How many dishes did the ancient emperors serve in the morning, at noon and at night?

The emperor has a rice spectrum, and a hundred people have annual food. On weekdays, the emperor has to serve about 20 dishes in the most common meal.

According to the records, Qianlong served duck porridge 19 varieties and 1 varieties such as "stewed bird's nest with rock sugar", "duck with hanging stove", "fat duck with hanging stove" and "game hot pot" at breakfast on February, 2006. Dinner includes "Steamed Duck with Bird's Nest", "Fried Meat with Salt", "Dongpo Meat" and "Shredded Mountain Vegetable with Meat" and 37 dishes for the Queen.

Only 1 1 serves 76 courses in two meals a day, and if you add two snacks, it will be more.

Extended data:

Royal Kitchen Tips:

1. The imperial dining hall is not the only kitchen in the palace: it is actually only responsible for the diet of the emperor and queen. In addition to the longevity dining room that provided meals for Empress Dowager Cixi during the Cixi period, under normal circumstances, imperial concubines, concubines and concubines all set up small dining rooms in the palace where they lived. Nobles often have no place to live below, so they can only eat and drink with concubines in the palace.

In history, not all court kitchens in dynasties were called imperial kitchens, only in Qing Dynasty. Moreover, the official institution responsible for the palace diet is Guanglu Temple.

2. Institutional setup of the Imperial Chef: The Imperial Chef is subordinate to the Ministry of Internal Affairs, which has two full-time institutions, namely "Imperial Tea Chef" and "Management and Arrangement Department of the Ministry of Internal Affairs", which are responsible for the supply of raw materials; The imperial tea restaurant is mainly responsible for the production and preparation of imperial meals.

In the early Qing Dynasty, the Imperial Tea Restaurant was divided into meat bureau, vegetarian bureau, dim sum bureau, dinner bureau and furnace hanging bureau. The meat bureau is in charge of meat, fish and seafood; In charge of vegetable bureau, dried vegetable bureau and vegetable oil bureau; Hanging furnace bureau is in charge of barbecue; The dim sum bureau manages steamed stuffed buns, jiaozi, sesame cakes and various cakes; Dinner is responsible for all kinds of porridge and rice.

3, the daily work of the royal chef: In fact, most of the royal chefs in the Qing Palace go to the world with a dish. Every dish in the royal kitchen needs to be cooked on a separate stove. There are three people on each stove. Everyone has a different job, and the person who arranges the dishes is the most important.

When preparing the imperial meal, the handyman cleans up all kinds of raw materials first, passes the label inspection sent by the Ministry of Internal Affairs, and then gives the side dishes. The side dishes will treat all kinds of materials according to the raw materials on the menu, add corresponding seasonings, and after labeling and inspection, they will be fired by a spoon.

Baidu Encyclopedia-Imperial Chef (Building Name)