<h1 class="pgc-h-arrow-right" data-track="69" > the Manchus you don't know</h1>
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Is not everyone who loves food, there is a full table in their hearts, how many dishes are not known to many people, today I will take you to a simple understanding. It is estimated that many people are influenced by others or film and television dramas, and only know that there are 108 dishes, but they do not know that it is only a small part. I got this recipe, a simple look, there will not be many dishes that can be served (personal shallow ideas). After all, it is difficult to pass on the dishes that are not delicious, and there are other reasons, not to list them all, and the last remaining recipes are only recipes.
Originating in the Qing Dynasty, the Manchu and Han Feast is the most famous Chinese banquet in history that combines the essence of Manchu and Han cuisine. In the "Records of the Books of Yangzhou" written by Li Dou during the Qianlong Jiashen period, there is a list of manchu and Han full-seat meals, which is the earliest record of the manchu-Han full-seat. The full table of the Manchu Han Dynasty is divided into six banquets, all named after the famous banquets of the Qing Palace. Gather many famous dishes of the Manchu Han Dynasty, choose the time to make a mistake in the sea, and search for rare and exotic beasts in the mountains. There are 196 hot and cold meat dishes, 124 desserts of tea, and 320 products of dishes. With a full set of pastel longevity tableware, with silverware, rich and gorgeous, the dining environment is quaint and solemn. During the banquet, famous teachers are invited to play ancient music to accompany the banquet, along the elegant legacy, the etiquette is rigorous and solemn, inheriting traditional virtues, and serving the week of the court of the school, so that the guests will never return. After the full table, you can appreciate the essence of Chinese cooking, the origin of food culture, and enjoy the supremacy of the spirit of all things.
<h1 class="pgc-h-arrow-right" data-track="20" > the first course</h1>
White Steak Four Treasures, Imitation Meal Dumplings, Phoenix Nest, Phoenix Spread Wings, Anchovy Wings, Hibiscus Prawns, Gongbao Rabbit Meat, Osmanthus Dried Scallops, Tiger Skin Rabbit Meat, Chicken Mushroom, Golden Cake, Money Spit Silk, Golden Wire Roasted Wheat, Goldfish duck palm, Curry Cauliflower, Chestnut Cake, Lotus Seed Porridge, Liu Li Zhu, Dragon and Phoenix Tenderness, Longjing Bamboo, Spicy Beef, Braised Pork Slices, Three Fresh Yao Pillars, Crispy Roll Bergamot, Sweet and Sour Fish Rolls, Peach Kernel Chicken Diced, Net Oil Fish Rolls, Peach Pigeon Eggs, Panda Bamboo, Duck Silk Chopped Vegetables, Bird's Nest Four-Character Vegetables, Oil Braised Rice Mushrooms, Royal fan bean yellow, fried chicken gourd, sesame seeds, catch fried fish fillets
<h1 class="pgc-h-arrow-right" data-track="61" > the second course</h1>
Eight treasures of porridge, fried cucumber sauce, stir-fried hazelnut sauce, jade bean cake, bean paste roll, erlong play beads, hair yellow flower, phoenix wearing gold clothes, walnut cheese, amber pigeon eggs, slippery quail, golden cake roll, chrysanthemum tenderloin, roast leg of lamb, stewed lamb, dried orchid bean, carp dragon gate, Longjing goldfish, dragon begonia, radish cinnamon fish, stewed cucumber clothes, fried quail, autumn chrysanthemum proud cream, ruyi roll, ruyi bamboo sun, two-color bean cake, four joy dumplings, Taiji Fortune Swallow, sandalwood duck palm, panda crab meat, hydrangea whole fish, snow moon lamb, spring shoots after the rain, jade palm offering, Cloud River section xiaoxiao, fried spring rolls
<h1 class="pgc-h-arrow-right" data-track="62" > the third course</h1>
White Pear Breast, Silver Ruyi, Hundred Seeds Winter Melon, Ice Flower Snow Lotus, Sampo Qianzi, Cuiliu Phoenix Silk, Emerald Jade Fan, Phoenix Fish Belly, Bergamot Broad Belly, Bergamot Golden Roll, Hibiscus Fish Bone, Court Row Wings, Sea Red Shark Fin, Poached Crab Meat, Lotus Crisp, Braised Fish Lips, Yellow Robe Plus Body, Ginger Juice Lentils, Money Fish Belly, Goldfish Horn, Sunflower Hemp Fish, Lotus Cake, Pearl Tofu, Mother and Child Rendezvous, Millefeuille Cake, Sun and Moon Radiance, Pine Crane Extended Year, Pea Yellow, Five Silk Vegetable Roll, Crane Abalone, Fragrant Dew Apple, Fragrant Dew Apple, Yanying Golden Vegetable, Barley Meal, Jade rabbit cabbage, date paste cake
<h1 class="pgc-h-arrow-right" data-track="63" > the fourth course</h1>
Baishou peach, Changchun soup, Erlong play beads, emerald silver ear, hibiscus deer tail, dried sautéed beef shredded, black rice porridge, mushroom venison, braised deer tendon, butterfly sea cucumber, chanterelle mushrooms, jinwu Tibetanjiao, gold and silver pigeon meat, mushroom meat, mushroom meat, lotus roll, Luohan prawn, wheat ear shrimp roll, pipa prawn, antler chicken to be fed, tricolor cake, three fresh duck tongue, two-color horseshoe cake, sliding flying dragon, sweet and sour lotus root, turnip pop pheasant, turnip pop fresh shellfish, magpie denzhi, almond tofu, swallowtail peach blossom, parrot lettuce, oil saving prawns, royal dragon hot pot, Mandarin duck crisp box, Fry in a sesame pan and stir-fry the prawns
<h1 class="pgc-h-arrow-right" data-track="64" > the fifth course</h1>
Birds nest, mixed fish belly, Bao Wang Haofu, bean paste cake, bean sand cold cake, phoenix pearl, phoenix birth, phoenix play peony, phoenix eye autumn wave, dry roasted winter shoots, osmanthus jellyfish, lotus pond lotus incense, red bean meal porridge, braised fish bone, flower basket cabbage, butterfly prawns, golden solution, chicken soup noodles, golden toad moon worship, golden chicken independence, golden lion hydrangea ball, dragon and phoenix double hammer, cream pineapple jelly, stir-fried eel silk, ruyi oolong, roasted cauliflower, crispy page layer, evergreen evergreen, Wolong play beads, hydrangea cake, a pin guan yan, jade plate green belt, Mandarin duck breastfeeding, Cloud dove eggs, kidney bean goldfish, pearl cher
<h1 class="pgc-h-arrow-right" data-track="65" > the sixth course</h1>
Stir-fried white fungus, stick residue porridge, char siu pork, fried pea sauce, egg tart, jade fish diced, hibiscus cake, hibiscus fish horn, gongbao quail, osmanthus fish strips, carrot sauce, pregnant cinnamon fish, fire refining golden body, mustard duck, money shiitake mushrooms, gold inlaid jade board, crystal jade begonia, dry cup, dragon and phoenix Chengxiang, meizhu mountain stone, honey juice yam, lotus soup, steamed quail, shrimp play lotus, three silk hump, sand boat stepping green, pine tree monkey head, tang flower spit, five silk foreign powder, fragrant poppy snail, elephant eye pigeon egg, snow treasure, jade dragon's eye, Mandarin duck fish jujube, Kidney bean rolls, grab and fry tenderloin
Due to the large number of words, only a recipe for one dish was written, for reference only.
<h1 class="pgc-h-arrow-right" data-track="66" > one of the dishes: Sun Moon Shenghui (dish photo not found</h1>).
Ingredients:
Two buckets of canned abalone (24 to choose) and 24 pigeon eggs. Ingredients: 50 g of fish, 50 g of minced shrimp, 5 eggs, 150 g of rapeseed.
seasoning:
15 grams of cooking wine, 2 grams of refined salt, 10 grams of cooked lard, 10 grams of chicken fat, 25 grams of wet corn flour, 350 grams of clear broth, 500 grams of peanut oil (about 40 grams consumed).
method:
1. Tear off the abalone and slice it flat from under the belly of the abalone with a knife to make the abalone thin and thick and consistent. Beat two eggs into a dish, pick out the yolks and place them in a bowl, use chopsticks to whip up the egg whites to form a snow-white foam, and beat the two eggs in a bowl containing egg yolks. Wash the rape leaves with water and cut into thin strips.
2. Put the fish velvet in a bowl, add cooking wine, fine salt, corn flour and 5 grams of cooked lard, stir vigorously, then add egg whites, mix well into a fish paste. Put the shrimp in a bowl, add cooking wine, a little salt, corn flour and 5 grams of cooked lard, stir vigorously, beat an egg and mix well into shrimp paste.
3. Put the pigeon eggs in a pot of cold water, cook over high heat, remove, rinse in cool water and peel off the skin. Cut 12 of these eggs with a knife, then cut the egg whites horizontally from the top and peel off the egg whites to reveal the yolks. Cut the large heads of the other 12 eggs about 3 minutes thick so that they can stand
4. Use 12 abalone fillets as a tray, smear the fish paste on each abalone fillet, and then put a pigeon egg with the egg yolk facing up, press the solid, use a small spoon to spread the fish paste around the pigeon egg, make 12 according to this method, and put it on the plate. Another 12 abalone fillets are used as a tray, spread the shrimp paste on each abalone fillet, and then put a pigeon egg with a large head cut off (the section is facing down), press the solid, use a knife to wipe the shrimp paste around the pigeon eggs, make 12 according to this method, and put them on the plate.
5. Sit in a sauté pan, inject peanut oil, burn until it is 70% hot, add egg liquid and shredded rapeseed respectively, and fry it into a loose net oil. In the middle of the long fish dish is a yard of egg pine, and on top of the egg pine is a yard of rape pine. The two kinds of abalone fillets are steamed on both sides of the egg pine, which is the shape of the sun and the moon.
6. Pour 350 grams of clear soup into the pot, add cooking wine, fine salt, bring to a boil over high heat, skim off the foam, add corn flour diluted with water, hook into a sauce, drizzle with chicken fat. Pour half of the sauce on the abalone with the dew yolk, add the other half of the sauce to the soy sauce, heat it to form the red sauce, and pour it on the other half of the abalone.
Interested friends can find a recipe for a certain dish to try.
![The Qing Dynasty's "Manchu Han Dynasty" was both the final peak of the feudal dynasty and the beginning of the end[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)