1. Fried chicken breast

Palace dish, this dish is fresh, tender and refreshing, and it is a simple and delicious home-cooked dish. Remove the fascia from the chicken breast, chop it finely, chop it into crow paste, add the stock and mix well for later use.

2. West Lake Vinegar Fish

West Lake Fish in Vinegar Gravy, alias Song Saoyu, is a famous dish with traditional local flavor in Hangzhou Hotel, Zhejiang Province.

West Lake vinegar fish is usually cooked with grass carp as raw material. After cooking, pour a layer of smooth and shiny sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, fresh and sweet and sour.

3. Royal bean curd

Royal bean curd is a famous dish, which belongs to one of the Manchu and Han banquets. Peel the almonds, grind them into pulp and put them in a basin. The production method is generally: the frozen powder is cremated with 2 grams of clear water, and then melted with white sugar. After cooling, it is poured into almond paste and stirred evenly, and then poured into a 1-foot-2-inch plate to cool.

4. Red plum and pearl fragrance

Red plum and pearl fragrance is a delicious dish, which belongs to Shandong cuisine and is one of the all-inclusive dishes in Manchu and Han dynasties. This dish is made of pigeon eggs and prawns.

5. Sauté ed beef tenderloin with scallion

Sauté ed beef tenderloin with scallion is a dish in a Manchu-Chinese banquet. There are six kinds of banquets in Manchu-Han banquet in history. They are: Mongolian pro-vassal banquet, Yanchen banquet, Wanshou banquet, Qiancuo banquet, Jiubai banquet and seasonal banquet.

Among them, the "Yan Chen Banquet" is held on the 16th day of the first month of each year, attended by the emperor personally ordering university students, those who have made meritorious deeds in the Nine Nobles, and Mongolian princes.