Online Games: Start as an Emperor

This is the first time such a reunion has occurred in Prince Yun's palace.

Mother Lu is also here, sitting on the main seat, and the other girls are also very respectful.

This time, the Imperial Kitchen Room really made a great effort.

Lu Yan even transferred Liu Shandong and Zhang Dongguan to the Yunwang Palace to make a Manchu-Han banquet with Xiao Dangjia, Xiao Fugui, A Fei, Master Xie and others.

This is an authentic Manchu-Han banquet.

The Manchu-Han Banquet has both the characteristics of palace cuisine and the essence of local flavor; barbecue, hot pot, and shabu-shabu are almost indispensable dishes. It is the treasure and the highest state of Chinese cuisine culture.

There are usually at least 108 kinds of dishes served at the Manchu-Han banquet, including 54 southern dishes and 54 northern dishes, which are 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 entering 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 entering 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 tradition, the etiquette was rigorous and solemn, inheriting the traditional virtues, and serving meals to the royal court, which made the guests linger. After finishing the meal, you can appreciate the profoundness of Chinese cooking, the origin of food culture, and enjoy the supreme spirit of all things.

Yang Xiaomi and everyone who had just entered the palace were completely stunned.

Streams of food energy exploded, forming shocking phenomena in the air.

A flying dragon flew into the sky out of the dishes prepared by the young master.

Bare teeth and show claws.

Golden light filled the sky.

Then, a golden light bloomed, and a golden kitchen utensil appeared, which was a kitchen knife.

This is a delicacy made by Xiao Fugui.

Unlike in the original work, Xiao Fugui is living a happy life now.

Moreover, Xiao Fugui and Xiao Dangjia are about the same age.

There is a lot of common language.

The two often compete with each other on their cooking skills and make progress together.

So now, both people's cooking skills have improved somewhat.

Xiao Fugui also picked up his grandfather.

Honor the elderly.

Xiao Fugui's cooking skills are very good, and more importantly, his creativity is amazing.

All kinds of ingredients can burst into amazing deliciousness in his hands.

A white light shot into the sky, and a white phoenix hovered in the sky, and then fell into the dish.

This is a delicacy made by chef Liu Shandong.

In the kitchen, Liu Shandong burst out with amazing energy after seeing everyone's cooking skills.

His knife skills are amazing.

Moreover, this person's control over heat and materials is really superb.

He can combine various ingredients perfectly to create the perfect taste.

After eating it, the taste explodes directly in your mouth.

Just like a white phoenix.

Fly freely in the void.

In addition, there is a pattern of carp leaping over the dragon gate in the sky.

This is Zhang Dongguan's craftsmanship.

Zhang Dongguan’s craftsmanship cannot be underestimated.

Especially Zhang Dongguan in the later period.

Can turn decay into magic.

Use tofu to taste like monkey brains.

It's impossible to tell the difference between true and false.

Use sweet potatoes instead of bear paws.

His cooking skills are so good that they look fake and real.

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The strange phenomena in the sky are constantly erupting, allowing people to enjoy the powerful visual impact while tasting delicious food.

Especially the delicacies in this Manchu-Han banquet.

They are all top-notch delicacies, the kind that make people linger after eating them.

As a super rich second generation in real life, Wu Qingcheng has very few things that she has not eaten.

But the dishes on the table refreshed her perspective.

It's so delicious.

She wanted to pack them all up and take them away.

They couldn't finish the one hundred and eight dishes, so they could only eat as much as they could.

Wu Qingcheng looked at the dish in front of her, her eyes shining, the shape was so beautiful.

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, fresh razor clam and radish shredded soup, kelp and pork belly soup, abalone stewed with loosestrife, mussel and shrimp soup, shark fin and crab soup, mushroom stewed chicken, pot hammer, fish maw stewed ham, shark skin chicken soup, blood meal soup, First-grade soup rice bowl.

Second portion, ten pieces of No. 2 Five Gui Bowls - crucian carp tongue stewed with bear paw, rice grains orangutan lip, pig brain, fake leopard fetus, steamed camel hump, pear slices mixed with steamed civet, steamed deer tail, pheasant Slices of soup, Fengzhu slices, Fengyang slices, rabbit breast milk sticks, first-grade soup rice bowls. The third portion, ten pieces of thin white soup bowls - pork belly, fake Jiangyao, duck tongue soup, chicken shoot porridge, pig Brain soup, hibiscus egg, goose gizzard soup, steamed anchovies, fish liver, Xi Shi milk, Wensi tofu soup, soft-shelled turtle meat soup, cocoon soup, first-grade soup rice bowl. The fourth portion, hairy blood plate Twenty items - roasted, harba, piglets, deep-fried pork and mutton, fried chicken, goose, duck, pigeon, pig offal, haggis offal, boiled pig and mutton, boiled pork and mutton, white steamed Piglet, lamb, chicken, duck, goose, white flour pastry rolls, assorted roasted buns, plum blossom buns.

The fifth portion, twenty foreign dishes, twenty hot dishes and wine, twenty side dishes, dried fruits The table is full of fresh fruits. It is also called a Man-Han banquet."