Throughout the splendid rivers and mountains of Chinese cuisine, after hundreds of years of precipitation, the Manchu-Han banquet, as a royal banquet, gathered all kinds of rare delicacies and formed a unique cuisine system, which was amazing.

Opening Cold Dishes

The prelude to the Manchu-Chinese banquet began with cold dishes. The bergamot golden roll is golden, the skin is crisp and tender, and the entrance is instant; Sweet and Sour Mandarin Fish has a smart appearance and good color, fragrance and taste; Barbecued pork crispy skin is crispy and delicious, with endless aftertaste; Smoked chicken is ruddy in color, crispy in skin and fragrant in meat, which makes people drool.

Exquisite hot dishes

The hot dishes in Manchu and Han dynasties are the pinnacle of gourmet art.. The bird's nest fish lip soup is delicious and nourishing, and the entrance is soft and glutinous; Yipin guanyan is of high quality and melts at the entrance; Steamed puffer fish is tender and smooth with a long aftertaste; Roast suckling pig is golden and crisp, fat but not greasy; The shredded pork in Beijing sauce is attractive in color, fresh and delicious.

special meat dishes

meat dishes occupy an important position in the Manchu-Chinese banquet. Dongpo elbow is fat but not greasy, and it melts at the entrance; Braised lion head is sweet and soft, with a long aftertaste; Sauced kidney flower is crisp, tender and smooth, and the aroma is overflowing; Kung pao chicken is red and bright, sweet and sour; Stewed mutton soup is fragrant and rotten, nourishing and keeping in good health.

exquisite seafood

Manchu-Chinese all-inclusive seafood dishes combine the essence of heaven and earth. The belly of abalone wings is the highlight of the banquet. The abalone is soft and delicious, the sea cucumber tendon is refreshing, the shark's fin is fresh and tender, and the fish belly is soft and mellow. Steamed sea bass meat is delicate, tender and juicy; Braised sea cucumber is sweet and soft, with a long aftertaste.

Vegetarian dishes adorn

Vegetarian dishes are no less than those in the Manchu-Han banquet, adding color to the banquet. Su bazhen has good color, smell and taste, comparable to the eight treasures; Yangzhou fried rice has distinct grains and is delicious. Vegetarian roast goose skin is tender and tender, with endless aftertaste; Nine turns are crisp and tender outside the large intestine, and the aroma is overflowing; Crystal elbow is crystal clear, refreshing and delicious.

Dim Sum Cake

The dessert of Manchu-Han banquet is the icing on the cake. The gold foil cake is crispy and delicious, and it melts at the entrance; Lotus pastry is fragrant, sweet but not greasy; Zaner cake is soft, waxy and sweet, with a long aftertaste; Crispy hills are unique in shape and beautiful.

the inheritance and development of Manchu-Han banquet

Manchu-Han banquet has been passed down from generation to generation, and it has been continuously innovated and developed. Famous chefs from all over the world have mastered their skills and formed Manchu-Chinese banquet versions with local characteristics, such as Beijing Manchu-Chinese Banquet, Guangzhou Manchu-Chinese Banquet and Shanghai Manchu-Chinese Banquet.

Today, the Manchu-Han banquet has become a treasure of Chinese traditional food culture and is known as one of the "Top Ten Famous Banquets in China". Its dishes are not only delicious, but also reflect the culinary art and cultural heritage of China people. The inheritance of Manchu-Han banquet is not only a tribute to history, but also a continuation and development of Chinese food culture.