I once saw a cookbook about Manchu-Chinese banquet in the public library. You can have a look. ,

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China and Hong Kong publish The Complete Collection of Manchu and Han Banquets

China and Hong Kong News: Hong Kong, China, the capital of food, recently published an interesting book called The Complete Collection of Manchu and Han Banquets.

The editor-in-chief of the book is Chen Zhihan, a young talent in China and Hongkong catering industry who studied western food and wine in Britain and Spain. He returned to Hong Kong after completing his studies, and has been "wallowing" in the catering industry for more than ten years. He was also impressed by the profoundness of China's catering culture, so he joined the Modern Management (Catering) Professional Association as the vice chairman. Years ago, Yang Guanyi, Yang Weixiang, zork and other predecessors in the catering industry valued him and compiled and published such a wonderful book.

The origin is far from the Lu Ming Banquet given by Confucius in Zhao Kuangyin.

"Man-Han Banquet" is regarded as the highest classical banquet in China. Because of its complicated cooking combination, serving rules and procedures, and impromptu banquet etiquette, even people in the catering industry can hardly count the essence.

This wonderful book compiled by Mr. Chen traces the history of Manchu-Han banquet to Old Master Q, a Confucius who is "never tired of fine food and meticulous care". It is quite a joke: it is generally thought that Manchu-Han banquet came from the Qing Dynasty, but it actually came from Duke Yansheng House, a Confucius family in Qufu.

According to legend, there are two types of banquet guests in Confucius: "regular" and "top-grade". The former has 67 dishes, while the latter has 123 dishes, and they are very particular about drinking. It was not until the Qing Dynasty that Ruan Yuan, a great scholar, became the son-in-law of "Duke Yansheng House" and became the governor of Guangdong and Guangxi, and Miss Kong's family took the chef as his dowry, so that the secret "Fu cuisine" of Confucius House was carried forward. Later, the chef of Kong Jia Jia came out to open a shop by himself, but he dared not advertise it as a biography of Kong Fu or as a governor's office, so he named it "Man-Han Banquet" and it has been circulated ever since.

Another statement about the origin of "Man-Han Banquet" in the book is more convincing because it is closer to the royal family. According to Zhao's predecessors, who pointed out many "Man-Han Banquets" in Hong Kong, the "Man-Han Banquet" actually originated from the "Luming Banquet" given by Song Taizu Zhao Kuangyin.

The homonym of "Deer Man" and "Lu" means the emperor's banquet of wine and delicacies. Those who attend the banquet are the top scholar, flower spotter, runner-up and scholar of new subjects every year, wearing new black silk hats and golden flowers given by the emperor, and all the people who accompany the banquet are prime ministers, ministers, examiners and other officials who live in the best place. Once a year, a grand banquet is held in front of the temple, and the royal chef collects all the exotic animals, mountains and seas, and the eight treasures up and down, and makes careful preparations to show off his cooking skills.

There was a written record of Yangzhou boat in the Qing Dynasty.

According to the book, although the legend about its origin is quite vivid, the real recorded Manchu-Han banquet began in the Qing Dynasty.

It is said that during the prosperous period of Qing, Kang and Gan dynasties, full banquet and Han banquet were still irrelevant, and the later Han cuisine was appreciated by the Manchu royal family in time, and the two merged with each other to learn from each other's strong points. According to Xu Ke's "Clear Barnyard Notes", "Manzhou dishes are cooked more, and * * * dishes are more soup".

As for the "Man-Han Banquet", it is said that it originated in Beijing, sprouted in the court and was founded in the reign of Ganjia. It is said that it originated in Yangzhou, was born in the officialdom, and was set up to welcome the minister of civil and military affairs of Qianlong's southern tour ... Yuan Mei, a gourmet in the Qing Dynasty, recorded it with official dishes in his "Food List with the Garden".

However, the earliest "Manchu-Chinese Banquet" menu listed in detail in this book comes from "Yangzhou Painting Boat Record" written by Li Dou in Yizheng, Jiangsu Province during the Jiaqing period of Qing Dynasty, with 134 dishes with five seats, and records the eating method, serving order and drinking collocation.

Remembering the original appearance of the 1,-yuan menu of Manchu-Han banquet produced in Hong Kong

The book not only introduces the process of Manchu-Han banquet from the palace to the folk, but also specially recalls several Manchu-Han banquets that were held in China, such as Jinlong Restaurant, Jinling Restaurant, Jinguan Restaurant, Yingjing Restaurant, Datong Restaurant, State Guest Restaurant, Maxim Restaurant and Wenhua Hotel.

On November 2-3, 1977, China Hong Kong Ambassador Hotel held the most expensive Manchu-Chinese banquet after the opening of Hong Kong in China. Because Japanese TBS TV station offered HK$ 1, for the right to broadcast live, it once caused a sensation in the global food industry.

what gourmets especially like is that the original chef's menu of this feast, which was held for two days and two nights and divided into four degrees, was photocopied and published, which not only showed the dishes at a glance, but also gave a glimpse of the rare chef's comments. The tableware specially prepared by the ambassador for the Manchu-Han banquet at that time was all published in color pictures this time, and the golden light flashing was a feast for the eyes.

Each set is converted into HK $162., and now it is on sale in Towngas Avenue, Gas Customer Center and Federal Restaurant Group. Reference: China News Service, Man-Han Banquet

Modern Management (Catering) Professional Association is a non-profit-making association, with Teamin Between as its member. Since its establishment in 1986, it has been actively promoting the development of catering industry in Hong Kong, China. To celebrate the 2th anniversary of the founding of the Association, the Association published a special book entitled "Full Collection of Manchu Banquets", which was edited by Chen Zhihan, vice chairman of the Association, and sponsored by China and Hong Kong China Gas Co., Ltd., and introduced and recorded in detail the written information of Manchu Banquets since the opening of China and Hong Kong, including the origin of Manchu Banquets, dishes cooked with rare birds and animals and precious materials, luxurious scenes held in Manchu, various ingenious artistic creations and offerings. In addition, it also lists the Manchu-Chinese Banquets that have been held in major restaurants in Hong Kong, and particularly introduces in detail that in 1977, TBS TV of Japan made a special trip to Hong Kong and invited the "Ambassador Hotel" to host a Manchu-Chinese Banquet with a value of HK$ 1, at that time, and attached with the book a DVD recording the grand occasion of the Manchu-Chinese Banquet and a set of Post Card.

The Complete Collection of Man-Han Banquets is now on sale at Towngas Avenue, Gas Customer Center and Federal Restaurant Group, with a discount of HK $162 per set. If you want to order or inquire about details, Please contact Mr. Chen Zhihan, Vice Chairman of Modern Management (Catering) Professional Association

, Louis Chan

Tel: (852) 2137 9388

Email: [email protected] or

Association Officer Candy Lam

Tel: (852). 2698 9344

Floor 2, Hollysys Building, No.22, ashley road, Kowloon, China

Tel: (852) 2698 9344

Fax: (852) 268 855

Website: arm

Email: [email protected],