The names of the 108 dishes in the Manchu-Han banquet:

1. Steamed lamb, steamed bear paw, steamed deer tail, roasted duck, roasted chicken, roasted goose, braised pig, braised Duck, soy sauce chicken, bacon, songhua tripe, dried meat, sausages, assorted sourdough dishes, smoked chicken tripe, steamed eight-treasure pig, duck stuffed with glutinous rice, canned pheasant, canned quail, and braised assorted items.

2. Braised goose, pheasant, rabbit breast, cabbage python, whitebait, steamed hash ant, braised duck shreds, braised duck loin, braised duck strips, clear mixed duck shreds, yellow heart tube Braised eel, braised eel, black bean catfish, braised carp, braised soft-shelled turtle, fried carp, fried shrimp, soft fried tenderloin, soft fried chicken, assorted sausages, braised jackdaw.

3. Sesame butter rolls, braised fresh mushrooms, braised fish breasts, braised fish maw, braised fish slices, braised pork slices in vinegar, braised three delicacies, braised white mushrooms, braised pigeon eggs, fried silver thread , braised eel, stir-fried white shrimp, braised green clams, fried fish with noodles, stir-fried bamboo shoots, hibiscus agarwood, stir-fried shrimp, braised shrimp, braised kidney flower, braised sea cucumber, stir-fried tendon, braised sea cucumber.

4. Pan-roasted cabbage, fried fungus, fried liver tips, osmanthus wings, steamed wings, fried birds. Fried pork ribs, steamed scallops, glutinous rice, shredded chicken, shredded tripe, assorted tofu, assorted diced cubes, marinated duck, marinated fish fillet, braised crab meat, stir-fried crab meat, braised crab Meat, mixed crab meat, steamed pumpkin, stuffed Japanese melon.

5. Fried loofah and stuffed winter melon. Smoked duck paws, braised duck paws, braised bamboo shoots, braised wild rice balls, sun-dried eggplant 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 fresh meatballs, steamed meatballs, shrimp meatballs, fish breast meatballs, croquette croquettes, tofu meatballs, cherry meat.

6. Horse tooth meat, rice vermicelli meat, first-grade meat, chestnut meat, jar meat, red braised meat, yellow braised meat, soybean curd meat, sun-oven meat, stewed meat, sticky meat, fried meat, Braised pork, loose pork, canned pork, roasted pork, big meat, barbecued pork, white meat, red pork elbow, white pork elbow, smoked pork elbow, crystal pork elbow, beeswax pork elbow, and pot-roasted pork elbow.

7. Grilled elbow strips, stewed mutton, sauced mutton, roasted mutton, grilled mutton, clear lamb, five-spice mutton, boiled three kinds of rice, fried three kinds of rice, deep-fried fruit rolls, and stewed dandelions , Braised sour swallows, braised silver thread, braised white offal, braised knots, braised knots, fried hydrangea, three fresh shark's fin, chestnut chicken, boiled carp, crucian carp in sauce, live diamond carp.

8. Salted duck, bobbin chicken, braised navel belly, braised water chestnuts, fried tripe kernels, salted elbow scallops, pot-roasted pig trotters, mixed with glutinous rice paste, stewed pork belly, roasted liver tips, Burnt fat intestine, burnt heart, roasted lung, roasted purple lid, roasted lettuce, roasted baby lid, fried lung, shredded pickled melon, diced pheasant, mixed jellyfish, asparagus, braised winter bamboo shoots, and magnolia slices.

9. Roasted mandarin ducks, roasted fish heads, roasted benzines, roasted lilies, fried tofu, fried gluten, fried soft towels, sugar-stewed glutinous rice noodles, shredded yam, sugar-stewed lotus seeds, stuffed yam, almonds Cheese, fried crab, stir-fried crab, stir-fried meat and vegetables, assorted kudzu rice, sole, Yatsura fish, sea crucian carp, yellow croaker, anchovy, hairtail, grilled sea cucumber.

10. Braised bird's nest, braised chicken legs, braised chicken nuggets, braised meat, braised gluten, braised three kinds of meat, braised pork with oil, braised pork with sauce, fried shrimp roe, braised crab roe, fried crab , fried crab, bergamot sea cucumber, fried pan'er, fried gorgon rice, milk soup, wing soup, three shred soup, smoked turtle dove, braised turtle dove, sea white rice, braised kidney dices, roasted wild rice.

11. Fried deer tail, braised fish head, mixed skin residue, steamed fat intestine, fried purple lid, shredded chicken and bean sprouts, twelve dishes, soup lamb, venison, camel hump, deer Daha, root cuttings, fried flower pieces, mixed with vermicelli, braised lettuce, cooked sprouts and leeks, sweet-scented osmanthus, cooked cloves, cooked meat, cooked white meat, spicy pheasant, braised sour buds, and braised spinal cord.

12. Bacon shreds, white pork shreds, water chestnuts in a hot pot, vegetarian spring pot, braised lotus seeds, pickled cabbage, roasted radish, fat snowflakes, braised white fungus, fried silver branches , Eight-treasure hazelnut paste, yellow croaker pot, cabbage pot, assorted pot, glutinous rice balls pot, chrysanthemum pot, chowder pot, boiled pastry pot, diced pork spicy sauce, stir-fried shredded pork, stir-fried pork slices, braised sauerkraut, braised cabbage, braised peas, Braised lentils, boiled edamame, fried cowpeas, and pickled kohlrabi shreds.

The Manchu-Han banquet mainly focuses on Beijing, Shandong, Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Man-Han Banquet" are specialties (or produced) in the Heilongjiang region:

such as squid nose, fish bones, catfish roe, Hericium mushrooms, bear paws, hash toads, and deer tails (tendon, preserved meat, whip, etc.), leopard fetus and other rare raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet.

54 Southern dishes: 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Cantonese dishes. 54 dishes of Northern cuisine: 12 Manchu dishes, 12 Beijing dishes, and 30 Shandong dishes.

Extended information:

Other explanations for the Man-Han Banquet

Theory 1

The Man-Han Banquet is a large-scale meal with rich dishes, complex production procedures and sophisticated craftsmanship. The banquet table is quite exquisite. It draws on the essence of high-end banquets such as barbecue, agar-agar, abalone, sea cucumber, and shark fin; There are more than 20 knife methods such as slicing and slicing; it integrates cooking techniques such as steaming, stir-frying, roasting, stewing, roasting, and boiling.

Assisted by the cold dish's middle bridge shape, fan surface, shuttle back, Yishunfeng, etc. There are more than a dozen mounting methods such as a tile and city wall stacks; the table is lined with bowls, cups, plates, dishes and other tableware of complete specifications and shapes, which can be said to be a masterpiece of cooking skills.

" The name "Manchu-Han Banquet" comes from a cross talk. Fanmi, 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 " "Report the name of the dish" was very popular with the audience. In the 1930s, the famous crosstalk actor Dai Shaopu, who performed on stage with Zhang Shazi, Gao Deming, Xu Degui and Tang Xiazi in Beijing, was good at this joke (Dai Shaopu died in the early 1940s (Tianjin), this passage was still called "the name of the dish" at that time.

According to the second statement

The "Man-Han Banquet" was an official banquet that began in the Qing Dynasty, but the official history is lost. , only some collections of notes are recorded, and the name is: "Man-Han Banquet", "Man-Han Dish"). In the beginning, when banquets were held in officialdom, guests would eat Manchu dishes first, and then Han dishes, which was called "turning the tables". This was because there were Manchus and Hans among the guests, so as to adapt to different eating habits.

As a result of the "turn over", the chefs who made the Manchu banquet and the Han banquet table competed with each other and learned from each other's strengths in order to make the banquet table more exquisite. After that, people changed the two banquet tables. All the delicacies are eliminated and the best is put together, so it is known as the "Fuchu Banquet of Manchu and Han Dynasties".

Reference: Baidu Encyclopedia-Manchu and Han Banquet Recipe