynasty, but it did not originate from the Manchu court, but from the official dishes in the south of the Yangtze River. According to Li Dou's "Painting a Boat in Yangzhou", "The temples before and after Shangmai Street are big kitchens for six departments and hundreds of officials to eat". The six official meals here are the prototype of "Han Man Banquet"! Li Dou's "Fang Shu in Yangzhou" is the earliest record of a "Manchu-Chinese banquet". Judging from the existing written materials, "Manchu-Han banquet" originated in Yangzhou, which is actually one of the representative dietary forms that the Han people have had for a long time! It was only later stolen by the Qing dynasty as "the court characteristics of the Qing dynasty"!
As we know, the diet of Manchu before entering the customs is very simple. At a general banquet, the open air is covered with skins, and people are full to get together and eat on the floor. Manchu people can't cook. When they have a party, they just cook large pieces of meat. Participants sit on the floor, take off their knives and eat, or just stay in the original diet! "Man Wen Lao Dang" records: "When Baylor gave a banquet, there was no console table, and everyone sat on the floor." Dishes, usually hot pot and stew, pork, beef and mutton and animal meat. There are only a dozen tables at the top of the banquet, which are also the meat of cattle, sheep, pigs and beasts, and are cut and eaten with a knife.
Related film and television
The TV series Man-Han Banquet
Length: 30 episodes
Plot type: series
Producer: Yuan Xiangyang
Director: Li
Starring: Zhang Dongguan and Kangxi Zhang Tie-Lin.
Zhang Ting decorated Lu Meimei and Li Qishi's big iron pot.
Mu Qing plays the role of Ning and Yuanyuan.
The TV series "Man Han Quan Banquet" tells the legendary origin of the food classic "Man Han Quan Banquet" and tells the legendary story that the founder Zhang Dongguan became a royal chef and a generation of culinary masters from a civilian.
Man-Han Banquet, also known as Happy Ever After, is an interesting New Year comedy created by Tsui Hark in 1995.
Although it is a cooking competition, it is a shooting method of martial arts films: first challenge, then practice hard, full of equality and excitement.
Dazzling cooking styles and winning tips.
The shape of this film is very beautiful. In the opening remarks, Tsui Hark used the lifting platform to let the camera shoot from directly above (perfect angle).
The delicious dishes made the audience appetite. The opening scene of this delicious food stops at Diaoyutai Hotel in Beijing.
In front of a parking scene, this ending scene is very commendable. First of all, the composition skillfully turns the characters into food.
Things (the round flowers in the center become the main course, and the people and cars around them form embellishments. Secondly, it is natural to put the opening cabbage.
Transition from lens to story-the final of China cooking contest was held at Diaoyutai Hotel.
Take the game as the opening paragraph of the film, making the opening a small climax (the film is also a climax after that). correct
() and () in the array also lived up to expectations, showing their cooking skills and their respective works-Dragon Crystal.
City, tofu carving is crystal clear and beautiful. But Liao Jie has other concerns. Tsui Hark edited his wife in parallel and was taken to the hospital.
The lens came into being. Out of concern for his wife, Liao Jie finally gave up the third round of competition between yellow croaker and Hailong for pearls.
I rushed home, but my child was in danger. My wife also ignores herself, because Liao Jie usually concentrates on cooking, and she also wants to find herself.
Live and choose to leave.
Then the camera turned, and five years later, there was a chef exam. The first hero, A Sheng (underworld boss Leslie Cheung), appeared and waved.
I cooked steak with a big knife, which was terrible. Then I switched bags with a smoke screen. After winning the prize, I jumped up with excitement and came prepared.
The ready swindlers fell down. They looked like gangsters, not at all.
Later, Long Bao Kun met A Sheng and heard that he wanted to learn cooking, so he was introduced to Manhan Building to study art. A sheng went, but he didn't want Han people everywhere.
The landlord Feng kept his distance from Long Kun, and the audience waited for the drama to be staged.
These suspense in the film always seem to end in funny farce, whether it's Feng Ge making things difficult for A Sheng's side dishes or killing big fish.
A sheng failed to prepare food, knocking a table of food to the ground, but patting his ass and saying, "I have to go to the toilet." . At this time, the heroine Jiahui.
(Brother Feng's daughter, played by Anita Yuen) appeared and played a common vulgar style in Hong Kong movies: a convenient call from the urinal.
Get out of the way, and then shake hands with Ah Sheng. Ah Sheng held out his hand, but Jiahui said it was the other hand because it had just been used by Ah Sheng.
Later, the dispute between the big fish also made Ah Sheng inadvertently take advantage of Jiahui, and the two began to spark. . .
The mirror narrative of the film is natural and smooth, and the connection between the play and the scene is clever.
For example, A Sheng has just cleaned up the loan-sharking affairs with his brothers in the karaoke room. As soon as the camera turns, a beautiful girl (another gangster)
The gangster's girl is looking at Ah Sheng with malicious intent. A sheng took a sip of his cigarette coldly, but
After lighting a cigarette, I put on a cool look, my eyes blurred and seemed to be discharging. Suddenly, the music started and the camera gradually moved to the distant view.
Move, it turns out that Jiahui put her back to her in a cooler posture on the stage over there, which is very clever. Then Jiahui
Looking back, with exaggerated makeup and singing Carmen, Tsui Hark mixed the accordion, harp and castanet and put Carmen.
"A burst of all kinds of crazy music, dumbfounded, cigarettes fell to the ground. It turns out that Jiahui can't sing well.
The people on the side began to vomit. Then, Yan Nv took the stage to confront it. Two women began to grab the microphone, and there were two big people off the field.
Another good show has begun. . .
Finally, the villain Huang Rong (Xiong Xinxin) appears. He is ambitious and tries to annex restaurants in Hong Kong. Here he comes.
Man-Han downstairs took the gauntlet and took Man-Han Tower as a bet to compete with Feng Ge for the cooking skills of Man-Han banquet. Brother Feng encouraged everyone under his command.
Yes, and then promised to give his employees a raise and hit Huang Rong hard. However, these employees resigned as soon as they cheered for a raise.
It turned out that they were all bribed by Huang Rong. Brother Feng had a stroke in a rage.
At the critical moment, Jiahui and Asheng undertook the great cause of saving the country, but both of them were cooking straw bags. I remembered the dragon and what it told him.
They told the story of a banquet in Man-Han Dynasty, but Long couldn't make a banquet in Man-Han Dynasty, but he knew Liao Jie would, so everyone went to Guangzhou.
Please call me Liao Jie.
After many hardships, we finally found Liao Jie, and Hong Kong restaurant owners welcomed us on both sides of the street. Liao Jie did his best with his cooking skills.
The yellow croaker soup that I didn't finish last time was really eye-opening, but the chef on the side tasted it and felt something was wrong. It turned out to be Liao
Due to the failure of his marriage, Jay has given up on himself in the past two years and drunk too much. Now his taste is dull. The yellow croaker he cooked was salty, astringent and fishy.
The chefs left one by one, but Tsui Hark still used a bird's-eye lens, and showed the moment when people got together at the dinner table by jumping.
The clouds dispersed. This is in stark contrast to the previous aisle welcome. Everyone is in trouble again.
In order to restore Liao Jie's sense of taste, Tsui Hark played a big joke, not only bringing in the treasures of traditional Chinese medicine-acupuncture and healthy dancing, but also showing examples.
Bullshit Finally, the taste was restored naturally, and the final Manchu-Chinese banquet contest in the film was also the climax. Let's sell it here.
I won't go into details.
It should be said that the plot of this film is very clever. Although the main body is the battle between everyone and Huang Rong, it took quite a long time ahead.
Time paved the way, but Liao Jie didn't appear for a long time after the opening ceremony, leaving people in suspense. Many plots in this film.
For example, the film hinted at Liao Jie's tofu sculpture in the opening competition, which is the tofu monkey brain of the final Armageddon.
It paved the way and also formed an end-to-end echo. Another example is that A Sheng and Jia Hui try to determine whether Liao Jie is the person they are looking for (
The temptation that both sides are strangers, only photos) has suggested that Liao Jie has lost his sense of taste.
The characterization is not bad. When Jiahui learned that A Sheng liked Yamaguchi Momoe, she imagined that he would sail and say goodbye to her with tears.
The scene is like Puccini's opera, which is very interesting. Its shape starts with a strange punk shape (trying to make my father angry)
Finally, it was erected as high as the woodpecker's crest (because the chef's hat had just been taken off), and finally Ah Sheng came back to meet them.
I remember that scene vividly. Jiahui pounced on Ah Sheng, and then checked Ah Sheng's wallet to see if there was a photo of her. At this time,
The hairstyle is still towering and makes people laugh.