the Manchu-Han banquet is attached by future generations!

There is no concept of a Manchu-Chinese banquet in the real Qing court!

The Manchu-Han banquet actually did not originate from the court, but was an official dish in the south of the Yangtze River. According to Li Dou's "Yangzhou Painting Boat Record", "The temples before and after going to Shangmai Street are all big kitchens for six departments and hundreds of officials to eat: the first one, the top five bowls of ten pieces-bird's nest chicken soup, sea cucumber stewed pork tendon, shredded radish soup with fresh clams, shredded kelp pork belly soup, abalone stewed pearl vegetables, mussel shrimp soup, shark's fin crab soup, etc. In the second batch, there are 1 bowls of No.2 with five baskets-stewed bear's paw with crucian carp tongue, scarlet lips with rice grains, pig's brain, fake leopard fetus, steamed hump, steamed civet with pear slices, steamed deer's tail, sliced pheasant soup, sliced wind pig, sliced wind sheep, rabbit breast milk room label and first-class soup rice bowl. Third, ten pieces of thin white soup bowls-pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoot porridge, pig brain soup, hibiscus eggs, goose gizzard soup, steamed shad, fake grouper liver, Xishi Milk, Wensi bean curd soup, nail fish meat slice soup, cocoon son soup, first-class soup rice bowl. The fourth part, twenty pieces of hairy blood dishes-roasted pork and mutton, Harba, piglet, fried pork and mutton, fried chicken, goose, duck, pigeon, pig offal, mutton offal, burnt pork and mutton, boiled pork and mutton, steamed piglet, lamb, chicken, duck, goose, steamed bun with white flour, assorted fire and plum blossom buns. The fifth part, 2 foreign dishes, 2 hot dishes to persuade wine, 2 small dishes, 1 tables of dead fruits and 1 tables of fresh fruits. The so-called Manchu banquet is also. "

This is the "Big Kitchen" in Yangzhou, which is specially organized for the "six departments and 1 officials" who visit Yangzhou. From the analysis of written materials, the Manchu-Chinese banquet should have originated in Yangzhou. This kind of Manchu-Han banquet combines the essence of palace banquet and Han banquet in one seat, and later it became the general name of large-scale luxury banquet, and the dishes were constantly added and updated, which became the epitome of Chinese cuisine.