Speaking of the Qing Dong Tomb, I believe everyone should be very familiar with it. As a national key cultural relic protection unit, it is also a 5A-level scenic spot.

This is the largest existing imperial mausoleum complex in my country with the most complete system and the most appropriate layout.

So in such a great place, what good food is there nearby?

Let’s take a look with the editor below!

1. Luozhaluozha is a famous special delicacy in Dongling Tomb of Qing Dynasty.

Chu said that after the Qing Dynasty built the Dongling Tomb in Zunhua, the guardians of the tomb sent this specialty to the palace to please the royal family.

At that time, the Empress Dowager Cixi had a habit of taking only two bites of the dishes she was served before taking them away.

One time, the imperial dining room served vinegar noodles. When she saw that she had not eaten it, she asked: "What kind of dish is this?" The eunuch quickly replied: "I haven't named it yet. Please give me a name by Lafayette."

." The Empress Dowager Cixi took a few bites while listening, and the eunuch hurriedly moved down.

Unexpectedly, the Empress Dowager Cixi said "leave it aside" before she had eaten enough.

The eunuch thought that this was the name of the dish given by the Queen Mother, and immediately passed it on: "Lafayette gave this dish the name of 'Ke Zha'." Ke Zha is a homophonic pronunciation of "Ke Zha". From then on, the name of "Kue Zha" has been passed down among the people to this day.

Zha's net worth has also greatly increased.

2. The eight bowls of the palace. The eight bowls of the palace of the Eastern Tombs of the Qing Dynasty are part of the Manchu and Han banquets and are the most representative delicacies of the Manchus for entertaining guests.

Legend has it that the Eight Great Bowls were created during the Nurhaci period, reached their peak during the Qianlong period, and have been passed down to this day.

"An Examination of Manchu Banner People's Sacrifice Rites" records: Banquets use five tripods and eight cups, commonly known as the eight bowls. During New Year's Day, festivals, celebrations, welcomes, farewells, and weddings, rich families often use eight bowls for banquets. The eight bowls were used for grilling and stewing at that time.

All cooking techniques, such as cooking, sauce, roasting, stewing, stir-frying, steaming, and stewing, are full of color, flavor and flavor, and are very popular among the banner people and nobles.

3. Banner people's beef stew The eating habits of Qing Dongling mainly inherited the dietary characteristics of the Manchu and Mongolian banner people, and then gradually improved through sinicization and formed today.

But the most representative diet of Qing Dongling is beef and mutton, among which Bannermen beef stew is a representative one.

The best beef has been stewed repeatedly and combined with the old banner people's secret recipe. It is fragrant and lingers in the mouth. It is a rare delicacy.

4. Beef Wrist Bone Before the Manchus entered the customs, palace banquets were very simple.

In general banquets, animal skins are spread out in the open air, and everyone gathers together to eat on the ground.

"Manwen Laodang" records: "When the Baylors hosted a banquet, they did not set up a table and all sat on the floor."

So, at that time, I ate a lot of meat and drank a lot of wine.

Dishes that were popular during the nomadic period still have traces today, such as beef carpal bones.

The meat is cut from large bones, the meat is rotten and the bones are crispy, and it is served with chestnut wine, a specialty of Dongling in the Qing Dynasty. It is beautiful!

Beautiful!

5. Stewed turtle in hot pot The earliest Manchu dishes were hot pot with stewed meat, pork, beef and mutton plus animal meat.

The state banquet attended by the emperor only had a dozen or dozens of tables, and the meat was from cattle, sheep, pigs, and beasts. The meat was cut with a knife for food.

Therefore, hot pot is also a representative diet of the Manchu people.

The soft-shelled turtle stewed in hot pot in Dongling of the Qing Dynasty is delicious and nourishing for the liver and kidneys. It has been a precious dish for hundreds of years.

6. Crucian Carp Pasted Pancakes In the Longmenkou Reservoir in the east of Qing Dynasty, there are many wild fishes, the most common of which is crucian carp, which is tender, delicious and extremely nutritious.

Legend has it that the Bannermen people like to stew in large pots when cooking, of which crucian carp cakes are a representative example. There are vegetables, soups and staple foods, three in one pot, and it is very popular.

In today's Beijing, there are also many old banner people who are particularly keen on this dish.