Man Han Quan Xi is a kind of giant banquet with strong national characteristics in China. Both the characteristics of the palace dishes, but also the essence of the local flavor; highlight the special flavor of Manchu dishes, barbecue, hot pot, shabu-shabu almost indispensable dishes, but also demonstrated the characteristics of Han cooking, grilling, frying, stir-frying, buttery, barbecue, etc., it is the treasure of the culture of the Chinese cuisine. Manchu-Han banquet was originally held in the officialdom of the banquet when the Manchu and Han people sit together in a kind of banquet. Manchu Han feast on the general at least one hundred and eight kinds of food, divided into three days to eat. Manchu Han feast dishes are salty and sweet, meat and vegetarian, take a wide range of materials, fine materials, mountain treasures and sea food everything.
The Manchu Han feast dishes exquisite, etiquette, forming a strikingly unique style. The Manchu-Han banquet is divided into six banquets, all named after famous banquets in the Qing Palace. The banquet is divided into six banquets, all named after the famous feasts of the Qing Dynasty. The banquet is a collection of famous dishes from Manchuria and Han Dynasty, selecting fresh seafood and searching for rare and exotic animals. The whole table counts cold meat and hot dishes one hundred and ninety-six items, snacks and tea one hundred and twenty-four items, counting dishes three hundred and twenty items. Combined with a full set of pastel colored tableware, with silverware, rich and gorgeous, dining environment ancient elegant Zhuanglong. Seats specially invited masters to play ancient music accompanied by banquets, along the elegant legacy, etiquette rigorous and solemn, bearing the traditional virtues, serving meals to honor the school palace week, so that guests will never forget to come back. After the whole meal, you can make you appreciate the Chinese cooking of the fine, the origin of food culture, enjoy the spirit of the supreme spirit of all things.
Six kinds of banquets
Manchu Manchu banquet (a) Mongolia pro-Pan Banquet
This banquet is the Qing Dynasty Emperor for the hospitality and royal marriage of Mongolian relatives set up by the Imperial Banquet. Generally set the feast day of the Great Light Hall, by the Manchu one, two ministers sit with. Successive emperors have attached importance to this feast, held annually as a rule. And the Mongolian relatives of the feast is more regarded as a feast for the great blessing, the emperor in the feast in the case of the reward food is very valuable. The Qing barnyard notes * Mongolian banquet with the blessing of home," said the article: "the year class Mongolian princes and so on into the capital, the value of the award food, must go, said with the blessing of home. If there is no vessel, then outside the coat pocket, flat gold embroidered python, often soup stained, drenched, nothing to spare.
Manchurian feast (two) courtiers feast
The courtiers feast in the first yuan every year after one day that is held on the 16th day of the first month, it is the time by the emperor personally point the university professor, nine ministers of merit and honor to participate in the solid Xing Feast of the Rongshu. Feast set up in the Feng three selfless Hall, the feast in accordance with the rituals of the clan feast. All with high chairs, poetry and drinking, held every year as a rule. Mongolian princes and other are also participating. The emperor through this grace to close the vassal, but at the same time is a form of courtiers to symbolize the merit.
Manchurian feast (three) Wanshou Banquet
Wanshou Banquet is the birthday banquet of the Qing Dynasty emperor, but also one of the great feasts in the inner court. Consort princes, civil and military officials, all to the birthday offering birthday gift as an honor. Among the famous food delicacies can not be counted. In the event of a birthday, the celebration is more grand and grand, the Department of sending specialists specializing in. Clothing and jewelry, decorative furnishings, music, dance and banquet. Guangxu 20 years October 10th Cixi 60 birthday, in Guangxu 18 years on the promulgation of the Oracle, birthday day more than a month ago, the feast has begun. Only beforehand, jiangxi fired painted with the word longevity and auspicious and festive patterns of various glazed bowls, plates, plates and other porcelain, amounting to twenty-nine thousand one hundred and seventy-odd pieces. The entire celebration cost nearly 10 million taels of silver, unprecedented in Chinese history.
Manchurian feast (four) thousand old man feast
Thousand old man feast began in Kangxi, flourished in the Qianlong period, is the largest in the Qing dynasty palace, with the feast of the most grand imperial feast. Kangxi fifty-two years in the Yangchun garden for the first time held a thousand people feast, Xuan Ye emperor seat Fu "thousand old man feast" poem, fixed to the name of the feast. Qianlong fifty years in the qianqing palace held a thousand old man feast, with the feast of three thousand people, that is, with cypress beam body selection of hundreds of lines. Jiaqing first year of the first month and then held a thousand old man banquet in ning shou palace imperial pole hall, with the feast of three thousand and fifty-six people, the poems were more than three non-native poems. Later, it was said that the feast was "a great honor and good manners, which has never been done before in history.
Manchu Manchu banquet (five) nine white feast
Nine white feast began in the Kangxi years. Kangxi first set Mongolia outside the Sark and other four tribes, these tribes to show sincerity and loyalty, every year to the nine white tribute, namely: white camel a horse, white horse eight. In this way for the letter. Mongolian tribes to offer tribute, the emperor high imperial banquet to entertain ambassadors, known as the nine white feast. Every year, as a rule. Later Daoguang Emperor had a poem for this: four even silver flowers a jade camel, the Western Qiang years dedicated to the Emperor Jingluo
Manchurian feast (six) seasonal feast
Seasonal feast refers to the Qing imperial court according to a fixed year and seasonal feasts. Such as: the first day of the feast, the feast, spring feast, Dragon Boat Festival feast, begging feast, mid-autumn feast, the feast, winter solstice feast, New Year's Eve feast, etc., are set according to the rules of the festival, according to the rules and regulations. Although the Manchus have their own inherent food customs, but after entering the Central Plains, in the Manchu-Chinese cultural blend and the need to rule, a large number of accepted the Han's food customs. And because of the special status of the court, by making the food custom detailed rules. Its food style and folklore and the region has a great deal of contact, therefore, Lapa congee, Lanxiao, dumplings, ice bowl, andrographis, sun cakes, begging cakes, moon cakes and other instruments in the Qing Dynasty Palace.
Menus
Manchurian banquet a **** 108 dishes:
(a) Mongolia pro-Pan feast
Tea table tea: ancient music accompaniment, Manchu and Han maidservants, offering white jade milk tea
To serve snacks: tea cut, almonds and Buddha's hand, crispy apples, and the cake
Save the box of a product: the dragon and phoenix gold save the box of the Dragon Panzhu (with) (Eight items of candied fruits)
Four joys of dried fruits: tiger skin peanuts, strange flat, milky grapes, snowy plums
Four sweet candied fruits: candied apples, candied cinnamon, candied peaches, candied plums
Supplying incense to longevity: Ancient music accompanied by the banquet, incense burning into the banquet
Five items of appetizers: dragon and phoenix, cucumber with shredded chicken in the word Hong, roasted pork with melons in the word Fukushima, spicy shredded pork belly with ten thousand words and mushrooms with the word Ninian. hairy vegetables
Biscuits four products: the imperial diet of soybean paste, sesame rolls, gold cake, date cake
Sauce four products: Palace cucumber, sauce black cabbage, sugar garlic, pickled water mustard skin
Salute to the ring of syrup: music accompanied by the feast, the Manchu maids of honor, Guizhou Maotai
meal soup a product: Longjing bamboo pith
Ordinance of three products: phoenix-tailed shark's fin, red plum beads Xiang, Kung Pao rabbit
Biscuits and meat four products: the imperial food: the Dragonfly, the Hong word chicken cucumber, red plum beads Xiang, Kung Pao rabbit
The second item of meat and potatoes: bean noodles and meat and potatoes, horns in milk
The third item of imperial dishes: Xianglong Shuangfei, stir-fried chicken, coriander pigeon
The third item of imperial dishes: happoso duck, Buddha's hand gold rolls, stir-fried cuttlefish
The second item of meat and potatoes: golden crispy sparrow, Ruyi rolls
The third item of imperial dishes: hydrangea shellfish, stir-fried chicken with pearl and slices of fish in milk
The third item of imperial dishes: dried sea cucumber, duck's palm with mushrooms, colorful beef tenderloin
Biscuits and cakes: minced meat pancake, dragon's beard noodles
Barbecue two products: chicken, raw roasted roe deer meat, with the lotus leaf rolls, scallions, sweet noodle sauce
The imperial dishes three products: the mountain treasures of the Dragon Sprout, the tofu with lotus seed, straw mushrooms and broccoli
Meal congee: red bean meal congee
Fruit one product: seasonal fruit Platter of one product
Farewell tea: Xinyang Mao Jian
(2) courtier's banquet
Lily offering tea: Shifeng Longjing
Dried fruits: honey peanuts, cashews, walnuts sticky, apple fudge
Candied fruit: candied ginkgo, candied cherries, candied melons, candied jujubes
Biscuits and cakes: Jade Bean cake, Chestnut cake, two-colored bean cake, bean paste, and soya bean paste.
Four sauces: sweet sauce of luopu, five-spice cooked mustard, sweet and sour milk melon, sweet and sour broth
Seven appetizers: magpie, butterfly flaws rolls, ginger fish fillets, five-spice pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage rolls
One soup: one product of the official bird's nest
Five imperial dishes: simmering deer tendon in a casserole, shredded chicken with silver ear fungus, fish sticks in cinnamon flower, Diced rabbit with eight treasures, bamboo shoots and ferns
Biscuits two: Cixi small nest, golden golden wheat
Five imperial dishes: prawns, deep-fried scallops on skewers, beef tenderloin onion, oyster sauce, chicken, fresh mushrooms and vegetables
Biscuits two: lama cake, almond tofu
The mountain treasures of the prickly five quails, deep-fried quail, braised red scallops
Biscuits two: velvet chicken to be fed, apples in bean paste
Biscuits two: chickens to be fed, apples in bean paste
Biscuits two: chicken to be fed, apples in bean paste
Biscuits two: chicken to be fed, apples in bean paste
Three imperial dishes: white grilled fish lips, braised fish bones, shark skin with scallions
Barbecue two: sliced skin suckling pig, roasted lamb, with pancakes, scallions, sweet sauce
meal congee: Huiren rice porridge
Fruit: fruit platter of seasonal products
Farewell to the fragrant tea: Pearl Orchid generous
(3) longevity banquet
Lillies offer tea: Mount Lu Yunwu
Dried fruit four products: milk white jujube treasure, two-color soft candy, sugar fried flat, cocoa peach kernel
Candied fruit four products: candied pineapple, candied red fruits, candied grapes, candied horseshoes
Biscuits and cakes four products: gold cake rolls, small bean cake Lotus seed cake, pea yellow
Dressing vegetables four products: osmanthus spicy sauce mustard, purple spices dry, mixed cilantro, flawless oil cucumber
Saving box: dragon and phoenix gold-plated saving box with dragon plate columns
Chicken in five-spice sauce, tenderloin in brine, duck in red oil, spicy mouth stick
Chicken in osmanthus sauce, tomato and horse's foot, stewed straw mushrooms, silver fungus in chili oil
Appetizers: coral white with ten-thousand characters, five-spice prawns with longevity character, beef in brine with no character, hundred leaves in red oil with the word "red oil"
Dietary soup: Changchun deer penis soup
Of the Imperial dishes: jade cake, lotus cake, pea yellow
The imperial dishes: jade cake, lotus cake, pea yellow, pea yellow, pea yellow, pea green
Four dishes: Jade Palm Soup, Pearl Bean Curd, Diced Chicken with Shouwu, Duck Tongue with Hundred FlowersTwo dishes of meat and potatoes: Long-life Long-beard Noodles, Hundred Longevity Peaches
Four dishes of food: Stewed Phoenix with Ginseng and Astragalus, Eggs of the Dragon with the Phoenix, Father and Son in the Same Happiness, Celery with Mountain Treasures
Some dishes of meat and potatoes: Changchun Rolls, Chrysanthemum and Buddha's Hand Puffs
Three dishes of food: Roasted Round Fish with Golden Legs, Roasted Wild Geese Kite with Skillet, Diced Chicken with Peach Nuts, Diced Double Bamboo Shoots with Crabmeat Crab meat and bamboo shoots
Biscuits and cakes: ginseng fruit, walnut cheese
Four dishes: pine monkey mushrooms, cuttlefish soup, lotus leaf chicken, beef tenderloin fried white mushrooms
Barbecue two products: Hanging oven chicken, deer meat skewers
Meal congee: rare black rice congee
Fruit: fruit platter of a piece of seasonal
Farewell to the tea: jasmine, jasmine, jasmine, jasmine, jasmine, jasmine, jasmine and jasmine. Bird's Tongue
(4) Thousand Old Men's Banquet
Lady's Tea: Junshan Silver Needle
Dried Fruits: Walnuts, Crystal Fudge, Five Spiced Cashews, Peanut Sticky
Candied Fruits: Candied Oranges, Candied Begonias, Candied Bananas, Candied Plums
Biscuits and Cakes: Marigold Dragon's Eyes, Ai Womo Wo, Gold Cake in Fruit Sauce, Two Colored Horseshoe Cake
Sauce: Palace Cuisine Black Rice Congee, Ai Wo Wo, Golden Cake with Jam, Two Colored Horseshoe Cake
The second item of meat and potatoes: steamed cake with thousand layers, assorted flower basket
The fifth item of imperial dishes: stiff fish in dragon boat, smooth shellfish, braised quail with soy sauce, beef tenderloin in oyster sauce, duck feet in Sichuan sauce
The second item of meat and potatoes: roasted wheat with phoenix tail, colorful copious hands
The fifth item of imperial dishes: tofu with a product, three immortal meatballs, golden mushrooms with pinched vegetables, slipped chicken breasts, spiced sesame venison pancake
The second item of meat and potatoes: rabbit with white cabbage, dumplings in four joys
Barbecue two products: the imperial food grilled chicken, grilled fish fan
Game hot pot: with the dish twelve products
A product: venison slices, flying dragon breast roe deer spine, slices of chicken
Wild boar, wild duck preserved squid rolls, fresh fish
Spiny dragon's teeth, large-leafed celery Sentinel, fresh beans
Congee a product: Lotus Leaf congee
Fruits a product Fruit platter
Farewell tea: Yanghe spring green
(5) Nine hundred feasts
Lily tea: boiled milk tea
Four items of dried fruits: sesame sugar, rock sugar walnuts, five-spice almonds, pineapple fudge
Four items of preserved fruits: preserved longan, preserved Laiyang pears, preserved lingzhi, preserved betel seeds
Four items of meat and potatoes: glutinous rice cake, cold cake, kidney bean rolls, fresh beansprouts
Four items of meat and vegetables: glutinous rice cake, cold cake, kidney bean rolls, fresh beansprouts
Sweet and savory food. Cold cake, kidney bean rolls, pigeon glass cake, creamy pineapple jelly
Sauce four: Beijing spicy vegetables, spicy cucumber strips, sweet and spicy dry, potherb
Seven appetizers: SongHeYanNian, mustard jasmine duck palms, hot and spicy quail, sesame fish, cashew nuts, celery heart, stewed fresh mushrooms, honey tomatoes
meal soup: toad soup
On the imperial dishes: braised unicorn noodles
Hot stir-fry four: drums plate, glass cake, creamy pineapple jelly
Hot stir-fry four products: drum plate dragon crab, hot and spicy hoof tendon, oolong spit pearl, three fresh dragon phoenix ball
Biscuit two products: wood rhinoceros cake, jade gourd
On the imperial dishes: the golden toad jade abalone
Hot stir-fry four products: the mountain precious ferns, fried pork, cooking roe deer spine, lake rice wild rice water bamboo
Biscuit two products: the golden horns, the crystal plum blossom buns
On the imperial dishes: the five colors of the camel's hump stir-fry
Hot fried four products: wild duck and peach kernel diced, fried squid, box tofu, crispy fried gold cake
Biscuits and cakes two products: the great rescue, Lotus Roll
Barbecue two products: the furnace Pearl Chicken, roasted deer breast
Dietary porridge one product: Lotus Seed dietary porridge
Fruit one product: seasonal fruit platter one product
Farewell Tea: hole in the garden conch spring
Tea: hole in the garden Conch Spring
(6) Seasonal Banquet
The Lillian Tea: Fujian Oolong
Four items of dried fruits: white almonds with milk, persimmon cream candy, fried cashews, and peanuts with sugar
Four items of preserved fruits: duck pear with preserved fruits, date with preserved fruits, lychee with preserved fruits, and apricot with preserved fruits
Four items of meat and potatoes: cake with whipped paste, cake with bean paste, coconut marjoram, and lovebirds rolls
Four items of sauces: slices of milk melon with spicy flavor, and small peppers with sauce
Four items of sauced food: sliced melon with spicy flavor, and small peppers with sweet sauce. Sliced squash in hot and spicy sauce, small peppers in sauce, ginger teeth in sweet sauce, snails in sauce
Seven appetizers: phoenix wings, panda crab meat and shrimp, asparagus with seeds, five shredded vermicelli, five spiced Mandarin fish, hot and sour cucumber, beef in tangerine peel
Soup 1: simmered bird's nest with chicken in a jar
Five imperial dishes: fresh abalone in its original shell, roasted partridge, turnip popper with bean paste, bean sprouts with shredded chicken and pearl fishballs
Some meat and vegetable dishes 2: Chung Yeung flower cake, dried sea roe with pine nuts and a variety of other dishes
Two cakes: Chung Yeung flower cake and dried sea roe with pine nuts. Flower cake, pine roe sea Luo Gan
Five imperial dishes: monkey mushroom shark's fin, slippery duck breast, fried shredded eel, cashew nuts deer ding, pickled fish maw rolls
Biscuits and cakes two: hibiscus banana rolls, mooncakes
Emperor five: steamed seasonal, fried seasonal vegetables, stuffed mushroom box, lotus leaf chicken, Shandong sea cucumber
Biscuits and cakes two: seasonal snacks, dumplings in broth
Barbecue Two products: roasted duck, roasted chicken, accompanied by on
Cake, sweet noodle sauce, scallions, melon strips
Lo glucose strips, sugar, garlic
meal congee: congee on the 8th day of the month
Fruit: a fruit platter of seasonal fruits a product
Farewell to the aroma of tea: the Yanghe spring green
reporting the name of the dishes inside the Manchu Manchu banquet:
steamed lamb, steamed bear paw, steamed deer tail; steamed lamb, steamed bear paw, steamed deer tail; steamed lamb, steamed bear paw, steamed deer tail, steamed deer tail, steamed lamb, steamed deer tail, steamed lamb, steamed bear paw. bear's paw, steamed deer's tail;
roasted duck, roasted chick, roasted goose;
marinated salted duck, soy sauce chicken, bacon, pine flowers, tripe, drying meat, sausage;
mixed sous-présentation, smoked chicken, white tripe, steamed eight treasures of the pig, duck stuffed with river rice;
jar pheasant, jar quail, brine mixed, brine goose, brine shrimp, braised shrimp, choked shrimp;
Chicken, rabbit breast, vegetable python, silver fish, steamed Hash ants;
Braised duck waist, braised duck, braised duck strips, shredded duck, yellow heart tube;
Stewed white eel, stewed eel, bean drum catfish, pot roasted catfish, small amount of water in a small amount of skinned snappers, pot roasted carp, catching and frying carp;
Soft fried loin of pork, soft fried chicken, assorted intestines, hemp crispy rolls;
Sparched mushrooms, buttermilk fried fish, fried fish slices
Braised three fresh mushrooms, fried silverfish, braised eel, steamed ham, fried white shrimp, choked clams, fried noodle fish;
choked asparagus, hibiscus swallows, fried liver, fried liver, south fried liver Guan'er, fried tripe, soup, fried tripe collars;
fried gold threads, braised silver threads, sweetened butterflied fried, sugar-fried buckwheat, sweetened butterflied water chestnuts, honey yam, plucked fresh peaches;
fried gold threads, braised silver threads, sweetened butterflied fried, sweetened water chestnut, honey yam, plucked threads Fresh Peach;
Steamed Nanbei, Fried Nanbei, Braised Shredded Duck, Braised Scattered Dan;
Steamed Chicken, Yellow Stewed Chicken, Stir-fried Chicken, Buttermilk Crumbled Chicken, Crispy Chicken, Stir-fried Diced Chicken, Buttermilk Chicken Pieces;
San Fresh Diced Chicken, Eight Treasure Diced Chicken, Steamed Slices of Yucca;
Stir-fried Shrimp, Stir-fried Cashew, Stir-fried Hoof Tendon, Pan-Fried Sea Cucumber, Pan-Fried Chinese Cabbage;
Steamed Sea Fungus, Topped chicken, osmanthus shark's fin, steamed shark's fin, fried bird of prey, fried scallions, fried pork ribs;
braised chicken intestines, braised south chestnut, elbow flower in salt water, mixed with pith, stewed hangers, pot-roasted pig's trotters;
burnt mandarin ducks, burnt lilies, burnt apples, stuffed lotus root, stuffed rice, fried crab, blanch Dajia;
mixed kudzu rice, rockfish, scallop, yellowtail fish, splash of pork, splash of pork with oil, sauce;
Red meat pots, white meat pots, chrysanthemum pots, pheasant pots, Lantern pots, mixed noodle pots, water chestnut one-piece pots;
Softly deep-fried flying birds, dragon and tiger eggs, scarlet lips, camel's hump, antler velvet, bear's paw, milk pig, milk duck;
Kong pig, hanging stove sheep, steamed river scallop columns, sweetened buttermilk chicken head rice, mixing shredded chicken, mixing shredded mussels;
All kinds of bean curd, assorted ding-er,
Shrimp, crab, fish, fish slices;
Buttermilk crab meat, fried crab meat, crab meat, steamed pumpkin, stuffed Japanese gourd, fried squash, stewed melon;
Stewed chicken palms, stewed duck palms, stewed bamboo shoots, stewed wild rice, eggplant dryer, sun-dried brine pork, duck soup, crab meat soup, three fresh mignonette soup;
Red meatballs, white meatballs, buttermilk meatballs, fried meatballs, fried meatballs, three fresh meatballs, four joy balls, blanch meatballs, Sunflower meatballs, fried meatballs, tofu meatballs;
Red stewed meat, white stewed meat, loose meat, buckled meat, roasted meat, soy sauce meat, lotus leaf marinade, a product of meat, cherry meat, horse teeth meat, soy sauce meat, tofu meat, altar meat, pot of meat, Yuanbao meat, Fukuo meat;
Red elbows, white elbows, crystal elbows,, beeswax elbows, roasted small amount of water in the elbows, grilled elbow strips;
Steamed mutton, burned mutton, Five spices mutton, mutton, blanch three kinds of mutton, burst three kinds of children;
Burned purple cover, stewed duck miscellaneous children, buttery white mash, three fresh shark's fins, chestnut chicken, tip blanch live carp, duck, tube chicken.
Dish practice
-Several "Full House" typical dish practice
◇Our Dragon Hot Pot
Making and serving process
1. Wash the skinned pork with water, scrape off the fine hairs. Wash the cilantro with water, cut off the roots, and cut into 2-minute-long pieces. With a knife, slice the shiitake mushrooms and yellow mushrooms into slices 1 inch 5 minutes long, 6 minutes wide and 1 minute thick. Put the vermicelli into a pot, fill with boiling water, soak for 10 minutes, rise well, then fish out and cut into 4-inch-long julienne strips. Wash the sauerkraut with water, cut off the roots, and cut into slices 1 inch 5 minutes long and 8 minutes wide. Put the large sea rice in a bowl and fill with boiling water to soak for 20 minutes.
2. pot filled with water, put the pork, on the heat to boil, skim off the foam, on the fire cook until 60% rotten, remove, control the water, slightly cooled and cut into large thin slices of long 2 inches, 1 point thick.
3. hot pot first into the fans and slices of sauerkraut, and then pork slices, dried scallops, large sea rice, yellow mushroom slices, ham slices, mushroom slices spaced sequential yards in the sauerkraut fans, injecting the broth, add cooking wine, salt to taste, with charcoal fire boil, burn 10 minutes.
4. Put the soy sauce tofu into a small bowl, and use cool water to make a brine. Put the chopped cilantro into a small plate. Add the chive flowers, marinated shrimp oil, sesame oil and chili oil to a small bowl and serve with the white meat hot pot.
◇Fire-roasted Lamb Kebabs
Making and Serving Procedure
1, cut the lamb's hind leg meat into long square slices, take ten silver braziers, and put one through seven pieces of lamb.
2, soy sauce within the seasoning mix
3, the mutton flat rows added to the micro-fire grill, with the grill with the soy sauce will be brushed on the meat, and sprinkled with pepper, 3 minutes later, the band within the soy sauce red, with the same method of grilling the back, both sides of the brush on the sesame oil that is completed.
Features: color sauce red, tender meat, taste spicy and fragrant.
◇Money Spit
Making and serving process
1. Fresh shrimp to the head and tail and shell, pick off the sandy threads, washed with water; horseshoes patted, chopped with a knife; fresh shrimp meat and pork fat with the back of the knife smashed into a mushy; cut the bread into a diameter of 1 inch minutes, 1 minute thick round slices, and the rest of the chopped into breadcrumbs.
2. shrimp minced meat and pork fat minced into a bowl, add fine salt, cooking wine, cornstarch stirred vigorously, and then into the horseshoe minced, egg whites stirred into a paste, squeezed by hand into a diameter of 1 inch of the balls, placed on a slice of bread, surrounded by a knife to wipe flush. Yard the chopped hairy vegetables rotationally on top of the shrimp croquettes. Pass the breadcrumbs over the fine loaf, then sprinkle the fine breadcrumbs on top of the shrimp trays, compacting them with your hands.
3. Sit in the stir fryer, inject 1 kilogram of peanut oil, burned to 60% heat into the shrimp tray, deep-fried to golden brown when removed, control the oil, put on a plate that is ready, together with pepper salt on the table.
Other sayings
Saying a
In recent years, rumors have circulated that the "Full House", saying it is the Qing Dynasty imperial food, and even a list of menus of the Full House. The proclaimed spared no effort; is said to have spread to overseas; in fact, this is pure fiction fabricated.
The name "Man Han Quan Xi" originated from a comic strip in the 1920s in Beijing and Tianjin, where the famous comedian Man Man Fan made up a "Guan Kou" word that listed a large number of dishes called "In the 1930s, he performed in Beijing with Zhang Duzi (张傻子). In the 1930s, in Beijing, with Zhang Dummy, Gao De Ming, Og De Gui and Tang Blind, the famous comedian Dai Shaopu was good at this segment (Dai Shaopu died in Tianjin in the early 1940s), and he still called this Guanjiao "Reporting the Names of Dishes" at that time. Later on, it was even called "Man Han Quan Xi". Qing dynasty palace dining room did not have a "full banquet" said. When in Beihai Park to create musk set up "imitation meals" restaurant people, indeed was in the Qing dynasty palace dining room worked; then imitation meals dishes are indeed the late Qing dynasty palace dining room products look; but never mentioned the "full Manchu banquet", but honestly do fried minced pork (folder bakery) ); Wan Dou Huang'er and kidney bean rolls and so on is also the appearance of the boarding house products, this is true, imitation meals dishes and snacks practice, strictly speaking, is the Tongzhi Guangxu era of the Qing dynasty palace imperial meals of the legacy of the empress dowager Cixi to a large extent to adapt to the preferences and tastes; not only with the Daoguang era of the modulation of the law has a certain difference with the practice of the reign of Xianfeng era is not quite the same. For example, the Qianlong Emperor has specialized in cooking duck chef, Xianfeng Emperor likes to eat duck, which is a tradition of Qing Palace cuisine, but because the Empress Dowager Cixi is not very fond of duck, so the Tongzhi Guangxu era of the dining room is not very much on the cooking of the duck; 30 years of imitation of the meal of the master said to the author, in the early years of the dining room to do the "whole duck" has 47 kinds of cooking methods, and later on Half of them have been lost. In short, the name "full banquet" comes from the "name of the dish" of "Ten Thousand Fans", which was originally a comic opera, which was known to all the old Beijingers, and now people over 80 years old have heard of "Ten Thousand Fans". The "Ten Thousand Fans" and "Dai Shao Pu" are all evidence of this.
Saying two
"Han Man Quan Xi" began to rise in the Qing Dynasty, but "Han Man Quan Xi" did not originate from the Manchu court, but the official sound of Jiangnan dishes. According to Li Dou's "Yangzhou Boat Record" recorded: "on the trading street before and after the temple, all for the big kitchen, in order to prepare for the six Division of the hundred officials food times. Here, the food of the six departments and one hundred officials is the prototype of "Han Man Quan Xi"! Li Dou "Yangzhou Boat Records" is the earliest record of the "Han Manqian". From the now available textual information, "Han Manchu feast" originated in Yangzhou, in fact, is one of the forms of dietary representatives of the Han people have long been there! Only later was stolen by the Manchu Qing Dynasty as "Manchu court specialties"!
We know that before the Manchu Qing Dynasty entered the country, the diet was very simple. In general, banquets were held in the open air on animal skins, and the Manchus gathered around and ate on the ground. The Manchus will not cook, hold banquets, just large pieces of meat boiled. Participants sat on the ground, unlocking the knife to eat, but also just stay in the primitive form of food! "Manchu old file" records: "beilei set feast, not yet set table, are sitting on the ground." Cuisine, generally hot pot with stewed meat, pork, beef and mutton to animal meat. The highest grade banquet, but also set up more than a dozen tables, but also cattle, sheep, pigs, beasts, with a knife cut meat for food.
Related Movies and TV Shows
-TV Series "Full House"
Length: 30 episodes
Episode Type: Serial Drama
Producer: Yuan Xiangyang
Director: Li Hantao
Lead Cast: Xu Zheng as Zhang Dongguan, Zhang Tielin as Kang Xi
Zhang Ting as Lu Meimei, Li Qi as Daitiegu
Mu Qing as Dai Tiegu
Mu Qing as Zhang Tiegu, Li Qi as Dai Tiegu
Mu Qing as Dai Tiegu
Mu Qing as Dai Tiegu
Mu Qing as Princess Ning Wang Yuan Yuan as Ximei
The TV series "Full House" tells the story of the legendary origins of the culinary classic "Full House", and tells the legendary story of its founder, Zhang Dongguan, who became the Imperial Chef of the Imperial Palace and the master chef of his generation.
"Full House," also known as "Golden Jade," is Tsui Hark's fun 1995 New Year's comedy.
The film is about a cooking competition, but it is shot in the style of a martial arts movie: first there is a challenge, and then there is hard practice, full of flagrant, dazzling
cooking styles and winning moves.
The look of the film is so good that in the prologue, Tsui Hark uses an elevator to slide the camera from directly above (the best angle for viewing)
over a dish that is so colorful and flavorful that it whets the audience's appetite. This prologue segment of the cuisine stops at a parking shot in front of the Diaoyutai Hotel in Beijing
This termination shot is very commendable, firstly, the composition cleverly visualizes the characters as food
(the round flower in the center becomes the main dish, and the surrounding characters, the car form the embellishments). Secondly, it is a very natural transition from the prologue shot of the dish
to the story - the finals of the Chinese Culinary Arts Competition in the Diaoyutai Hotel.
The use of the competition as the film's opening sequence makes for a small climax (and the film climaxes thereafter).
The opposing teams, Liao Jie (Chung Chun-tao) and Lung Kun-bao (Chiu Man-chak), live up to the hype and show off their culinary skills, with their respective creations - a crystal long
city, a tofu carving, and a crystal-clear carving, all of which are breathtaking. But Liao Jie has other things on his mind, and Tsui Hark parallel edits the footage of his wife being taken to the hospital
for delivery. Concerned for his wife, Liao Jie eventually gives up in the third round of the Yellow Fish vs. Sea Dragon competition
and rushes home, but the baby is already gone, and his wife chooses to leave because Liao Jie is so focused on his cooking skills that he neglects himself and wants to find his own
life.
Then the camera pans to a chef's exam five years later. The male number one, Sheng (a triad boss, played by Leslie Cheung), appeared on the scene, waved
up a big knife to do steak, and did a very bad job, and then used smoke bombs to do the trick, and then after winning the prize, very exaggeratedly excited to jump up and down, with the body of the
preparation for the cheating thing falling down, living a kind of punk look, not like the boss of the triad at all.
Then Long Kun Bao met Ah Sheng and heard that he wanted to learn cooking, so he introduced him to Man Han House to learn the art. Sheng goes there, but he doesn't realize that the owner of the restaurant, Fung, has a grudge against Lung, so the audience is in for a treat.
The suspense in the movie always seems to end up in hilarious farce, whether it's when Fung gives Sheng a hard time about his side dishes or when he kills a big fish.
When Ah Sang fails to prepare a dish, he knocks over all the plates on the table, but then pats his butt and says, "I'm going to the bathroom. At this point, lead actress Ka Wai
(played by Yuen Wing-yee, Fung's daughter) comes out and does the usual Hong Kong movie vulgarity: she steps out of the urinal where Ah Sang is having a quickie
and shakes hands with Ah Sang, who reaches out his hand, but Ka Wai says the other hand, because that's the one Ah Sang has just used to have a quickie with.
The subsequent fight over the big fish also allowed Ah Sang to take advantage of Jia Hui unintentionally, and the two began to spark.
The film's mirrored narrative is natural and fluid, with clever articulation between plays and scenes.
For example, Sheng has just settled a loan-sharking matter with his buddies at a karaoke bar, when the camera pans over to reveal a beautiful woman (the girlfriend of another gangster) looking wistfully (or very wistfully) toward Sheng. Ah Sang coolly bites a cigarette, then
lights it and strikes a cool pose, with a misty-eyed look that looks like it's about to discharge electricity. Suddenly the music starts, and the camera gradually pans
toward the distance, where it turns out that Ka Wai is posing with her back in an even cooler pose on that side of the stage, in a very clever bit of segueing. Then Ka Wai
turns back to the stage, puts on exaggerated make-up, and sings "Carmen". Tsui Hark mixes accordion, harp and rattlesnake, turning "Carmen"
into a crazy piece of music with all sorts of different flavors, and Sheng looks on in awe, and his cigarette falls to the ground, and it turns out that Ka Wai sings so badly that the crowd starts to throw up. Then, the Yan girl on stage, with which to compete, the two women began to grab the microphone, the field is the two major gangster group
, another good show to open.
Finally, finally, the villain Huang Rong appears (played by Xiong Xinxin), a man who is so ambitious that he tries to annex the All Hong Kong Restaurant. He comes to
Man Hong Kong Restaurant to declare war, using Man Hong Kong Restaurant as a betting stake to compete with Fung in the cooking of the Man Hong Kong banquet. Fung agrees to do so at the urging of his men, and later promises to give his staff a pay rise in order to win over Wong Wing. However, the staff resigned just after the pay rise was hailed,
it turned out that they had all been bribed by Wong Wing. Fung suffered a stroke.
At the moment of crisis, Ka Wai and Ah Sang take up the task of saving the city, but they are both cooks. Ah Sang remembers Lung Kun Po, who tells
them about the legend of "Full House", but Lung doesn't know how to make full house, he knows that Liao Jie can, and they go to Guangzhou to
invite him to the house.
When Liao Jie is finally found, the bosses of all the restaurants in Hong Kong come to welcome him.
Liao Jie show his cooking skills to make his specialty,
last unfinished yellow fish in soup, really made the crowd eye-opening, but the chef tasted the flavor was not right, it turned out that Liao
Jie due to marital disappointment, the two years of self-abandonment, alcoholism and binge drinking, and is now slow in the taste of the five flavors, made the yellow fish salty, astringent, and fishy.
The chefs are leaving, but Tsui Hark still uses an overhead shot and jumps to show the people who were gathered at the table are suddenly
disappearing. It's a stark contrast to the welcome from the front of the room. Once again, the crowd is in a quandary.
In order to make Liao Jie regain his sense of taste, Tsui Hark is again very funny, not only bringing in the treasures of traditional Chinese medicine - acupuncture, health dance, and the usual farting
. In the end, his sense of taste is restored, and the film concludes with a full-meat contest, which I won't go into detail about, so I'll keep my mouth shut here.
It should be said that the movie's plot arrangement is very clever, although the main body is the battle with Huang Rong, but in front of a fairly long
time to do the padding, Liao Jie is in the opening paragraph after a long time does not appear, giving people a kind of suspense. Many of the movie's plot points
have been laid out, such as the movie's opening contest, which hints at Liao Jie's tofu sculpting skills, setting the stage for the final battle of the tofu monkey brain
and creating a kind of echoes of the beginning and the end of the movie. Then again, the tryst between Sheng and Jiahui to determine whether Liao Jie is the person they are looking for (
the two parties are strangers to each other and only have photos) already hints at Liao Jie's loss of his sense of taste.
The characterization isn't bad, either. When Ka Wai learns that Ah Sang likes Yamaguchi Baihui, she fantasizes about him sailing away, and she sends him off with tears in her eyes,
the scene has the feel of Puccini's opera, and it's very funny. The opening scene is a weird punk look (to piss off his father)
, and the final scene is a woodpecker's feathered crown (because he's just taken off his chef's hat), and the final scene when Ah Sang comes back and the two of them reunite is a memorable one, with Ka Wai pouncing on Ah Sang, then checking his wallet to see if it has a photo of her, and the hairstyle is still standing up high!