What is the origin of the Manchu and Han full seats and how extravagant is it?

The Manchu and Han banquets are a kind of large-scale banquets that arose in the Qing Dynasty, which is the essence of the combination of Manchu cuisine and Han cuisine, and is also the culmination and leader of Chinese banquet cuisine.

The Manchu and Han banquets are divided into six banquets, all of which are named after the famous banquet of the Qing Palace. Gather many famous dishes of the Manchu and Han dynasties, select the time and sea, and search for rare and exotic beasts. There are 196 hot and cold dishes, 124 dim sum and tea, and 320 dishes.

A full set of pastel longevity tableware, with silverware, is rich and gorgeous, and 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 style, the etiquette is rigorous and solemn, inheriting the traditional virtues, serving the school and the court week, so that the guests will not want to return. <>

The Manchu and Han Dynasty banquets were not transmitted to the people from the imperial palace, but first appeared in the south of the Yangtze River, and belonged to the "officialdom cuisine" that paid attention to pomp and circumstance. In Li Dou's records, the Manchu and Han Dynasty banquets used a large number of precious ingredients such as bird's nest, sea cucumber, abalone, shark fin, and even a dish of "shark skin chicken soup" for appetizers alone. It may be that the ** who ate the Manchu Han banquet brought this idea into the Forbidden City, and the imperial chefs fused it with the Qiansu banquet as a representative of traditional court cuisine, which led to the widely circulated palace version of the Manchu and Han full banquet.

In terms of materials, bird's nest, shark fin, sea cucumber, fish maw, hump, deer tendon, bear paw, civet cat, and other water and land treasures are basically shared by all kinds of Manchu and Han banquets; In a single dish, roast suckling pig, roast duck, harba (pork knuckle), roast chicken, grilled fish and other full-fledged dishes are basically shared by all kinds of Manchu and Han banquets; In terms of pastries, loaf boxes, siu mai, steamed dumplings, cakes, steamed buns, sliced dumplings, etc. are also shared by all kinds of Manchu and Han banquets. These dishes common to the Manchu and Han banquets can also be called the dishes with the most characteristics of the Manchu and Han banquets, thus constituting the basic dishes of the Manchu and Han banquets. <>

In general, there are thousands of legends about the Manchu and Han dynasties, and it is difficult to know which version is the unmistakable historical truth. However, what we do know is that the real Manchu and Han banquets, even if they are not as sumptuous and luxurious as the legend, must be a top-notch delicacy with exquisite production and precious ingredients. Of course, the delicacies of the past may not be so delicious today that people who have adapted to modern diets do not find them so delicious.

In the Qianlong period, Li Dou compiled a "Yangzhou Painting Boat Record" which has the earliest record of the Manchu and Han Dynasty banquets, and the Manchu and Han Dynasty banquets belong to the very particular officialdom dishes, and have nothing to do with the palace, the appetizers of the Manchu and Han Dynasty banquets use bird's nest, sea cucumbers, abalone, shark fin and other precious ingredients, and at that time a variety of rare game was also indispensable.

The Manchu and Han banquets were first from the Qing Dynasty, and it was a Chinese feast with Manchu cuisine and Han cuisine. Its luxury lies in the variety of dishes, 54 southern dishes, 54 northern dishes, and all of them are special dishes of various places.

One is said to be from a cross talk, and the other is said to be from an officialdom banquet, with 54 southern dishes and 54 northern dishes, a total of 108 dishes.

The origin of the Manchu and Han banquet is the banquet of Kangxi's 66th birthday, during which the Manchus and the Han people sit together, aiming to resolve the discord between the Manchus and the Han and advocate the Manchu and Han families.

The Manchu and Han banquets generally include 108 dishes, including 54 southern dishes and 54 northern dishes, and southern cuisine includes 30 Jiangsu and Zhejiang dishes, 12 Fujian dishes, and 12 Cantonese dishes. There are 12 Manchu dishes, 12 Beijing dishes, and 30 Shandong dishes. The dishes are salty and sweet, meat and vegetarian, with a wide range of materials, fine materials, and all-encompassing delicacies of the mountains and sea.

The Manchu and Han Dynasty banquets have both the characteristics of court dishes and the essence of local flavors; Highlighting the special flavor of Manchu and Han cuisine, barbecue, hot pot, shabu-shabu is almost indispensable, and at the same time it shows the characteristics of Han cooking, grilling, frying, stir-frying, boiling, and burning. Later, the Manchu and Han banquets became the general name of large-scale luxury banquets, and the dishes were constantly added and updated, which was the epitome of Chinese cuisine.

Manchu and Han full banquet etiquette

The Manchu and Han banquets are very particular about etiquette. Before entering the table, serve tea and hand dishes; Four fresh fruits, four dried fruits, four fruits and four candied fruits should be placed on the table; Once seated, serve cold cuts, followed by hot stir-fries, dishes, and finally beets. Just look at the order of serving this dish, the Manchu and Han banquets are "tall".

The tableware used in the Manchu and Han banquets is even more exquisite, all of which are a full set of this pastel longevity tableware, and then with silverware, which is quite rich and gorgeous. The dining environment is even more elegant and solemn.

During the Qing Dynasty, the Manchu and Han Dynasty banquets also had to sing and dance, playing the piano, dancing, singing, drinking, and blessings, and then with this one hundred and eight Manchu and Han and northern and southern cuisines, the scene was peaceful and joyful, which was very in line with the traditional Chinese banquet scene.