Once upon a time, a movie "God Eater" shot by Zhou Xingchi made the whole man han enter everyone's field of vision. As a general public, like everyone else, I have developed a strong interest in this "cuisine" that has been handed down from the Qing Dynasty.
Throughout China's 5,000-year history, what has been handed down to this day is nothing more than "eight major cuisines": Lu cuisine, Sichuan cuisine, Cantonese cuisine, Su cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine, Hui cuisine. The Manchu Han full table, as a high-end court feast passed down by the people, did not enter the eight major cuisines, and the reason was found that the original Manchu Han full table was only an imaginary processing of the qing dynasty luxury palace banquet by posterity.
<h1 class="pgc-h-arrow-right" > the term "Manchu Han full seat" first appeared in the late Qing Dynasty</h1>
The term "Manchu Han Quanxi" first appeared in the Late Qing Dynasty's "Tale of Flowers on the Sea". This book, a novel written by the writer Han Bangqing in the Suzhou dialect on the Wind and Moon Field on the Beach, was first published in the eighteenth year of Guangxu, that is, in 1892 AD, in the eighteenth time of the book, there is a paragraph that "eats big dishes at noon, and eats the whole Han table at night".
"Big dish" in the Wu language at that time referred to Western food, which was a very fashionable and luxurious meal at that time. The "full Han table" of the night dinner may only emphasize the richness of the dinner, in fact, Han Bangqing did not list any specific recipes.
The picture above shows the legend of the flowers on the sea
It is said to be a version circulated from the Qing Palace:
<h1 class="pgc-h-arrow-right" data-track="2" > full table recipe</h1>
There are a total of 108 dishes in the Full Man Han Table:
(1) Mongolian pro-clan banquet
Tea Table Tea: Ancient music accompaniment, Manchu maid, tribute to white jade milk tea
To the Bong Dim Sum: Tea knife cut, almond bergamot, crispy apple, sweet cake
Save box one product : Dragon phoenix depiction gold save box dragon pan pillar (with the dried fruit preserves eight products)
Four hi dried fruits: tiger skin peanuts, strange flakes, milk white grapes, snow plums
Four sweets: candied apples, candied cinnamon balls, candied fresh peaches, candied green plums
Offering incense to Shou: ancient music accompaniment banquet, burning incense into the feast
Five appetizers: Dragon and Phoenix Chengxiang, Hongzi Chicken Shredded Cucumber, Fuzi Braised Tenderloin, Swastika Spicy Belly Silk, And NianziKou Mushroom Hair Dish
Four products of gluttony: imperial bean yellow, sesame rolls, golden cakes, date paste cakes
Four pickles: court cucumber, black cabbage with sauce, sugar garlic, pickled water mustard skin
Worship Ring Pulp: Music Accompaniment Banquet, Manchu Maid Worship, Guizhou Moutai
A piece of soup: Longjing bamboo sun
Three pieces of imperial cuisine: anchovy shark fin, red plum pearl incense, and Miyoshi hare
Dumplings: Bean noodles, milk horns
Three pieces of imperial cuisine: Xianglong Double Fly, Stir-fried Field Chicken, Coriander Fried Pigeon
Three pieces of imperial cuisine: Eight treasures of wild duck, bergamot gold roll, fried shredded cuttlefish
Two products of gluttony: canary puff pastry, ruyi roll
Three pieces of imperial cuisine: hydrangea dried scallops, fried guinea fowl, fish fillets with milk sauce
Three pieces of imperial cuisine: dried sea cucumber, duck palm with mushrooms, and colorful beef fillet
Two kinds of dumplings: minced meat cake, dragon whisker noodles
Grilled two products: hanging stove pheasant, raw roast roe deer, with lotus leaf roll, green onion, sweet noodle sauce
Three imperial dishes: mountain treasure thorn dragon bud, lotus tofu, grass mushroom broccoli
Porridge 1 product: Red bean porridge
Fruit 1 product: A fruit platter at the right time
Farewell to fragrant tea: Xinyang Maojian
(2) Banquets for courtiers
Beauty Offering: Shifeng Longjing
Four products of dried fruits: honey peanuts, strange cashews, walnut sticky, apple fudge
Four candied fruits: candied ginkgo biloba, candied cherries, candied melon strips, candied dates
Four products of gluttony: jade bean cake, chestnut cake, two-color bean cake, bean paste roll
Four pickles: sweet sauce radish, spiced cooked mustard, sweet and sour milk melon, sweet brocade
Seven appetizers: magpie plum, butterfly roll, ginger fish fillet, spiced pigeon, sweet and sour lotus root, pickled green cauliflower, spicy cabbage roll
A pint of soup: a pint of guan yan
Five pieces of imperial cuisine: casserole simmered deer tendon, chicken shredded silver ear fungus, osmanthus fish strips, eight treasure rabbit diced, jade bamboo shoot bracken
Rao Erpin: Cixi Xiaowotou, Golden Silk Roasted Wheat
Five pieces of imperial cuisine: Luohan prawns, skewers of fried scallops, fried beef fillet with green onion, chicken with oyster sauce, and fresh mushroom hearts
Two products: Lama cake, almond tofu
Five pieces of imperial cuisine: white grilled wide belly chrysanthemum tenderloin Mountain treasure thorn five plus fried quail braised red scallops
Two products of gluttony: velvet chicken to be fed, bean paste apple
Three pieces of imperial cuisine: white grilled fish lips, braised fish bones, and grilled shark skin with green onions
Grilled two products: sliced skinned suckling pig, Uyghur roast lamb, pancakes, green onion and sweet sauce
A piece of porridge: Hui Ren rice porridge
Fruit 1 product: a fruit platter at the right time
Farewell to fragrant tea: Zhulan is generous
(3) Longevity feast
Beauty Offering: Lushan Clouds
Four products of dried fruits: milk white jujube treasure, two-color fudge, sugar fried large pieces, cocoa peach kernels
Four candied fruits: candied pineapple, candied red fruit, candied grapes, candied horseshoe
Four products of gluttony: golden cake roll, small bean cake, lotus cake, pea yellow
Four pickles: osmanthus spicy sauce mustard, purple Hong Kong, shi coriander, and cucumber with oil
Save the box a pin: dragon phoenix depiction gold save box dragon pan pillar with the top
Five-spice sauce chicken brine tenderloin, red oil duck, spicy noodles
Osmanthus sauce chicken tomato horseshoe, braised mushrooms in oil, silver fungus in pepper oil
Four appetizers: Swastika Coral White, Shouzi Oil Braised Prawns, Wordless Saltwater Beef, Xinjiang Character Red Oil Blind Leaf
A piece of soup: Changchun deer whip soup
Four pieces of imperial cuisine: jade palm offering shou, pearl tofu, shouwu chicken diced, hundred flowers duck tongue
Rao Erpin: Longevity Dragon Beard Noodles, Baishou Peach
Four pieces of imperial cuisine: white phoenix stewed with ginseng, dragon holding phoenix egg, father and son with joy, mountain treasure big leaf parsley
Two products of gluttony: Changchun roll, chrysanthemum bergamot crisp
Four pieces of imperial cuisine: golden-legged roasted round fish, skillfully roasted goose kite, peach kernel pheasant diced, crab meat double bamboo shoot shredded
Two products of gluttony: ginseng fruit, walnut cheese
Four pieces of imperial cuisine: squirrel monkey head mushroom, cuttlefish soup, lotus leaf chicken, beef fillet fried white mushroom
Grilled two products: hanging stove sand plate chicken, hemp seed venison skewers
Meal porridge: Rare black rice porridge
Farewell to Tea: Jasmine Tongue
(4) Feast of a Thousand Sorrows
Beauty Offering: Junshan Silver Needle
Four products of dried fruits: strange walnuts, crystal fudge, spiced cashews, peanut sticky
Candied fruit four products: candied oranges, candied begonias, candied bananas, candied plums
Four kinds of food: flower cup longan, Ai Wo Wo, jam golden cake, two-color horseshoe cake
Four pickles: court radish, spicy cucumber with honey sauce, osmanthus kohlrabi, and peach kernels
Seven appetizers: Erlong Play Beads, Tangerine Rabbit Meat, Strange Chicken Strips, Tianxiang Abalone, Three Loofah Rolls, Shrimp Seeds Winter Shoots, Pepper Oil Russet White
A piece of soup: canned braised fish lips
Five pieces of imperial cuisine: sand boat tacui, pipa prawn, dragon and phoenix tenderness, sesame oil food paste diced meat, cucumber sauce
Two kinds of dumplings: mille-feuille steamed cake, assorted flower basket
Five pieces of imperial cuisine: dragon boat mandarin fish, slippery shellfish balls, sauce stewed quail, oyster sauce beef fillet, Sichuan sauce duck paw
Two products of gluttony: anchovy roasted wheat, multicolored scribbles
Five pieces of imperial cuisine: one pint of tofu, three fresh balls, mushroom cabbage, slippery chicken breast, fragrant venison cake
Two products of gluttony: jade rabbit cabbage, four xi dumplings
Grill two products: imperial grilled chicken, grilled fish fan
Game hot pot: Twelve items on a plate
1 product : venison slices, flying dragon breast roe deer ridge, pheasant slices,
Wild boar meat, duck breast, squid rolls, fresh fish meat,
Dragon's tooth, parsley, eleuthero, eleuthero, fresh bean sprouts
Porridge: Lotus leaf porridge
Farewell to fragrant tea: Yanghe Spring Green
(5) Nine white feasts
Beauty Tea Offering: Boiling milk tea
Four products of dried fruits: sesame syrup, rock sugar walnut, spiced almond, pineapple gummy
Candied four products: candied longan, candied Laiyang pear, candied diamond horn, candied betel nut
Four dumplings: glutinous rice cold cake, kidney bean roll, pigeon glass cake, cream pineapple jelly
Four pickles: Beijing spicy dish, spicy cucumber strips, sweet and spicy dried, sherry
Seven appetizers: Pine Crane Longevity, Mustard Duck Palm, Spicy Quail, Sesame Fish, Cashew Parsley Heart, Fresh Mushroom Sauce tomato in oil
A soup: clam soup
A piece of imperial cuisine: braised unicorn noodles
Stir-fried four products: drum plate dragon crab, spicy hoof tendon, oolong spit beads, three fresh dragon and phoenix balls
Two products of gluttony: wood rhinoceros cake, jade noodle gourd
Imperial dish: Golden Toad Jade Treasure
Stir-fried four products: mountain bracken, salt fried meat, fragrant roast roe deer ridge, lake rice russet white
Two products: golden horn, crystal plum blossom bag
A piece of imperial cuisine: colorful fried hump
Four hot stir-fried products: wild duck peach kernels, stir-fried squid, box tofu, crispy fried golden cake
Rao's two products: the great rescue, the lotus roll
Grilled two products: guinea fowl in the oven, roasted deer breast
Porridge: Lotus seed porridge
Farewell to Fragrant Tea: Dongting BiluoChun
(6) Seasonal feasts
Beauty Tea: Fujian Oolong
Four dried fruits: milk white almonds, persimmon frosted fudge, crispy fried cashews, sugar fried peanuts
Four candied fruits: candied duck pear, candied jujube, candied lychee, candied hami apricot
Four products of gluttony: whip cake, bean paste cake, coconut cup, Mandarin duck roll
Four pickles: spicy milk melon slices, sauce pepper, sweet sauce ginger tooth, sauce snail
Seven appetizers: Phoenix Wings, Panda Crab Meat and Shrimp, Seed Winter Shoots, Five Silk Foreign Flour, Spiced Mandarin Fish, Sour and Spicy Cucumber, Tangerine Peel Beef
A piece of soup: canned simmered mountain chicken silk bird's nest
Five pieces of imperial cuisine: raw shell fresh abalone, roasted partridge, turnip bursting dan, chicken silk bean sprouts, pearl fish balls
Two products of gluttony: Chongyang flower cake, pine nuts and conch dried
Five pieces of imperial cuisine: shark fin with monkey head mushroom, duck breast with slippery sauce, vegetarian stir-fried eel shredded, diced cashew nut deer, grilled fish belly roll
Two products of food: hibiscus banana roll, moon cake
Five dishes of imperial cuisine: steamed fresh, stir-fried seasonal vegetables, stuffed shiitake mushroom box, lotus leaf chicken, Shandong sea cucumber
Two dumplings: seasonal dim sum, soup dumplings
Grilled two products: hanging oven roast duck, roasted pheasant,
Crepes, sweet noodle sauce, shallots, melon strips,
Rosewood strips, sugar, garlic paste
A piece of porridge: Laba porridge
<h1 class="pgc-h-arrow-right" data-track="135" > the origin and past life of the name of the Manchu Han Quanxi</h1>
Statement one
The Manchu Han full seat is an official banquet, which began in the Qing Dynasty, and only some notes and anthologies are recorded, named: Man Han Seat, Manchu Han Cuisine. Initially, the guests were invited to feast in the official field, first eating a full-dish banquet, and then going to the Han cuisine table, which is called "turning the table", and there are Manchus and Han chinese in the guests, so as to adapt to different eating habits. As a result of the "overturning table", the chefs who made the full table and the Han table competed with each other, and learned from each other's strengths in order to make the table more exquisite, and in the future, people would put the two seats of food to Wu Cunjing to piece together a table, so it was called "Full Han Table".
Full of people
Statement two
The name "Manchu Han QuanXi" comes from a cross-talk. In the 1920s, the famous cross-talk actor "Wanren Fan" made up a passage of "through the mouth" and listed a large number of dish names, named "newspaper dish names", which was quite popular with the audience. With the passage of time, the name of the dish has gradually become the basic skill of the cross-talk actor, and those who say cross-talk will not "report the name of the dish", and they will be ridiculed when they say it. When you get to the cross-talk master Ma Sanli, you can't use the name of the dish, why? Because Ma Sanli is a Muslim, but this is a basic skill, can not not be practiced, so Ma Sanli created a set of halal dishes of the name of the dish. This book is now in the hands of Ma Sanli's son Ma Zhiming Shaoma Ye. What does the name of the dish say? It is said that the whole cuisine of "Manchu Full Table" is mentioned. As for the incompleteness of the dishes in the name of the newspaper, it is not known, after all, the age is too long, and it is normal for many things to be lost and missed.
Master Ma Sanli
Theory three
In the Qing Dynasty, in the late Kangxi Dynasty, the luxurious style of the imperial family gradually flourished, and on the 60th birthday of the Kangxi Emperor, the court first held a banquet of a thousand monks, and more than 2,800 elderly people over the age of 65 attended the banquet. According to legend, the Kangxi Emperor tasted the Manchu Han full seat for the first time in the imperial palace, and personally wrote down the four words "Manchu Han Full Seat", thus determining the status of the Manchu Han Full Seat, which was famous in the palace. With the qianlong emperor's upgrade of the Manchu and Han full seats, the Manchu and Han full seats gradually became a five-ethnic celebration banquet, also known as the alliance banquet, the luxury of the table, the luxury of tableware, the cumbersome etiquette, and the superb cooking technology, all of which reached an unprecedented level, becoming the most luxurious and colorful feast in the history of our country.
Feast of a Thousand Sorrows
<h1 class="pgc-h-arrow-right" data-track="162" > whether there is a full seat in Manchuria — and the present life of a full seat in Manchuria</h1>
From the records in the "Notes on Living", it can be seen that the imperial food raw materials of the emperors of the Qing Dynasty were mainly pigs, cattle and sheep, vegetables, chicken, duck and fish meat. Note that the Emperor of the Qing Dynasty was not allowed to eat beef. Because Emperor Taizong of the Qing Dynasty had already had an edict: cattle and donkeys are for loading, and sheep and livestock are used for food. But the descendants of Huang Taiji did not regret that they could not eat beef, after all, they could eat more good things.
The "Qing History Draft" and the "Qing Shilu" have never appeared in the four words of the Manchu Han Full Seat, and the earliest record of the Manchu Han Full Seat is the folk note reading "Yangzhou Painting Record", and even the royal archives do not have a record of the Full Seat of the Manchu Han Dynasty, so can we doubt that the Qing Palace did not have the manchu Han Full Seat at all, but the people themselves imagined it?
On November 5, 1924, Puyi, the last emperor of the Qing Dynasty, was expelled from the Forbidden City by Feng Yuxiang's powerful cadres, and with Puyi, there were also the imperial kitchens in the imperial dining room. In order to make a living, some people went to restaurants and restaurants in Beijing and returned to their old businesses.
Under the influence of some people's yearning and curiosity about the royal court culture, as well as the role of boasting and showing off, everyone wanted to taste what the dish that the emperor ate was, so the Manchu Han full table that had never appeared in the Qing Palace turned out to be out of the blue.
For example, in the early years of the Republic of China, there were 108 items of the Manchu Han full table dishes in the Beijing-Tianjin area (some say 116 or 118 items). It usually takes two days and four meals to eat (it is also said that it is necessary to eat three days and three nights).
After the founding of New China and until before the reform and opening up, Chinese mainland had neither operated nor written about the "Manchu and Han Dynasties". It can be seen that the Manchu and Han banquets are only an imagination of the Palace Banquet of the Qing Dynasty by later generations. Some scholars even believe that the so-called Manchu and Han full table does not actually refer to the court banquet of the Qing Dynasty, but to all the essence of Chinese cuisine for five thousand years. After the changes of history, it eventually became a luxury cuisine of the Chinese court that became famous through the name of the Qing Dynasty.
Therefore, the so-called Manchu and Han all-seated table, in fact, really does not exist, if you really want to count, it is only a concentrated embodiment of Chinese historical cuisine.
Whether there is a full seat in Manchuria or not, it does not seem to hinder its supreme symbol in the hearts of the general public.
Regardless of whether the Qing Palace had a full seat in The Han Dynasty, the common people preferred to believe that there was.
As a result, the Manchu and Han dynasties became a kind of court feast that rose after the fall of the Qing Dynasty.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
Regardless of whether the "Manchu Han Quan Seat" is true or not, the ancestors left us not only the vast and profound major cuisines in China, but also the "Name of the Dish" that has been passed down to the present in cross-talk. To put it bluntly, this is a process of inheritance and development. The wheel of history is constantly advancing, and China's traditional culture has become particularly attractive in the process of continuous development and change!
References "Rules of guanglu temple of the Great Qing Dynasty"
"Living Registration", etc
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