It is understood that after China's reform and opening-up, the first restaurant to make "Man-Han Banquet" was Beijing's "Imitation Meal", where the directors had a close contact with "Man-Han Banquet" for the first time and learned the face of "Beijing School" Man-Han Banquet.

apart from Beijing, Chengde, Shenyang, Guangzhou, Chongqing, Yangzhou, Hong Kong and other places have put out "Man-Han Banquet". For this reason, the director rushed to Chengde, Hebei Province and Hangzhou, Zhejiang Province to collect the menu of "Man-Han Banquet" on the spot and interview famous chefs. It was found that "Man-Han Banquet" in different places not only had different dishes, but also had different local characteristics.

Especially in Guangdong and Hong Kong, there are many "Man-Han Banquets", and the names of dishes are very particular. It is difficult to know what the main points are just from the names of dishes. In contrast, the "Man-Han Banquet" dishes in the north are more traditional.

Tracing back to the source, uncovering the mystery of Manchu-Han banquet

In order to find the literature of Manchu-Han banquet, the directors visited the Palace Museum, the National First Historical Archives and the National Library for many times, and read a lot of historical materials. Manchu-Han banquet originated in the Qing Dynasty. At first, Manchu-Han banquet and Han banquet appeared side by side, and then.

In the late Republic of China, "Manchu-Chinese banquet" gradually disappeared; It was not until modern times that "Man-Han banquet" came back all over the country.

The earliest historical record of "Man-Han Banquet" can be traced back to the first day of the first lunar month in 1684 (the 23rd year of Kangxi). On this day, as usual, a large-scale Spring Festival banquet was held in the Ganqing Palace of the Forbidden City in Beijing. Different from previous years, due to an imperial edict issued by Emperor Kangxi, "Since New Year's Day, the banquet of Han cuisine and the banquet of Manchu cuisine should be full", which was the first time to appear side by side at the Spring Festival banquet of the year.

In the Qing Dynasty Ritual, "Han banquet" and "full banquet" were included in the imperial court's ritual and food system.

Guanglu Temple in the Forbidden City was the institution in charge of catering in the imperial palace at that time. According to the regulations at that time, the full seats hosted by Guanglu Temple were divided into six classes, and the Han seats were divided into five categories: first, second and third classes, and upper and middle seats. The main course of "full banquet" is roast whole pig, and the main course of Chinese banquet must have bird's nest, which is called swallow dish.