The Manchu and Han banquets arose in the Qing Dynasty and are a Chinese feast that combines the essence of Manchu and Han cuisine. Generally, at least 108 kinds of dishes, eaten in three days, are the treasures and highest realms of Chinese cuisine culture.
One, the ceremony
The manchu dishes are exquisite and the etiquette is exquisite, forming a unique style that attracts attention.
Before entering the table, two pairs of incense, tea and hand plates are served, and there are four fresh fruits, four dried fruits, four fruits and four preserves on the table. After serving, cold cuts are served first, followed by hot stir-fries, large dishes, and beets.
The whole table is full of People, and the ceremony is extraordinary
The whole table of Man han is divided into six feasts, bringing together many famous dishes of Man Han, choosing fresh seafood at the time, and searching for rare animals 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 linger.
Second, the dishes
Most of the treasures in the Manchu Han dynasty are specialties of the Heilongjiang region, such as the nose, fish bones, roe, monkey head mushroom, bear paw, hash toad, deer tail whip, leopard fetus, as well as other rare raw materials from various provinces and cities across the country.
Dishes include—
54 dishes of southern cuisine: 30 Courses of Jiangsu and Zhejiang Cuisine, 12 Dishes of Fujian Cuisine, 12 Dishes of Cantonese Cuisine.
54 Dishes of Northern Cuisine: 12 Manchu dishes, 12 Beijing dishes, 30 Shandong dishes.
Li Dou's "Yangzhou Painting Record"
According to the Qianlong dynasty miscellaneous scholar Li Dou's "Yangzhou Painting Record", the Manchu Han full table dishes are as follows:
The first portion, bird's nest chicken soup, sea cucumber braised pork tendon, fresh clams and radish silk soup, kelp pork belly soup, abalone braised 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.
The second portion, 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.
The third portion, 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, Vince tofu soup, turtle meat slice soup, cocoon soup.
The fourth portion, hot, halba, piglets, fried pork and mutton, hanging stove walking oil chicken, goose, duck, pigeon, pig offal, haggis, roasted pork and mutton, white boiled pork and mutton, white steamed piglets, lambs, chickens, ducks, geese, white noodle dumplings, 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.
Three, the price
As for its price, it is difficult to estimate. Because most of the ingredients of the dish are rare and exotic beasts, on the one hand, they are listed as national protected animals, and on the other hand, some of them have become extinct, and they can no longer reproduce the original Manchu Han full table.
Found a photo of the Manchu Han Dynasty in the 1980s and 1990s, marked with one million yuan, for reference only.
Today, most dishes are no longer reproducible