Music feast, maid worship in Manchu, bamboo fungus in Longjing, shark's fin in phoenix tail, red plum and pearl fragrance. Kung pao rabbit meat, bean powder bobo, milk horn, Dragons fly together? Stir-fried frog, stuffed pigeon, babao wild duck, bergamot golden roll, fried shredded cuttlefish, canary, wishful roll, dried scallop with hydrangea, fried guinea fowl, milk fillets, lotus root dry sea cucumber, and? Duck feet with mushrooms? , colorful beef tenderloin, minced meat biscuits, Longxu Noodles, hanging pheasant, raw roasted meat, lotus leaf roll, onion sweet noodle sauce.
Delicious seafood, lotus root tofu, straw mushroom broccoli, red bean porridge, seasonal fruit platter, Xinyang Maojian tea.
Brief introduction of origin
The Manchu-Han banquet is dominated by Northeast cuisine, Shandong cuisine, Beijing cuisine and Jiangsu and Zhejiang cuisine. The so-called "Man-Han banquet" treasures in the secular world, such as nose, fishbone, herring roe, Hericium erinaceus, bear's paw, frog, deer's tail (tendon, chest, whip, etc. ), leopard tires and other exotic raw materials. Later, dishes from Fujian, Guangdong and other places also appeared in the grand banquet in turn. Southern cuisine: Jiangsu and Zhejiang cuisine 30, Fujian cuisine 12, Guangdong cuisine 12. Northern cuisine: 12 northern Beijing cuisine, 30 Shandong cuisine, 12 Manchu cuisine.