There are 108 dishes in the Manchu-Han banquet:

(1) Mongolian Banquet

Tea table tea ceremony: ancient music accompaniment, Manchu-Han banquet Maid, present white jade milk tea

Desserts upon arrival: tea food knife-cut, almond bergamot, crispy apple, Heyi cake

First item in the box: dragon and phoenix gold-painted box and dragon pan pillar (accompanied by Eight kinds of dried fruit preserves)

Four happy dried fruits: ?Tiger skin peanut?, strange-flavored flatbread, milky white grapes, snow mountain plum

Four sweet preserves: candied apple, candied longan , candied fresh peaches, candied green plums

Offer incense to celebrate longevity: ancient music accompanies the banquet, and burn incense to the banquet

Five appetizers: dragon and phoenix, chicken shreds and cucumber with Hong characters, Fu character Melon-roasted pork loin, spicy tripe with 10,000 characters of spicy pork belly, and Mushroom with Chinese New Year characters

Four products of pastry: Yushan bean yellow, sesame roll, gold cake, jujube cake

Four products of pickles: Palace cucumber, pickled black cabbage, candied garlic, pickled water mustard peel

Worship the pulp: Music accompanies the banquet, Manchu and Han maids worship, Kweichow Moutai

First meal soup: Longjing Bamboo Sun

The third dish of imperial cuisine: anchovy fin, red plum bean paste, Kung Pao hare

The second dish of pastry: bean flour pastry, milk horn

Three imperial dishes: Dragons flying together, stir-fried frogs, fried pigeons with coriander

Three imperial dishes: eight-treasure wild duck, golden bergamot rolls, fried shredded cuttlefish

Paste Second dish: Canary cake, Ruyi Roll

Third dish: Hydrangea and scallops, fried guinea fowl, fish fillet in milk sauce

Third dish: Dried Lianfu sea cucumber , Mushroom duck feet, colorful beef fillet

Second pastry items: Minced meat sesame cakes, dragon beard noodles

Second barbecue items: Hanging oven pheasant, raw roasted roe deer, assorted Serve lotus leaf rolls, scallions, and sweet noodle sauce

Three imperial dishes: mountain delicacies thorn buds, lotus tofu, straw mushrooms and broccoli

First porridge: red bean porridge

First product of fruit: First product of seasonal fruit platter

Farewell tea: Xinyang Maojian

(2) Courtier’s banquet

Beautiful tea: Shifeng Longjing

Four types of dried fruits: honey peanuts, strange-flavored cashews, walnut sticks, apple gummies

Four types of candied fruits: candied ginkgo, candied cherries, candied melon strips, candied golden dates

Four items of pastry: jade bean cake, chestnut cake, two-color bean cake, bean paste roll

Four items of pickles: sweet soybean radish, five-spice cooked mustard, sweet sour milk melon , Tianhejin

Seven appetizers: Magpie plum blossoms, butterfly rolls, fish fillets with ginger sauce, five-spice pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage rolls

The first dish of the meal soup: the first grade of official swallow

The fifth dish of the imperial dish: braised deer tendons in a casserole, shredded chicken and white fungus, sweet-scented osmanthus fish strips, diced eight-treasure rabbit, jade bamboo shoots and bracken

Two items of pastry: Cixi steamed buns, golden shredded shaomai

Fifth item of imperial cuisine: Luohan prawns, fried scallops on skewers, beef tenderloin stir-fried with green onions, chicken in oyster sauce, fresh scallops Mushroom cabbage heart

Second pastry: Lama cake, almond tofu

Mountain delicacy Acanthopanax, fried quail, braised red clams

Paste The second item of pastry: chicken ready to be fed, bean paste and apple

The third item of imperial dish: grilled fish lips, braised fish bones, braised shark skin with green onions

The second item of barbecue: sliced ??milk Pork, Uyghur roasted mutton, pancakes, sweet onion sauce

Porridge 1: Huiren rice porridge

Fruits: Seasonal fruit platter

Farewell Fragrant Tea: Zhulan Dafang

(3) Longevity Banquet

Beauty’s Tea Presentation: Lushan Yunwu

Four Dried Fruits: Milky White Zaobao, Two-color soft candy, sugar-fried flatbread, cocoa peach kernels

Four candied fruits: candied pineapple, candied red fruit, candied grapes, candied water chestnuts

Four candied pastries: golden cake roll?, Adzuki bean cake, lotus seed cake, pea yellow

Fourth pickles: osmanthus chili mustard, dried purple spices, assorted coriander, and cucumber

First pick: dragon and phoenix

Gold-painted dumplings with dragon plates and pillars are served

Chicken in five-spice sauce? Salted tenderloin, duck in red oil, spicy noodles

Chicken in osmanthus sauce, tomatoes and water chestnuts, braised straw mushrooms in oil, white fungus in pepper oil

Fourth appetizer: Coral white with ten thousand characters, five-spice prawns with longevity, salted beef with no character, red oil louver with Xian

One soup: Changchun deer whip soup

The fourth imperial dish: Jade Palm Xian Shou, Mingzhu Tofu, Shouwu Chicken, Baihua Duck Tongue

The second imperial dish: Longevity Dragon Beard Noodles, Baishou Peach

Imperial Vegetable The fourth dish: Stewed white phoenix with ginseng, dragon and phoenix eggs, the joy of father and son, mountain delicacy celery

The second dish: evergreen rolls, chrysanthemum bergamot cake

Royal The fourth dish: grilled round fish with golden legs, skillfully roasted wild goose and kite, diced pheasant with peach kernel, shredded double bamboo shoots with crabmeat

The second pastry: ginseng fruit, walnut cheese

The fourth imperial dish: Pine Hericium Mushroom, Cuttlefish Soup, Lotus Leaf Chicken, Beef Tenderloin Stir-fried with White Mushrooms

The Second BBQ dish: Hanging oven sand plate chicken, sesame venison skewers

The first porridge: rare black rice porridge

The first fruit: the seasonal fruit platter

Farewell to the fragrant tea: Jasmine Bird's Tongue

(4) Thousand Old Man’s Banquet

Beautiful Lady Offering Tea: Junshan Silver Needle

Four types of dried fruits: strange-flavored walnuts, crystal gummy candies, spiced cashews, peanut sticky

Four kinds of candied fruits: candied oranges, candied crabapples, candied bananas, candied plums

Four kinds of candied fruits: huazhanlongan, ?aiwowo, jam gold cake, ?two-color water chestnut cake

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Four pickles: Royal radish, spicy cucumber with honey sauce, osmanthus kohlrabi, pickled peach kernels

Seven appetizers: two dragons playing with pearls, rabbit meat with tangerine peel, strange chicken strips , Tianxiang abalone?, three-loaf melon rolls, shrimp roe winter bamboo shoots, wild rice with pepper oil

The first meal soup: braised fish lips in a pot

The fifth imperial dish: Shazhou Tacui,? Pipa Prawns, dragon and phoenix tenderness, diced pork with sesame oil paste, cucumber sauce

Second pastry: Thousand-layer steamed cake, assorted flower basket

Fifth imperial dish: Dragon boat catfish, Slippery clam balls, braised quail in soy sauce, beef tenderloin with oyster sauce, duck feet with Sichuan sauce

Second pastry items: Shaomai with phoenix tail, colorful hand-cooked dishes

Fifth imperial dish: First item Tofu, Sanxian meatballs, enoki mushrooms, chicken breast, sesame venison cakes

Second pastry items: Jade Rabbit and Cabbage, Sixi Dumplings

Second barbecue items: Royal meal grilled chicken, grilled fish fan

Game hot pot: Twelve items on the plate

First item: venison slices, Feilong preserved roe deer spine, pheasant slices

Wild boar? Wild duck breast? Squid rolls?, fresh fish

Aralia elata? Eleutherococcus acanthopanax, fresh bean sprouts

First meal porridge: Lotus leaf meal porridge

First taste of fruit: First taste of seasonal fruit platter

Farewell tea: Yanghe Spring Green

(5) Nine Hundred Banquet

Beauty presents tea : Make milk tea

Four kinds of dried fruits: Sesame Nantang?, rock sugar walnuts, spiced almonds, pineapple gummy

Four kinds of candied fruits: candied longan, candied Laiyang pear, candied fruits Water chestnuts, candied betel seeds

The fourth category of pastries: ?Glutinous rice cold cake?, kidney bean rolls, pigeon glass cake,?Cream pineapple jelly

The fourth category of pickles: ?Beijing spicy dishes? , Spicy cucumber sticks, sweet and spicy dried beans, and mustard seeds

Seven appetizers: Songhe Yannian, mustard duck feet, spicy quail, sesame fish, cashew nuts and celery heart, braised fresh in oil Tomatoes with Mushroom Honey Sauce

The first meal soup: Toad Soup

The first royal dish: braised unicorn noodles

The fourth hot stir-fried dish: drum crab , spicy tendons?, oolong spit beads, three fresh dragon and phoenix balls

Second pastry: mignonette cake, jade gourd

First imperial dish: golden toad and jade abalone

Four hot stir-fried items: wild bracken, salt-fried pork, fragrant cooked roe deer spine, and Humi wild rice

Second stir-fried items: golden horns, crystal plum blossom buns

The first imperial dish: colorful fried camel

Feng

Hot-fried four items: Wild duck peach kernel dices, stir-fried squid, box tofu, crispy fried golden cake

Stir-fried two items: Dajiujia, Lotus Roll

Second barbecue items: Guinea fowl, grilled deer breast

First porridge: Lotus seed porridge

First fruit: Seasonal fruit platter

Farewell to fragrant tea: Dongting Biluochun

(6) Seasonal Banquet

Beautiful tea: Fujian Oolong

Four varieties of dried fruits : Milky white almonds, persimmon frost gummy candies, fried cashews, fried peanuts

Four candied fruits: candied duck pears, candied dates, candied lychees, candied Hami apricots

Four kinds of pastries: whip cake, bean paste cake, coconut cup, mandarin duck roll

Four kinds of pickles: spicy milk melon slices, soy sauce pepper, sweet soy ginger teeth, soy sauce sweet snails

Seven appetizers: phoenix wings, panda crab meat, shrimp, winter bamboo shoots, five-threaded vermicelli, five-spice mandarin fish, spicy and sour cucumber, tangerine peel beef

Soup one: canned pheasant Silk bird's nest

Fifth imperial dish: Fresh abalone in original shell, roasted partridge, Wubaosandan, shredded chicken bean sprouts, pearl fish balls

Second pastry: Double Ninth Festival flower Cake, dried pine nuts and dried marinara

Five dishes: Braised shark's fin with Hericium mushrooms, braised duck breast, fried shredded eel, diced cashew nuts, braised fish belly roll

Paste The second type of pastry: hibiscus banana roll, moon cake

The fifth type of imperial cuisine: steamed fresh seasonal vegetables, stir-fried seasonal vegetables, stuffed mushroom box, lotus leaf chicken, Shandong sea cucumber

The second type of pastry ：Seasonal snacks, soup dumplings

Second barbecue items: roasted duck, roasted pheasant, and on top

Pancakes, sweet noodle sauce, green onions, melon sticks

Radish strips, white sugar, minced garlic

First meal porridge: Laba rice porridge

First fruit: seasonal fruit platter

Farewell tea: Yanghe Spring Green

The Manchu-Han banquet in the dish names:

Steamed lamb, steamed bear paws, steamed deer tail, roasted duck, roasted chicken,

roasted goose, braised pig, Braised duck, soy sauce chicken, bacon, songhua tripe,

Dried meat, sausage, assorted sourdough dishes, smoked chicken white tripe, steamed eight-treasure pig,

Duck stuffed with glutinous rice , canned pheasant, canned quail, braised assorted pieces, braised goose,

Pheasant, rabbit breast, cabbage python, whitebait, steamed hash ant, braised shredded duck, braised duck loin,

Braised duck strips, shredded duck, yellow heart tuber, braised white eel, braised eel, black bean catfish,

Pot-roasted carp, mashed soft-shelled turtle, caught and fried carp, Stir-fried prawns, soft fried tenderloin,

soft fried chicken, assorted sausages, braised jackdaw, sesame butter rolls, braised fresh mushrooms,

braised fish Braised pork belly, 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 shrimps, braised green clams, fried noodles Fish, fried bamboo shoots,

Hibiscus agarwood, fried shrimps, braised shrimps, braised kidney flowers, braised sea cucumbers, stir-fried tendons,

Pot-roasted sea cucumbers, pot-roasted cabbage, Fried fungus, stir-fried liver tips, osmanthus wings, steamed wings,

Fried poultry, fried sauce, fried pork ribs, steamed scallops, sugar-gluten rice, mixed shredded chicken,

Mixed tripe, assorted tofu, assorted diced, marinated duck, marinated fish fillets, braised crab meat, fried crab meat,

Braised crab meat, mixed crab meat, steamed pumpkin, Stuffed Japanese melon, fried luffa, stuffed winter melon,

Smoked duck feet, braised duck feet, braised bamboo shoots, braised wild rice, eggplant sun-dried 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 delicacies meatballs,

Steamed meatballs, shrimp meatballs, fish breast meatballs, fried meatballs, Tofu meatballs, cherry meat, horse tooth meat,

Rice vermicelli meat, first-class meat, chestnut meat, jar meat, red braised meat, yellow braised meat, soybean curd meat, sun-dried meat,

Stewed meat, sticky meat, fried meat, pork belly, loose meat, canned meat, roasted meat, large meat, barbecue, 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, spiced lamb, boiled three kinds, fried three Yang'er, fried fruit rolls, braised bean paste,

braised sour swallow, braised silver thread, braised white offal, braised knot, braised knot, fried hydrangea, three fresh shark's fin, chestnut chicken,

Boiled carp, crucian carp in sauce, live carp, salted duck, tube chicken, braised navel, braised water chestnuts, fried belly kernels,

Brine elbow flower, pot roasted pig Hoof, stir-fried dumplings, stewed dumplings, roasted liver tips, roasted fat intestines, burned heart,

burned lungs, roasted purple lids, roasted joints, roasted Baogai'er, fried lungs, Shredded pickled melon, diced pheasant, mixed jellyfish,

Asparagus, braised winter bamboo shoots, magnolia slices, roasted mandarin duck, roasted fish head, roasted betel seeds, roasted lily, fried tofu, fried gluten,

Fried soft towels, sugar-coated glutinous rice dumplings, shredded yam, sugar-braised lotus seeds, stuffed yam, almond cheese, stir-fried crabs, stir-fried meat and vegetables, assorted kudzu Senmi, sole, Yatsura fish, sea crucian carp, yellow croaker, anchovy, hairtail, grilled sea cucumber,

braised 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,

stir-fried crab roe, fried crab, fried crab, bergamot sea cucumber, fried pork, fried gordon rice, milk soup, wings Seed soup, three shredded soup,

Smoked turtle dove, braised turtle dove, sea white rice, braised kidney diced, roasted wild rice, fried deer tail, braised fish head, mixed skin residue, boiled fat intestine,

Fried purple lids, shredded chicken and bean sprouts, twelve Taiwanese vegetables, mutton soup, venison, hump, deer haha, root cuttings, fried flower pieces,

Qing Mixed vermicelli skin, braised lettuce, cooked sprouts and leeks, sweet-scented leeks, cooked cloves, cooked meat, cooked white meat, spicy pheasant, braised sour buds, braised spinal cord, shredded bacon, shredded white meat, water chestnuts Yipin hot pot, plain boiled spring, braised lotus seeds,

Sour pickled cabbage, roasted radish, fatty snowflakes, braised white fungus, fried silver branches, eight-treasure hazelnut sauce, yellow croaker pot,

Cabbage pot, assorted pot, glutinous rice dumpling pot, chrysanthemum pot, chowder pot, dumpling pot,

Pork diced spicy sauce, stir-fried shredded pork, stir-fried pork slices, braised sauerkraut, braised cabbage, braised Peas, braised lentils, edamame, fried cowpea, and pickled kohlrabi.

The Manchu-Han banquet is a giant banquet in my country that combines the dietary characteristics of the Manchu and Han people. It originated in the palace of the Qing Dynasty. It was originally a banquet for Kangxi’s 66th birthday. It was intended to resolve the discord between the Manchu and Han people. This tradition will be followed by later generations. , adding delicacies, extremely luxurious.

Famous banquets in the Qing Dynasty also include the Mongolian vassal banquet, the courtiers' banquet, the longevity banquet, the thousand old man banquet, and the nine-white banquet. There are generally 108 kinds of dishes served at the Manchu-Han banquet. The dishes are salty, sweet, meat and vegetable, and the ingredients are carefully used to highlight the special flavor of the Manchu dishes.

Barbecue, hot pot, and shabu-shabu are almost indispensable dishes. At the same time, they also demonstrate the characteristics of Han cuisine. They can be grilled, fried, stir-fried, stir-fried, and roasted. They are truly the treasure and the highest state of Chinese cuisine culture. .

A Manchu-Han banquet usually has at least 108 kinds of dishes (54 southern dishes and 54 northern dishes), which can be eaten in three days. It is a treasure of Chinese cuisine culture.

Reference: Manchu-Han Banquet Recipe_Baidu Encyclopedia