The tongue twisters of the Manchu-Han banquet recipes are as follows:
Steamed lamb, steamed bear paws, steamed deer tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, sauced chicken, Bacon, Songhua tripe, dried meat, sausages, assorted Su dishes, smoked chicken white tripe, steamed Babao pig, duck stuffed with glutinous rice, canned pheasant, canned quail, braised assorted items, braised goose, pheasant , rabbit breast, cabbage python, whitebait, steamed hash ants, braised duck shreds, braised duck loin, braised duck strips, clear mixed duck shreds, yellow heart tuber,
Braised white eel, braised yellow eel, Black bean catfish, pot-roasted carp, mashed soft-shelled turtle, fried carp, fried shrimp, soft fried tenderloin, soft fried chicken, assorted sausages, braised jackdaw, sesame butter rolls, braised fresh mushrooms, Braised fish breast, braised fish belly, braised fish slices, braised pork slices, braised three delicacies, braised white mushrooms, braised pigeon eggs, fried silver wire, braised eel, fried white shrimp, braised green clams, fried fish with noodles, fried bamboo shoots, Hibiscus agarwood, stir-fried shrimps,
Stewed shrimps, braised kidney flowers, braised sea cucumbers, stir-fried tendons, pot-roasted sea cucumbers, pot-roasted cabbage, fried fungus, fried liver tips, osmanthus wings, Steamed wings and fried birds. Fried pork ribs, steamed scallops, glutinous rice, shredded chicken, shredded tripe, assorted tofu, assorted diced, 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, eggplant oven-roasted meat, duck soup, crab meat soup, chicken blood soup, three fresh 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 vermicelli meat, first-grade meat, chestnut meat, jar meat, red meat Braised pork, braised pork, soybean curd meat, oven-roasted meat, stewed meat, sticky meat, fried meat, buckled meat, loose meat,
Canned meat, roasted pork, large meat, barbecued meat, white meat, Red elbow, white elbow, smoked elbow, crystal elbow, beeswax elbow, pot-roasted elbow, grilled elbow strips, stewed lamb, sauced lamb, roasted lamb, grilled lamb, clear lamb, five-spice lamb, boiled three kinds, fried three Samples, fried fruit rolls, braised bean sprouts, braised sour swallows, braised silver thread, braised white offal, braised festival seeds, braised festival seeds, fried hydrangea, three fresh shark's fin, chestnut chicken, boiled carp, crucian carp in sauce, Live carp, salted duck,
boiled chicken, braised navel belly, braised water chestnuts, fried tripe kernels, salted elbow scallops, pot-roasted pig trotters, mixed rice noodles, braised pork belly, roasted liver tips Children, roasted fat intestines, burned heart, roasted lungs, roasted purple lids, roasted joints, roasted baby lids, fried lungs, shredded pickled melons, diced pheasants, 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 tissue, sugar glutinous rice dumplings, shredded yam, sugar-braised lotus seeds, stuffed yam,
Almond cheese , stir-fried crab, braised crab, stir-fried meat and vegetables, assorted kudzu rice, sole, Yatsura fish, sea crucian carp, yellow croaker, anchovy, hairtail, braised sea cucumber, braised bird's nest, braised chicken legs, braised chicken nuggets , braised pork, braised gluten, braised three kinds of meat, fried pork, sauced pork, fried shrimp roe, braised crab roe, fried crab, fried crab, bergamot sea cucumber, fried pork, fried gordon rice, milk soup, Wing soup, three-silk soup, smoked turtle dove, braised turtle dove, sea white rice, braised kidney dices,
Fire-roasted wild wild rice, fried deer tail, braised fish head, mixed skin residue, braised fat intestine, Fried purple lids, shredded chicken and bean sprouts, twelve vegetables, lamb soup, venison, camel hump, deer haha, root cuttings, fried flower pieces, mixed vermicelli, braised lettuce, boiled buds and leeks, and sweet-scented osmanthus. , cooked cloves, cooked big meat, cooked white meat, spicy pheasant, braised sour buds, braised spinal cord,
Shredded bacon, shredded white meat, water chestnut pot, plain braised spring, braised lotus seeds, sour Yellow cabbage, roasted radish, fatty snowflakes, braised white fungus, fried silver twigs, eight-treasure hazelnut paste, yellow croaker pot, cabbage pot, assorted pot, glutinous rice ball pot, chrysanthemum pot, chowder pot, boiled pastry pot, diced pork hot sauce , fried shredded pork, fried pork slices, braised sauerkraut, braised cabbage, braised peas, braised lentils, edamame, fried cowpea, plus pickled kohlrabi shreds.
Other explanations for the Man-Han Banquet
Theory 1
The Man-Han Banquet is large in scale, rich in dishes, complex in production procedures and sophisticated in craftsmanship.
This banquet table draws on the essence of high-end banquets such as barbecue, agar-agar, abalone, sea cucumber, and shark's fin. It includes six types of pastries: oil, blanched, crispy, minced, raw, and hairy; More than twenty kinds of knife techniques; a collection of cooking techniques such as steaming, stir-frying, roasting, stewing, roasting, and boiling.
Assisted by more than ten inlay methods such as bridge shape, fan surface, shuttle back, Yishunfeng, a tile, and city wall stacks in the cold dish; the lining is made of bowls, cups, etc. with complete specifications and different shapes. Plates, plates and other utensils are put together on one table, which can be said to be the culmination of cooking skills.
The name "Man-Han Banquet" comes from a cross talk. Heartthrob, a famous cross talk actor who performed in Beijing and Tianjin in the 1920s, compiled a "Guankou" poem and listed a large number of dish names.
It is called "Reporting the Name of the Dish" and is quite popular among the audience. With Zhang Fool in Beijing in the 1930s. The famous crosstalk actor Dai Shaopu, who performed on stage with Gao Deming, Xu Degui and Tang Xiazi, was good at this joke (Dai Shaopu died in Tianjin in the early 1940s). At that time, this passage was still called "the name of the dish".
The second statement
The "Man-Han Banquet" is 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 names are: "Man-Han Banquet", "Man-Han Banquet", "Man-Han Banquet" Manchu and Han cuisine). Initially, in official banquets, guests would eat Manchu dishes first and then Han dishes, which was called "turning the table" because there were Manchus and Han people among them, so as to adapt to different eating habits.
As a result of the "turn over", the chefs who made the Manchu banquet and Han banquets competed with each other and learned from each other's strengths in order to make the banquet table more exquisite. After that, people used the delicacies of the two banquets The banquet is a feast of Manchu and Han Dynasty.