The Manchu-Han banquet originated in the Qing Dynasty. It is the most famous Chinese banquet in history that combines the essence of Manchu and Han dishes. The "Yangzhou Painted Fang Lu" written by Li Dou during the Jiashen period of Qianlong contains a food list for the Manchu-Han banquet, which is the earliest record of the Manchu-Han banquet.

The Manchu-Han banquet mainly focuses on Northeastern, Shandong, Beijing, Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Man-Han banquet" are specialties (or products) in the Heilongjiang region: such as rhinoceros nose, fish bones, catfish roe, Hericium mushrooms, bear paws, hash toads, deer tails (tendons, preserved meat, whip, etc.) ), leopard fetuses and other rare raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet. There are 54 southern dishes: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Cantonese dishes. 54 dishes of Northern cuisine: 12 Manchu dishes, 12 Beijing dishes, and 30 Shandong dishes.

Before the Qing Dynasty entered the Pass, 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 hold banquets, they don't set up tables yet, and they all sit on the floor." Dishes are usually 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. After clearing the customs, the scene changed a lot. Among the six bureaus and nine ministers, there is a special minister named Guanglu Temple, who is responsible for banquets in the palace and banquets during national ceremonies. When the Manchus first entered the country, they were not very particular about their diet. However, they soon established a new style based on the traditional Manchu diet, absorbing the characteristics of the southern cuisine (mainly Jiangsu and Zhejiang cuisine) and northern cuisine (Shandong cuisine) of the Central Plains. A relatively rich palace diet.

According to the "Qing Dynasty Huidian" and "Guanglu Temple Rules", after Kangxi, the full banquets hosted by Guanglu Temple were divided into six classes: first-class full banquets, each table cost eight taels of silver; It is generally used for banquets after the death of emperors and empresses. A second-class banquet costs seven taels of silver, three cents and four cents per table, and is generally used for banquets after the death of an imperial concubine. Third-class banquets cost five taels, four cents, and four cents of silver each, and are generally used for banquets after the death of noble concubines, concubines, and concubines. The fourth-class banquets, each priced at four taels, four cents and three cents of silver, are mainly used for the three major festivals of New Year's Day, Wanshou and Winter Solstice, as well as various banquets such as the emperor's wedding, the triumphal march of the army, the wedding of a princess or princess, and the death of a distinguished person. The subsequent banquet and so on. The fifth-class banquets, each priced at three taels and three cents of silver, are mainly used for banquets for the principal and deputy envoys from North Korea, the Tibetan Dalai Lama and the Panchen Lama. On New Year's Eve, they are given to princesses married to foreign vassals and Mongolian princes A feast for Taiji and others. Sixth-class banquets cost two taels and six cents of silver each. They are mainly used to give banquets, banquets and lectures, and to invite the Holy Duke to come to the court and envoys from Vietnam, Ryukyu, Siam, Myanmar, Sulu, Nanzhang and other countries. The Han banquets hosted by Guanglu Temple are divided into five categories: first, second, third and upper banquets and middle banquets. They are mainly used for the Linyong Banquet, the civil and military examination examiners leave the palace banquet, and the records, rituals and other books are given on the day of opening and compilation and on the day of success. Banquet etc. Among them, there are first-class seats for officials such as examiners, magistrates, and tribute officials. Each table contains 23 bowls of goose, fish, chicken, duck, pig, etc., eight bowls of fruit food, three bowls of steamed food, and four bowls of vegetable food. The examiners, supervisors, censors, promotion officers, etc. all use second-class seats. Each table contains twenty bowls of fish, chicken, duck, pig, etc. Fruits and vegetables are the same as the first-class seats. The four offices of Inner Curtain, Outer Curtain, Shuzhang, and the Ministry of Rites, Guanglu Temple, Honglu Temple, Taiyuan Hospital, etc. all use third-class tables. Each table contains fifteen bowls of fish, chicken, pig, etc., fruits and vegetables. Meals are the same as first-class seats. During Wen Jinshi's Enrong Banquet and Wu Jinshi's Martial Arts Banquet, the chairmen, ministers, and deacons who read the papers used to sit at the banquet, and the banquets were divided into high and low tables. The high table is equipped with a treasure chest, two catties of noodles, a treasure chest of flowers, nine bowls of food, five plates of fruit, seven plates of steamed food, and four plates of vegetables. Place one side of pork, one side of mutton and one side of fish on the low table. The civil and military Jinshi and the Ming Zan officials use the middle banquet. Each table is furnished with treasures, two pounds of flour and three silk flowers. The rest are the same as the high table of the upper banquet.

In the beginning, the Manchu and Han banquets were separated in the palace. During the reign of Kangxi, the "Thousands of Old Banquets" were held twice with thousands of people attending. The event was so grand that both Manchus and Han people attended the banquets twice.

The Manchu-Han banquet actually did not originate from the palace, but was an official dish in Jiangnan.

According to Li Dou's "Yangzhou Painted Boat Record": "The temples in front and behind Shangmaishui Street are all large kitchens to prepare food for the six ministers and hundreds of officials: the first portion, the first five Gui bowls, ten pieces - bird's nest, shredded chicken soup, sea cucumber Braised pork tendon, fresh razor clam and radish shredded soup, kelp and pork belly soup, abalone stewed with loosestrife, mussel and shrimp soup, shark fin and crab soup, mushroom stewed chicken, pot hammer, fish maw stewed ham, shark skin chicken soup, blood meal soup, First-grade soup rice bowl. Second portion, ten pieces of No. 2 five-gui bowl - crucian carp tongue stewed with bear paw, rice grains orangutan lip, pig brain, fake leopard fetus, steamed camel hump, pear slices mixed with steamed civet, steamed deer tail, pheasant Slices of soup, Fengzhu slices, Fengyang slices, rabbit breast milk sticks, first-grade soup rice bowls. The third portion, ten thin white soup bowls - pork belly, fake Jiangyao, duck tongue soup, chicken shoot porridge, pig Brain soup, hibiscus egg, goose gizzard soup, steamed anchovies, fish liver, Xi Shi milk, Wensi tofu soup, soft-shelled turtle meat soup, cocoon soup, first-grade soup rice bowl. Twenty pieces - roasted, harba, piglets, deep-fried pork and mutton, fried chicken, goose, duck, pigeon, pig offal, haggis offal, boiled pig and mutton, boiled pork and mutton, white steamed Piglet, lamb, chicken, duck, goose, white flour pastry rolls, assorted roasted buns, plum blossom buns, twenty foreign dishes, twenty hot dishes and wine, twenty side dishes, and dried fruits. The table is full of fresh fruits. It is also called a Man-Han banquet."

This is the "big kitchen" in Yangzhou specially organized for the "six ministers and officials" who visited Yangzhou. From the analysis of written data, the Manchu-Han banquet should originate from Yangzhou. This kind of Manchu-Han banquet combines the essence of the palace banquet and the Han banquet. It later became a general term for large-scale luxurious banquets. The dishes were constantly added and updated, and it became the epitome of Chinese cuisine.