The tongue twisters of the Manchu-Hanban banquet recipes are as follows: steamed lamb, steamed bear paw, steamed deer tail, roasted flower duck, roasted chicken, roasted goose, braised pig, braised duck, soy sauce chicken, bacon, pine flower belly, dried meat, sausage, assorted soy sauce

Plate, smoked chicken with white tripe, steamed eight-treasure pig, duck stuffed with glutinous rice, canned pheasant, canned quail, braised assorted items, braised goose, pheasant, rabbit breast, cabbage python, whitebait, steamed hash ham

, braised duck shreds, braised duck loins, braised duck strips, clear mixed duck shreds, yellow heart tubes, braised eel, braised eel, black bean catfish, pot-roasted carp, braised soft-shell turtle, fried carp, fried prawns

, soft fried tenderloin, soft fried chicken, assorted sausages, braised jackdaw, sesame butter rolls, braised fresh mushrooms, braised fish breasts, braised fish belly, braised fish slices, braised pork slices in vinegar, braised three delicacies,

Braised white mushrooms, braised pigeon eggs, fried silver thread, braised eels, fried white shrimps, braised green clams, fried fish noodles, fried bamboo shoots, hibiscus agarwood, fried shrimps, braised shrimps, braised kidney flowers, braised sea cucumbers, fried tendons

Children, pot-roasted sea cucumber, pot-roasted cabbage, fried fungus, fried liver tips, osmanthus wings, steamed wings, fried birds.

Fried pork ribs, steamed scallops, glutinous rice, shredded chicken, shredded belly, assorted tofu, assorted diced cubes, marinated duck, marinated fish fillets, braised crab meat, stir-fried crab meat, braised crab

Meat, mixed crab meat, steamed pumpkin, stuffed Japanese melon, fried loofah, stuffed winter melon.

Smoked duck paws, braised duck paws, braised bamboo shoots, braised wild rice balls, sun-dried eggplant meat, duck soup, crab meat soup, chicken blood soup, three delicacies and sweet-scented osmanthus soup, red meatballs, white meatballs, Nanjian meatballs, Sixi meatballs

, three fresh meatballs, steamed meatballs, shrimp meatballs, fish breast meatballs, fried meatballs, tofu meatballs, cherry meat, horse tooth meat, rice flour meat, first-grade meat, chestnut meat, jar meat, red braised meat, yellow braised meat,

Soybean curd meat, oven-roasted pork, stewed meat, sticky meat, fried pork, buckled pork, loose meat, canned meat, roasted pork, large meat, barbecued meat, white meat, red elbow, white elbow, smoked elbow, crystal elbow, beeswax

Elbow, roasted elbow, braised elbow strips, stewed mutton, sauced mutton, roasted mutton, roast mutton, clear lamb, five-spice mutton, boiled three kinds of pork, fried three kinds of pork, deep-fried fruit rolls, braised red bean paste, braised sour pork

Yan'er, Braised Silver Silk, Braised White Offal, Braised Jiezi, Braised Jiezi, Fried Hydrangea, Three Fresh Shark's Fin, Chestnut Chicken, Steamed Carp, Sauced Crucian Carp, Live Diamond Carp, Salted Duck, Boiled Chicken, Braised Navel, Braised

South chestnuts, fried tripe kernels, salted elbow flowers, pot-roasted pig trotters, stir-fried rice dumplings, stewed dumplings, roasted liver tips, roasted fat intestines, roasted heart, roasted lungs, roasted purple lids, roasted Liantie, roasted

Baogai'er, fried lung, shredded pickled melon, diced pheasant, mixed jellyfish, asparagus, braised winter bamboo shoots, magnolia slices, roasted mandarin duck, roasted fish head, roasted bean sprouts, roasted lily, fried tofu, fried gluten,

Fried soft towel, sugar-coated glutinous rice dumplings, caramelized yam, sugar-stewed lotus seeds, stuffed yam, almond cheese, stir-fried crabs, boiled crab, stir-fried meat and vegetables, assorted kudzu rice, sole, Yashiro fish, sea crucian carp,

Yellow croaker, anchovy, hairtail, grilled sea cucumber, grilled bird's nest, grilled chicken legs, grilled chicken nuggets, grilled meat, grilled gluten, grilled three kinds of meat, fried pork, fried pork, fried shrimp roe, fried crab roe, fried

Crab, fried crab, bergamot and sea cucumber, fried pork, fried gorgon rice, milk soup, wing soup, three shredded soup, smoked turtle dove, braised turtle dove, sea white rice, braised kidney dices, roasted wild rice, fried deer tail

Braised fish head, mixed skin and dregs, fattened sausage, fried purple lid, shredded chicken and bean sprouts, twelve dishes, mutton soup, venison, hump, deer haha, root cuttings, fried flower pieces

, mixed with vermicelli skin, braised lettuce, cooked sprouts and leeks, sweet-scented osmanthus, cooked cloves, cooked meat, cooked white meat, spicy pheasant, braised sour buds, braised spinal cord, shredded bacon, shredded white meat, boiled water chestnuts in a pot, plain braised

Chun Bu Lao, braised lotus seeds, pickled cabbage, roasted radish, fat snowflakes, braised white fungus, fried silver branches, eight-treasure hazelnut paste, yellow croaker pot, cabbage pot, assorted pot, glutinous rice ball pot, chrysanthemum pot, chowder pot,

Cook pastry in a pot, diced pork in spicy sauce, stir-fried shredded pork, stir-fried pork slices, braised sauerkraut, braised cabbage, braised peas, braised lentils, boiled edamame, stir-fried cowpea, plus pickled kohlrabi shreds.

Other explanations of the Manchu-Han Banquet: "Man-Han Banquet" is large in scale, with rich dishes, complex production procedures and exquisite craftsmanship. The banquet table uses the essence of barbecue, agarwood, abalone, sea cucumber, shark's fin and other high-end banquets;

There are six types of noodles: crispy, crispy, raw, and hairy; more than 20 knife techniques such as standing, floating, splitting, and slicing are used; cooking techniques such as steaming, stir-frying, roasting, stewing, roasting, and boiling are combined, supplemented by cold dishes.

There are more than ten inlay methods such as middle bridge shape, fan surface, shuttle back, Yishunfeng, Yipi tile, and city wall stacks; the lining is filled with bowls, lamps, plates, dishes and other tableware of complete specifications and shapes, which can be said to be a collection of cooking

The name of "Man-Han Full Banquet" comes from a cross talk written by the famous cross talk actor in Beijing and Tianjin in the 1920s, which lists a large number of dish names.

"Famous", very popular with the audience. In the 1930s, the famous crosstalk actor Dai Shaopu, who performed on stage with Zhang Shazi, Gao Deming, Xu Degui and Tang Xiazi in Beijing, was good at this joke (Dai Shaopu died in Tianjin in the early 1940s

), this passage was still called "the name of the dish" at that time. The second theory is that the "Man-Han Banquet" was an official banquet, which began in the Qing Dynasty. However, the official history is lost, and only some notebooks and collections have recorded it. The name is: "Man-Han Banquet".

, "Manchu and Han cuisine").