Ingredients: 18 kinds of raw materials such as abalone, shark's fin, Stichopus japonicus, fish belly, fish lips, deer penis, deer tendon, crab roe, lake shrimp meat and scallop, and secret mixed soup

Secret history of the court: After the famous Fujian dish Buddha Leaping Wall was introduced into the Qing Palace, it could not be used because of the prominent characteristics of southern cuisine and the large proportion of seafood.

eating experience: the soup is rich and thick, and the ingredients are elegant and soft. After eating, the refreshing feeling can't be left for a long time. Personally, I think it can be regarded as the ultimate of Chinese cuisine. After careful consideration, there are many interesting places.

Braised Fish Wings

Ingredients: Braised Fish Wings from Luzon Island, Chicken Soup from Home, etc

Secret history of the court: In the late Qing Dynasty (13th year of Tongzhi), Tan Zongjun and his son, bureaucrats of the Hanlin Academy, created a famous official dish-Tan Jiacai, among which the most famous dish was Braised Fish Wings. At that time, whoever cooked delicious food would go to the imperial dining room of the palace to please the dragon's face. This is how "braised fish wings" were absorbed into the palace dishes of the Qing Dynasty. Tan Fu sent the dish to the imperial kitchen in the form of a box, and the emperor praised it after tasting it, so this dish was included in the imperial menu by the imperial chef, and it has been circulated for more than 1 years in 219.

Dining experience: Yellow wing of Luzon Island is a valuable shark fin in tribute kitchens, which is elastic, golden and bright, soft and waxy in taste and easy to absorb; The soup with shark's fin by fire is chicken soup cooked by slow fire for 12 hours. It is fresh and fragrant, and the thick and smooth feeling is wonderful and hard to say. Braised fish wings with yellow sauce have the functions of tonifying middle energizer, invigorating qi, strengthening tendons and bones, and have high taste value.

roast deer tendon in yongqin palace

ingredients: sika deer tendon, Chinese cabbage, Lycium barbarum, pheasant and old chicken thick soup

secret history of the court: when yongzheng emperor was a prince in Qing dynasty, he led troops to hunt in Changbai Mountain or Mulan paddock every year, and he always harvested many prey. As a famous martial emperor Yongzheng in history, his favorite food is deer tendon. He believes that men need to constantly strengthen their bones and muscles and replenish their physical strength. So Qinbing stewed pheasant and deer tendon together, served with cabbage and wild Lycium barbarum on the mountain, and drank heartily together. After Yongzheng succeeded to the throne, the chef of the imperial kitchen treated this dish more carefully and included it in the menu.

eating experience: sika deer's tendon is full of elasticity. After being stewed with radish and apples, it is very fresh without any fishy smell. Deer tendon is a good thing for health preservation, which not only strengthens bones and muscles, removes rheumatism, but also benefits the stomach and can slim down.

Wanfu Meat in Qing Palace

Ingredients: selected pork belly, Huairou chestnut, Shandong golden jujube and West Lake lotus seed

Secret history of the court: At the birthday banquet of Empress Dowager Cixi's 6th birthday, all the chefs in the imperial kitchen showed their talents and presented birthday products. A chef named Zhao, a native of Shandong Province, created this dish according to the traditional auspicious word ""in China. After steaming, boiling, cooking, frying and buckling, all the fat in the pork belly was refined, which made the pork belly fat but not greasy, and even if it was eaten frequently, it would not make people fat. Because the name of this dish has the meaning of early birth, it is deeply liked by Empress Dowager Cixi and her concubines, and she impromptu nominated "Wanfu Meat".

Dining experience: I heard from Master Er Honglin that this dish is a typical traditional dish, that is, it is made of star anise, cinnamon, sweet noodle sauce, soy sauce and other spices without adding any pigment monosodium glutamate. Just like a flower's wanfu meat, it is colorful and fragrant, even if it is eaten, it will not get tired at all, except for fragrance.