The materials are exquisite, and the raw materials used are mostly tributes. The rice used for imperial meals in Qing Dynasty is yellow, white and purple rice, which is often called "Gong Mi". Mutton and milk are taken from the court breeze master, and all kinds of delicacies, exotic fruits and vegetables, and dried vegetables are presented all over the country. Even the water for cooking is the spring water of Yuquan Mountain in the suburbs of Beijing.

2. celebrity chefs cook fine tunes. Many royal chefs in the palace are only responsible for the production of one or several dishes all their lives, with fine division of labor and excellent production. There are sometimes as many as 300 cooks in the Qing palace. Such a strong technical force is the key to cooking unique and delicious court dishes. 3. The requirements of ingredients are strict and cannot be matched at will. For example, eight designated raw materials can only be used in the eight treasures of the Qing Dynasty, and they are not allowed to be replaced at will.

4. Pay attention to the original flavor and highlight the original flavor of the main ingredients.

The name of the dish is simple and intuitive, so people can know the content of the dish at a glance. In the Qing Dynasty, cooking methods often used the names of main ingredients, or the names of main ingredients and ingredients to name dishes. The court food is magnificent, paying attention to food supplement, gathering dishes and exquisite skills. The court cuisines in Qing Dynasty mainly include fish hide the sword, bird's nest, He Zi pot roast duck, lotus fillet, Chinese cabbage, chicken breast, money fish belly and so on.