Suiyuan Menu is a precious record of the court diet in the Qing Dynasty, including all kinds of dishes and snacks eaten by the court at that time. This menu is not only a cookbook, but also a precious historical document, which records the development of court food culture in Qing Dynasty. Let's take a look at this precious food record of the Qing court.

First, stir-fry crab roe.

Stir-fried crab roe is a very classic palace dish, and the production process is actually very simple. First, break the eggs, add a little salt and pepper and mix well. Then cook the crab roe, take it out and let it cool. Then mix the cooked crab roe with the egg liquid, pour it into the oil pan and fry until golden brown.

Second, stew pigeons.

Stewed pigeon is a very delicious court dish, and its production process is complicated. First, pigeons are slaughtered, their hair and internal organs are removed, washed and scalded in boiling water. Then put the boiled pigeons into a stew pot, and add a proper amount of clear soup, ginger slices, onion, cooking wine, salt, rock sugar and wolfberry fruit. Then steam the stew in a steamer.

Third, stew bird's nest.

Stewed bird's nest is a very high-grade court food, and its production process is complicated. First, soak the bird's nest in clear water until it becomes soft, then wash and drain. Then put the bird's nest in a stew, and add a proper amount of clear soup, rock sugar and wolfberry fruit. Then steam the stew in a steamer.

Fourth, fried cakes.

Fried cake is a very popular court snack, and the production process is very simple. First, mix flour, eggs, milk and sugar evenly and knead into dough. Then roll the dough into thin slices and cut it into small pieces with a knife. Then put the small pieces into the oil pan and fry until golden brown.

Five, sugar-coated haws

Sugar-coated haws are a very popular court snack, and the production process is relatively simple. First, string the hawthorn into a string, and then soak it in syrup. Then put the hawthorn string soaked in syrup into cold water and let its surface solidify. Then soaked in syrup, repeated several times, Sugar-Coated Berry is finished.

The above are some classic court delicacies included in the menu. These dishes and snacks are not only a taste enjoyment, but also a cultural heritage. They recorded the development of court food culture in Qing Dynasty, and also showed the unique style of court food in Qing Dynasty.