Court food, is dedicated to the court royal dishes, is the outstanding representative of Chinese cuisine. Since the Yuan and Ming dynasties, court food mainly refers to the Beijing court food, which is characterized by strict selection of materials, fine production, beautiful shape and color, taste to clear, fresh, crispy, tender.
The famous dishes of court cuisine include simmered chicken breast, lotus bread tenderloin, four big scratch, four big sauce, four big pastry, small sugar nest, pea yellow, kidney bean yellow and so on. China's court flavor dishes, mainly to several ancient capitals as a representative of the southern flavor, northern flavor. South flavor to Jinling, Yidu, Linnan, Ying as a representative, North flavor to Chang'an, Luoyang, Kaifeng, Beijing, Shenyang as a representative. Its **** the same characteristics are expensive and rare, with a certain specification of the food canonical style. This tradition has been preserved since the Shang Dynasty. Such as "Rituals - within the rules" in the "eight treasures" (referred to in many different ways, later to the dragon liver, phoenix marrow, leopard fetus, carp tail, sizzling, scarlet lips, bear paws, crisp cheese cicada for eight treasures), for more than 2,000 years, has been in use. However, the specific content is constantly evolving, the Tang Dynasty land and water eight treasures have "purple camel's peak out of the Cui Kettle, crystal disk rows of vegetal scales" that not only land products, but also aquatic products. Later, the meandering north of the eight treasures, eight treasures of the heavenly kitchen, game predominates. To the Qing Dynasty, was further developed, jumped out of the court, appeared in the market, there are mountain eight treasures, sea eight treasures, eight treasures on the eight treasures, eight treasures under the name.
Now Beijing's imitation meal still operating this traditional palace flavor dishes. Xi'an also imitated the success of the Tang dynasty palace dishes, foreign supply, mainly Chang'an eight scenes, dragon and phoenix feast, burnt tail feast, and other three banquets, there are more than 50 varieties.
Different dynasties will also have more characteristic fine dishes for example:
Stain: one of the eight treasures of the Zhou Dynasty, the main ingredient is fresh beef.
Hui cuisine: a famous court dish of the Warring States period, the main ingredient is pork.
Song dynasty court banquet food.
Rimming small samples.
Yuan Dynasty: roasted whole sheep.
Ming Dynasty: steamed crab.
Ming Dynasty: garlic-aged roe deer meat.
Ming Dynasty: coiled dragon dish with pork, fresh fish and egg as main ingredients.
Qing Dynasty: roasted venison.
Qing Dynasty: roasted suckling pig
Qing Dynasty: Buddha jumping over the wall with golden tripod.
Chou Dynasty: Chun Bu, the main ingredient is yellow rice.
Qing Dynasty: fried bird's nest with lobster.
Ming Dynasty: sea cucumber for the whole family.
Qing Dynasty: winter melon cup.
Ching dynasty: crispy chicken.
Qing Dynasty: Su-made elbow.
Spring and Autumn Period: chicken metatarsal. Main ingredient: chicken metatarsus.
Western Han Dynasty: stewed abalone.
Tang Zhongzong period: braised blowfish.
Qing Dynasty: cherry meat.
Qing Dynasty: squirrel and cinnamon fish.
Beauty meal for concubines in Qing Dynasty.
Chou dynasty: liver intestines. The main ingredient was dog liver.
Ancient tripod food, in the center of which is the nobleman's dish bear paws, or bear paws, from the Warring States period.
Deer antler.