What are the names and serving order of all the dishes in the Manchu-Han Banquet?

Manchu-Han Banquet

The Manchu-Han Banquet originated in the Qing Dynasty and is the most famous Chinese banquet in history that combines the essence of Manchu and Han dishes.

In the "Yangzhou Shufang Lu" written by Li Dou during the Jiashen period of Qianlong, there is a food list for the Manchu-Han banquet, which is the earliest record of the Man-Han banquet.

The Manchu-Han banquet is an essence of my country with strong national characteristics and local flavor. The dishes are exquisite and the etiquette is exquisite.

It has formed a striking and unique style. The Man-Han banquet was originally a banquet where Manchus and Han people sat together during banquets in officialdom. There are usually at least one hundred and eight kinds of dishes served at the Manchu-Han banquet, which can be eaten in three days. The Manchu-Han banquet uses a wide range of materials, fine materials, and all kinds of delicacies. The cooking skills

are exquisite and full of local characteristics. It highlights the special flavor of Manchu cuisine, and barbecue, hot pot, and shabu-shabu are almost indispensable dishes. At the same time, it also shows the characteristics of Han cuisine, including grilling, deep-frying, stir-frying, stir-frying, and roasting, etc., which is truly Chinese cuisine.

It is a cultural treasure.

Introduction to six kinds of banquets>>>

Full Banquet between Manchu and Han Dynasties (1) Mongolian Banquet

This banquet was hosted by the emperor of the Qing Dynasty to entertain the Mongolian relatives who were married to the royal family. A royal banquet. Generally, banquets are held in the Tianzheng Daguang Hall

Ming Palace, accompanied by first- and second-grade Manchu ministers. Emperors of all dynasties attached great importance to this banquet and held it regularly every year. The Mongolian relatives who received the banquet regarded this banquet as a great blessing and cherished the food that the emperor rewarded during the banquet. The article "Qing Bailei Chao*Meng

Returning Home with Blessings at a Banquet" says: "The Mongolian princes of the annual class came to the capital to be rewarded with food, so they must go, saying

Bring blessings back home. If there are no utensils, put them in your outer coat and put them in a flat gold embroidered snake, which is often soaked with soup and dripping with water. No regrets

It is also a Man-Han banquet. (2) The Courtier's Banquet

The Courtier's Banquet is held every year on the day after the Yuan Dynasty, that is, the 16th day of the first lunar month. At this time, the emperor personally appoints the bachelors and those with meritorious deeds among the nine ministers

Those who participate in the Guxing banquet are honored. The banquet is held in the Fengsan Selfless Hall, and high chairs are used during the banquet, and poems and drinks are held every year. Also participate. The emperor used this favor to win over his subordinates, and at the same time it was a symbolic form of merit for the courtiers.

Manchu and Han Banquet (3) Longevity Banquet

The Longevity Banquet was a birthday banquet for the emperors of the Qing Dynasty, and it was also one of the grand banquets in the inner court. Concubines, princes, civil and military officials all took great pride in celebrating their birthdays with famous food and delicacies. There are countless dishes. If it is a birthday, the celebration will be even more grand.

The department will send special personnel to prepare clothes, decorations, music, dances and banquets.

On Cixi's sixtieth birthday, an edict was issued in the 18th year of Guangxu's reign. A few months before her birthday, the banquet had already begun.

The painting "Longevity without Borders" was made in Qianjiangxi. There were more than 29,170 pieces of various glazed bowls, dishes, plates and other porcelain with inscriptions and auspicious and festive patterns. The entire celebration cost nearly 10 million taels of silver, which was the highest in Chinese history. It is unprecedented.

The Man-Han Banquet (4) Thousand-Sou Banquet

The Thousand-Sou Banquet began in Kangxi and flourished during the Qianlong period. It was the largest banquet in the Qing palace and had the largest number of banquets. Grand Imperial Banquet

The first banquet for a thousand people was held in Yangchun Garden in the 52nd year of Emperor Kangxi's reign. The name of the banquet. In the fiftieth year of Qianlong's reign, a Thousand-Senior Banquet was held in Qianqing Palace, with three thousand people, and they improvised a hundred couplets in Bailiang style. In the first month of Jiaqing's first year, a Thousand-Senior Banquet was held in Ningshou Palace. In the Ji Palace, there were 3,500 people at the banquet, and they composed three poems impromptuly. Later generations called the Qiansou Banquet an "unprecedented act of kindness and courtesy." /p>

Man-Han Full Banquet (5) Nine White Banquet

The Nine White Banquet began during the Kangxi period when Kangxi first designated the four tribes including Mongolian Waisak to express their surrender

Be loyal, and pay tribute to Jiubai every year, that is, one white camel and eight white horses. After the Mongolian tribes paid tribute

The emperor entertained the envoys at a banquet, which was called Jiubai. Feast. It happens every year.

Later, Emperor Daoguang wrote a poem about it

It goes: Four pairs of silver flowers and one jade camel, Western Qiang presented to the emperor Jingluo at the end of the year

Full Banquet of Manchu and Han Dynasties (6) Festival Banquet

Festival banquets refer to the banquets organized by the Qing court according to fixed annual festivals and seasons. Such as: Yuanri Banquet, Yuanhui Banquet, Spring Festival

Plowing Banquet, Dragon Boat Festival Banquet, Qiaoqiao Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc., all are determined according to the festival, and follow the rules

Just follow the example. Although the Manchus had their own inherent food customs, after taking over the Central Plains, they accepted a large number of Han food customs due to the blending of Manchu and Han cultures and the needs of governance.

And because of the special status of the palace, food customs were formulated in detail. Its food style

is closely related to folk customs and regions. Therefore, Laba porridge, Yuanxiao, rice dumplings, ice bowls, realgar wine, Chong

Yang cakes, Qiqiao cakes, moon cakes, etc. Instruments are readily available in the Qing palace.

Manchu and Han banquet recipes

(1) Mongolian Banquet

Tea table tea ceremony: ancient music accompaniment - Manchu and Han maids presenting white jade milk tea

Desserts upon arrival: Tea knife-cut almonds, bergamot, crispy apple cakes

First item in the box: dragon and phoenix gold-painted box and dragon plate column (with eight items of dried fruit preserves)

Four Hidden fruits, tiger skin, peanuts, strange flavor, large flat milk, white grapes, snow mountain plums

Four sweet preserves, candied apples, candied longans, fresh peaches, candied green plums

To celebrate your birthday with incense: banquet with ancient music - Burning incense into the banquet

Five appetizers: Dragon and Phoenix, Hong characters, chicken shreds, cucumbers, melons, braised pork tenderloin, spicy belly shreds, New Year characters, mushrooms, nostrils

Four pastry dishes: Yushan beans Yellow sesame roll, golden cake, jujube mud cake

Four pickles: Palace cucumber sauce, black cabbage, sugar garlic pickled water mustard peel

Serving the ring pulp: Music accompanies the banquet-Manchu and Han maids worship Guizhou Maotai

First meal soup: Longjing bamboo fungus

Third imperial dish: Anchovy fin, red plum beads, fragrant Kung Pao hare

Second pastry: Bean flour pastry Milk Sauce Corner

The third imperial dish: Stir-fried frog, coriander and pigeon with two flying dragons

The third imperial dish: Eight-treasure duck, bergamot and golden rolls, fried shredded cuttlefish

Second Pastry: Golden Sparrow Ruyi Roll

Third Dish: Fried Fish Fillets with Hydrangea and Scallops in Guinea Fowl Milk Sauce

Third Dish: Dried Lianfu Sea Cucumber Flowers Colorful Beef Tenderloin with Mushrooms and Duck Feet

Second Pastry: Uncooked Meat Pancakes and Longxu Noodles

Second Barbeque: Roasted Roe Deer with Pheasant in a Hanging Oven, served with lotus leaves and rolled onions Sweet Noodle Sauce

Third Royal Vegetables: Mountain Delicatessen, Dragon Buds, Lotus Buds, Tofu, Straw Mushrooms and Broccoli

First Porridge: Red Bean Porridge

First Fruit: Seasonal Fruits The first platter

Farewell tea: Xinyang Maojian

(2) Courtier’s banquet

Beautiful tea: Shifeng Longjing

Four dried fruits Products: Honey, peanut, strange flavor, cashew nut, walnut sticky apple gummy

Fourth category of preserves: Candied ginkgo, candied cherries, candied melon strips, candied golden dates

Fourth category of pastries: Jade Bean Cake, Chestnut Cake Two-color bean cake and bean paste roll

The fourth pickle: sweet soy sauce, radish, five-spice cooked mustard, sweet sour milk, melon and sweet combination

The seventh appetizer: magpie climbing plum blossom, butterfly roll, ginger fish Slices of five-spice pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage rolls

Soup No. 1: Guan Yan

Five dishes: Braised deer tendon chicken, shredded tremella, sweet-scented osmanthus fish strips in casserole Eight-treasure Rabbit, Dingyu, Bamboo Shoots and Bracken

Second Pastry: Cixi Small Wotou with Golden Shaomai

Fifth Imperial Dish: Luohan Prawn Skewers, Deep-fried Scallops, Braised Beef Tenderloin with Scallions Chicken in Oyster Sauce, Fresh Mushrooms and Cabbage

Second Pastry: Lama Cake, Almond Tofu

Mountain Delicatessen, Fried Quail with Braised Red Scallops

Second Pastry Food: Downy chicken with bean paste and apples

Roasted dish three: White grilled fish lips, braised fish bones and green onions, roasted shark skin

Barbecue food two: Sliced-skinned suckling pig and Uighur roast mutton. Pancakes with green onions and sweet sauce

The first porridge: Huiren rice porridge

The first fruit: the seasonal fruit platter

Farewell to the fragrant tea: Zhulan Generous

(3) Longevity Banquet

Beautiful Lady’s Tea: Lushan Yunwu

Fourth Dried Fruit: Milky White Zaobao Two-color Gummy Candy Stir-fried Large Flat Cocoa Peach Kernels

The fourth category of preserves: candied pineapple, candied red fruits, candied grapes, candied water chestnuts

The fourth category of pastries: golden cake roll, adzuki bean cake, lotus seed cake, pea yellow

The fourth category of pickles: sweet-scented osmanthus Chili sauce, mustard, purple spice, dried coriander, cucumbers with oil

First item in the box: dragon and phoenix gold-painted box with dragon plate and pillars attached

Five-spice sauce chicken tenderloin in brine and red oil duck spicy noodles

Chicken with Osmanthus Sauce, Tomatoes, Horseshoe Oil, Braised Mushrooms with Pepper Oil and Tremella Fungus

Four Appetizers: Coral Cabbage, Longevity, Spiced Prawns, Beef in Salted Water, Beef with Xinjiang, Red Oil Venetian Leaf

The first meal soup: Changchun deer whip soup

The fourth imperial dish: Jade palm to celebrate longevity

Mingzhu Tofu, Shouwu Chicken, Diced Baihua Duck Tongue

Second Pastry: Longevity Dragon Face Noodles and Baishou Peach

Fourth Royal Dish: Stewed White Phoenix with Ginseng and Dragon Egg, Father and Son Enjoy Mountain Treasures Large leaf celery

Second pastry: Periwinkle rolls, chrysanthemum and bergamot pastry

Fourth dish: Braised round fish with golden legs, hand-roasted wild goose, peach kernel, mountain chicken, diced crabmeat and double bamboo shoots Silk

Second Pastry: Ginseng Fruit Walnut Cheese

Fourth Dish: Pine Hericium Mushroom, Cuttlefish Soup, Lotus Leaf Chicken and Beef Tenderloin, Stir-fried White Mushrooms

Barbecue The second dish: Chicken and sesame seeds and venison skewers on hanging stove sand plate

The first porridge: Rare black rice porridge

The first fruit: The first seasonal fruit platter

Farewell Fragrant Tea: Jasmine Bird's Tongue

(4) Thousand Old Man's Banquet

Beauty's Tea Presentation: Junshan Silver Needle

Four Dried Fruits: Weird Walnuts Crystal gummy spiced cashew peanut sticky

Fourth category of candied fruit: candied oranges, candied crabapples, candied bananas, candied plums

Fourth category of candied fruits: calendula, longan, aiwowo jam, golden cake, two-color water chestnut cake

The fourth pickle: Royal radish, grape honey sauce, spicy cucumber, osmanthus, kohlrabi sauce, peach kernels

The seventh appetizer: Erlongxizhu, tangerine peel, rabbit meat, strange flavor chicken strips, heavenly fragrant abalone, three sponge gourd rolls, shrimp roe Winter Bamboo Shoots, Chili Oil, Wild Wild Rice

First Soup: Canned Braised Fish Lips

Fifth Royal Dishes: Sha Zhou Tiao Green Pipa, Prawns, Dragon and Phoenix Tender Sesame Oil Meal Paste, Diced Pork and Cucumber Sauce

Second Pastry: Thousand-layer Steamed Cake with Assorted Flower Baskets

Fifth Imperial Dishes: Braised Dragon Boat Anchovy with Slippery Scallop Sauce, Braised Quail with Oyster Sauce, Beef and Sichuan Sauce and Duck Feet

Paste The second item of pastry: phoenix-tailed Shaomai multi-colored hand-made dishes

The fifth item of imperial cuisine: the first item of tofu, three immortal meatballs, enoki mushrooms, pickled vegetables, chicken breast, fragrant sesame venison cake

The second item of pastry : Jade Rabbit, Cabbage and Four-Xi Dumplings

Second BBQ: Yushan Roast Chicken and Grilled Fish Fan

Game Hot Pot: Twelve Served Plate

First Item: Deer Meat slices, Feilong breast, roe deer spine, pheasant slices

Wild boar, wild duck breast, squid rolls, fresh fish meat

Aralia elata, large leaf celery, acanthopanax and fresh bean sprouts

Porridge The first dish: Lotus leaf meal porridge

The first fruit dish: The first dish of seasonal fruit platter

Farewell tea: Yanghe Spring Green

(5) Nine Hundred Banquet

Beauty's tea: boiled milk tea

Four types of dried fruits: sesame seeds, rock sugar, walnuts, spiced almonds and pineapple gummies

Four types of candied fruits: candied longan, candied Laiyang pear, candied water chestnuts Candied betel seeds

Four items of pastries: Glutinous rice cold cake, kidney bean rolls, pigeon glass cake, creamy pineapple jelly

Four items of pickles: Beijing spicy vegetables, spicy cucumber strips, sweet and spicy dried mustard seeds

Seven appetizers: Songhe Yannian, mustard jasmine, duck feet, spicy quail, sesame fish, cashew nuts, celery heart oil, braised fresh mushrooms, tomatoes in honey sauce

Soup one: Toad soup

The first imperial dish: Braised Kirin Noodles

The fourth hot stir-fried dish: Dragon Crab, Spicy Tendons, Oolong and Spicy Beads, Three Fresh Dragon and Phoenix Balls

The second sweet pastry: Mignonette Cake Jade noodle gourd

First imperial dish: Golden toad and jade abalone

Four hot stir-fried dishes: Mountain delicacies bracken, salt-fried meat and fragrant cooked roe deer spine, lake rice and wild rice

Second Pastry: Golden Horn Crystal Plum Blossom Buns

First Royal Dish: Colorful Fried Camel Hump

Hot Stir-Four: Wild Duck, Peach Rend, Stir-fried Squid, Box Tofu Crispy Fried Golden Cake

Second Pastry: Lotus Roll

Second Barbecue: Grilled Deer Breast of Guinea Fowl

First Porridge: Lotus Seed Porridge

First product of fruit: First product of seasonal fruit platter

Farewell tea: Dongting Biluochun

(6) Seasonal banquet

Beautiful tea: Fujian Wu Dragon

Fourth category of dried fruits: milky white almonds, persimmon frost, fudge, fried cashew sugar, fried peanuts

Fourth category of candied fruits: candied duck and pear, candied dates, candied lychees, candied honey apricots

Fourth Pastry: Whip Rong Cake, Bean Paste Cake, Coconut Cup and Mandarin Duck Roll

The fourth pickle: Spicy milk melon slices, pepper sweet sauce, ginger tooth sauce, sweet snails

The seventh appetizer: Phoenix wings, panda crab meat, shrimp roe, winter bamboo shoots, five-threaded starch, five-spice mandarin fish, spicy cucumber, orange peel and beef

The first dish of the meal: canned braised pheasant and shredded bird's nest

The fifth dish of the royal dish: fresh abalone in raw shell, roasted partridge, stir-fried red chicken, bean sprouts and pearl fish balls

Second Pastry: Double Ninth Festival Flower Cake, Dried Pine Nuts and Seafood

Fifth Imperial Dish: Braised Hericium Mushrooms, Shark's Fin, Smooth Duck Breast, Stir-fried Shredded Eel, Cashew Nuts, Deer and Steak Fish Maw Rolls

The second item of pastry: hibiscus banana roll moon cake

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

The second item of pastry: seasonal dim sum, dumplings in soup stock

Second barbecue dish: Roasted duck and roasted pheasant in the oven

Pancakes with sweet noodles and sauce, green onions and melon sticks

Radish sticks, white sugar and garlic paste

The first porridge: Laba porridge

The first fruit: the seasonal fruit platter