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The Manchu-Han banquet is a kind of grand banquet that was popular in the middle of the Qing Dynasty. It has grand etiquette and complicated reception procedures. A special wine feast featuring four famous dishes: bird's nest, shark's fin, roasted pig and roast duck.

The Manchu-Han Banquet is a popular banquet in the middle of the Qing Dynasty. It has grand momentum, solemn etiquette, and complicated reception procedures. It gathers the essence of delicacies from all ethnic groups and regions. It features Manchu and Han delicacies as well as bird's nest, shark's fin, roast pig, and roast duck. The famous dish is a special wine feast with the leader.

There are many theories about its origin. Some people say that it originated in Beijing, sprouted in the palace, and was founded during the Qianlong and Jiaqing years; some people say that it originated in Yangzhou and was born in the officialdom, and was specially designed to receive the civil and military ministers who accompanied Qianlong on his southern tour.

To analyze the causes of the Manchu-Han banquet, we cannot break away from the economic and political situation in the mid-Qing Dynasty and the dietary habits of the upper class of society. First of all, the Chinese wine feast, which has flourished for thousands of years, has developed into the Qing Dynasty and has entered the golden autumn with great achievements. The various famous banquets passed down from past dynasties have provided a blueprint for the creation of the Manchu and Han banquets. Secondly, with the strong national power in the early Qing Dynasty, the life of the upper-class ruling group gradually became extravagant. Frequent entertainments between Manchu and Mongolian princes and Han dignitaries led to a rapid escalation of wine feasts. Especially during Qianlong's six southern tours, the delicious food was so delicious that local officials asked for credit and spared no effort in organizing feasts.

Thirdly, at that time, Yangzhou was rich in natural resources and rich in the world. In addition, Huaiyang's cooking skills had been famous since ancient times and the food market was extremely prosperous. Therefore, it was able to receive large teams of monarchs and ministers on their southern tours many times, thus organizing this business. A magnificent banquet, writing a glorious page in the history of Chinese banquets.

There are four main features of the Manchu-Han banquet:

First, it is heavy on etiquette and complicated in procedures, emphasizing momentum and literary talent.

Secondly, the standards are high, there are many dishes, and the banquet time is quite long.

Thirdly, it has a wide range of raw materials and exquisite craftsmanship. It is a collection of famous foods from the north and the south.

Fourth, there are mats within mats, vegetables with vegetables, and swallows, wings, pigs, and ducks carry the banner.

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During the banquet for the king, the internal minister is responsible for the conduct of the ceremony. Vegetarian food is placed in the front table, and a Manchu-Han banquet is placed in the back table. The Man-Han banquet has one hundred and eight dishes. , each has its own unique flavor. The outside of the mansion is guarded by the staff and staff, and the inside and outside are quiet. At this time, the door of the mansion must be closed first. Before midnight, the chef directed everyone to set up a Man-Han banquet. Next to the Man-Han banquet, there was a whole lamb on the right and a whole lamb on the left, and there was a bathroom.

After the Manchu and Han banquets were arranged, after three drum beatings, nine kowtows, three kneelings and nine kowtows, the vegetarian meal was held, which was just like the ceremony when offering sacrifices to the king.

Before offering sacrifices to the gods, the Prime Minister first washes his hands with water, takes a symbolic sip and drinks a sip, which is a legacy that advances with the gods. Then, one by one, they were delivered to Master Qiantose, asking the god to taste them.

After the vegetarian meal, it starts with "reading the blessings to the students and then entering the blessings"

Respect the gods and think about the sufferings of the world, pull out all evils, miasma, water and drought, It's a good time to calm down and purify the common people, Su You is waiting for benefits, and can save people from difficulties. The saintly virtues are revered, the power is world-wide, the achievements are great, the deep lake is wide and the living beings are everywhere; the healing disappears, the monsters disappear, the width is wide enough to sleep peacefully; the sincerity and inspiration, all the people rely on it to celebrate, and listen to the cheers of the attack. ,

First of all, I praise the prince for his "Zen evil promotes benevolence, misfortune and evil bring good fortune", and he presides over rewards and punishments for the people's behavior, so he is praised for his fairness and selflessness. Then he solemnly thanked him for all the kindness he had done during his visit, and for carrying out a series of exorcisms for the safety of the whole town's believers.

After reading the congratulatory message, kneel down three times and knock down nine times again, and offer various delicacies from mountains and seas in three times, and kneel down three times and knock down nine times after each offering.

The first offering: bird's nest, five lakes, four seas, mountain delicacies, seafood

The second offering: soup, rice, pork belly, sweet soup, fruit, red turtle, gold silk

Finally, salute and burn incense, and then burn the blessings and gold and silk. The reading and burning of the blessings are symbolic acts of communication with God and worship.

In the Queen's Banquet, according to ancient rituals, all participants must eat together, and usually choose another place to enjoy the royal food dedicated to the gods. The Manchu-Han banquet is a giant banquet with unique Manchu and Han dietary characteristics in China. It originated in the palace of the Qing Dynasty. It was originally a banquet for Kangxi's 66th birthday and was intended to resolve the discord between the Manchu and Han people. Later generations followed this tradition and added delicacies. Extremely luxurious. Famous banquets in the Qing Dynasty also include the Mongolian vassal banquet, the courtiers' banquet, the longevity banquet, the thousand old man banquet, and the nine-white banquet.

Qing Dynasty

When Emperor Kangxi of the Qing Dynasty celebrated his 66th birthday, he held a special banquet for 3 days and 6 banquets for the Han and Manchu ethnic groups, providing more than 300 delicacies; It was tasted for the first time in the imperial palace and the emperor wrote "Man-Han Banquet", making the Man-Han Banquet famous for a while. At that time, there were distinctions between the Manchu and Han banquets inside the palace and those outside the palace. The Manchu and Han banquets in the palace were reserved for the emperor, uncles, brothers, empress dowagers, concubines, nobles, etc.; close relatives, heirs of the royal family, and meritorious officials (the Han nationality was limited to officials of second rank or above and the emperor's confidants) ) are eligible to participate in the Manchu and Han banquets in the palace. At the Manchu-Han banquet outside the palace, first- and second-rank Manchu officials often presided over scientific examinations and local meetings, and entertained the imperial envoys with the Manchu-Han banquet. When seated, they should be seated according to their rank, wear court beads, and wear official uniforms.

During the Jiashen period of Qianlong, Li Douzhi's "Yangzhou Shufang Lu" described the grand occasion in detail; during the luxurious six banquets, hundreds of famous dishes from Manchu and Han Dynasties were collected, which is called "32 Treasures". .

"Mountain Bazhen" refers to camel humps, bear paws, monkey heads, orangutan lips, leopard fetuses, rhino tails, deer sinews, etc.; "Lu Bazhen" eats toads, mouth mushrooms, jade emperor mushrooms, and phoenix claw mushrooms. , corn treasures, Shafeng chicken, grouse, etc. The "sea eight delicacies" are bird's nest, shark's fin, black ginseng, fish maw, fish bones, abalone skin, etc. When cooking, use the techniques of steaming, boiling, roasting, stewing, simmering, pan-frying, deep-frying, roasting, stewing, grilling, stir-frying, and stewing. There are 196 hot and cold dishes, 124 snacks and tea, and 320 delicacies, which can be eaten in three days.

Most of the utensils are made of copper and are exquisitely carved. Pastel Wanshou tableware is used for meals. The large pieces of porcelain are imitated in the shapes of chickens, ducks, fish, pigs, etc. There are fire furniture (i.e. hot pot) on the upper floor. Place the vegetables and light the fire with wine on the lower floor. Water-carrying furniture is made of tin and divided into two layers: the inner layer is for soup and the outer layer is for boiling water, which is convenient for heat preservation.

When a Manchu and Han banquet is arranged in the Qing Dynasty, the Manchu dishes are usually eaten first, and then the Chinese dishes are eaten. During this period, the table needs to be changed, which is called "turning the table." When guests enter the banquet hall, they will first play music and then have snacks after sitting down. After all the guests have arrived, they will take down the four fresh vegetables and perform a toast ceremony before serving the main dishes. The whole process involves changing the table top four times, changing the full table. , Chinese cuisine, commonly known as "turning the table". Since then, it has gradually spread to the people and has become a symbol of luxury for dignitaries.

After the Republic of China

The Manchu-Han Banquet is divided into the Big Manchu and the Little Manchu. The Big Manchu usually has 108 dishes, and the Little Manchu has 64 dishes. In the early days, Shandong cuisine was more common, and there was also Tianjin cuisine. After it was spread over and over again, different interpretations appeared in different places in response to different tastes, materials, and cooking methods.

In the early years of the Republic of China, the Manchu-Han Banquet was changed to the Dahan Banquet. Soon it was replaced by the Bada, Baxiao and other banquets. In the 1930s, it was changed to the Badaban.

In November 1977, the Guobin Restaurant (today's Federal Restaurant) in Hong Kong was commissioned by Japan's TBS TV station to prepare a full Manchu-Hanban banquet with 108 dishes at a cost of HK$100,000. The restaurant employed more than 160 people and took 3 months to prepare. This process was broadcast live to Japan by artificial satellite. Since some animals have become protected animals and some cooking techniques have been lost, it is almost impossible to recreate a Manchu-Han banquet like the Qing Dynasty.

In 1983, at the "Guangzhou Famous Dishes Appraisal Exhibition" held in Guangzhou, the Manchu and Han banquets on display were divided into "Yutang Banquet", "Longmen Banquet", "Golden Flower Banquet" and "Lu Ming Banquet" "Four important banquets, a total of 128 dishes, including 64 dishes of famous dishes, 28 dishes of famous snacks, 28 dishes of fruits, 5 dishes of side dishes, and 3 dishes of single dishes.

Manchu-Han Banquet Recipe

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The first banquet, the second banquet, the third banquet, the fourth banquet, the fifth banquet, the sixth banquet

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