Also said "Full of Han"
Li Maolin
The so-called Manchu full seat
The Manchu Han dynasty is a folk product
The Manchu Han dynasty has been considered the highest standard banquet of the Qing Dynasty. Legend has it that the "Manchu Han Seat" came from the court of the Qing Dynasty, but the term "Manchu Han Seat" was not used in the Kangxi, Yongzheng, and Qianlong periods recorded in the Great Qing Huidian and the Qing Dynasty Historical Materials. The Qianlong Emperor did not see this word in his Complete Collection of Imperial Poems of Emperor Gaozong of the Qing Dynasty, which was not found in more than 40,000 poems. The court banquets of the Qing Dynasty were the highest standard and the highest level of court royal meals in China, and the essence of the materials, the number of dishes, the complexity of the craftsmanship, and the scale exceeded that of previous dynasties, and there were "Thousand Sorrows Banquet", "Clan Banquet", "Imperial Banquet", "Clan Relatives Banquet", "Outer Domain Banquet", "Yuanhui Banquet", "Mongolian Relatives Banquet", "Big Yurt Banquet", "Tea Banquet" and various "Seasonal Banquets", etc. Its etiquette and recipes are also documented, but it is impossible to find the "Manchu Han Banquet" or "Manchu Han Full Table". So, how did the full table of Man Han come about? In the twenty-ninth year of Qianlong (1764), Li Dou, a native of Zhenzhou (present-day Yizheng County, Jiangsu), mentioned for the first time in his "Records of Yangzhou Paintings": "The temples and temples before and after the Shang (Yangzhou) trading street are large kitchens for the food of the six divisions and hundreds of officials. ...... The so-called "Man Han Seat" also".
Feast of the Thousand Sorrows of the Great Qing Dynasty
It can be seen from this that: First, the manchu and Han seats actually appeared in Yangzhou, Jiangsu Province, rather than in the Beijing Imperial Palace; second, the Manchu and Han full seats "prepared for the meal of the six divisions and hundreds of officials", which was a banquet for bureaucrats to entertain, not the emperor's decree; third, Li Dou also explained very clearly: "The so-called Manchu Han seats" is also very clear, to put it bluntly: This is what people call the Manchu Han seats, who are the people? In no way represents the Holy Spirit. Mr. Yingsheng, a famous Manchu cultural scholar, wrote in his book "Yan Qing Gangyi": "In recent years, it has been common to say that 'Manchu han full seat' is common, and some people have listed the menu, saying that the manchu Han full seat is used for the feast of the Qing court. In fact, this is pure fiction, and there is no such thing in the Qing Palace Imperial Dining Room. (Beijing Publishing House, Yan Qing Gang Yi, p. 34) We can conclude that the term Manchu and Han Quan xi does not fall within the category of official or imperial terms. What is incredible is that in the authoritative "Beijing Chronicle", a magnificent work edited and published by the Beijing Publishing House, its "Catering Service Chronicle" wrote "Manchu Han Full Seat" in the introduction of "Palace Banquet", and believed that "Manchu Han Full Seat was the highest standard banquet of the Qing Dynasty".
The Manchu Han Dynasty originated in Yangzhou
Yangzhou
Therefore, it can be said that the standards of dishes and procedures for the manchu and Han chinese table cannot have a unified standard. However, in the Yangzhou Painting Record, Li Dou does provide us with the first full-table menu of the Manchu Han Dynasty, and its volume IV reads:
"The first one, the number one five bowls of ten pieces: bird's nest chicken soup, sea cucumber pork tendon, fresh clams and raw silk soup, kelp pork belly silk soup, abalone dish pearl vegetables, mussel shrimp soup, shark fin crab soup, mushroom simmered chicken reel hammer, fish belly simmered ham, shark skin chicken sauce soup, blood meal soup, first-grade soup rice bowl.
The second portion, no. 2 five gui bowl ten pieces: crucian carp tongue bear paw, rice porridge orangutan lip pig brain, false leopard fetus, steamed hump, pear slices with steamed civets, steamed deer tail, pheasant slice soup, wind pig slices, wind sheep slices, rabbit breast milk room sign, a grade soup rice bowl.
The third part, ten pieces of fine white soup bowl: pork belly fake JiangYao duck tongue soup, chicken shoot porridge, pig brain soup, hibiscus egg goose gizzard palm soup, bad steamed anchovy, false spotted fish liver, Xi Shi milk, Wensi tofu soup, turtle meat slice soup, cocoon soup, a grade soup rice bowl.
The fourth portion, 20 pieces of hairy blood plate: harvested Harba piglets, fried pork and mutton, hanging stove to walk oil chicken goose duck, pigeon gang, pig miscellaneous shi, haggis, roasted pig and mutton, white boiled pig and mutton, white steamed piglet lamb chicken goose duck, white noodle dumpling rolls, ten brocade fire, plum buns.
The fifth portion, twenty pieces of foreign plates, twenty flavors of hot food and wine, twenty small dishes, ten tables of dry fruits, and ten tables of fresh fruits.
——The so-called 'Man Han Seat' also. ”
We can compare this menu with the Qing Dynasty's "Thousand Sorrows Banquet" menu, the "Continuation of the History of the State Dynasty Palace" records the "Thousand Sorrows Banquet" recipe held in the Qianqing Palace on the sixth day of the first lunar month of the fifty years of Qianlong (1785): the first-class banquet set up 2 hot pots per table (1 silver and 1 tin), 1 plate of pork slices, 1 plate of lamb slices, 1 plate of deer tail roasted venison, 1 plate of lamb birds, 4 bowls of meat dishes, 1 plate of steamed shouyi, 1 plate of stove food Shouyi, 2 small dishes of snail box, 2 pieces of ebony tendons, and 1 plate of shredded meat. The second-class banquet was arranged below the Danqi, Yongdao and Danqi. Officials from three to nine pins, Inner Mongolia Taiji, Ding Dai, Ling, bing and civilians were feasted at the secondary banquet table. Each table of the second-class banquet is set up with 2 hot pots (made of copper), 1 plate of pork slices, 1 plate of lamb slices, 1 plate of braised lamb, 1 plate of roasted roe deer meat, 1 plate of steamed shouyi, 1 plate of stove food shouyi, 2 small dishes of snail box, 2 pieces of ebony tendons, and another shredded meat and hot rice. It is not difficult to find that there is a big difference between the two.
"Yangzhou Painting Record"
So what is the recipe for Li Dou's "Man Han Table"? However, it turned out that during the reign of the Qianlong Emperor, he had visited Jiangnan six times, and every time he stopped in Yangzhou, he had to taste the food. From the "Imperial Archives of Yangzhou in the Qing Palace" excavated and sorted out by the Forbidden City, it is recorded what the Qianlong Emperor ate when he toured Yangzhou in the south. Qianlong's thirty years of Jiangnan dining records were recorded in detail: "On February 17, before the right moment, the throne was raised in the west garden of the Tianning Temple Palace, and the tea room lords Wufu and Fulongan sent milk tea, admired milk tea, and passed on the meal. For dinner in the garden, folding the table is placed: one product of duck soup, one product of pickled bamboo shoot stewed chessboard meat (made by Zhang Cheng), one product of stir-fried meat with pu cabbage, one product of fried chicken with spring shoots, one product of Suzao chicken elbow meat, one product of white noodle silk cake millet rice noodle cake, one product of elephant eye chess cake small steamed buns, and one product of duck fire smoked stuffing fried sticky dough (made by Zhang Dongguan). Gao Hengjin chicken meatballs one product, lotus cherry meat one product, duck waist Su Zhen one product, bird's nest braised fat duck one product, silver sunflower box side dish one product, silver dish side dish four products, with the delivery of japonica rice meal into one product, bird's nest soup one product (made by Zhang Cheng); Six tables of food: six pieces of gluttony, six pins of tits, and one table of twelve pins; Inner tube leads the stove to eat eight products a table; Two tables of meat plates, eight products per table; Lamb square two tables. Wei Yiqin, an archival expert in Yangzhou, said: From this menu, it can be seen that in the imperial meal of Qianlong during the Yang period, Jiangsu cuisine, especially Huaiyang cuisine, was relatively large, and most of them were main dishes, such as duck soup, stir-fried meat shredded pu, lotus cherry meat, duck waist Su Ling, etc., and the Manchu cuisine and Lu cuisine that occupied a traditional position in the Qing Palace were reduced. In these three recipes, the word "duck" appears 4 times, which is significantly higher than other ingredients. In the Manchu Han table recipe that Li Dou wrote down, it is not difficult to see that its Jianghuai flavor is reflected in its third recipe. Mr. Wei Minghua of Yangzhou Daily pointed out these points out this in his article. Not only that, Yangzhou cuisine did make the Qianlong Emperor feast. Qianlong loved to eat Jiangnan cuisine during his southern tour, and also brought the excellent local chefs back to the palace. Such as Zhang Dongguan, Zhang Cheng, Song Yuan, Shuang Lin, Zheng Er, Chang Er and others.
The Qianlong Emperor went down to Jiangnan
The manchu han whole seat highlighted the wealth of the two Huai salt merchants
If you want to say that the Qianlong Emperor toured the south, there were many places passed through, why only Yangzhou? Xu Zhiyan wrote in his "Secret Record of the Southern Tour": "The Guangling Rhyme, from the past, to the Manchu Qing Dingyu, and the prosperity of the Qin Dynasty, A in the southeast, because it is a love of sound and color, and it is not known that this is the strength of Yangzhou, and the Qianlong Dynasty promotes it." Speaking of its facts, then the Southern Tour Festival is also. All the scenery and architecture, living and eating, and playing well with the skills and music are all inexhaustible and extremely beautiful. ”
Two Huai salt merchants
The so-called two Huai salt merchants refer to Huainan salt merchants and Huaibei salt merchants. In general, although the wealth of the Huaibei salt merchants was inferior to that of the Huainan salt merchants, they were also among the Bozhong in terms of gardening, food, and learning. The poor people of Huai shang have always adhered to the ancestral precepts of thrift and thrift, but there is also another world here. Wu Chichang's "Guest Window Gossip" Volume III has a "Huai Shang Banquet Guest Record", which truly reflects the luxurious scene seen in a Huaibei salt merchant:
If huainan salt merchants like "Manchu Han seats", then Huaibei salt merchants like "whole sheep seats" and "full eel seats". Regarding the "whole sheep seat" and "full eel seat" in Huaibei, Xu Ke's "Qing Barnyard Banknotes. The Dietary Category has a brief account:
Food culture can only be developed with the help of material foundations. Without the economic strength and appetite needs of the two Huai salt merchants, the "Manchu Han Seat" and the "Whole Sheep Seat" would not have been produced.
The Manchu Han dynasty was not only used to greet the emperor, and the Yangzhou salt merchants usually used it. The Qing Dynasty Pingbuqing's "Xiawai Crumbs" volume three quotes the "Lotus Raft" as saying: "Yu Used to be on Hanshang, for the rush of land and water, guests transiting, then send 'Full Han Seat'." ”
Each of the Kyoshi restaurants has a Manchu full table regulation
The Manchu Han Full Table is a kind of high-end banquet at restaurants such as the Eight Halls from the late Qing Dynasty to the Republic of China. There are no customizations and strict rules in the industry, but there is a conventional practice in the industry. The diligent old people simply say that it is "four characters to determine Qiankun", that is, according to the four words of "Full Seat of Manchuria".
"Man Han" means that the dishes of the banquet are limited to Full and Chinese cuisine. There are three characteristics of the representative characteristics of full cuisine: one is the typical Manchu barbecue, such as roast pig, roast duck, roast deer square, roast harbazi, etc.; the second is the full-style dumpling table, which was originally called Tartar dumplings, because at that time it was considered that the dumpling table was a "big ornament" with Full characteristics, which became a "high pendulum" in the banquet, which can be placed from the table to the ceiling; the third is to have large dishes representing Manchu dishes, such as bird's nest, bear paw, snoring nose, flying dragon, monkey head, clam toad, etc. Chinese cuisine is based on Lu cuisine, with eight treasures on the top and bottom, accompanied by a small amount of well-known southern dishes that have entered the imperial dining room. "Quan" refers to the raw materials and cooking techniques used "quan", including slippery, stir-fried, steamed, red stewed, sauce frying, vinegar cooking, pot cooking, dry cooking, dry frying, sweet and sour, frying, boiling, oil frying, stewing and so on. "Banquet" refers to the banquet, the banquet is a certain scale and rules of the "meal", four dishes and a soup, eight pieces of pigs, nine pieces of flowers are not counted as banquets, belongs to the light meal.
Typical Manchu Qing dynasty relatives of the old Manchu Qing Dynasty, such as the sister of Prince Shanqi of Qingsu and the prince of Qaraqin in Mongolia, Gongsan Norbu, originally with Fu Jin Shankun forty full birthday. This is a full table held in Huixian Hall, with a table of swallow wings with barbecue, including bird's nest, shark fin, silver fungus, sea cucumber, and full roast pork and roast duck. At that time, although the Qing Dynasty had been extinguished, there were occasional returns to the light, and the once-famous Princess Qingrong Shougulun personally congratulated the banquet, which caused a sensation in the hall.
At the end of the Qing Dynasty and the beginning of the people, there were "following the eight wives" in the capital, and every year there was a feast for the birthday, and the four final banquets were added to the "three offerings of tea", and after the banquet, each guest sent another assorted food box, which contained various fillings, such as chicken and duck mushroom filling, sea cucumber dried shellfish magnolia filling, yellow eel filling, green clam filling, white flower lotus filling, tea filling, etc., very exquisite.
Listen to the Oriole Hall "Long Life Without Boundaries" feast
The following is a quote from the Beijing Tingli Pavilion Full Han Full Table Recipe - the Whole Seat of the Listening Oriole Hall is divided into the first degree of "Longevity Without Frontier Seats", the second degree of "Fulu Shou Xi Seat", the third degree of "Longevity and Longevity Seat", the fourth degree of "Auspicious Celebration with Yu Seat", the fifth degree of "Jiangshan Wandai Seat", and the sixth degree of "Putian Tongqing Seat". Let's take a look at its first "Longevity Boundless Table" recipe:
Listen to the oriole restaurant full of Han chinese
The first long life has no boundaries
Take a sip of Bong Xiang tea.
Four dried fruits: fried almonds, melon seeds, walnut kernels, strange peanuts.
Four fresh fruits: grapes, kumquats, lychees, plums.
Four honey cuts: preserved peach, honey date, preserved lotus, honey red fruit.
The four paradoxes: apple, peach, pomegranate, and bergamot.
Cold meat: Erlong juju beads, spicy beef, kimchi, braised shrimp slices, enoki mushrooms, egg rolls, golden hook celery.
Hot dishes: Swastika swallow dish yipin, Shouzi ginseng duck square, Wuji scattered flower fish, Jiangbo sea shrimp, Nestle fish
Bone, abalone dragon whisker dish, plum blossom silver fungus, bamboo shoot soup with tortoise, snowflake peach puree.
Goldfish play lotus a pint.
Four pieces of court dim sum: four joy dumplings, chrysanthemum buns, bergamot crisps, and ruyi rolls.
Court snacks: pea yellow, kidney bean rolls, small nests.
Seasonal fruit plate.
Say goodbye to fragrant tea.
The second fulu birthday jubilee seat
The restaurants (shops) that have been preserved in Beijing are: Fangshan Restaurant, Imperial Restaurant, Tingliguan Restaurant, Da Sanyuan Restaurant and so on. Other hotels that claim to host full han chinese are not as famous as these ones. Northern tradition, running a restaurant, in front of the door to hang a cover, the general cover to do a circle, red, there are spikes below. Being able to hang eight guises on the store façade indicates that it can accommodate a full table.
Beihai imitation food became the authentic manchu Han dynasty
Beijing Beihai imitation food
Fangshan Restaurant is the first and only restaurant in China that operates orthodox court flavor. In 1911, the Xin Xuan Revolution promoted the rule of the Manchu Qing Dynasty, but the last emperor Puyi still occupied the Forbidden City and lived a life of "small court". In 1924, General Feng Yuxiang led the Nationalist Army into Beijing, expelled Bo Yi from the official, and made the former official a museum. The cooks who had been working in the "Imperial Dining Room" lost their jobs. In 1925, Beihai Park was officially opened, Zhao Renzhai and his son Zhao Bingnan, who were originally working in the Qingguan Imperial Dining Room Vegetable Warehouse, made an appointment with Sun Shaoran, Wang Yushan, Zhao Chengshou, etc., cooks who were originally in the Imperial Dining Room, rented five houses on the east side of the Wulong Pavilion on the north shore of Beihai Park, opened a tea house, named "Fangshan", specializing in imitating the production method of "Imperial Dining Room", making some pastries and dishes for tourists, and was well received by the first guests.
Every summer, the Fangshan Tea House sets up a canopy and sets up square tables and stools under the shed to attract tourists. In addition to serving clear tea, it mainly deals in traditional pastries, snacks and flavorful dishes of Qing officials. Among the chefs of the Fangshan Tea Society was Wang Yushan, who was once praised by Empress Dowager Cixi as the "King of Catching Miao", who was known for cooking the "Four Great Catches", and his production of "Catching Miao Fish Fillets", "Scratching Tenderloin", and "Catching Waist Flowers" and "Arc Fried Shrimp" was very famous among officials. They also imitated the minced meat cake that Cixi once loved, and its production was very exquisite, and half of the noodles were hair noodles, half of them were dead noodles, and each pound of noodles was added with one or two sugars, and after reconciliation, they were divided into even small doughs and then wrapped in sesame oil one by one, into small cakes, and made into horses along the edges
Hoof-shaped, with white sesame seeds on the outside, put in a special cake, grilled with this charcoal, brown after baking, crispy on the outside and tender on the inside. Minced meat is the use of pork essence "dry frying", the oil and water should be clean at any time, the minced meat after frying crisp and fresh. Each baked cake also has a noodle made of noodles, which is taken out when eaten, filled with minced meat, and then clipped with chopsticks, and the collar of the baked cake is like a cracked mouth. Therefore, it is regarded as auspicious food. this
In addition, the tea house also imitated the small nest head, pea yellow, kidney bean rolls and other snacks in the palace, which were deeply welcomed by customers, not only for the profit of the tea house, but also for the famous dishes and cooking techniques of the Qingguan Imperial Dining Room to be preserved.
Because the imitation tea house is located in the depths of Beihai Park, except for summer, there are not many tourists in normal times, the business is light, and the profit is not large, so the original imperial kitchen is gone, and the illness is sick, and it is difficult to maintain when it is liberated. In 1955, the Fangshan Tea House was changed from private to state-run, in order to save the valuable cultural heritage of Chinese food so that the traditional skills of Qing officials and cookers could be restored and developed, the people's government was very concerned about the operation of Fangshan. They tried to invite the former Qing officials' imperial cooks Wang Yushan, Niu Wenzhi, Wen Baotian, Yang Qingshan, Pan Wenxiang and others from all over the country to pass on their exquisite cooking skills to the young apprentices. In 1956, the Fangshan Tea House was renamed Fangshan Restaurant. In 1958, the Fangshan Restaurant was moved from the north bank to the Yilan Hall on the north side of Qiong Island on the south bank. From 1971 to August 1973, the interior of Beihai Park was built and closed, and the imitation of food was also suspended, leaving only Six or seven old comrades such as Wang Jingchun and Wang Lixin to stay behind. In the late period of the Cultural Revolution, when Premier Zhou Enlai was recuperating from illness, he came to Beihai Park for several walks, and when Premier Zhou tasted the minced meat cake in the imperial meal, he praised its good taste and suggested that it be further improved to make the minced meat nutritious
In 1978, Beijing Fangshan Restaurant produced a full table for the Manchu Han Dynasty in order to receive a delegation from Fuji Trading Co., Ltd. of Japan to visit China. Among them, there are entrance dim sum, three tea dishes, four-hand plates, four-hand fresh, four guiguo, four cakes, four whole fresh, four honey bowls, four vegetarian plates, four flower spellings, which belong to the "four to the end"; the eight treasures are the upper eight treasures, the lower eight treasures and the eight elements, no mistakes; the Manchu dishes are counted as eight red and white barbecues, of which roast pig, roast duck, roasted civets, roasted harbazi, and roasted deer tails are all full dishes; except for the full Han table, replaced by four snacks and one sauerkraut soup; then there are five blessing bowls, five "four ends", Ends with a "scorpion dish". Generally speaking, this banquet is still a regular Manchu and Han full table, which should be an example of the reproduction of the Manchu and Han full seats in the early days of reform and opening up.
Today, the Fangshan Restaurant Manhan Full Table is divided into the first to the sixth Full Han Full Table Banquet, and the menu of the sixth Full Han Full Table Banquet is as follows:
The sixth feast
To the dim sum: lotus soup.
Four dried fruits: spiced peanuts, persimmon fudge, peanut gummies, milk white almonds.
Four honey money: candied diamond horn, candied lychee, candied apple, candied pear.
Four cold spots: hibiscus cake, jade cup longan, orange cup, kidney bean roll.
Cold dishes: dragon and phoenix, roast pork, mustard duck, five silks of foreign flour, mixed with white fungus.
Hot dishes: Plum bamboo mountain stone, sand boat stepping green, gongbao quail, steamed, three-silk hump, snow
Jane, fire alchemy, fried pea paste, carrot sauce, fragrant fried snail cup, scratched fried tenderloin.
There are two hot spots: Tanghua Turui and Crystal Jade Begonia.
Hot dishes: pregnant mandarin fish, mandarin duck fish dates, hibiscus fish horn, osmanthus fish strips, jade fish cubes, pine monkeys
Head, money shiitake mushrooms, gold-encrusted jade plates, elephant-eyed pigeon eggs, honey yam.
There are two hot spots: shrimp play lotus and egg tart.
Meal porridge together: stick soy porridge.
Four pickles: loofah sauce, small sauce rosette, sauce almonds, kohlrabi.
Fruits: Selected according to the season.
Attached: About roasted Halba seeds
Roasted Halba seeds
When the group talked about the full han table, someone asked, what is the dish of roasted halbazi? Cha Baidu "Halba" is Manchu, Chinese translation of the shoulder swollen bone (also known as pipa bone). In cooking, it refers to the joints of the thighs and calves of pigs, sheep, cows, deer and other animals. The flesh around the joints here is lean and tender, the taste is mellow, and the food has a unique flavor, which is popular for people to eat. "Halba Elbow" is one of the Tianjin style "Manchu Han Full Table" and "Four Cabbages", which is a unique Manchu flavor dish, salty and sweet and spicy, fat but not greasy, sweet and delicious. Halba elbows are a delicacy made from the front shoulder "halba", mustard paste, sweet noodle sauce, etc. The so-called "Halba" on a pig has two pieces, thin and not woody, and the porcelain is solid and tender. Its production method: The first step is to scrape the hair on the skin surface of "Halba", remove the bones, boil in boiling water for 3 minutes, fish into a pot of water, add green onion, ginger slices, garlic cloves and large ingredients wrapped in gauze, peppercorns, cook over medium heat until five ripe, add fine salt, continue to cook until nearly ten ripe, fish out, separate the skin and meat slices, and cut into 5 cm square slices. Then, place the skin on a plate, and then cover the skin with slices of meat and arrange it in a circle. In the second step, cut the shallot into 6.5 cm long pieces, then cut into thin strips, and serve with garlic paste, soy sauce, mustard paste, sweet noodle sauce, shrimp oil, and chili oil, and serve together with the "Halba" elbow for self-dipping.
In fact, the earliest proposed that the Manchu Han dynasty had Halbazi was the Qing people Li Dou, Li Dou, Zibei You, Ai Tang, and Jiangsu Yizhengren. The year of birth and death is unknown, but he lived during the Qianlong period. All beings. He is the author of the "Yong Bao Tang Collection", which contains two kinds of opera works, "The Legend of strange acid" and "The Legend of the Stars". He wrote the Yangzhou Painting Record, which lasted thirty years from the twenty-ninth year of Qianlong (1764) to the sixtieth year of Qianlong. In the book, according to what he saw and heard, Li Dou recorded in detail the wonders of the garden pavilion and the characters of the terroir in Yangzhou. In addition to the historical materials of opera novels, the Yangzhou Painting Record also preserves many historical materials. This book is now in existence in the Qianlong Sixty Years Natural Nunnery Initial Engraving, Tongzhi Eleventh Year (1872) Fang Junyi Reprint, etc. Volume IV of the Yangzhou Painting Boat Records reads: "Full table of Manchu Han" "The fourth part, 20 pieces of hairy blood plate: hot Harba piglets, fried pork and mutton, hanging stove oil chickens, geese and ducks, pigeons, pig miscellaneous, mutton offal, roasted pork and mutton, white boiled pig and mutton, white steamed piglets and lambs chicken goose duck, white noodle dumpling rolls, ten brocade fire, plum blossom buns. "It is said that this is the first menu of the so-called Man Han Table. Some dietary historical materials write "get hot, halba seeds, pig fried pork and mutton" is incomprehensible. The word "hot" is explained: hot, cannon meat also. From the "Sayings": "From the meat, on the fire", the basic interpretation is roasted; Grilled meat; Yu was influenced and skewered the hairless animal meat and roasted it on the fire. The word "meat" on the oracle bone is the so-called "meat moon". The key is the word "get", and the word "get" means "hunting to get the beast". However, it turned out that the original "Hot Harba Piglet" was made of wild boar. It should be known that wild boars are also known as "mountain boars", and their distribution in northeast China belongs to the Ussuri wild boar. The hunter dares to shoot the last; if he hits the former, he scatters and hurts. Its flesh is red like horse meat, the food is better than the pig, and the meat of the mu is more beautiful. Domestic pigs, one of the main sources of human meat food today, were also domesticated by wild boars 8,000 years ago. Wild boars not only have a very different appearance from domestic pigs, but also grow much slower than domestic pigs and weigh heavier. Wild boar is a non-National Key Protected Wild Animal in China. This species has been included in the "List of Beneficial Terrestrial Wild Animals Protected by the State or of Important Economic and Scientific Research Value" issued by the State Forestry Administration of China on August 1, 2000, and now do not say that the state has the "Wildlife Protection Law", that is, the three provinces of Heiliaoji in northeast China, how many wild boars are there? Are all domestic pigs, can they be called the real Manchu full table? The state has ordered that people are no longer allowed to eat wild boar, and you are at the home of the Hezhe people, and people do not dare to invite you to eat it. The state has ordered that people are no longer allowed to eat wild boarSo, and I heard that there are free-range wild boars under the Dadingzi Mountain in the Wolong Mountain area of the northeast recently.