During the Qing Dynasty, the court feast "Manchu Han Quan Xi" used enough money to eat a meal that the poor spent a lifetime

The Manchu and Han dynasties were all seated, and the court feast during the Qing Dynasty. There are both the characteristics of court cuisine and the essence of local flavors; Highlighting the special flavor of Manchu and Han cuisine, barbecue, hot pot, shabu-shabu almost indispensable dishes, while showing the characteristics of Han cooking, grilling, frying, stir-frying, boiling, roasting and so on, is actually the treasure and the highest realm of Chinese cuisine culture. The Manchu and Han full table was originally a kind of full table made by manchus and Han Chinese when banquets were held in the Qing Dynasty court. There are generally at least 108 kinds of dishes (54 southern dishes and 54 northern dishes) served in the Whole Table of Manchu and Han, which are eaten in three days. The dishes of the Manchu Han whole table are salty and sweet, there are meat and vegetarian, a wide range of materials, fine ingredients, and mountain treasures and sea flavors.

The Manchu Han feast is exquisitely served with exquisite dishes and exquisite etiquette, forming a unique style that attracts attention. Before entering the table, first serve two pairs of incense, tea and hand plates; There are four fresh fruits, four dried fruits, four fruits and four preserves on the countertop; After serving, cold cuts are served first, then hot stir-fries, large dishes, and beets are served in turn. 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 fresh sea flavor of the time, and search for mountain treasures and exotic beasts. 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 linger. After the full meal, you can appreciate the essence of Chinese cooking, the origin of food culture, and enjoy the supremacy of the spirit of all things.

Introduction to origins

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 "Yangzhou Painting Record" written by Li Dou during the Qianlong Jiashen period, there is a list of Manchu and Han full seats, which is the earliest record of the Manchu han full seats.

The Manchu and Han chinese seats are dominated by Northeastern, Shandong, Beijing, Jiangsu and Zhejiang cuisines. Most of the treasures in the secular so-called "Manchu han whole seat" are specialties (or productions) of the Heilongjiang region: such as the nose, fish bones, roe, monkey head mushroom, bear paw, hash toad, deer tail (tendon, breast, whip, etc.), leopard fetus and other rare raw materials. Later, dishes from Fujian, Guangdong and other places also appeared on the giant banquet in turn. 54 dishes of southern cuisine: 30 Jiangsu and Zhejiang cuisines, 12 Fujian dishes, 12 Cantonese dishes. 54 Dishes of Northern Cuisine: 12 Manchu dishes, 12 Beijing dishes, 30 Shandong dishes.

Before the clearance, the court banquet was very simple. In general banquets, animal skins are laid in the open air, and everyone gathers around

Common photos of full seats in Manchuria

Rise up and eat on the floor. The "Manchu Old Archives" recorded: "When the Baylors set up a banquet, there were no tables, and they all sat on the floor." Dishes are generally hot pot with stewed meat, pork, beef and mutton with animal meat. The state banquet attended by the emperor was only set up with more than a dozen tables and dozens of tables, which were also cattle, sheep, pigs, and animal meat, and were cut with a knife for food. After clearing the customs, the situation has changed a lot. Among the six ministries and nine secretaries, there is a special Guanglu Temple Secretary, who specializes in the affairs of the Great Inner Feast and the Banquet of the National Ceremony. When the Manchu Qing Dynasty first entered the customs, the diet was not very exquisite, but soon on the basis of the original Manchu traditional diet, it absorbed the characteristics of the Southern Cuisine of the Central Plains (mainly Suzhou and Zhejiang Cuisine) and the Northern Cuisine (Lu Cuisine) and established a relatively rich court diet.

According to the "Great Qing Huidian" and the "Guanglu Temple Rules", after the Kangxi Dynasty, the full seat undertaken by the Guanglu Temple was divided into six grades: the first class full seat, each table price of silver eight two, generally used for the emperor and the queen after the death of the feast. The second-class seat, each table is priced at 722 silver and 3.4 cents, which is generally used for the receptive feast after the death of the imperial concubine. The third-class seat, each table is priced at five hundred and twenty-four dollars and four cents, and is generally used for concubines, concubines, and concubines' after-death feasts. The fourth class seat, each table price of silver four two four dollars and three cents, is mainly used for new year's day, longevity, winter solstice three major festivals of the feast feast, the emperor's wedding, the triumph of the army, the princess or the county lord marriage and other feasts and the nobles after death. The fifth-class seats, priced at three silver and three dollars and three cents per table, are mainly used for feasting on the main and deputy envoys of the Korean tribute, the envoys of the Tibetan Dalai Lama and the Panchen Lama, and Chinese New Year's Eve to give the princesses of foreign domains and the Mongolian princes and Taiji. The sixth class seat, each table price of silver two two two dollars six cents, is mainly used to give feasts and feasts, Yan Sheng Gong to the dynasty, Vietnam, Ryukyu, Siam, Burma, Sulu, Nam Kwan and other countries to envoy. The Han seats undertaken by Guanglu Temple are divided into five categories: the first, second, and third classes, as well as the upper and middle seats, which are mainly used for the Linyong Banquet WenwuHui Examination Examiner's Banquet, the compilation day of the opening of the records, the canon and other books, and the feast on the day of completion. Among them, the chief examiner and Zhizhi, Gongju and other officials used first-class seats, and each table contained twenty-three bowls of goose, fish, chicken, duck, pig, etc., eight bowls of fruit food, three bowls of steamed food, and four bowls of vegetable food. The same examiner, the superintendent of the imperial history, the transfer officer, etc. use the second class seat, each table has twenty bowls of fish, chicken, duck, pig, etc., and fruits, vegetables, etc. are the same as the first class seat. The inner curtain, the outer curtain, the four offices and the deacons of the Ceremonial Department, Guanglu Temple, Hongxu Temple, and Tai Hospital all use third-class seats, fifteen bowls of fish, chickens, pigs, etc. at each table, and fruits, vegetables, etc. are the same as the first-class seats. At the enrong banquet of The Wenjinshi and the Wujinshi, the chairmen and ministers and the deacons of the scrolls were seated, and the upper seats were divided into high and low tables. The high table is equipped with a treasure, with two pounds and eight two noodles, a treasure flower, nine bowls of internal food, five plates of fruit food, seven plates of steamed food, and four plates of vegetables. The low table is decorated with pork, lamb on each side, and a tail of fish. Wen Wu Jinshi and Mingzan Guan used the middle seat, and each table was furnished with a treasure, with two pounds of noodles and three silk flowers, and the others were the same as the upper table.

At the beginning, the Manchu seats in the court were separated. During the Kangxi Dynasty, the "Feast of a Thousand Sorrows" attended by several thousand people was held twice, and the momentum was huge, and both were feasted in the Han Dynasty twice.

The Manchu Han banquet did not actually originate from the court, but from the official cuisine of Jiangnan. According to Li Dou's "Records of Yangzhou Paintings", "the temples before and after the shangshang trading street are all large kitchens for the preparation of six divisions and hundreds of official meals: the first one, the first five bowls of ten pieces - bird's nest chicken shredded soup, sea cucumber braised pork tendons, fresh clams and radish silk soup, kelp pork belly silk soup, abalone braised pearl vegetables, mussel shrimp soup, shark fin crab soup, mushroom simmered chicken, reel hammer, fish belly simmered ham, shark skin chicken soup, blood powder soup, first-grade soup rice bowl." The second portion, no. 2 five gui bowl ten pieces -- crucian carp tongue braised bear paw, rice orangutan lips, pig brain, fake leopard fetus, steamed hump, pear slices mixed 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 portion, ten pieces of fine white soup bowl -- pork belly, fake Jiang Yao, duck tongue soup, chicken shoot porridge, pig brain soup, hibiscus egg, goose gizzard palm soup, steamed anchovy, false spotted fish liver, Xi Shi milk, Wensi tofu soup, turtle meat slice soup, cocoon soup, first-grade soup rice bowl. The fourth portion, 20 pieces of hairy blood plate -- hot, halba, piglets, fried pork and mutton, hanging stove oil chicken, goose, duck, pigeon, pig offal, haggis, roasted pig and mutton, white boiled pig and mutton, white steamed piglets, lambs, chickens, ducks, geese, white noodles, assorted 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 Xi also. "

This is the "big kitchen" in Yangzhou specially designed for the "six divisions and hundred officials" who come to Yangzhou to inspect. From the analysis of written data, the Manchu and Han all seats should originate from Yangzhou. This kind of Manchu full seat set the essence of the court full table and the Han seat in one seat, and later became the general name of large-scale luxury banquets, and the dishes were constantly added and updated, and became the epitome of Chinese cuisine.

Six types of feasts

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Mongol pro-domain feast

This banquet was a royal banquet set up by the Emperor of the Qing Dynasty to entertain mongolian relatives who were married to the imperial family. Generally, there is a banquet in the Tianzheng Great Bright Hall, which is accompanied by Manchu ministers of the first and second grades. Successive emperors have attached great importance to this banquet, and it is held every year as usual. The Mongol relatives who were feasted on the feast regarded this feast as a great blessing and cherished the food that the emperor rewarded in the feast. In the article "Qing Barnyard Banknotes * Mongolian Banquets with Blessings to Return home", it is said: "When the Mongolian princes enter Beijing in the early class, they are rewarded with food, and they must go, and they will bring blessings back to their homes." If there is no vessel, then the outer coat pocket, flat gold embroidered python, often soaked in the soup, dripping, no regrets.

Court banquet

The banquet of the courtiers is held every year on the sixteenth day of the first month of the first year, when the emperor personally orders the university scholars, and the nine secretaries participate in the meritorious people, and the Guxing banquet is honored. The banquet is set up in the Hall of the Three Selflesss, and the feast is followed by the ceremony of the sect's room. They are all held on high chairs and poems, and are held every year. Mongol princes and others also participated. The emperor used this grace to gather his subordinates, and at the same time it was a symbolic form of the courtiers' merits.

Longevity feast

The Longevity Banquet was the birthday feast of the emperors of the Qing Dynasty and one of the great banquets of the inner court. The queen concubines and princes, civil and military officials, are all proud of the birthday gifts. In the meantime, there are countless famous food and delicious food. In the event of a big birthday, the celebration is more grand and grand, and the department is specially assigned. Clothing and jewelry, decoration, music, dance and drink are all available. On the 10th day of the 10th month of October in the 20th year of Guangxu, the 60th birthday of Cixi was promulgated in the 18th year of Guangxu, and the feast began more than a month before the birthday. More than 29,170 pieces of glazed bowls, plates, plates and other porcelains painted with the words "Wanshou Boundless" and auspicious and festive patterns were fired in Jiangxi alone. The entire celebration cost nearly 10 million taels of silver, which is unprecedented in Chinese history.

Feast of a Thousand Sorrows

The Feast of the Thousand Sorrows began in the Kangxi Dynasty and flourished during the Qianlong Period, and was the largest and most entertained imperial banquet in the Qing Dynasty. In the fifty-second year of the Kangxi Dynasty, a thousand people's banquet was held for the first time in Yangchun Garden, and Emperor Xuanye gave a poem "The Feast of a Thousand Sorrows", which was fixed in the name of the banquet. In the fifty years of Qianlong, a banquet of a thousand monks was held in the Qianqing Palace, and with three thousand people, he impromptuly selected hundreds of sentences in the form of Bai Liang. In the first month of the first year of Jiaqing, a thousand feasts were held at the Imperial Pole Hall of Ningshou Palace, with 3,560 people feasting, and impromptu poems of three poems. Later generations called the Feast of the Thousand Sorrows "Enlong Liqia, an unprecedented act in eternity".

Nine White Feasts

The Nine White Feasts began during the Kangxi Dynasty. When the Kangxi Dynasty first designated the Four Tribes of The Mongol Outer Sacsks, these tribes, in order to show their loyalty, paid tribute to nine whites every year, that is, one white camel and eight white horses. Take this as a letter. After the Tribute of the Mongol Tribes, the Emperor Gao Yu entertained the envoys, known as the Nine White Feasts. Every year, it is routine. Later, the Daoguang Emperor wrote a poem for this purpose: four silver flowers and one jade camel, and the Western Qiang Dynasty dedicated Emperor Jingluo.

Seasonal feast

Seasonal banquet refers to the feast set up by the inner court of the Qing Palace according to a fixed annual season. For example: Yuan Day Banquet, YuanHui Banquet, Spring Ploughing Banquet, Dragon Boat Feast, Beggar Feast, Mid-Autumn Festival Feast, Chongyang Feast, Winter Solstice Feast, Chinese New Year's Eve Feast, etc., are all set according to the rules of the festival and follow the rules. Although the Manchus had their own inherent food customs, after entering the Central Plains, under the fusion of Manchu and Han cultures and the needs of rule, they accepted a large number of Han food customs. And because of the special status of the court, the rules of food customs were detailed. Its food style has a great connection with folklore and regions, so lapa porridge, Lantern, Zongzi, ice bowl, Xionghuang wine, Chongyang cake, Beggar cake, moon cake and other foods are readily available in the Qing Palace.

Full table recipe

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 taste of big flat, milk white grapes, snow plum

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 rosette, five-spiced cooked mustard, sweet 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 big flat, 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 dried, 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: pine 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 small lotus grape, honey sauce spicy cucumber, osmanthus kohlrabi, sauce peach kernel

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: a pint of tofu, three immortals balls, eno mushrooms, chicken breasts, and fragrant venison cakes

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 Abalone

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 dried heylots

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

The full table in the name of the newspaper dish:

Version one

Steamed lamb, steamed bear paw, steamed deer tail, roasted duck, roasted chicken, roast goose, brine pig, brine duck, sauce chicken, bacon, pine flower belly, dried meat, sausage, assorted su pan, smoked chicken white belly, steamed eight treasure pig, river rice stuffed duck, jar pheasant, canned quail, brine pieces, brine goose, pheasant, rabbit breast, python, silver fish, steamed hash ant, braised duck shreds, braised duck loin, braised duck strips, mixed duck shreds, yellow heart pipes, braised white eel, braised yellow eel, tempeh catfish, pot roasted carp, boiled carp, braised shrimp, Soft fried tenderloin, soft fried chicken, assorted sausage, boiled jackdaw, butter roll, braised fresh mushroom, braised fish breast, braised fish belly, braised fish fillet, vinegared pork slices, braised three fresh, braised white mushrooms, braised pigeon eggs, fried silver wire, braised eel, fried white shrimp, braised clams, fried noodle fish, fried bamboo shoots, hibiscus swallow vegetables, fried shrimp kernels, braised shrimp kernels, braised pork belly, braised pork ribs, pot roasted sea cucumbers, pot roasted white vegetables, fried wood ear, fried liver tip, osmanthus flower seeds, steamed wings, fried birds. Fried sauce, fried pork ribs, steamed Jiang Yaozhu, sugar boiled rice, mixed chicken shredded, mixed belly shredded, assorted tofu, assorted dinger, bad duck, bad fish fillet, crab meat, stir-fried crab meat, braised crab meat, mixed crab meat, steamed pumpkin, stuffed melon, fried loofah, stuffed winter melon. Smoked duck palm, braised duck palm, braised duck palm, braised white, eggplant oven meat, duck soup, crab meat soup, chicken blood soup, three fresh wood soup, red balls, white balls, southern frying balls, sixxi balls, three fresh balls, dumpling balls, dumpling balls, shrimp balls, fish balls, dumplings, fried meatballs, tofu balls, cherry meat, horse tooth meat, rice noodle meat, a poinsettia meat, chestnut meat, jar meat, red braised meat, yellow stewed meat, sauce tofu meat, tanner meat, stewed meat, sticky meat, stewed meat, stewed meat, lean meat, stewed meat, stewed meat, stewed meat, roasted meat, roasted meat, roasted meat, white meat, red elbow, White elbow, smoked elbow, crystal elbow, honey wax elbow, pot roasted elbow, grilled elbow strips, stewed lamb, sauce lamb, roast lamb, roast lamb, clear lamb, spiced lamb, three kinds of soup, three kinds of fried, fried rolled fruit, braised dan, braised sour swallow, braised silver wire, braised white offal, knotweed, braised knots, braised knots, braised knots, braised knots, fried hydrangeas, three fresh shark fins, chestnut chicken, carp, sauce crucian carp, live drill carp, plate duck, tube chicken, braised navel belly, braised southern grass, popping belly ren'er, salted elbow flower, pot roasted pig's trotter, stir-fried rice, stewed hanging seeds, roasted liver tip, Roasted fat intestines, burnt hearts, burned lungs, burned purple gai'er, burnt lian ti, roasted bao gai'er, fried lungs, sauce melon silk, pheasant diced, mixed jellyfish, dragon's whiskers, braised winter shoots, magnolia slices, roasted mandarin ducks, roasted fish heads, roasted betel nuts, roasted lilies, fried tofu, fried gluten, fried soft towels, sugar stewed dumplings, plucked silk yam, sugar braised lotus seeds, stuffed yam, almond cheese, small stir-fried crabs, tai agar, stir-fried meat vegetarians, assorted gesquat rice, fish, fish, eight generations of fish, sea crucian carp, yellow flower fish, anchovies, striped fish, grilled sea cucumber, grilled bird's nest, grilled chicken legs, grilled chicken nuggets , Grilled meat, grilled gluten, grilled three kinds, oil splashed meat, sauce splashed meat, fried shrimp yellow, boiled crab yellow, fried crab, fried crab, bergamot sea cucumber, fried cooking, fried mustard rice, milk soup, wing soup, three silk soup, smoked dove, brine dove, sea white rice, braised waist dinger, fire-fried circumference, fried deer tail, braised fish head, mixed skin residue, fat intestine, fried purple cover, chicken silk bean sprouts, twelve vegetables, soup sheep, deer meat, hump, deer daha, cutting root, fried flower pieces, mixed powder peel, boiled lettuce, cooking bud leek, wood chestnut, cooking cloves, cooking meat, Boiled white meat, spicy pheasant, braised acid buds, braised spinal cord, salted meat shreds, white meat shreds, water chestnut pot, vegetarian stewed spring immortality, braised lotus seeds, sour yellow cabbage, roasted radish, fat oil snowflake vegetables, braised silver fungus, fried silver branches, eight treasure hazelnut sauce, yellow fish pot, cabbage pot, Shi Shi Nishiki pot, tangyuan pot, chrysanthemum pot, chowder pot, boiled dumpling pot, meat diced spicy sauce, stir-fried meat shredded meat, sautéed meat slices, braised sauerkraut, braised cabbage, braised peas, braised lentils, edamame beans, sautéed cowpeas, plus pickled ale.

Version two

Above is the name of the dish of the Hermémione recipe. Because Ma Sanli is a Muslim, it is not convenient to say this cross-talk, but this is the basic skill and must be said, so Ma Sanli created a set of halal dish name. This book has now passed into the hands of Ma Sanli's eldest son, Ma Zhiming.

The names are as follows: steamed deer tail, roasted duck, roasted chicken, roast goose, marinated pig, marinated duck, sauced chicken, bacon, pine flowers, small belly, dried meat, sausage. Assorted Su Pan, Smoked Chicken White Belly, Steamed Eight Treasure Pig, Jiang rice stuffed duck, Canned Pheasant, Jared Quail, Brine Pieces, Brine Goose, Pheasant, Rabbit Breast, Python, Silver Fish, Steamed Hashi Ant, Braised Duck Shredded, Braised Duck Loin, Braised Duck Strips, Mixed Duck Shreds, Yellow Heart Pipe, Braised White Eel , braised yellow eel, tempeh catfish, pot roasted carp, pot roasted catfish, steamed turtle, caught fried carp, caught fried shrimp, soft fried tenderloin, soft fried chicken, assorted sausage, sesame butter roll, boiled jackdaw, braised fish breast, braised fish belly, braised fish bone, braised fish fillet, Vinegar braised meat slices, braised three fresh children, braised white mushrooms, braised pigeon eggs, fried silver wire, braised eel, fried white shrimp, braised green clams, fried noodles, fried bamboo shoots, hibiscus swallow vegetables, fried shrimp kernels, braised shrimp kernels, braised waist flowers, braised sea cucumber, pot roasted cabbage, fried ear, fried chicken, as well as osmanthus wings, steamed wings, fried birds, fried shishi, fried pork ribs, steamed JiangYaozhu, sugar-boiled rice, mixed chicken, mixed chicken, mixed belly silk, assorted tofu, assorted ding'er, and then there are red balls, white balls, boiled balls, and southern fry balls , Sixi balls, shrimp balls, fish balls, dumplings, tofu balls, tofu balls, yipin meat, cherry meat, horse tooth meat, red stewed meat, yellow braised meat, jar meat, stewed meat, button meat, pine meat, jar meat, roast meat, roast meat, large meat, white meat, sauce tofu meat, red elbow, white elbow, crystal elbow, honey wax elbow, sauce tofu elbow, grilled elbow, simmered lamb, sauce lamb, roast lamb, roast lamb, spiced lamb, fried lamb, three kinds of stewed meat, burst three kinds, braised silver silk, braised sandan, boiled white miscellaneous, three fresh shark fins, Chestnut chicken, fried live carp, plate duck, tube chicken!

Braised long navel belly, braised southern calf, brine elbow flowers, pot roasted pig's trotters! Stir-fried rice, stewed hanging seeds, roasted liver tips, roasted stickers, roasted fat sausages, roasted treasure covers, burnt hearts, roasted lungs, fried lungs, sauce mushrooms, dragon's whiskers, mixed jellyfish, magnolia slices, sugar stewed dumplings, sugar stewed lotus seeds, pulled silk yam, pulled silk meat, coilfish, yasai fish, yellow croaker, sea carp, anchovy, salmon, grilled sea cucumber, grilled bird's nest, grilled chicken legs, grilled chicken nuggets, grilled fish, grilled meat, grilled gluten, grilled three kinds of children, red meat pot, white meat pot, shi jinzi, a pin pot, chrysanthemum pot, and miscellaneous pots!.