The perfect rich man in the city

Mr. Yun is really generous, he came directly to a table of"Manchu and Han Dynasties""

"Mr. Yun, Wocao, it's rare for you to be so generous." Li Xiang's eyes widened when he heard that Mr. Yun asked the people below to prepare for the banquet.

"Get out of here, when have I ever been stingy?" Mr. Yun couldn't help but rolled his eyes. Mr.

Yun's restaurant is rare for being able to prepare a Manchu-Han banquet.

Of course, this Man-Han banquet will definitely not reach the achievements of the palace.

That is the real Man-Han banquet.

This , although it has the name of Manchu and Han Banquet, it does not have so many dishes.

Manchu and Han Banquet, a palace feast during the Qing Dynasty.

It has the characteristics of palace dishes and the essence of local flavor; it highlights the special flavors of Manchu and Han dishes, barbecue, hot pot, and shabu-shabu It is an almost indispensable dish that also showcases the characteristics of Han cuisine. It can be grilled, fried, stir-fried, stir-fried, grilled, etc. It is truly the treasure and the highest state of Chinese cuisine culture. The

Manchu-Han banquet was originally a banquet held by the Manchus in the Qing Dynasty palace. Made with Han peopleAll seated.

There are usually at least 108 kinds of dishes served at the Manchu-Han banquet (54 southern dishes and 54 northern dishes), which can be eaten in three days.

The dishes of the Manchu-Han banquet include salty and sweet, meat and vegetable dishes, using a wide range of materials, fine ingredients, and all kinds of delicacies from the mountains and seas.

The Manchu-Han Banquet has exquisite dishes and exquisite etiquette, forming a striking and unique style. Before taking the table, two pairs of incense sticks, tea and hand dishes are served; there are four fresh fruits, four dried fruits, four fruits and four candied fruits on the table; after taking the table, cold dishes are served first and then hot stir-fried vegetables, large dishes and beets are served in sequence.

The Manchu and Han banquets were divided into six banquets, all named after famous banquets in the Qing palace. It brings together many famous delicacies from Manchu and Han Dynasties, selects fresh seafood, and searches for rare and exotic animals. The full banquet includes 196 items of hot, cold and meat dishes, 124 items of snacks and tea, and 320 items of delicacies.

Use a full set of pastel Wanshou tableware and silverware, which makes you rich and gorgeous, and the dining environment is quaint and solemn. During the banquet, famous teachers were specially invited to play ancient music to accompany the banquet. Following the elegant legacy, strict etiquette, and inheriting traditional virtues, the guests were served and served in the royal palace, making the guests linger and forget to return. After finishing the meal, you can appreciate the vastness of Chinese cooking, the origin of food culture, and enjoy the supreme spirit of all things.

The Manchu-Han banquet originated in the Qing Dynasty and is the most famous Chinese banquet in history that combines Manchu and Han dishes. During the Jiashen period of Qianlong, Li Dou's"Yangzhou Paintings" contains a meal for a Manchu-Han banquet, which is the earliest record of a Man-Han banquet.

The Manchu-Han banquet mainly focuses on Northeastern, Shandong, Kyoto, Jiangsu and Zhejiang cuisine.

Most of the foods in the so-called"Full Banquet of Manchu and Han Dynasties" are specialties (or produced) in the Longjiang area: such as rhinoceros nose, fish bones, catfish roe, Hericium mushrooms, bear paws, hash frogs, deer tails (tendons, preserved meat, whip, etc.) ), leopard fetuses and other rare raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet.

Southern Cuisine 54: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Eastern Cantonese dishes.

Northern Cuisine 54: 12 Manchu dishes, 12 Kyoto dishes, and 30 Shandong dishes.

According to the"Qing Dynasty Huidian" and"Guanglu Temple Rules", after Kangxi, the full banquets hosted by Guanglu Temple were divided into six classes: first-class full banquets, each table cost eight taels of silver, and were generally used after the death of emperors and empresses. The feast afterwards. A second-class banquet costs seven taels of silver, three cents and four cents per table, and is generally used for banquets after the death of an imperial concubine. Third-class banquets cost five taels, four cents, and four cents of silver each, and are generally used for banquets after the death of noble concubines, concubines, and concubines.

The fourth-class banquets, each priced at four taels, four cents and three cents of silver, are mainly used for the three major festivals of New Year's Day, Longevity, and Winter Solstice, as well as various banquets such as the emperor's wedding, the triumphal march of the army, the wedding of a princess or princess, and the death of a distinguished person. The subsequent banquet and so on. The fifth-class banquet, priced at three taels and three cents of silver per table, is mainly used for banquets for the principal and deputy envoys from North Korea, the Tibetan Dalai Lama and the Panchen Lama. A feast for Taiji and others. Sixth-class banquets cost two taels and six cents of silver each. They are mainly used for giving banquets, banquets and lectures, when the Holy Duke comes to visit, and when envoys from Yuenan, Ryukyu, Siam, Burma, Sulu, Nanzhang and other countries come..

During the reign of Kangxi, the"Thousands of Old Banquets" were held twice with thousands of people attending. The event was so grand that both Manchus and Han people attended the banquets twice.

In fact, the Manchu-Han banquet did not originate from the palace, but was an official dish in Jiangnan.

According to Li Dou's"Yangzhou Painted Boat Record":"The temples in front and behind Shangmaishui Street are all large kitchens to prepare meals for the six ministers and hundreds of officials: the first portion, the first five Gui bowls, ten pieces - bird's nest, shredded chicken soup, sea cucumber Braised pork tendon, shredded fresh razor clam and radish soup, shredded kelp and pork belly soup······

The second portion, ten pieces of No. 2 Five Gui Bowls - crucian carp tongue stewed with bear paws, rice grains orangutan lips, pig brains······

The third portion, ten pieces of thin white soup bowls - pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoots porridge······

The fourth portion, twenty pieces of woolen blood plate - roasted, harba, piglet, fried pork and mutton······

For the fifth portion, there are twenty foreign dishes, twenty hot dishes and wine, twenty side dishes, plenty of dried fruits, and plenty of fresh fruits. The so-called Man-Han banquet."

This is the"big kitchen" in Yangzhou specially organized for the"six ministers and hundreds of officials" who visited Yangzhou. From the analysis of written data, the Manchu and Han banquet should originate from Yangzhou.

This kind of Manchu and Han banquet combines the essence of the palace banquet and the Han banquet. Later, It has become the general term for large-scale luxurious banquets, and the dishes are constantly added and updated, and it has become the epitome of Chinese cuisine._Feilu reminds you: three things about reading - collection and recommendation