1, steamed lamb, steamed bear's paw, steamed deer's tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, braised chicken, preserved meat, Songhua xiaoduer, dried meat, sausage, assorted soupan, smoked chicken with white belly, steamed eight-treasure pig, stewed duck with rice, canned pheasant and canned quail.
2. Braised goose, pheasant, rabbit breast, vegetable python, whitebait, steamed Hashema, stewed shredded duck, stewed duck loin, stewed duck strips, stewed shredded duck, yellow tube, stewed white eel, braised eel, catfish in black bean sauce, fried carp in pot, stewed soft-shelled turtle, fried carp and fried pair.
3. Crispy oil roll, stir-fried fresh mushrooms, stir-fried fish breast, stir-fried fish belly, stir-fried fish fillets, vinegar-fried meat slices, braised Sam Sun, stewed white mushrooms, stewed pigeon eggs, fried silver wire, braised eels, fried white shrimp, stir-fried green clams and fried noodles fish.
4. Boiled cabbage, fried fungus, fried liver tips, osmanthus wings, steamed wings and fried birds. Fried sauce, fried ribs, steamed scallop, fried rice with sugar, mixed shredded chicken, mixed shredded belly, assorted tofu, assorted diced pork, bad duck, fried fish fillet, fried crab meat, stewed crab meat, mixed crab meat, steamed pumpkin, and stuffed pumpkin.
5. Stir-fried loofah, stuffed wax gourd, smoked duck's paw, braised duck's paw, stewed bamboo shoots, boiled water bamboo, eggplant oven-dried meat, duck soup, crab soup, chicken blood soup, Sanxian Muzhi soup, red meatballs, white meatballs, south fried meatballs, Four Joy Meetballs, Sanxian meatballs, and water chestnut soup.
6. Horse tooth meat, rice flour meat, yipin meat, chestnut meat, jar meat, braised pork in red, braised pork in yellow, bean curd meat in soy sauce, baked meat, stewed meat, sticky meat, braised meat, loose meat, canned meat, roasted meat, big meat, barbecue, white meat, red elbow, white elbow, etc.
7. Grilled elbow strips, stewed mutton, mutton in sauce, roasted mutton, lamb with spiced meat, three samples, fried rolled fruit, stewed scattered Dan, stewed sour swallow, stewed silver wire, stewed white chop suey, stewed dumplings, fried hydrangea, shark's fin and chestnut.
8. Dry-salted duck, chicken with cheese, stewed navel belly, stewed lamb, fried belly kernels, salted elbow flowers, pot-cooked pig's trotters, mixed dumplings, stewed hanging nuts, roasted liver tips, roasted fat intestines, heartburn, roasted lungs, roasted purple lids, roasted even stickers, roasted treasure lids, fried lungs, shredded pickles, fried pork, fried pork.
9. Roasted mandarin ducks, roasted fish heads, roasted betel nuts, roasted lilies, fried bean curd, fried gluten, fried soft towels, sugar-roasted children, shredded yam, sugar-stewed lotus seeds, stewed yam, almond cheese, stir-fried crabs, fried meat, assorted glutinous rice and sole fish.
10, Grilled Bird's Nest, Grilled Chicken Leg, Grilled Chicken Piece, Grilled Meat, Grilled Gluten, Grilled Three Samples, Spilled Meat in Oil, Sauced Meat, Fried Shrimp Yellow, Fried Crab Yellow, Fried Crab, Fried Crab, Fingered Citron Sea Cucumber, Fried Boiled Rice, Milk Soup and Wing Soup.
1 1, fried deer tail, braised fish head, mixed with skin dregs, fried pork intestines, fried purple cover, shredded chicken and bean sprouts, twelve dishes, soup sheep, venison, hump, deer, root cuttings, fried flowers, mixed with rice noodles and lettuce.
12. Shredded salted pork, shredded white pork, water chestnuts, stewed lotus seeds, pickled cabbage, roasted radish, buttered snow flower, stewed tremella, fried silver branches, eight-treasure hazelnut sauce, yellow croaker pot, cabbage pot and assorted pot.
Extended data:
Palace-style dishes in China are mainly represented by several ancient capitals, which are divided into southern flavor and northern flavor. South flavor is represented by Jinling, Yidu, Linnan and Yingdu, while North flavor is represented by Chang 'an, Luoyang, Kaifeng, Beijing and Shenyang. Its * * * features are luxurious and exotic, and the side dishes have certain specifications. But the specific content is constantly developing and changing.
The eight treasures of land and water in the Tang Dynasty are said to be "red camel-humps are brought them from jade broilers, the dish of crystal is plain in scale", which is not only produced on land, but also produced by aquatic products. In the future, eight treasures in the north and eight treasures in the kitchen will be dominated by game. In the Qing Dynasty, it was further developed, jumping out of the palace and appearing in the shops, with names such as Mountain Eight Treasures, Sea Eight Treasures, Upper Eight Treasures and Lower Eight Treasures.
Since the Yuan and Ming Dynasties, Palace Cuisine mainly refers to Beijing Palace Cuisine, which is characterized by strict selection of materials, fine production, beautiful shape and color, and clear, fresh, crisp and tender taste.