Ask the tongue twister for the name of the dish.

The dishes are steamed mutton, steamed bear's paw, steamed deer's tail, roasted duck, roast chicken, roasted goose, braised pig, braised duck, sauced chicken, bacon, Songhua tripe, dried meat, sausage, assorted soup plate, smoked chicken with white belly, steamed eight-treasure pig, stewed duck rice, canned pheasant,

Canned quail, stewed meat, red roasted goose, pheasant, rabbit breast, vegetable python, whitebait, steamed hash, shredded duck, stewed duck waist, stewed duck strips, shredded duck, yellow tube, stewed eel, stewed eel, catfish in soy sauce, boiled carp, stewed turtle, fried turtle, etc.

Stir-fried shrimps, soft-fried tenderloin, soft-fried chicken, assorted sausage sleeves, braised western Western jackdaw, sesame oil rolls, fried fresh mushrooms, fried fish breast, fried fish belly, fried fish slices, fried pork slices with vinegar, braised three delicacies, braised white mushrooms, braised pigeon eggs and fried silver.

Stir-fried clams, fried noodles fish, fried bamboo shoots, hibiscus flowers, fried shrimps, stewed shrimps, stewed kidney flowers, stewed sea cucumbers, fried tendons of tendons, fried sea cucumbers in pan, fried cabbage in pan, fried fungus, fried liver tips, osmanthus wings, steamed wings and fried birds. Fried fruit juice, fried ribs,

Steamed scallop, sugar-fried glutinous rice, shredded chicken, shredded belly, assorted tofu, diced meat, bad duck, fried fish slices, fried crab meat, stewed crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah, stuffed wax gourd and smoked duck.

Braised duck feet, braised bamboo shoots, boiled water bamboo, eggplant jerky, duck soup, crab soup, chicken blood soup, Sanxian Mu Zhi soup, red meatballs, white meatballs, south fried meatballs, Four Joy Meetballs, Sanxian meatballs, preserved fish meatballs and fresh shrimp meatballs.

Tofu meatballs, cherry meat, horseteeth meat, rice flour meat, yipin meat, chestnut meat, jar meat, braised pork, braised pork, tofu brain meat, dried barbecue, stewed meat, sticky meat, braised pork, loose meat, canned meat, barbecue, big meat, barbecue, white meat,

Red elbow, white elbow, smoked elbow, crystal elbow, beeswax elbow, pot roast elbow, roast elbow strip, stewed mutton, sauce mutton, roasted mutton, clear mutton, spiced mutton, three kinds, three kinds, fried fruit, stewed eggs,

Braised sour swallow, braised silver thread, braised white offal, braised dumplings, fried hydrangea, three fresh shark's fin, chestnut chicken, squid, crucian carp in sauce, live-drilled carp, salted duck, cheese chicken, braised navel belly, braised catfish, fried belly kernel, salted elbow flower, stewed trotters,

Stir-fried dumplings, braised dumplings, roasted liver tips, roasted pork intestines, heartburn, roasted lung, roasted purple cover, roasted lotus iron, roasted treasure cover, fried lung, shredded pickles, diced pheasant, fried jellyfish, asparagus, fried bamboo shoots, magnolia slices, roasted mandarin duck, grilled fish head and roasted areca nut.

Fried tofu, fried gluten, fried soft towel, sugar baked yam, sugar stewed lotus seeds, brewed yam, almond cheese, fried crab, fried meat, assorted kudzu, sole, eight generations of fish, crucian carp, yellow croaker and shad.

Grilled bird's nest, braised chicken legs, braised chicken pieces, grilled meat, braised gluten, grilled three kinds of meat, spilled meat in oil, spilled meat in sauce, fried shrimp, fried crab roe, fried crab roe, fingered citron sea cucumber, fried rice, milk soup, wing soup, three-silk soup, smoked turtle dove, fried rice noodle soup, fried rice noodle soup, fried rice noodle soup, fried rice noodle soup, fried rice noodle soup, fried rice noodle soup, fried rice noodle soup, etc.

Braised boiled rice, braised diced waist, roasted rice strips, fried deer tail, stewed fish head, mixed skin residue, fried pork intestines, fried purple cover, shredded chicken bean sprouts, twelve dishes, soup sheep, venison, hump, deer, root cutting, fried flowers, mixed rice noodles,

Stewed lettuce, boiled leek, sweet clover, boiled clove, cook the meat, boiled white meat, spicy pheasant, stewed sour buds, fried spinal cord, shredded salted pork, shredded white pork, water chestnut and stewed lotus seeds.

Stir-fried silver branch, eight-treasure hazelnut sauce, yellow croaker pot, cabbage pot, assorted pot, glutinous rice ball pot, chrysanthemum pot, miscellaneous pot, boiled diced beans, braised diced pork, fried pork slices, stewed sauerkraut, stewed cabbage, stewed peas, stewed lentils, fermented edamame and fried cowpea.

Extended data:

Ethnicity

Old gentlemen originally created "newspaper names" to show their knowledge. However, after it was handed down, there were not many opportunities for performance during the actual performance because there was no burden. Therefore, the widely circulated "Registration" is only a basic work, which belongs to the introductory work for children to learn art.

Mr. Ma Zhiming, "Master Ma", is the founder of "Ming Xin Life in Caicai". "Master Ma" has fully enriched their characters-the lover is a poor man who has seen the world but is down and out, and the lover is an honest man with a dull mind and a kind heart. In the name of inviting guests to dinner, the poor man is actually trying to cheat the money out of the cup holder. Actors usually perform in the way of Mr. Ma.

The name "Man-Han Banquet" comes from a cross talk. In the 1920s, Wan Manfan, a famous crosstalk performer who performed in Beijing and Tianjin, compiled a section of Guankou, which listed a large number of dishes and was well received by the audience.

In the 1930s, I was in Beijing with a fool. Dai Shaopu, a famous crosstalk performer who performed on the same stage as Gao Deming, Xu Degui and Tang, was good at this kind of joke (Dai Shaopu died in Tianjin in the early 1940s), and then called this passage "the name of a newspaper".

In fact, the Manchu-Han banquet did not exist in history of qing dynasty, which was the result of a restaurant sorting out and packaging the rich dining culture of its predecessors after the founding of the People's Republic of China. At present, there is no record of Manchu-Han banquet in historical materials, whether it is official history or unofficial history, or documents of the Qing Palace Department.

The most frequently cited supporters are Yuan Mei's "Eating List with the Garden" and Li Dou's "Painting a Boat in Yangzhou". Coincidentally, Yuan Mei is one of the preface authors of Yangzhou Painting Boat Record. In fact, Yuan Mei and Li Dougen did not mention the so-called Manchu-Chinese banquet, but "Manchu-Chinese banquet".

The so-called "Man-Han Banquet" was actually organized by the "Big Kitchen" in Yangzhou for the "Six Divisions and Hundred Officials" who came to visit Yangzhou. After the Qing soldiers entered the customs, they followed the Manchu diet custom, mainly barbecue, while the Han diet was very different. So when Manchu and Han people eat together, Manchu uses "full seat" and Han people use "Han seat".

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