Manchu-Han royal feast

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Four kinds of dried melon seeds: black melon seeds, white melon seeds, peanut dipping sauce and sweet almonds.

Four fresh: Beishan apple, Shenzhou peach, Guilin horseshoe and Guangdong litchi.

Four candied fruits: green plum orange cake, sweet-scented osmanthus eight treasures, rock sugar hawthorn, round meat melon strips.

Four cold cuts: whole lamb liver, roasted crab legs, boiled chicken and roasted ribs.

Three sweet bowls: lotus seed porridge, almond tea and steamed rice with sugar.

Four snacks: hibiscus cake, Lama cake, fried stew and fried dumplings.

Main course:

Steamed mutton, steamed bear's paw, steamed deer's tail, roast duck, roast chicken, roasted goose, braised salted duck, sauced chicken, bacon, pine flower, small belly, dried meat, sausage, assorted soup, smoked chicken, white belly, steamed eight-treasure pig, stuffed duck rice, canned pheasant, canned quail, assorted brine and braised chicken. Douchi catfish, pot-cooked catfish, turtle, pot-cooked carp, fried carp, soft fried tenderloin, soft fried chicken, assorted sleeves, crispy rice rolls, fried fresh mushrooms, fried fish breast, fried fish fillets, fried fish belly, fried fish belly, fried fish belly. Water chestnut in syrup, shredded yam with honey, shredded peach, stir-fried scallop, stir-fried scallop, stewed shredded duck, stewed Sandan, steamed chicken, braised yellow chicken, fried chicken, crispy chicken, fried diced chicken, fried chicken pieces and diced Sam Sun. Everyone, assorted, stone fish, hairtail, yellow croaker, spilled meat in oil, spilled meat in sauce, red meat pot, white meat pot, chrysanthemum pot. Pheasant pot, Yuanxiao pot, miscellaneous noodle pot, water chestnut pot, soft fried bird, dragon and tiger eggs, red lips, hump, velvet antler, bear's paw, suckling pig, suckling duck, braised pig, roasted sheep, steamed scallop, candied chicken head rice, shredded chicken and shredded belly. Braised pork with eggplant, duck soup, crab broth, three fresh osmanthus soup, red meatballs, white meatballs, fried meatballs, three fresh meatballs, Four Joy Meetballs, fried meatballs, sunflower meatballs, fried meatballs, tofu meatballs, red stew, white stew and pine nuts. Steamed mutton, roasted mutton, spiced mutton, sauce mutton, three kinds, fried three kinds, roasted purple gaier, stewed duck offal, fried white offal, three fresh shark's fin, chestnut chicken, pointed live carp, salted duck and cheese chicken.

1, serving for four people: assorted head box-one, dismounted type 2 (fruit powder, smoked wheat), soup slices, noodles per person-basin.

2, four hot meat: goose skin sturgeon, crab yellow fresh mushrooms, Hosta chicken, night shrimp.

3. Four chilled meats: crispy ginger eggs, Kyoto Yaohua pills, crispy fried crucian carp, and phoenix eye waist.

4, four pairs of spelling: pineapple spelling fire goose, northern mushroom spelling pork tenderloin, cucumber spelling kidney flower, exposed bamboo shoots spelling chicken.

5. Four bowls: Yipin Yan Guan, Phoenix tail skirt wings, elephant Qin Yu, leopard cat.

6. Four bowls: tiger-buckled dragon skin, stewed bear's paw with crane, fried wings with silver needle and Dinghu cuisine.

7. Four small bowls: fried shredded deer with plum blossom, dried snow coat with red, dried abalone slices and bamboo forest phoenix.

8, each horse: Dangui in the middle of the month, the tongue war group is timid, clear soup snow ear, deer carboxyl water duck.

9. Four barbecues: roast suckling pig, Ruyi chicken-right, Yerba-Za, sliced duck hanging on the stove-right.

10, four cold elements: vegetarian hoof, vegetarian bamboo shoot tip, vegetarian noodle root and vegetarian tremella.

1 1, four seats: steamed seafood, squab, oolong elbow, lightly cooked leg of lamb.

12, Baxian Store: mother and son shrimp dumplings, chicken rolls, stuffing with cloud legs, crab-meat begonia fruit, baked shrimp dumplings, stuffed fish maw, hibiscus chicken dumplings and crispy fried bass strips.

13, eight kinds of desserts: rose fried cake, crispy pineapple ball, crispy butter lamp, square preserved lotus seed, mandarin duck tube with juice, sesame phoenix roll, colorful frozen cake and crystal fresh milk jelly.

14, the second beet: watermelon cup, frozen almond tofu

15,-Noodles: nine-inch dry noodles.

16,-Dry rice: white rice

17,-porridge: rice porridge

18, four meals: salted eggs, milk, salted fish, stir-fried dishes.

19,-Soup: Volvariella volvacea egg flower soup

20, four soups: hot and sour teeth (with pigs), ham soup (with the first dessert), Changchun soup (with duck slices), grass soup (with noodles).

2 1. Four-heel products: Yu Lian (with suckling pig), Pianshaer (with Ruyi chicken), Baba (with sliced duck) and Ruyi Juan (with Haba).

22.—— White peach bag: The Bai Zi birthday peach of Quelu hummingmonkey is full. Two breakups: red melon seeds and fried silver almonds

23. Four classics: raisins, walnut cakes, preserved apricots and dried longan.

24, four sugars: sugar lotus seed, sugar wax gourd, sugar chrysanthemum cake, sugar coconut horn.

25. Simiguo, Honey Money Orange, Honey Pomelo Peel and Jujube.

26. Four sour fruits: sour onions, sour buckwheat heads, sour ginger and sour plums.

27. Four fruits: apple, sweet orange, litchi and Shatian pomelo.

28. Four kinds of fruits: water chestnut, lotus root, water chestnut, Wang Qiang and Wang Qianggou.

29, four fruits: elephant raw banana, elephant raw Sydney, elephant raw four seasons orange, elephant raw Chaozhou orange.

Full house:

Black-winged Riba Fan, Collar, Steamed Pig, Steamed Duck, Roasted Pig, Roasted Duck, Curled Liver, Deer Tail, Seven-star Elbow Board, Pine Branches Millennium, Oil Eggs.

Han Xi:

Four dried, four fresh, four candied fruits, four cold cuts, three sweet bowls and four snacks/

Four kinds of dried melon seeds: black melon seeds, white melon seeds, peanut dipping sauce and sweet almonds.

Four fresh: Beishan apple, Shenzhou peach, Guilin horseshoe and Guangdong litchi.

Four candied fruits: green plum orange cake, sweet-scented osmanthus eight treasures, rock sugar hawthorn, round meat melon strips.

Four cold cuts: whole lamb liver, roasted crab legs, boiled chicken and roasted ribs.

Three sweet bowls: lotus seed porridge, almond tea and steamed rice with sugar.

Four snacks: hibiscus cake, Lama cake, fried stew and fried dumplings.

Main course:

Steamed mutton, steamed bear's paw, steamed deer's tail, roast duck, roast chicken, roasted goose, braised salted duck, sauced chicken, bacon, pine flower, small belly, dried meat, sausage, assorted soup, smoked chicken, white belly, steamed eight-treasure pig, stuffed duck rice, canned pheasant, canned quail, assorted brine and braised chicken. Douchi catfish, pot-cooked catfish, turtle, pot-cooked carp, fried carp, soft fried tenderloin, soft fried chicken, assorted sleeves, crispy rice rolls, fried fresh mushrooms, fried fish breast, fried fish fillets, fried fish belly, fried fish belly, fried fish belly. Water chestnut in syrup, shredded yam with honey, shredded peach, stir-fried scallop, stir-fried scallop, stewed shredded duck, stewed Sandan, steamed chicken, braised yellow chicken, fried chicken, crispy chicken, fried diced chicken, fried chicken pieces and diced Sam Sun. Everyone, assorted, stone fish, hairtail, yellow croaker, spilled meat in oil, spilled meat in sauce, red meat pot, white meat pot, chrysanthemum pot. Pheasant pot, Yuanxiao pot, miscellaneous noodle pot, water chestnut pot, soft fried bird, dragon and tiger eggs, red lips, hump, velvet antler, bear's paw, suckling pig, suckling duck, braised pig, roasted sheep, steamed scallop, candied chicken head rice, shredded chicken and shredded belly. Braised pork with eggplant, duck soup, crab broth, three fresh osmanthus soup, red meatballs, white meatballs, fried meatballs, three fresh meatballs, Four Joy Meetballs, fried meatballs, sunflower meatballs, fried meatballs, tofu meatballs, red stew, white stew and pine nuts. Steamed mutton, roasted mutton, spiced mutton, sauce mutton, three kinds, fried three kinds, roasted purple gaier, stewed duck offal, fried white offal, three fresh shark's fin, chestnut chicken, pointed live carp, salted duck and cheese chicken.

The origin of Manchu-Han banquet

Manchu-Han banquet began in the middle of Qing Dynasty, and it is a large-scale banquet with strong national color in China. It not only has the characteristics of court dishes, but also has the essence of local flavor. Exquisite dishes and exquisite manners have formed a striking and unique style.

The Manchu-Han banquet was originally a kind of banquet in which Manchu and Han cooperated when hosting a banquet in officialdom. The best occasion for public use is when the local official history banquets examiners after the imperial examination. The host is the highest local official and the guest is an imperial envoy; The host and guests are often "old friends", so the dishes at the Manchu-Chinese banquet are exquisite and rich. When seated, all officials, big or small, wear beads and sit in public service. The scene, scale and grade of the banquet, the duties of the accompanying personnel, the cooking materials of the banquet, the variety and quantity of fruit and wine, etc. There are strict rules. When the Manchu-Han banquet is held in the mansion, the first thing to do is to play music, fire guns and salute, and welcome the guests to their seats. After the guests are seated, the waiter will come to the door to get snacks. There are two kinds of snacks in the door: sweet and salty and lean. After the dim sum, there are three kinds of tea, such as green tea, fragrant tea and fried rice tea, and then they are formally seated. There are generally at least 108 kinds of cold dishes, starters, stir-fried dishes, dinner, beets, snacks and fruits served at Manchu-Han banquet, which are usually eaten once every three days.

The Manchu-Han banquet was made from a wide range of materials and used fine materials. Food and seafood are all-encompassing. Exquisite cooking skills and strong local characteristics. Highlighting the special flavor of Manchu cuisine, he is good at barbecue, hot pot and shabu-shabu, and also shows the cooking characteristics of Han nationality. He prepared roast, fried, fried, slippery and roasted, and the dishes were rich in flavor.

Man-Han banquet originated in Beijing and spread to other places, including Tianjin, Guangdong, Hubei, Northeast China, Sichuan and Yangzhou.

Mongolian Fan Qin Banquet

This banquet is a royal banquet hosted by the Qing emperor for Mongolian relatives who married into the royal family. Generally, a banquet is held in an aboveboard hall, accompanied by the first and second ministers of the Qing Dynasty. Emperors of all dynasties attached great importance to this feast and held it every year according to the rules. Mongolian relatives who accepted the banquet regarded the banquet as a great blessing and cherished the food given by the emperor at the banquet. The article "Qing Yuan banknotes * Bring blessings to the banquet family" said: "Prince Meng and others will go to Beijing to give food, saying that they will bring blessings to their families. If you don't have utensils, you can wear them in your coat. Ping Jin embroidered pythons, often full of soup, no regrets. "

Tea table and tea narration: Accompanied by ancient music-Manchu maid presented white jade milk tea

Serving snacks: tea knife cuts almonds, bergamot crisp apple cake

Box-protecting products: dragon and phoenix depicting gold, box-protecting dragon brand column (with eight candied fruits)

Sixi Dried Fruit, Tiger Skin, Peanut, Odd Taste, Big Flat Milk, White Grape, Snow Mountain Plum.

Four sweet apples, longan, peaches and plums.

Burning incense to prolong life: an ancient music companion banquet-burning incense into the banquet

Five appetizers: dragon, phoenix, Cheng Xiang, shredded chicken with scarlet letter, cucumber with blessing, grilled fish fillet with Chinese characters, spicy belly with Chinese characters, mushrooms with Chinese characters and Nostoc flagelliforme.

Bobo four products: royal beans, yellow sesame rolls, golden cakes and jujube paste cakes.

Four kinds of pickles: palace cucumber sauce, black vegetables, pickled mustard tuber skin with sugar and garlic.

Dedicated to Huanpiti: A Music Feast —— Manchu Maids Dedicated to Kweichow Moutai

First-class soup: dictyophora longjing

Three kinds of imperial food: phoenix-tailed shark's fin, red plum, pearl fragrance and Kung Pao rabbit meat.

Bobo's second product: bean powder milk horn.

Three products of imperial cuisine: sauteed frog and stuffed pigeon.

Imperial cuisine: fried cuttlefish shreds with eight-treasure wild ducks and bergamot golden rolls.

Bobo's second product: Golden Canary Ruyi Roll

Imperial cuisine: fried chicken fillet with scallop, hydrangea and milk.

Imperial food: Lianfuhai dried ginseng, mushroom duck feet, colorful beef tenderloin.

Bobo's second product: Longxu Noodles.

Barbecue 2: Roasted raw pheasant with lotus leaf and onion sweet noodle sauce.

Three kinds of imperial food: delicacies, thorns, dragons, buds, lotus roots, tofu, straw mushrooms and broccoli.

A product of porridge: red bean porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Xinyang Maojian tea

Listen to Chen Yan

The courtier banquet was held on the 16th day of the first month at the end of Yuan Dynasty. At that time, the emperor personally ordered the university students, and those who made meritorious deeds in the Nine big noble attended, and those who gave a banquet were honored. The banquet is held in Fengsan Selfless Hall, and the banquet follows the imperial banquet ceremony. They all use high chairs, write poems and drink alcohol every year. Mongolian princes and others also participated. The emperor used this kindness to gather the princes, and it was also a symbolic form for the courtiers to make contributions.

Beauty offers tea: Shifeng Longjing

Four kinds of dried fruits: honey, peanuts, cashew nuts, walnuts and apple fudge.

Four candied fruits: candied ginkgo, candied cherry, candied wax gourd and candied dates.

Bobo's four major products: emerald bean cake, chestnut cake, two-color bean cake and bean paste roll.

Four pickles: sweet sauce, radish, spiced mustard, sweet and sour watermelon and sweet brocade.

Seven appetizers: magpie, plum, butterfly, idle roll, ginger fish fillet, spiced pigeon, sweet and sour lotus root, pickled cauliflower and spicy cabbage roll.

The taste of soup: the taste of official swallowing

Five royal dishes: braised deer tendon, shredded chicken, tremella, osmanthus fish steak, babao rabbit, diced bamboo shoots and bracken in casserole.

The second product: Cixi Xiaowotou similar steamed dumplings.

Five royal dishes: fried scallops with Luohan prawns, fried beef tenderloin with scallion, fried chicken with fresh mushrooms and cabbage in oyster sauce.

Bobo's second product: Lama cake almond tofu

Five royal dishes: braised tripe, chrysanthemum tenderloin, delicacies, acanthopanax senticosus, fried quail and braised scallops.

Bobo's two products: velvet chicken waiting for bean paste and apple feeding

Three royal dishes: braised fish lips, braised fish bones and shark skin with scallion.

Barbecue 2: Sliced suckling pig Uygur roast mutton with pancakes and onion sweet sauce.

A product of porridge: Huiren rice porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Zhu Lan is generous

Wanshouyan

The longevity banquet is the birthday banquet of the Qing emperor and one of the grand banquets of the imperial court. Empresses and princes, civil and military officials, are proud of providing birthday gifts. In the meantime, there are countless delicious foods. In case of a major birthday, the celebration will be more grand and grand, and the department will send someone to take charge of it. Clothing and jewelry, decoration and furnishings, music and dance banquets are all available. On the 10th day of October in the 20th year of Guangxu, Cixi celebrated her 60th birthday. In the eighteenth year of Guangxu, the imperial edict was issued, and a banquet was held about two months before her birthday. There are more than 29 170 pieces of glazed bowls, plates and saucers painted with longevity words and auspicious and festive patterns in Jiangxi. The whole celebration cost nearly12 million taels of silver, which is unprecedented in the history of China.

Beauty offers tea: Lushan Cloud

Four kinds of dried fruits: milk, white jujube, two-color soft candy and stir-fried flat cocoa peach kernel

Four products of candied fruit: candied pineapple candied red fruit candied grape candied horseshoe

Four products: golden cake roll, red bean cake, lotus seed cake and pea yellow.

Four pickles: sweet-scented osmanthus, hot sauce, mustard, dried coriander with purple fragrance and cucumber oil.

One of the products of piggy box: dragon and phoenix tracing gold, piggy box and dragon board column, which can be taken at will.

Spiced chicken with salted pork tenderloin and duck with hot sauce.

Sweet-scented osmanthus chicken, tomato, stewed straw mushroom with horseshoe oil, pepper and tremella.

Four appetizers: coral cabbage, longevity, spiced prawns, salted beef, Xinjiang red oil louver.

First-class soup: Changchun deer whip soup

Four royal dishes: Yuzhangshou, Pearl Tofu, Polygonum Multiflori Chicken and Duck Tongue.

The second product: Changshou Longxu Noodles Baishou Peach.

Four royal dishes: Shenqi stewed eggs and white dragon, and the father and son enjoyed delicacies and big leaf celery together.

The second product: Changchun roll chrysanthemum bergamot crisp

Four royal dishes: golden-legged round fish, skillfully cooked wild goose, kite, peach kernel, pheasant, diced crab and shredded bamboo shoots.

Bobo two products: ginseng fruit walnut cheese

Four royal meals: Tricholoma matsutake, Hericium erinaceus, cuttlefish soup, lotus leaf chicken, beef tenderloin and fried white mushrooms.

The second product of barbecue: sesame roast chicken and venison skewered on the stove sand table.

A taste of porridge: rare black rice porridge.

Fruit one product: timely fruit platter.

Farewell to fragrant tea: jasmine sparrow tongue

Jiubaiyan

Nine hundred banquets began in the reign of Kangxi. In the early years of Kangxi, Mongolian Wesak and other four tribes paid tribute to nine white horses every year, namely, a white camel and eight white horses. Think of this as a letter. After the Mongolian tribe presented a tribute, the emperor held a grand royal banquet to entertain the envoys, which was called the Nine White Banquet. Obey the rules every year. Later, Daoguang wrote a poem for this purpose: "Four pairs of silver flowers and a jade camel, Xiqiang Lao and Xian Di Luo Jing."

Beauty offers tea: boiling milk tea

Four kinds of dried fruits: sesame, sugar, rock sugar, walnut, spiced almond and pineapple soft candy.

There are four kinds of candied fruit: candied longan, candied Laiyang pear, candied water chestnut and candied betel nut.

Four products: glutinous rice cake, kidney bean roll, pigeon glass cake and cream pineapple jelly.

Four pickles: Beijing spicy vegetables, spicy cucumber strips, and sweet and spicy wild vegetables.

Seven appetizers: Song He Yannian pickled mustard tuber, duck feet, spicy quail, sesame fish cashew nuts, celery heart, braised fresh mushrooms and tomato honey juice.

Taste of soup: frog soup

Imperial Diet: Braised Kirin Noodles.

Stir-fried four products: drum plate dragon crab spicy tendon Wulong soil pig Sanxian Longfeng pill

Bobo second product: Osmanthus Jelly and jade gourd

Royal cuisine: golden toad, emerald abalone

Stir-fried four products: mountain delicacies, bracken, fried meat with salt, fragrant cooking, boiled rice and cooked rice.

Bobo II: Jinjiao Crystal Plum Blossom Bag

Royal cuisine: multicolored fried hump

Stir-fried four products: wild duck, diced peach kernel, fried squid box, bean curd cake and fried golden cake.

Bobo's second product: Lotus Roll of Great Rescue.

The second product of barbecue: roast deer breast with furnace guinea chicken.

A product of porridge: lotus seed porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Dongting Biluochun

Dinner party

Thousands of banquets began in Kangxi and flourished in Qianlong. It is the largest royal banquet with the largest number of diners in the Qing Palace. In the fifty-second year of Kangxi, a banquet for thousands of people was held in Yangchun Garden for the first time. Michelle Ye wrote a poem "Thousand Banquets" and won the banquet title. In the fifty years of Qianlong, a banquet was held in Gan Qing Palace for 3,000 people, and hundreds of white couplets were improvised. In the first month of the first year of Jiaqing, the imperial court of Ningshou Palace hosted a banquet for more than 1,000 people, including 3,566 people, and composed more than three impromptu poems. Later generations called the Thousand Banquets "an unprecedented act of grace".

Beauty offers tea: junshan silver needle

Four kinds of dried fruits: exotic walnut crystal fudge spiced cashew nut paste

There are four kinds of candied fruits: candied oranges, candied begonia, candied bananas and candied plums.

Bobo's four major products: Lantern, longan, Aiwowo jam, golden cake and two-color water chestnut cake.

Four kinds of pickles: carrot, honey, hot cucumber, osmanthus, kohlrabi and pickled peach kernel.

Seven appetizers: dragon playing with pearls, dried tangerine peel, rabbit meat, strange chicken strips, tianxiang abalone, towel gourd, shrimp, winter bamboo shoots and pepper oil.

The taste of soup: stewed fish lips in pot.

Five royal dishes: prawns with green pipa on the sand boat, tender feelings of dragons and phoenixes, sesame oil, diced meat and cucumber sauce.

Bobo 2: Melaleuca steamed cake assorted flower basket

Five royal dishes: dragon boat, fish, scallop ball sauce, braised quail, oyster sauce, beef tenderloin and duck feet in Sichuan sauce.

Bobo's second product: Fengwei steamed dumplings with colorful wonton.

Five imperial dishes: one product of tofu, three fairy pills, Flammulina velutipes, green vegetables, chicken breast and spicy venison pie.

Bobo 2: Jade Rabbit and Cabbage Four Happy jiaozi.

Barbecue 2: Imperial Roast Chicken Grilled Fish Rice

Game hot pot: with twelve dishes.

Yipin: sliced venison, sliced chicken with roe deer.

Wild boar, wild duck, preserved squid, fresh fish.

Fresh bean sprouts of acanthopanax senticosus.

A product of porridge: lotus leaf porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Yanghe Chun Lv

festival feast

Festival banquet refers to the banquet held by the Qing court according to the fixed holiday season every year. Such as: Yuan Day Banquet, Banquet, Spring Farming Banquet, End Lunch Banquet, Beggar Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Banquet, New Year's Eve Banquet, etc. Everything is in accordance with the rules and regulations of the festival. Although Manchu has its own dietary customs, after entering the Central Plains, it accepted the dietary customs of the Han nationality in large quantities under the needs of the integration and rule of Manchu and Han cultures. Due to the special position of the imperial court, the rules of food customs are all detailed one by one. Its diet style is closely related to folk customs and regions, so there are all kinds of utensils such as Laba porridge, Yuanxiao, Zongzi, ice bowl, realgar wine, Chongyang cake, Qiao Qi cake and moon cakes in the Qing Palace.

Beauty offers tea: Wulong, Fujian

Four kinds of dried fruits: cream white almond persimmon cream, soft candy, crisp fried cashew nuts and fried peanuts.

Four major candied fruits: candied pears, candied dates, candied lychees and candied apricots.

Four products: whip cake, bean paste cake, coconut lamp and mandarin duck roll.

Four kinds of pickles: spicy pumpkin slice sauce, sweet pepper sauce, ginger tooth sauce and sweet snail.

Seven appetizers: phoenix-winged panda crab, shrimp, winter bamboo shoots, five-silk foreign powder, spiced mandarin fish, hot and sour cucumber and beef with dried tangerine peel.

First-class soup: stewed chicken and bird's nest in pot.

Five royal dishes: roasted partridge, black bean sprouts, pearl fish balls with fresh abalone in original shell.

The second product: Chongyang flower cake, dried pine nuts and conch.

Five royal dishes: braised shark's fin with Hericium erinaceus, fried eel with preserved duck, shredded eel with cashew nuts and diced deer, and grilled fish belly roll.

Bobo two products: hibiscus banana roll moon cake

Five royal dishes: stewed and steamed mushrooms, lotus leaf chicken and Shandong sea cucumber.

Bobo's two products: seasonal dim sum dumplings

Barbecue 2: Roast pheasant with roast duck.

Pancake, sweet noodle sauce, onion and melon slices

Sliced radish, sugar and garlic

A product of porridge: Laba porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Yanghe Chun Lv

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Part of the production method:

Sanse dessert

Ingredients: flour, rice flour, corn flour and mung bean paste.

Seasoning: sugar, sesame, various pigments.

Operation method:

(1) Make the above raw materials into sesame seed cake, wowotou and mung bean cake respectively. The remaining powder is made into boat-shaped spots such as birthday peaches.

(2) Dish the finished snacks separately, and put them on boats such as Shoutao.

Features: unique flavor, soft and delicious.

Fire clam full banquet

Raw materials: live river shrimp.

Seasoning: salt, monosodium glutamate, Wuliangye, sesame paste, coriander, onion, ginger, green pepper, vinegar essence, sesame oil and soy sauce.

Operation method:

(1) Wash the live shrimps and put them in a covered dish.

(2) Add seasoning to sesame paste and mix it into sesame paste small materials. Cut coriander, onion, ginger and green pepper into powder, add seasoning and mix it into small materials and put it into a small bowl.

(3) When eating, pour the white wine on the live river shrimp and cover it for a few minutes before eating. Put the river shrimp in the small ingredients when eating.

Features: fresh, tender, fragrant and distinctive.

Song He's New Year's Eve in Manchu-Han Banquet

Raw materials: mushroom, chicken breast, cucumber, egg white, egg flower, cabbage flower and cherry.

Seasoning: salt, monosodium glutamate and sesame oil.

Operation method:

(1) Cook the mushrooms, cut them into pieces in batches, and beat the cucumbers into fan-shaped pieces.

(2) Assemble mushrooms and cucumbers into pine trees, and assemble chicken breast, egg white and cucumbers into cranes.

Features: fresh and light.

Manhan banquet fresh fruit Longzhou

Raw materials: white gourd, loquat, longan, grape and cherry.

Seasoning: white sugar, vinegar essence

Operation method:

(1) Carve wax gourd into a dragon boat.

(2) Add sugar and vinegar to all kinds of fruits and put them in the dragon boat.

Features: sweet and sour, refreshing and beautiful in appearance.

Manhan banquet shrimp meat stick

Ingredients: river shrimp.

Seasoning: salt, monosodium glutamate, yellow wine, sesame oil, raw flour, bread flour, raw oil and eggs.

Operation method:

(1) Chop shrimps into mud, add seasonings, mix well and press them on bamboo sticks to form a string.

(2) When the oil pan is heated to 70% to 80%, add the shrimp skewers and fry them. When the color turns golden, pick them up and serve them.

Features: crisp outside and tender inside.

Manhan banquet palace lantern fish shreds

Ingredients: mandarin fish, mushrooms, green peppers and red peppers.

Seasoning: salt, monosodium glutamate, yellow wine, minced onion and ginger, raw water chestnut powder, salad oil and stock.

Operation method:

(1) Wash mandarin fish, boneless and shred, add seasoning and sizing, and shred green pepper for later use.

(2) Grease the fish with salad oil, scoop it up, stir-fry the onion, ginger and rice, add broth to taste, thicken and serve.

Features: fresh, tender and smooth.

Lycium barbarum fish rice Manhan banquet

Raw materials; Mandarin fish, medlar.

Seasoning: salt, monosodium glutamate, egg white, raw wilting powder, salad oil, broth, yellow wine and sesame oil.

Operation method:

(1) boneless mandarin fish, cutting powder, sizing and soaking in water.

(2) Put the minced fish in a warm oil pan, scrape it to drain, then stir-fry the minced fish with minced onion and ginger, add the broth, medlar and seasoning, thicken and serve.

Features: fresh and tender.

Anthocyanin stew at Manchu-Han banquet

Ingredients: Chinese cabbage, shiitake mushrooms, mushrooms, tender corn shoots, green peppers, radishes and tomatoes.

Seasoning: salt, monosodium glutamate, raw water chestnut powder, sesame oil.

Operation method:

(1) Cook the above raw materials after processing, add seasoning and mix well.

(2) Put the above raw materials into plates respectively and hook them with glass.

Features: fresh, tender, crisp, light and refreshing.

White jade in the golden hall of Manchu-Han banquet

Ingredients: tofu, cabbage.

Seasoning: salt, monosodium glutamate, sugar, sesame oil, crude oil, flour and eggs.

Operation method:

(1) Cut the tofu into long strips, add seasoning, roll the tofu strips with flour, then drag them into the beaten eggs, fry them in the oil pan until golden brown, and take them out.

(2) Stir-fry onion and ginger, add stock and seasoning, add tofu, and pour sesame oil after the juice is dry.

Features: fresh and smooth.

There are more, please see: