The Manchu Han Imperial Feast was a royal feast during the Qing Dynasty. It had both the characteristics of imperial dishes and the essence of local flavors. It highlighted the special flavor of Han dishes. Barbecue, hot pot, and shabu were almost indispensable dishes. At the same time, it also showed the characteristics of Han cooking. It was a treasure and the highest realm of Chinese cuisine culture. The Manchu Han Imperial Feast was originally a feast that was jointly prepared by the Manchu and Han people when banquets were held in the Qing Dynasty. The Manchu Han Imperial Feast usually served at least 108 dishes (54 southern dishes and 54 northern dishes), which were eaten in three days. The dishes of the Manchu Han Imperial Feast were salty and sweet, meat and vegetables. They were made from a wide range of materials and fine ingredients. There were all kinds of delicacies.
Manchu Han Imperial Feast [1] The dishes were exquisite and the etiquette was exquisite, forming a unique and eye-catching style. Before entering the banquet, two pairs of incense, tea and a hand plate were served. There were four fresh fruits, four dried fruits, four kans, and four candied fruits on the countertop. After they sat down, the cold dishes were served first, followed by hot stir-fried vegetables, main dishes, and beets. The Manchu Han Imperial Feast was divided into six banquets, all named after the famous banquets of the Qing Palace. Gather many famous dishes from Manchu and Han Dynasties, choose fresh seafood, and search for mountain delicacies and strange animals. There were 196 kinds of cold meat and hot dishes, 124 kinds of snacks and tea, and 320 kinds of dishes. A full set of pink tableware and silverware were used. It was luxurious and gorgeous, and the dining environment was quaint and solemn. During the banquet, a famous teacher was specially invited to play ancient music to accompany the banquet. Following the elegant legacy, the etiquette was rigorous and solemn, inheriting the traditional virtues, serving the meals to respect the school's palace, making the guests linger. After the feast, you can appreciate the essence of Chinese cuisine, the origin of food culture, and enjoy the supreme spirit of all creatures.
The Manchu Han Imperial Feast was the most famous Chinese banquet in history, which was formed by the essence of Manchu and Han dishes. During the Jiashen period of Qianlong, Li Dou's "Yangzhou Painted Boat Record" recorded a Manchu Han Imperial Feast food list, which was the earliest record of the Manchu Han Imperial Feast.
The Manchu Han Imperial Feast was mainly based on Northeast China, Shandong, Beijing, Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Manchu Han Imperial Feast" were specialties (or produced) in the Hei Long Jiang region: For example, the nose, fish bones, roe, monkey head mushrooms, bear paws, toad, deer tail (tendons, dried meat, whip, etc.), leopard fetus, and other rare raw materials. Later, dishes from Fujian and Guangdong also appeared on the giant banquet. There were 54 dishes of Southern Cuisine: 30 Jiangsu and Zhejiang Cuisine, 12 Fujian Cuisine, and 12 Guangdong Cuisine. There were 54 Northern Cuisines: 12 Manchu Cuisines, 12 Beijing Cuisines, and 30 Shandong Cuisines.
Before the Qing Dynasty entered the pass, the palace banquet was very simple. Usually, at banquets, animal skins would be spread out in the open air, and everyone would gather around.
Common Manchu Han Imperial Feast photos
Common Manchu Han Imperial Feast photos (20 photos)
Get up and eat on the ground. "Manchu old file" records: "When the Baylor banquet, there is no table, all sit on the ground.”The dishes were usually hotpot with stewed meat, pork, beef, mutton, and animal meat. The state banquet that the emperor attended only had a dozen or so tables, and they also had beef, sheep, pig, and beast meat, which were cut with a knife. After Qing entered the pass, the situation changed greatly. Among the nine ministers of the six departments, there was a special Guanglu Temple Minister, who was in charge of banquets in the palace and banquets during national ceremonies. When the Manchu Dynasty first entered Shanhaiguan, they did not pay much attention to their diet. However, on the basis of the original Manchu traditional diet, they quickly absorbed the characteristics of the southern cuisine of the Central Plains (mainly Jiangsu and Zhejiang cuisine) and the northern cuisine (Shandong cuisine), and established a relatively rich palace diet.
According to the "Qing Hui Dian" and "Guanglu Temple Rules", after Kangxi, the full seats hosted by Guanglu Temple were divided into six grades: The first-class full table cost eight taels of silver per table, which was generally used for the banquet after the death of the emperor and empress. Second-class seats, each table cost seven taels of silver, two coins, three cents and four percent, generally used for the banquet after the death of the imperial concubine. Third-class seats, each table cost five taels of silver, four coins and four cents, generally used for imperial concubines, imperial concubines and concubines after death. The fourth-class seats were priced at four taels of silver and four coins and three cents per table. They were mainly used for the New Year's Day, Longevity, and Winter Solstice celebrations. They were also used for the emperor's wedding, the triumphant return of the army, the marriage of princesses or princesses, and the banquets after the death of noble people. Fifth-class seats, each table cost three taels of silver, three coins and three cents. It was mainly used to feast the envoys and deputy envoys of North Korea, the tribute envoys of the Xizang Dalai Lama and the Panchen, and the banquets given to princesses married to foreign vassals, Mongol princes and Taiji on New Year's Eve. Sixth-class seats, each table price of two taels of silver two money six cents, mainly used to give banquets, lectures, Yan Shenggong to worship, Yue Nan, Ryukyu, Siam, Myanmar, Sulu, Nanzhang and other countries to send envoys. The Han seats organized by Guanglu Temple were divided into five categories: first, second, third, upper and middle seats. They were mainly used for the banquet of the examiners of the civil and military examinations in Linyong, the opening and compilation day of the records, the meeting code and other books, and the banquet on the day of completion. Among them, the chief examiner and the officials of the imperial examination, tribute and other officials used first-class seats. 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. With the examiner, supervision test censor, promotion officer, etc. with second-class seats, each table with fish, chicken, duck, pig and other twenty bowls of food, fruit and vegetable food and first-class seats are the same. The inner curtain, the outer curtain, the four offices of Shouzhang and the deacons of the Ministry of Rites, Guanglu Temple, Honglu Temple and the Imperial Hospital all used third-class seats. Each table contained fifteen bowls of fish, chicken, pig, etc., fruit and vegetable food, etc. were the same as the first-class seats. Wen Jinshi's Enrong Banquet, Wu Jinshi's Martial Arts Banquet, the head minister, reading papers deacon each official used the upper seat, the upper seat was divided into high and low tables. On the high table, there is a treasure box, two catties and eight taels of flour, a collection of precious flowers, nine bowls of food, five plates of fruit food, seven plates of steamed food and four plates of vegetables. The low table was decorated with pork, mutton and fish. Civil and military Jinshi and Ming Zan Guan and other people with the middle seat, each table furnishings a treasure, with two catties of noodles, three silk flowers, the rest and the upper seat high table the same.
In the past, the Manchu and Han feasts in the palace were separated. During the reign of Emperor Kangxi, there were two banquets for thousands of people. Both banquets were divided into Manchu and Han.
The Manchu Han Imperial Feast actually did not originate from the palace, but from Jiangnan's official dishes. According to Li Dou's " Yangzhou Painted Boat Record ":"The temples and monasteries in front of and behind the street are all big kitchen for the six divisions and officials to eat. The first set consisted of ten top-grade five-gui bowls: bird's nest chicken soup, sea cucumber braised pork tendon, fresh razor clam radish soup, seaweed pork belly soup, abalone braised pearl vegetables, mussel shrimp soup, shark's fin crab soup, mushroom stewed chicken, windlass hammer, fish belly stewed ham, shark skin chicken soup, blood powder soup, and first-grade soup rice bowls. The second set consisted of 10 pieces of No. 2 five-gui bowls-Crucian Carp Tongue Stewed with Bear Paw, Rice Grains with Scarlet Lips, Pig's Brain, Fake Leopard Fetus, Steamed Hump, Pear Slices Mixed with Steamed Masked Civet, Steamed Deer Tail, Pheasant Slices Soup, Wind Pig Slices, Wind Sheep Slices, Rabbit Dried Milk House Slips, and First-grade Soup Rice Bowl. The third set consisted of ten bowls of white soup: pork belly, fake Jiang Yao, duck tongue soup, chicken bamboo shoot porridge, pig brain soup, hibiscus egg, goose gizzard soup, steamed shad, fake spotted fish liver, Xi Shi milk, Wensi tofu soup, turtle meat slice soup, cocoon soup, and first-grade soup bowl. The fourth set consisted of 20 pieces of meat and blood plates-roasted, halba, small pig roe, fried pork and mutton, fried chicken, goose, duck, pigeon, pig offal, mutton offal, singed pork and mutton, boiled pork and mutton, steamed small pig roe, lamb, chicken, duck, goose, white flour cake roll, mixed fire, plum blossom buns. The fifth set consisted of 20 foreign dishes, 20 hot dishes, 20 small dishes, 10 tables of dried fruits, and 10 tables of fresh fruits. This is the so-called Manchu Han banquet."
This was the Yangzhou's "big kitchen" specially prepared for the "six departments and hundred officials" who came to Yangzhou for inspection. From the analysis of the written materials, the Manchu and Han Imperial Feast should have originated from Yangzhou. This Manchu Han Imperial Feast combined the essence of the imperial Manchu Feast and the Han Feast into one. Later, it became the general term for large-scale luxurious banquets. The dishes were constantly added and updated, and it became the epitome of Chinese cuisine.
Six Banquets Editor
Mongolian Banquet
This banquet was set up by the Qing Dynasty emperor to entertain the Mongolian relatives who were married to the royal family. Usually, banquets would be held in the Great Hall of Justice, accompanied by the Manchu First and Second Rank officials. The emperors of the past dynasties had always valued this banquet and held it every year as usual. The Mongolian relatives who were invited to the banquet regarded it as a great blessing and treasured the food that the emperor rewarded. In the article," The Banquet of the Mongol People ""The Mongolian princes of the year class have entered the capital and are being rewarded with food. If you don't have utensils, you can put them in your outer coat. The flat gold embroidered python is often soaked in the soup, dripping all over, without any regret.
Courtier banquet
The banquet of the courtiers was held on the 16th of the first month of the first month of the first year of Shangyuan. At this time, the emperor personally appointed the grand scholar, and those who had made meritorious deeds among the nine ministers participated in the banquet. Those who held the banquet were very honored. The banquet was held in the Hall of Selfless Three, and the banquet followed the etiquette of the imperial clan banquet. All use high chairs, poetry and wine, every year according to the convention. Mongol princes and other people also participated. The emperor used this grace to gather his subjects, and at the same time, it was a symbolic form of merit for the courtiers.
Longevity Banquet
The birthday banquet was the birthday banquet of the Qing Dynasty's emperor, and it was also one of the major banquets of the internal court. Empresses, princes, civil and military officials, all to offer birthday gifts as an honor. Among them, there are countless famous delicacies. If it was a birthday, the celebration would be even more grand and grand, and a special person would be sent. Clothes, jewelry, decorations, music, dance, and banquets were all available. On the 10th day of the tenth month of the 20th year of Guangxu, Cixi's 60th birthday was announced in the 18th year of Guangxu. More than a month before the birthday, the banquet began. Just the porcelain bowls, plates, and plates that were previously made in Jiangxi, painted with the words "Longevity" and auspicious and festive patterns, amounted to more than 29,170 pieces. The entire celebration cost nearly ten million taels of silver, an unprecedented amount in the history of the Celestial Empire.
Grand banquet
The Banquet of the Thousand Elderly began during the reign of Emperor Kangxi and flourished during the reign of Emperor Qianlong. It was the largest imperial banquet in the Qing Palace and had the largest number of guests. In the fifty-second year of Kangxi's reign, a banquet for a thousand people was held for the first time in Yangchun Garden. Emperor Xuanye wrote a poem,"Banquet of a Thousand Old Men," which earned the name of the banquet. In the 50th year of Qianlong's reign, a banquet for thousands of old people was held in Qianqing Palace. There were 3,000 people at the banquet, and Bai Liang chose 100 couplets on the spot. In the first month of the first year of Jiaqing, a banquet was held in the Huangji Hall of Ningshou Palace. There were 3,56 people at the banquet and more than three poems were written on the spot. Later generations called the Thousand Old Banquet "a grand ceremony, an unprecedented event".
Nine White Banquet
The Nine White Banquet began during the reign of Emperor Kangxi. When Kangxi first pacified the Mongol Waisak and other four tribes, these tribes expressed their loyalty and paid tribute to Jiubai every year, namely: One white camel and eight white horses. This is a letter. After the Mongolia tribes paid tribute, Emperor Gao hosted a banquet to entertain the envoys, called the Nine White Banquet. Every year, according to the rules. Later, Emperor Daoguang wrote a poem about this: Four pairs of silver flowers and a jade camel, Xiqiang every year to the emperor's capital Luo.
Festivity Banquet
The festival banquet referred to the banquet held by the inner court of the Qing Palace according to the fixed season of the year. For example, Yuan Day Banquet, Yuan Hui Banquet, Spring Farming Banquet, Dragon Boat Festival Banquet, Qiqiao Banquet, Mid-Autumn Festival Banquet, Double Ninth Banquet, Winter Solstice Banquet, New Year's Eve Banquet, etc., all according to the festival rules, according to the rules. Although the Manchu people had their own food customs, after they entered the Central Plains, they accepted a large number of Han people's food customs due to the integration of Manchu and Han culture and the need of governance. Because of the special status of the palace, the rules of food customs were detailed. Its food style was also closely related to folk customs and regions. Therefore, Laba Congee, Lantern Festival, Zongzi, Ice Bowl, Realgar Wine, Double Ninth Cake, Qiqiao Cake, Moon Cake and other foods were available in the Qing Palace.
Steamed lamb, steamed bear paw, steamed deer tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, braised chicken, bacon, pine flower belly, dried meat, sausage, mixed Su plate, smoked chicken and white belly, steamed eight treasure pig, glutinous rice stuffed duck, canned pheasant, canned quail, braised food, braised goose, pheasant, rabbit breast, vegetable python, silver fish, steamed hashima, braised duck shreds, braised duck waist, braised duck strips, braised duck shreds, yellow heart tube, braised white eel, braised eel, braised black bean, braised carp in pot, Mashed soft-shelled turtle, stir-fried carp, stir-fried shrimp, soft fried tenderloin, soft fried chicken, mixed intestines, braised jackdaw, sesame butter rolls, fried fresh mushrooms, fried fish breast, fried fish maw, fried fish slices, vinegar fried meat slices, braised three delicacies, braised white mushrooms, braised pigeon eggs, fried silver wire, braised eel, fried white shrimp, fried clam, fried fish, fried bamboo shoots, hibiscus swallows, stir-fried shrimp, braised shrimp, braised kidney flower, braised sea cucumber, braised hoof tendons, braised sea cucumber, braised cabbage, fried wood fungus. Stir-fried liver, osmanthus wings, steamed wings, fried birds. Fried sauce, fried pork ribs, steamed river scallops, sugar fried rice, mixed shredded chicken, mixed shredded tripe, mixed tofu, mixed diced, fried duck, fried fish slices, fried crab meat, fried crab meat, stewed crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah, stuffed winter melon. Smoked duck feet, braised duck feet, braised bamboo shoots, stir-fried water bamboo shoots, eggplant sun-dried meat, duck soup, crab soup, chicken blood soup, three fresh osmanthus soup, red balls, white balls, southern fried balls, four happiness balls, three fresh balls, fried balls, shrimp balls, fish breast balls, fried balls, tofu balls, cherry meat, horse tooth meat, rice flour meat, first-grade meat, chestnut meat, jar meat, braised meat, braised meat, sauce tofu meat, sun-dried meat, stewed meat, sticky meat, Hu meat, braised meat, loose meat, canned meat. Roast meat, big meat, roasted meat, white meat, red pork knuckle, white pork knuckle, smoked pork knuckle, crystal pork knuckle, beeswax pork knuckle, pot roasted pork knuckle, grilled pork elbow, stewed mutton, sauce mutton, roasted mutton, roasted mutton, clear lamb, spiced mutton, boiled three kinds of meat, fried three kinds of meat, fried rolls of fruits, braised scattered pills, braised sour swallow, braised silver wire, braised white miscellaneous meat, boiled knots, braised knots, fried embroidered balls, three fresh shark's fin, chestnut chicken, boiled carp, sauce carp, live drill carp, salted duck, tube chicken, braised navel belly. Braised South Water Chestnut, Braised Tripe, Salted Elbow Flower, Pot Braised Pig's Hoof, Stir-fried Pork, Stewed Hanging Pork, Braised Liver, Braised Fat Intestines, Heartburn, Braised Lung, Braised Purple Cover, Braised Tie, Braised Baogai, Fried Lung, Sauce Melon Shredded, Mountain Chicken Diced, Mixed Jellyfish, Dragon Beetle, Fried Winter Bamboo Shoots, Yulan Pieces, Braised Mandarin Duck, Braised Fish Head, Braised Penang, Braised Lily, Fried Tofu, Fried Gluten, Fried Soft Towel, Sugar-fried Lele, Silk Yam, Sugar-braised Lotus Seed, Stuffed Yam, Almond Cheese, Stir-fried Crab, Boiled Dacha, Stir-fried meat and vegetables, Assorted Nostoc Sphaerocarpus, sole fish, eight generations of fish, sea carp, yellow croaker, shad, hairtail, grilled sea cucumber, grilled bird's nest, braised chicken legs, braised chicken pieces, grilled meat, grilled glutens, grilled three kinds of meat, oil splashed meat, sauce splashed meat, fried shrimp roe, fried crab roe, fried crab, fried crab, Buddha's hand sea cucumber, fried boiled, fried gravy rice, milk soup, wing soup, three silk soup, smoked turtledove, braised turtledove, sea white rice, braised waist, roasted sago, fried deer tail, braised fish head, mixed with skin dregs. Boiled fat intestines, fried purple cover, shredded chicken and bean sprouts, twelve dishes, soup sheep, venison, camel hump, deer big ha, root, fried flower pieces, mixed vermicelli, stir-fried lettuce, stir-fried leek, sweet clover, stir-fried meat, stir-fried white meat, spicy pheasant, braised sour bud, stir-fried spinal cord, salted pork, white pork, water chestnut, plain stir-fried spring, stir-fried lotus seeds, sour yellow vegetables, roasted radish, fat snowflake vegetables, white fungus stew, stir-fried silver branch, hazelnut eight treasure sauce, yellow croaker pot. Cabbage pot, mixed vegetables pot, glutinous rice ball pot, chrysanthemum pot, chowder pot, boiled pastry pot, diced meat with chili sauce, fried shredded pork, fried meat slices, braised pickled vegetables, braised cabbage, braised peas, braised beans, boiled edamame, fried cowpea, and pickled koala.
Version 2
On it were the names of the dishes from the Han people's recipes. Because Ma Sanli was a Hui, it was not convenient for him to do this crosstalk. However, this was a basic skill that had to be said, so Ma Sanli created a set of halal dishes. This book had now been passed to Ma Sanli's eldest son, Ma Zhiming.
The names are now recorded as follows: steamed deer tail, roasted duck, roasted chicken, roasted goose, braised pig, braised duck, sauce chicken, bacon, pine flower, small belly, dried meat, sausage. Assorted Su Pan 'er, smoked chicken with white belly, steamed eight treasure pig, glutinous rice stuffed duck, canned pheasant, canned quail, braised meat, braised goose, pheasant, rabbit breast, vegetable python, whitebait, steamed hashima, braised duck shreds, braised duck waist, braised duck strips, braised duck shreds, yellow heart tube, braised white eel, braised eel, black bean dace, pot braised carp, pot braised catfish, steamed soft-shelled turtle, stir-fried carp, stir-fried prawns, soft fried tenderloin, soft fried chicken, mixed intestines, sesame butter, braised jackdaw. Fried fish breast, fried fish maw, fried fish bones, fried fish slices, vinegar fried meat slices, braised three fresh meat, braised white mushrooms, braised pigeon eggs, fried silver wire, braised eel, fried white prawns, fried green clams, fried fish noodles, fried bamboo shoots, hibiscus swallows, fried shrimp, braised shrimp, braised kidney flower, braised sea cucumber, braised sea cucumber, braised cabbage, fried ears, fried frog, osmanthus wings, steamed wings, fried birds, fried pieces, fried ribs, steamed Jiang Yao Zhu, sugar fried rice, mixed chicken shreds, mixed belly shreds. Assorted tofu, Assorted diced meat, followed by red meatballs, white meatballs, fried meatballs, four happiness meatballs, fresh shrimp meatballs, fish breast meatballs, fried meatballs, tofu meatballs, fried meatballs, first-grade meat, cherry meat, horse tooth meat, braised meat, braised meat, jar meat, Hu meat, braised meat, loose meat, canned meat, roasted meat, roasted meat, big meat, white meat, sauce tofu meat, red pork knuckle, white pork knuckle, crystal pork knuckle, beeswax pork knuckle, sauce tofu pork knuckle, grilled pork knuckle. Stewed mutton, sauced mutton, roasted mutton, roasted mutton, spiced mutton, fried mutton, boiled three kinds of meat, fried three kinds of meat, braised silver thread, braised scattered pills, fried white miscellaneous meat, three fresh shark's fin, chestnut chicken, fried live carp, salted duck, and chicken!
Braised long navel, braised southern water chestnut, salted water elbow flower, pot roasted pig's trotters! Stir-fried dumplings, stewed diaozi, braised liver, braised paste, braised fat intestines, braised treasure cover, heartburn, braised lung, fried lung, sauce mushroom, dragon beard, mixed jellyfish, jade slices, sugar fried fried rice, sugar preserved lotus seeds, shredded yam, shredded meat, sole fish, eight generations of fish, yellow croaker, sea carp, shad, salmon, braised sea cucumber, braised bird's nest, braised chicken legs, braised chicken pieces, braised fish, braised meat, braised gluten, braised three kinds of meat, red meat pot, white meat pot, mixed pot, first-grade pot. Chrysanthemum pot and chowder pot!。[1]
Cooking Method Editor
·Several typical dishes of the Manchu Han Imperial Feast
Imperial Dragon Hotpot
1 kg of pork with skin. 150 grams of rice, 150 grams of dried scallops, 150 grams of vermicelli, 400 grams of pickled vegetables, 150 grams of yellow mushrooms, 150 grams of cooked ham, and 150 grams of shiitake mushrooms.
The seasonings were 40 grams of cooking wine, 2.5 grams of refined salt, 1.5 kilograms of clear soup, two pieces of soy bean curd, 50 grams of chives, 50 grams of coriander, sesame oil, chili oil, and braised shrimp oil.
The process of making and eating
1. He washed the streaky pork with water and scraped off the fine hair. He washed the coriander with water, cut off the roots, and cut it into two-minute pieces. Using a knife, he cut the water-soaked shiitake mushrooms and water-soaked yellow mushrooms into pieces that were 1.5 inches long, 6 inches wide, and 1 inch thick. He placed the vermicelli into a basin, poured boiling water into it, and soaked it for 10 minutes. After it swelled, he took it out and cut it into about 4 inches long silk. He washed the pickled vegetables with water, cut off the roots, and cut them into pieces that were 1 inch 5 minutes long and 8 minutes wide. He placed the rice into a bowl and soaked it in boiling water for 20 minutes.
2. He poured water into the pot, put in the pork, boiled it on fire, skimmed off the floating foam, and boiled it on the fire until it was 60% rotten. He took it out and controlled the water. After it cooled slightly, he cut it into large slices that were 2 inches long and 1 minute thick.
3. The hot pot was first filled with vermicelli and pickled cabbage slices. Then, the pork slices, dried scallops, big sea rice, yellow mushroom slices, ham slices, and mushroom slices were placed on the pickled cabbage vermicelli in an alternating order. The clear soup was poured in, and the cooking wine and refined salt were added to adjust the taste. Then, it was boiled with charcoal fire for 10 minutes.
4. He placed the soy bean curd into a small bowl and ground it into a marinated state with cold boiled water. He placed the coriander into a small plate. He placed the chives, braised shrimp oil, sesame oil, and chili oil into small bowls and served them together with the white meat hotpot.
Beef Kebabs
Dish Name [Manchu Han Imperial Feast]-Fire Roasted Mutton Kebabs
The raw material was lamb hind leg meat.
The seasonings were soy sauce, chili powder, pepper salt, gourmet powder, and sesame oil.
The process of making and eating
1. Cut the hind leg of the lamb into rectangular slices. Take ten silver rods and pierce seven pieces of mutton into each rod.
2. Add seasoning to the soy sauce and mix well.
3. Roast the mutton on a low fire. Brush the soy sauce on the meat and sprinkle with pepper and salt. After 3 minutes, the inside will turn red. Roast the back in the same way and brush sesame oil on both sides.
Money Spits Silk
manufacturing raw materials
350 grams of fresh shrimp, 100 grams of bread, a little bread, 50 grams of seaweed, 50 grams of pork fat, 50 grams of water chestnuts, 1 chicken yellow soup, 10 grams of cooking wine, 1.5 grams of refined salt, 15 grams of dried corn flour, 1 kg of peanut oil (about 40 grams), 2 grams of pepper salt.
production process
1. Remove the head, tail and shell of the fresh prawns, remove the sand line, and wash them with water; Smashing the horse's hooves into pieces, he chopped them into powder with a knife. Smash the fresh shrimp meat and pork fat into minced meat with the back of the knife; He cut the bread into round slices with a diameter of 1 inch and a thickness of 1 minute, and chopped the rest into bread flour.
2. He placed the shrimp minced meat and pork minced meat into a bowl, added refined salt, cooking wine, and corn flour, and stirred it vigorously. Then, he added the water chestnut powder and egg white, and stirred it into a paste. He squeezed it into balls with a diameter of 1 inch and placed it on the bread. He wiped the sides with a knife. He rotated the cut seaweed on top of the prawn balls. He finely ground the bread powder, then sprinkled the fine bread powder on the prawn tray and pressed it down with his hands.
3. He sat in the stir-frying pot, poured in 1kg of peanut oil, and when it was 60% hot, put it into the prawn tray. When it was fried until it was golden yellow, he took it out, controlled the oil, placed it on the plate, and served it together with the pepper salt.
Two dragons play with pearls
The raw materials are soybean sprouts, honey, and fresh minced meat.
The production process is complicated and requires patience.
First remove the bean sprouts, then use a thicker needle to pierce each bean sprout, put the tender minced meat (the most tender part of the pork) into it,(be patient), stir-fry the bean sprouts, put them into the basin, and form the shape of two dragons. The dragon's eyes are the most important, add the finishing touch, put the red round honey on the head, and add the chicken essence. Nutritions: Yellow bean sprouts can treat lip erosion, corner of the mouth inflammation, etc.
Other versions of the editor
Saying 1
The Manchu Han Imperial Feast was large in scale, rich in dishes, complicated in production process, and exquisite in craftsmanship. This table is rich in the essence of high-class seats such as barbecue, Yan Cai, abalone, sea cucumber, shark's fin, etc. Xiang included dim sum oil, hot, crisp, young, raw, hair and other six kinds of flour; He displayed more than 20 saber techniques such as standing, floating, slicing, and slicing. Gathering cooking skills such as steaming, frying, roasting, stewing, roasting, and boiling; It was supported by more than ten kinds of inlaid methods such as bridge shape, fan shape, shuttle back, one downwind, one tile, and city wall mound in the cold plate. The cushions were made of bowls, cups, plates, plates, and other tableware of various sizes and shapes. It could be said to be the culmination of cooking skills.
The name "Manchu Han Imperial Feast" came from a crosstalk. In the 1920s, a famous crosstalk actor who performed in Beijing and Tianjin made up a phrase that was very popular with the audience. It listed a large number of dishes and was called "Reporting the names of dishes". In the 1930s in Beijing with Fool Zhang. Gao Deming, Xu Degui, and Blind Tang performed together with the famous crosstalk actor Dai Shaopu, who was good at this joke.(Dai Shaopu died in Tianjin in the early 1940s.) At that time, this joke was still called "dish name".
Saying 2
"Manchu Han Imperial Feast" was an official banquet that began in the Qing Dynasty. However, the official history was missing and only some notes and anthologies were recorded. Manchu Han Feast, Manchu Han Dish). At first, when entertaining guests in officialdom, they would first eat a full table of dishes, then serve Han dishes, which was called "flipping the table". This was because there were Manchu and Han people among the guests to adapt to different eating habits. As a result, the chefs who made the Manchu Feast and the Han Feast competed with each other and learned from each other's strengths in order to make the table more exquisite. Later, people removed the turnip and preserved the essence of the dishes from the two tables, so it was called the Manchu Han Imperial Feast.
The menu was edited.
The famous Manchu Han Imperial Feast had been created by Ruan Yuan, a minister of the nine provinces, a minister of the three dynasties, and a great scholar of his generation.
Apart from helping Ruan Yuan flip through ancient papers, investigate granaries, and collect gold and stone, these scholars also had some delicacies and entertainment. In addition, there was a famous chef inside and a refined scholar outside. At this moment, Ruan Yuan was constantly changing his style of eating. When he was the governor of Guangdong and Guangxi, he had developed a table based on the dishes of the prefecture. Although it was not as large as the dishes of the prefecture, it was far beyond the standard of the general market. Because this kind of table could accommodate both Manchu and Han people, people called it the Manchu Han Imperial Feast. When Miss Kong married Ruan Yuan, she brought four chefs with her. These chefs all had their own unique skills and were well versed in the mysteries of the cooking of the Residence of Confucius. Ruan Yuan's career had been smooth sailing, and he had achieved what he had written in the couplet: " Three Ministers of the Three Dynasties, Ministers of the Nine Provinces. Due to the fact that he had served as an important minister, his salary was ample, and Ruan Yuan used a large number of guests.
From this, it could be seen that the Manchu Han Imperial Feast that was circulated today originated from Ruan Yuan.
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