Yu cuisine special banquet: Kaifeng Manchu full table
Kaifeng Manhan Full Seat is also known as ManHan Swallow Wing Bbq Full Seat, referred to as "Man Han Full Seat" and "Man Han Seat". The Manchu and Han Banquet is a grand banquet with both Manchu and Han cuisine. Because of its grand scale, complicated procedures, precious ingredients, a wide variety of dishes, and both Manchu and Chinese food, it is also known as the Manchu Han feast and barbecue seat, which is a precious heritage of ancient Chinese culinary culture.
In the early years of the Qing Dynasty, the palace was full of food. In the twenty-second year of the Kangxi Dynasty (1683), a situation of combining Manchu and Han seats began to appear in the palace. During the Qianlong period, there were manchu and Han-Chinese seats in the city, which were mostly used for the entry of superiors or the entry of new relatives. By the end of the Qing Dynasty, the Manchu Han seat had become increasingly luxurious and luxurious, and it was all the rage. Due to the appointment of Beijing officials in various places, the banquet pattern of the Manchu Han banquet was widely spread, and gradually integrated with the local flavor dishes to become a unique Manchu Han table. Therefore, the Manchu Han Seat only has a common pattern, and there is no national food list. At different times, in different regions and on different occasions, the specification procedures, dishes variety and quantity are different.
Manhan seats have the characteristics of "complicated procedures, heavy etiquette, high specifications, many dishes, large pomp and circumstance" and so on. In 1917, the "Full Table Genealogy" recorded the Manchu table menu circulating in Kaifeng.
Burn the
Full table of seats
Four platters: salted shrimp with pine blossom eggs, southern ham with white plate chicken, bergamot sting with celery sprouts, hair vegetables with red skin radish
Four high-packs: red almonds, large green beans, small melon seeds, white raw kernels
Four fresh fruits: oranges, green fruits, eucalyptus pomegranates, and duck pears
Four preserves: white orange, pipa, hydrangea, green plum
Four fruits: white peach kernel, tea tip, pine nut kernel, tung seed kernel
Four sugar dumplings: apples, lotus seeds, lilies, and southern leaves
Sixteen small bowls: braised beauty dried clams, fried snowflake sea cucumber, stir-fried screw squid, fried money wrapped in shrimp, braised green bamboo monkey head, (left fire right Yu) dan money pheasant, honey hot ham, roasted coral fish ear, gold and silver jade soup, boiled pine flower pigeon egg, shrimp lying money mushrooms, roasted ruyi winter shoots, braised silver fungus, fried deer tail, braised deer hooves, cooking iron finches
Eight pieces: stewed 1 poinsettia, south leg stewed bear paw, boiled seven-star crab, grilled poached shark fin, steamed phoenix duck, braised fruit fox (tanuki), steamed unicorn pine nuts, pine nuts pomegranate braised hollow belly
Eight barbecues: four reds: braised piglets, roasted duck, roasted crucian carp, roasted chest fork (spoon); four whites: white slices of chicken, white slices of lamb, white slices of goose, white slices of meat
Four barbecue snacks: slices of bread, lotus leaf clips, mille-feuille cakes, crescent rolls
Eight table bowls: braised butterfly sea cucumber, braised shark skin, stewed peach cabbage, braised smallpox abalone breast, drunken hibiscus plum chicken, braised lotus flower fish maw, wash hash ant, winter bamboo shoot ham steamed four joys
Clear soup swallow dish
Four rice bowls: golden hook ham fried nanjing, southern leg winter shoots roasted mushrooms, winter bamboo shoots ham fried four seasons plum, gold and silver silk boiled gold and silver mung bean sprouts
Four rice plates: dried stew, mixed jellyfish, dried perfume, mixed with foreign flour
Four dim sums: the first course: one pint of Mandarin duck, one pin of roast cake, with almond tea; two: dry cooking cake, steamed bean sprouts, with chicken stuffing dumplings; three courses: stove beef lang rolls, steamed chrysanthemum cake, followed by oil tea; four courses: stove leak pie, steamed wind ice cream, suiyu noodles
Four kinds of noodle rice: pan silk cake, butterfly roll, full of Han dumplings, screw steamed buns
Four-looking dishes: dry oven, cabbage, peach kernels (almonds), rice (porridge)
Source: Kaifeng Local History Research Office Sun Runtian Chang Xiaoqing