1 4 deliveries: one assorted head box, two dismounting styles (fruit powder, smoked wheat) and a bowl of noodle soup.

Four spicy meats: goose-skin sturgeon, crab-yellow fresh mushrooms, Hosta chicken and shrimp at night.

Three cold cuts: crispy ginger preserved eggs, Kyoto kidney pills, crispy fried crucian carp and phoenix eye waist.

Four pairs: pineapple, goose, mushroom, pork loin, cucumber, kidney flower, exposed bamboo shoots and chicken.

Four bowls: an official swallow, a phoenix, a big skirt, a wing, and an elephant plucking Qin Yubao's hair.

Four bowls: tiger-buckled dragon skin, stewed bear's paw with crane, fried wings with silver needles, and Dinghu vegetarian dishes.

Four small bowls: fried shredded deer with plum blossom, snow-drying clothes in red stove, dried abalone slices, and phoenix into bamboo forest.

8 each: osmanthus in the middle of the month, cowardice in the battle of words, snow ear in clear soup, deer carboxyl water duck.

Four barbecues: roast suckling pig, Ruyi chicken (right), Ciba and duck with skin hanging on the stove (right).

10 Four cold elements: vegetarian hoof, vegetarian bamboo shoot tip, vegetarian noodle root and vegetarian tremella.

1 1 four seats: steamed seafood, squab, oolong elbow and light roast leg of lamb.

12 Eight salty points: mother and son shrimp dumplings, chicken roll, cloud leg stuffing house, crab crab crab fruit, shrimp baked dumplings, braised fish belly with flowers, hibiscus chicken dumplings, and crispy fried bass slices.

13 Eight kinds of desserts: rose fried cakes, crispy pineapple balls, crispy butter lamps, square preserved lotus seeds, mandarin duck tubes with juice, sesame phoenix rolls, colorful frozen cakes and crystal fresh milk jelly.

14 Two beets: watermelon cup and frozen almond tofu.

15— Noodles: nine-inch dry noodles.

16— Dry rice: white rice.

17— porridge: rice porridge.

18 Four meals: salted eggs, milk, salted fish and stir-fried dishes.

19— soup: Volvariella volvacea egg flower soup.

Four soups: hot and sour teeth (there are pigs outside), ham soup (the first dessert), Changchun soup (sliced duck) and grass soup (noodles).

2 1 four-hoofed products: Yu Lian (suckling pig), Pianshar (Ruyi chicken), Baba (Pianyi duck) and Ruyi Juan (Haba).

22- Bai Zi Tao Bao: Bai Zi Shou Tao banquet in Queping bee monkey. Two breakups: red melon seeds and fried silver almonds.

Guo Jing: raisins, crispy walnuts, preserved apricots and dried longan.

Four sugars: sugar lotus seed, sugar wax gourd, sugar chrysanthemum cake and sugar coconut horn.

Four kinds of honey fruits, honey orange, honey pomelo peel and candied dates.

Four kinds of sour fruits: sour Sally, sour buckwheat head, sour ginger and sour plum.

Four fruits: apple, sweet orange, litchi and Shatian pomelo.

Four fruits: horseshoe, lotus root, water chestnut, Wang Qiang and Wang Qianggou.

Four kinds of fruits: banana, Sydney, Four Seasons orange and Chaozhou orange.

References:

Dongguan sunshine net

Manchu-Chinese banquet originated in Qing Dynasty, and it is the most famous Chinese banquet in history, which combines the essence of Manchu-Chinese banquet. During the years of Qianlong and Shen Jia, Li Dou wrote the book Yangzhou Fang Shu, which recorded the menu of Manchu-Chinese banquet, which was the earliest record of Manchu-Chinese banquet.

The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Collect many famous dishes of Manchu and Han, choose seasonal sea faults and search for rare animals. The banquet included 196 cold and hot dishes, 124 snacks and tea, and 320 dishes. Use a full set of pastel tableware with silverware, rich and gorgeous, and the dining environment is quaint and prosperous. During the dinner, famous teachers were invited to play ancient music. Following the elegant legacy, the etiquette is rigorous and solemn, inheriting the traditional virtues, and serving the guests within one week of respecting the court, which makes the guests linger. After a hearty meal, you can appreciate the essence of China cooking, the origin of food culture and enjoy the supreme spirit of everything.