What is palace cuisine?

Palace cuisine: the dishes made in the imperial palace and enjoyed by royal family members such as emperors' empresses. It is divided into two styles: southern flavor and northern flavor, which have the same characteristics, that is, luxury and rarity, and exquisite standard of side dishes. The specific performance is: exquisite material selection and strict ingredients. Delicate cooking, pay attention to knife work. Beautiful shape, meaning good luck.

Today's palace dishes generally refer to the court dishes of the Qing Dynasty. In the Qing Dynasty, the palace cuisine was mainly developed on the basis of Shandong flavor, Manchu flavor and Suzhou-Hangzhou flavor. It is characterized by strict selection of materials, fine production, beautiful shape and color, and its taste is clear, fresh, crisp and tender.

Beijing imitation dishes: phoenix-tailed shark's fin, golden toad and abalone, yipin swallow, prawn in oil, fish served in the palace gate, goldfish duck's feet and fried chicken breast. Xi' an imitation Tang cuisine: Luanchuan sample, camel's hoof soup, and everywhere brocade turtle Kaifeng imitation Song cuisine: two-color kidney, Donghua fresh, crystal soup Hangzhou imitation Song cuisine; Dongpo preserved, lotus chicken stick, crab stuffed orange, etc.