I haven t eaten the Manchu and Han full banquets, who knows what cuisines and famous dishes they hav

The Manchu and Han dishes are exquisite, and the etiquette is exquisite, forming an eye-catching and unique style. Before entering the table, two pairs of incense, tea and hand dishes are served; There are four fresh fruits, four dried fruits, four candied fruits and four candied fruits on the countertop; After taking the table, cold dishes are served first, then hot stir-fry, large dishes, and beets are served in turn. 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 fresh seafood, and search for rare 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 were invited to play ancient music to accompany the banquet, along the elegant style, the etiquette was rigorous and solemn, the traditional virtues were inherited, and the food was served to the school court week, so that the guests could not forget to return. After the whole meal, you can appreciate the essence of Chinese cooking, the origin of food culture, and enjoy the supreme spirit of all things.

It is mainly based on Beijing, Shandong, Jiangsu and Zhejiang cuisines. Most of the treasures in the secular so-called "Manchu and Han Dynasty Banquet" are special products (or productions) in Heilongjiang: such as rhino nose, fish bones, fish roe, lion's mane mushroom, bear's paw, hash toad, deer tail (tendons, breasts, whips, etc.), leopard fetus and other rare raw materials.

The Manchu and Han Dynasty banquets were court feasts during the Qing Dynasty. It has the characteristics of palace 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.

In fact, we have eaten some of the Manchu and Han banquets now, such as: roast meat, big meat, barbecue, red elbow, white meat and white elbow, smoked elbow, crystal elbow, beeswax elbow, pot roasted elbow, etc., are all often eaten by us.

There are a total of nine dishes, which means nine tripods in the world. Ninety-five Supreme! They are:

Shredded pickles, stinky tofu, green onion dipping sauce, lamb's trotters in sauce, stewed cabbage in large intestine, braised chicken feet, scrambled eggs with chopped green onions, fried peanuts. The dessert is Wangzi small steamed buns, woolly taro dipped in sugar, fruit dan peel, and sugar crisp sticks. The staple food is donkey rolling, acorn noodles, pancakes and fruits, and fried steamed buns.

Fruits: Weixian green radish, durian, large thorny cucumber, small sour jujube. Table Wine:

Jiuliangye, the basket of Panhe dreams, Zhang vulgar Xie Baina.

In fact, there are a total of 108 dishes in the Manchu and Han banquets, mainly Beijing, Shandong, Jiangsu and Zhejiang cuisines. There are 54 dishes of southern cuisine: 30 dishes of Jiangsu and Zhejiang cuisine, 12 dishes of Fujian cuisine, and 12 dishes of Guangdong cuisine.

Today's Manchu and Han banquets are being done in many places, with most of them in Changchun, Shenyang, and Beijing. There are famous products such as steamed lamb, steamed bear's paw, steamed deer tail, roasted duck, roasted chicken, roasted goose and so on.

For example: small belly, dried meat, sausage, braised shrimp, stewed shrimp, boiled shrimp, etc., you must know that many dishes have entered the life of the public.

The 108 Manchu and Han dishes, including 54 Manchu dishes and 54 Han dishes, are collectively referred to as the Manchu and Han dishes. Now it seems to be based on Northeast cuisine, and Shandong cuisine is also available.

There are usually at least 108 kinds of dishes (54 southern dishes and 54 northern dishes) that are served at the full table and eaten in three days. The Manchu and Han dishes are salty and sweet, meat and vegetarian, with a wide range of materials, fine materials, and all-encompassing delicacies from the mountains and seas.

I don't know about other cuisines, what I know is that the dishes of Fujian and Guangdong and other places also appear on the giant Manchu and Han banquets, I am from Nanfang, and I don't know about some of the cuisines in the north.

The famous dishes of the Manchu and Han banquets are: 1. Peacock prawns: raw materials:

Prawns, long pumpkin, egg whites. Seasoning selection: salt, monosodium glutamate, bread flour, sesame oil, raw oil.

Production and eating process: (1) Remove the shell of the prawns, add two halves in a batch, add seasonings, then beat the egg whites into a paste, put the prawns into the egg bubble paste and drag it, put it in a warm oil pan and fry it until golden brown. (2) With **, the peninsula pumpkin is carved into a peacock and placed in the middle of the plate, and then the fried prawns are placed on the edge of the plate.

2. Golden silk siu mai: raw materials: 150 grams of flour, 100 grams of boiling water, 300 grams of roasted wheat filling, and a piece of egg skin.

Production process: (1) first sieve 150 grams of flour with fine luo, pour boiling water, mix well and rub thoroughly, then knead into 45 round agents, press through, spread thick flour on both sides of the upper and lower sides, roll out a skirt-folded thin skin with a roasted wheat mallet, and bounce off the flour. (2) Divide the roasted wheat filling into 45 parts, put it on the rolled thin skin, pinch the skin with your hands, press the skirt fold of the skin in turn, and then open it upwards and stack it on the drawer, and the skirt fold is slightly drooping, that is, it becomes siu mai.

Then cut the egg skin into thin strips, put it on top of the meat filling at the opening of the siu mai, and steam it.

There are braised seeds, sauced pork trotters and braised pork. Basically, it's a matter of getting these things done, then smearing some soy sauce on top of them, and then stir-frying.

The most famous are Babao wild duck, fried guinea fowl, lotus pod tofu, these dishes are relatively complicated, it is not clear how to do it.

Steamed bear's paws, marinated goose, sesame ghee rolls, slippery fish maw, roasted duck, night shrimp; The Manchu and Han banquets were born at the municipal level in the Qing Dynasty, and the most famous Chinese banquet in history was formed by the essence of Manchu and Han cuisines, and I know their practices.