Speaking of the full seat of the Manchu Han Dynasty, I would like to mention the two emperors of our country, Qing Gaozu Ai Xin Jue Luo, Xuan Ye, and Qing Gaozong, Ai Xin Jue Luo, and HongLi. That is, the two emperors of Qianlong and Kangxi. 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.
Kangxi Emperor - Picture from the Internet
Therefore, the descendants are called the Manchu Han Quan table of concentrated Chinese cuisine. It was from the Kangxi to the Qianlong period that it was already very large-scale, and during the Qianlong Jiashen period, Li Dou's Book of Yangzhou Paintings "Yangzhou Painting Records" was a detailed description of the grand situation at that time. In the luxurious six feasts, thousands of people from Manchurian People were gathered.
I have specially excerpted it for you, including "Bird's Nest Chicken Soup", "Abalone Hui Pearl Vegetable", "Sea Cucumber Hui Pork Essence", 'Kelp Pork Belly Silk" and so on. Dishes that look full of "local tycoon" aristocratic atmosphere. There is also the so-called four or eight treasures, that is, eight treasures of the mountain, eight treasures of the sea, eight treasures of birds, eight treasures of grass, a total of thirty-two kinds of precious ingredients. It is indeed a collection of the essence of heaven and earth, and the collection of culinary skills. It can be seen that the two emperors of Kangxi and Qianlong were loyal to food.
Qianlong Emperor - Picture from the internet
The Manchu and Han chinese seats are dominated by Northeastern, Shandong, Beijing, Jiangsu and Zhejiang cuisines. The treasures in the world's so-called "Full Table of Man han" such as the nose, fish bones, roe, monkey's 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 Beijing dishes, 30 Shandong dishes and 12 Manchu dishes.
According to the "Great Qing Huidian" and the "Guanglu Temple Rules", after the Kangxi Dynasty, the full seats undertaken by the Guanglu Temple were divided into six grades: the first class full seat, each table price silver eight two books feast, 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.
Full Seats - Picture from the Internet
It can be seen that the specifications and forms of the banquet are also divided into relatively detailed divisions, and the banquet is roughly divided into one (pro-clan banquet), two (court banquet) three, (longevity banquet), four (thousand feasts), five (nine white feasts), and six (seasonal banquets).
The Manchu cuisine is exquisite and the etiquette is exquisite, 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 table; after entering the table, first serve cold cuts and then hot stir-fry, 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 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.