How many courses are there in the Manchu-Han banquet?

Man-Han Banquet is a large-scale banquet with national characteristics in China. It not only has the characteristics of court dishes, but also has the essence of local flavor; It highlights the special flavor of Manchu cuisine, which is almost indispensable for barbecue, hot pot and shabu shabu shabu. At the same time, it shows the characteristics of Han cooking and is a treasure of Chinese food culture. Man-Han banquet was originally a banquet where two people sat together in officialdom. Generally, there are at least 108 kinds of dishes at the Manchu-Han banquet, and they are all finished in three days. Manchu-Han banquet dishes are salty and sweet, with exquisite materials, extensive materials, fine materials and all-encompassing delicacies.

Manchu-Han banquet dishes are exquisite, and the etiquette is exquisite, forming a striking and unique style. The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Collect many famous dishes of Manchu and Han, choose seasonal sea fault and search for rare animals. The banquet includes 196 cold dishes and hot dishes, 124 snacks and tea, and 320 dishes. Use a full set of pastel tableware, with silverware, rich and gorgeous, and the dining environment is quaint and prosperous. During the dinner, famous teachers were specially invited to play ancient music. Following the elegant legacy, the etiquette is rigorous and solemn, inheriting the traditional virtues, and serving the guests in the palace week, which makes people linger. After a hearty meal, you can appreciate the essence of China cooking, the origin of food culture and enjoy the supreme spirit of everything.

Six kinds of banquets

Man-Han Banquet (1) Mongolian Pan Banquet

This banquet is a royal banquet hosted by the Qing emperor for Mongolian relatives who married into the royal family. Generally, a banquet is held in an aboveboard hall, accompanied by the first and second ministers of the Qing Dynasty. Emperors of all dynasties attached great importance to this feast and held it every year according to the rules. Mongolian relatives who accepted the banquet regarded the banquet as a great blessing and cherished the food given by the emperor at the banquet. The article "Qing Yuan banknotes * Bring blessings to the banquet family" said: "Prince Meng and others will go to Beijing to give food, saying that they will bring blessings to their families. If you don't have tableware, you should wear it outside. Ping Jin embroidered pythons, which are often stained with soup, are dripping with nothing.

Man-Han Banquet (II) Courtier Banquet

The courtier banquet was held on the 16th day of the first month at the end of Yuan Dynasty. At that time, the emperor personally ordered the university students, and those who made meritorious deeds in the Nine big noble attended, and those who gave a banquet were honored. The banquet is held in Fengsan Selfless Hall, and the banquet follows the imperial banquet ceremony. They all use high chairs, write poems and drink alcohol every year. Mongolian princes and others also participated. The emperor used this kindness to gather the princes, and it was also a symbolic form for the courtiers to make contributions.

Manhan Banquet (III) Wanshou Banquet

The longevity banquet is the birthday banquet of the Qing emperor and one of the grand banquets of the imperial court. Empresses and princes, civil and military officials, are proud of providing birthday gifts. In the meantime, there are countless delicious foods. In case of a major birthday, the celebration will be more grand and grand, and the department will send someone to take charge of it. Clothing and jewelry, decoration and furnishings, music and dance banquets are all available. On the 10th day of October in the 20th year of Guangxu, Cixi celebrated her 60th birthday. In the eighteenth year of Guangxu, the imperial edict was issued, and a banquet was held about two months before her birthday. There are more than 29 170 pieces of glazed bowls, plates and saucers painted with longevity words and auspicious and festive patterns in Jiangxi. The whole celebration cost nearly12 million taels of silver, which is unprecedented in the history of China.

Man-Han Banquet (4) Thousand Banquets

Thousands of banquets began in Kangxi and flourished in Qianlong. It is the largest royal banquet with the largest number of diners in the Qing Palace. In the fifty-second year of Kangxi, a banquet for thousands of people was held in Yangchun Garden for the first time. Michelle Ye wrote a poem "Thousand Banquets" and won the banquet title. In the fifty years of Qianlong, a banquet was held in Gan Qing Palace for 3,000 people, and hundreds of white couplets were improvised. In the first month of the first year of Jiaqing, the imperial court of Ningshou Palace hosted a banquet for more than 1,000 people, including 3,566 people, and composed more than three impromptu poems. Later generations called the Thousand Banquets "an unprecedented act of grace".

Man-Han Banquet (5) Nine White Banquets

The Nine Hundred Banquets began in the reign of Kangxi. In the early years of Kangxi, Mongolian Wesak and other four tribes paid tribute to nine white horses every year, namely, a white camel and eight white horses. Think of this as a letter. After the Mongolian tribe presented a tribute, the emperor held a grand royal banquet to entertain the envoys, which was called the Nine White Banquet. Obey the rules every year. Later, Daoguang once wrote a poem about it: Four Lotus Flowers and One Jade Camel, Xiqiang Lao and Xian Di Luo Jing.

Man-Han Banquet (VI) Festival Banquet

Festival banquet refers to the banquet held by the Qing court according to the fixed holiday season every year. Such as: Yuan Day Banquet, Banquet, Spring Farming Banquet, End Lunch Banquet, Beggar Banquet, Mid-Autumn Festival Banquet, Double Ninth Festival Banquet, Winter Banquet, New Year's Eve Banquet, etc. Everything is in accordance with the rules and regulations of the festival. Although Manchu has its own dietary customs, after entering the Central Plains, it accepted the dietary customs of the Han nationality in large quantities under the needs of the integration and rule of Manchu and Han cultures. Due to the special position of the imperial court, the rules of food customs are all detailed one by one. Its diet style is closely related to folk customs and regions, so there are all kinds of utensils such as Laba porridge, Yuanxiao, Zongzi, ice bowl, realgar wine, Chongyang cake, Qiao Qi cake and moon cakes in the Qing Palace.

Full menu

Man-Han banquet has 108 dishes:

(1) Mongolian pro-pan banquet

Tea table: ancient music accompaniment, Manchu maid, white jade milk tea.

Snacks: tea and knife cutting, almond bergamot, crisp apples and wishful cakes.

Box-protecting products: dragon and phoenix depicting gold, box-protecting dragon brand column (with eight candied fruits)

Sixi Dried Fruit, Tiger Peanut, Odd Big Flat, Milky Grape, Snow Mountain Plum.

Four sweet candied apples, candied longan, candied peaches, candied plums.

Offering incense to prolong life: ancient music accompanies the banquet, and incense is burned into the banquet.

Five appetizers: dragon and phoenix, shredded chicken and cucumber red, roasted pork tenderloin with melon, spicy belly silk with Chinese characters and seaweed with Chinese characters.

Four treasures: royal bean paste, sesame roll, golden cake and jujube paste cake.

Four kinds of pickles: court cucumber, pickled black vegetables, sugar garlic and pickled mustard tuber skin.

Worship the ring paste: music banquet, Manchu maid worship, Kweichow Moutai.

First-class soup: dictyophora longjing

Three kinds of royal meals: phoenix-tailed shark's fin, red plum and pearl fragrance, and Kung Pao rabbit meat.

Two products: bean flour cake and milk horn.

Three products of imperial cuisine: flying with dragons, stir-frying frogs and brewing pigeons.

Three kinds of royal meals: Babao wild duck, bergamot golden roll and fried cuttlefish shreds.

Bobo's two products: canary and wishful roll.

Three kinds of royal dishes: dried scallops with hydrangea, fried guinea fowl and fish fillets in milk.

Imperial food: Lianfuhai dried ginseng, mushroom duck feet, colorful beef tenderloin.

Bobo's two products: minced meat biscuits, Longxu Noodles.

Barbecue two products: hanging pheasant, raw roasted meat, lotus leaf roll, onion and sweet noodle sauce.

Three kinds of royal meals: delicacies, dragon buds, lotus root tofu, straw mushrooms and broccoli.

A product of porridge: red bean porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Xinyang Maojian tea

(2) courtier's banquet

Beauty offers tea: Shifeng Longjing

Four kinds of dried fruits: honey peanuts, cashew nuts with strange taste, walnut sauce and apple fudge.

Four major candied fruits: candied ginkgo, candied cherry, candied melon strips and candied dates.

Bobo four products: emerald bean cake, chestnut cake, two-color bean cake and bean paste roll.

Four pickles: sweet pickled radish, spiced cooked mustard, sweet and sour pumpkin and sweet brocade.

Seven appetizers: climbing plum magpie, butterfly leisure roll, ginger fish fillet, spiced pigeon, sweet and sour lotus root, pickled cauliflower and spicy cabbage roll.

The taste of soup: the taste of official swallowing

Five royal dishes: stewed deer tendon in casserole, shredded chicken tremella, osmanthus fish sticks, diced rabbit with eight treasures and bracken with bamboo shoots.

Two products: Cixi Xiaowotou and similar steamed dumplings.

Five royal dishes: Luohan prawn, fried fresh shellfish, beef tenderloin with scallion, chicken in oyster sauce and fresh mushroom cabbage.

Bobo two products: Lama cake and almond tofu.

Fried quail and braised scallop with acanthopanax senticosus.

Bobo two products: velvet chicken to be fed, apple with bean paste

Three kinds of royal meals: braised fish lips, braised fish bones and shark skin with scallion.

Barbecue two products: sliced suckling pig, Uygur roast mutton, pancakes, and sweet onion sauce.

A product of porridge: Huiren rice porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Zhu Lan is generous

(3) Longevity banquet

Beauty offers tea: Lushan Cloud

Four kinds of dried fruits: milky white jujube treasure, two-color soft candy, sugar fried flat, cocoa peach kernel.

Four major candied fruits: candied pineapple, candied red fruit, candied grape and candied horseshoe.

Four products: golden cake roll, red bean cake, lotus seed cake and pea yellow.

Four pickles: sweet-scented osmanthus mustard hot sauce, dried purple incense, assorted coriander and leisure cucumber oil.

One of the products of piggy box: dragon and phoenix tracing gold, piggy box and dragon board column, which can be taken at will.

Braised chicken fillet with salt water, duck with red oil, spicy strips.

Sweet-scented osmanthus sauce chicken tomato horseshoe, oil-stewed straw mushroom, pepper oil tremella

Four appetizers: coral white with Chinese characters, spiced prawns with Chinese characters, salted beef without Chinese characters, and venetian blinds with red oil with Chinese characters.

First-class soup: Changchun deer whip soup

There are four kinds of royal dishes: jade palm for longevity, pearl tofu, first black-bone chicken and duck tongue with flowers.

Two products: Longevity Longxu Noodles and Bai Shou Peach.

There are four kinds of royal dishes: Shenqi Stewed Baifeng, Dragon and Phoenix Eggs, Happy Father and Son, and Qin Gui Leaves.

Bobo two products: Changchun roll and chrysanthemum bergamot crisp.

Four royal dishes: golden-legged roasted round fish, skillfully-baked wild goose and kite, diced chicken with peach kernel and shredded bamboo shoots with crab meat.

Bobo two products: ginseng fruit and walnut cheese.

Four royal meals: Hericium erinaceus, cuttlefish soup, lotus leaf chicken and white mushroom fried beef tenderloin.

Barbecue two products: hanging stove sand table chicken, hemp kernel venison skewer

A taste of porridge: rare black rice porridge.

Fruit one product: timely fruit platter.

Farewell to fragrant tea: jasmine sparrow tongue

(4) Thousands of feasts

Beauty offers tea: junshan silver needle

Four kinds of dried fruits: strange walnut, crystal soft candy, spiced cashew nuts and peanut paste.

There are four kinds of candied fruits: candied oranges, candied begonia, candied bananas and candied plums.

Bobo's four major products: Lantern Longan, Aiwowo, Jam Gold Cake and Bicolor Horseshoe Cake.

Four pickles: court radish, honey cucumber, osmanthus kohlrabi and pickled peach kernel.

Seven appetizers: Erlong playing with pearls, dried tangerine peel rabbit meat, strange chicken strips, tianxiang abalone, three loofah rolls, shrimps and winter bamboo shoots, and pepper oil.

Taste of soup: canned stewed fish lips

Five royal meals: sand boat stepping on the emerald green, prawn in the water, tender dragon and phoenix, diced sesame oil and cucumber sauce.

Bobo two products: Melaleuca steamed cakes and assorted flower baskets.

Five royal meals: dragon boat fish, slippery shellfish balls, braised quail in sauce, beef tenderloin in oyster sauce, and duck feet in Sichuan sauce.

Two products: Fengwei steamed dumplings and Cai Wu wonton soup.

Five kinds of imperial meals: a kind of tofu, Sanxian pills, Flammulina velutipes, chicken breast and fragrant venison pie.

Bobo has two products: Yutu Cabbage and Sixi jiaozi.

Barbecue two major products: imperial roast chicken and grilled fish rice.

Game hot pot: with twelve dishes.

Yipin: sliced venison, roe deer and dragon's back, sliced pheasant.

Wild boar, wild duck, squid roll, fresh fish.

Acanthopanax senticosus, fresh bean sprouts

A product of porridge: lotus leaf porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Yanghe Chun Lv

(5) Nine hundred banquets

Beauty offers tea: boiling milk tea

Four kinds of dried fruits: sesame candy, rock candy walnut, spiced almond and pineapple soft candy.

Four major candied fruits: longan candied fruit, Laiyang pear candied fruit, water chestnut candied fruit and areca nut candied fruit.

Four products: glutinous rice cake, kidney bean roll, pigeon glass cake and cream pineapple jelly.

Four pickles: Beijing spicy vegetables, spicy cucumber strips, sweet and spicy dried vegetables and potherb.

Seven appetizers: Song He Yannian, pickled duck feet, spicy quail, sesame fish cashew nuts and celery hearts, fried mushrooms and tomatoes with honey sauce.

Taste of soup: frog soup

Imperial Diet: Braised Kirin Noodles.

Stir-fried four products: drum plate dragon crab, spicy tendons, black dragon spit beads, three fresh dragon and phoenix pills.

Bobo two products: Osmanthus Jelly and Jade Gourd.

Royal cuisine: golden toad, emerald abalone

Stir-fried four products: bracken, fried meat with salt, delicious cooked pork and boiled rice.

Bobo two products: golden horn, crystal plum blossom bag.

Royal cuisine: multicolored fried hump

Stir-fried four products: wild duck diced peach kernel, fried squid, box of tofu, and crispy fried golden cake.

Two products: rescue, lotus roll

Barbecue two products: furnace guinea fowl and roast deer breast.

A product of porridge: lotus seed porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Dongting Biluochun

(6) Festival banquet

Beauty offers tea: Wulong, Fujian

Four kinds of dried fruits: white almond, soft candy with persimmon frost, crisp fried cashew nuts and sugar fried peanuts.

Four major candied fruits: candied pears, candied dates, candied lychees and candied Hami apricots.

Four treasures: whip cake, bean paste cake, coconut cup and mandarin duck roll.

Four pickles: spicy pumpkin slices, small peppers in sauce, ginger teeth in sweet sauce and snails in sauce.

Seven appetizers: Phoenix Winging, Panda Crab and Shrimp, Winter Bamboo Shoots, Five-silk Yang Fen, Spiced Mandarin Fish, Hot and Sour Cucumber and Beef jerky.

First-class soup: stewed chicken and bird's nest in pot.

Five royal dishes: abalone with original shell, roasted partridge, five treasures of sandalwood, shredded chicken bean sprouts and pearl fish balls.

Two products: Chongyang Flower Cake and Songzihai Luo Gan.

Five royal dishes: roasted shark's fin with Hericium erinaceus, duck breast with slippery sauce, shredded vegetable fried eel, diced cashew deer and grilled fish belly roll.

Bobo has two products: hibiscus banana rolls and moon cakes.

Five royal dishes: steamed fresh vegetables, fried vegetables, stuffed mushrooms, lotus leaf chicken and Shandong sea cucumber.

Bobo's two products: seasonal snacks and glutinous rice balls.

Barbecue two kinds of products: roast duck and roast pheasant, and eat with it.

Pancakes, sweet noodle sauce, onion slices, melon strips

Sliced radish, sugar, garlic paste

A product of porridge: Laba porridge

Fruit one product: timely fruit platter.

Farewell to fragrant tea: Yanghe Chun Lv

Man-Han banquet in the name of the newspaper:

Steamed mutton, steamed bear's paw and steamed deer's tail;

Roast duck, roast chicken, roast goose;

Braised salted duck, sauce chicken, bacon, pine flower, belly, dried meat and sausage;

Assorted Pan Su, smoked chicken, white belly, steamed eight-treasure pig and stuffed duck rice;

Canned pheasant, canned quail, assorted braised pork, stewed goose, stewed shrimp and roasted shrimp;

Pheasant, rabbit breast, vegetable python, whitebait, steamed chop suey horse;

Braised duck kidney, braised duck strips, shredded duck and yellow tube;

Braised Monopterus albus, Braised Monopterus albus, Douchi Catfish, Boiled Catfish, Turtle, Boiled Carp, Fried Carp;

Soft fried tenderloin, soft fried chicken, assorted casing, sesame oil roll;

Stir-fried fresh mushrooms, fried preserved fish, fried fish fillets, fried fish bellies, fried pork slices with vinegar and fried white mushrooms;

Stewed three delicacies, stir-fried whitebait, stewed eel, steamed ham, stir-fried white shrimp, stir-fried clam and fried noodles fish;

Stir-fried asparagus, hibiscus, fried liver tip, fried liver, fried belly kernel and fried belly collar with soup;

Stir-fried gold thread, stewed silver thread, sugar-fried boy, sugar-fried water chestnut, shredded yam and shredded fresh peach;

Stir-fried scallops, stir-fried scallops, stewed shredded duck, and stewed eggs;

Steamed chicken, braised chicken, fried chicken, fried chicken, crispy chicken, diced fried chicken, fried chicken pieces;

Three cents diced two, eight treasures diced two, steamed magnolia slices;

Stir-fried shrimp, stir-fried kidney flower, stir-fried tendon, pot-cooked sea cucumber and pot-cooked cabbage;

Fried sea cucumber, water frog, osmanthus wings, steamed wings, fried birds, fried onions, fried ribs;

Braised chicken sausage, stewed mutton, salted elbow flowers, mixed meat, stewed hanging, pot-cooked trotters;

Roasted mandarin duck, lily, apple, lotus root, glutinous rice, fried crab and tortoise shell;

Assorted kudzuvine root rice, stone fish, hairtail, yellow croaker, spilled meat;

Red meat pot, white meat pot, chrysanthemum pot, pheasant pot, Yuanxiao pot, miscellaneous noodle pot and water chestnut pot;

Soft fried birds, dragon and tiger eggs, scarlet lips, humps, velvet antler, bear's paw, suckling pigs, suckling ducks;

Pork, goat, steamed scallop, fried chicken head rice with sugar, shredded chicken and shredded belly;

Assorted tofu, assorted diced meat, refined shrimp, refined crab, refined fish, refined fish fillets;

Stir-fried crab meat, stir-fried crab meat, mixed crab meat, steamed pumpkin, stuffed pumpkin, fried loofah, stewed melon;

Braised chicken feet, braised duck feet, braised bamboo shoots, roasted water bamboo, dried eggplant, braised pork, duck soup, crab soup, and three fresh sweet clover soup;

Red meatballs, white meatballs, stir-fried meatballs, fried meatballs, three fresh meatballs, Four Joy Meetballs, sunflower meatballs, stir-fried meatballs and tofu meatballs;

Red stew, white stew, loose meat, braised pork, barbecue, sauced meat, lotus leaf halogen, yipin meat, cherry meat, horse tooth meat, sauced tofu meat, jar meat, canned meat, ingot meat, and fulu meat;

Red elbow, white elbow, crystal elbow, beeswax elbow, burnt elbow and baked elbow;

Steamed mutton, roasted mutton, spiced mutton, sauce mutton and fried mutton are three kinds;

Roasted purple cover, stewed duck offal, stir-fried white offal, three fresh shark's fin, chestnut chicken, live carp, salted duck, cheese chicken.

Cooking practice

The practice of several typical dishes of "Manchu-Han banquet"

Yulong hotpot

Making and eating process

1. Wash the streaky pork with skin with clear water and scrape off the fine hair. Wash coriander with clear water, cut off the roots and cut into 2-minute segments. Cut Pleurotus nebrodensis and Pleurotus nebrodensis into pieces with a length of 1 inch 5 minutes, a width of 6 minutes and a thickness of 1 minute. Put the vermicelli into the pot, pour boiling water, soak for 10 minute, take it out after expansion, and cut it into 4-inch shreds. Wash pickled cabbage with clear water, cut off the roots, and cut into pieces with a length of 1 inch and a width of 8 minutes. Put the rice in a bowl and soak it in boiling water for 20 minutes.

2. Put clean water in the pot, add pork, boil over high fire, skim off the floating foam, take it out when the fire is 60% rotten, control the clean water, cool it a little, and cut it into 2-inch thick slices 1 minute.

3. First, put the vermicelli and pickled cabbage slices into a hot pot, then code pork slices, scallops, dried rice slices, yellow mushroom slices, ham slices and mushroom slices on the pickled cabbage vermicelli at intervals, inject clear soup, add cooking wine and refined salt to taste, boil with charcoal fire and burn for 10 minute.

4. Put the tofu in a small bowl and grind it into a halogen shape with cold water. Put the coriander powder into a small dish. Put shallots, marinated shrimp oil, sesame oil and Chili oil into small bowls respectively, and serve with white meat hot pot.

Huohuo kebab

Making and eating process

1, lamb hind leg meat is cut into rectangular pieces, ten pieces of silver brazing are taken, and one person wears seven pieces of mutton.

2. Add seasoning to soy sauce and stir well.

3. Roast mutton horizontally with a small torch. Brush soy sauce on the barbecue and sprinkle with salt and pepper. After 3 minutes, the inside of the belt is sauce red. Baked on the back and brushed with sesame oil on both sides.

Features: red sauce, fresh and tender meat, spicy and delicious.

Money spinning silk

Making and eating process

1. Remove the head, tail, shell, sand line and wash with clean water; Smash horseshoe and chop it into powder with a knife; Mash fresh shrimp meat and pig fat meat into velvet with the back of a knife; Cut the bread into round pieces with a diameter of 1 inch and a thickness of 1 inch, and chop the rest into bread flour.

2. Put the minced shrimp and pork fat into a bowl, add refined salt, cooking wine and corn flour, stir well, then add chopped water chestnut and egg white, stir into paste, knead into balls with the diameter of 1 inch by hand, put them on the bread slices, and wipe them around with a knife. Rotate the cut Nostoc flagelliforme on the shrimp ball. Smash the bread flour, then sprinkle the beaten bread flour on the shrimp plate and compact it by hand.

3. Put in a wok, inject 1 kg peanut oil, heat it to 60%, put it in a shrimp dish, fry it until golden brown, take it out, control the oil, put it in a dish, and add pepper and salt to serve.

Other statements

Report 1

In recent years, the saying of "Manchu-Chinese banquet" has been circulated, saying that it is the imperial meal of the Qing Dynasty, and some people even listed the menu of Manchu-Chinese banquet. Spare no effort in publicity; It is said that it has spread overseas; In fact, this is pure fiction.

The name "Man-Han Banquet" comes from a cross talk. In the 1920s, Wan Manfan, a famous crosstalk performer who performed in Beijing and Tianjin, compiled a section of Guankou, which listed a large number of dishes and was well received by the audience. In the 1930s, I was in Beijing with a fool. Dai Shaopu, a famous crosstalk performer who performed on the same stage as Gao Deming, Xu Degui and Tang, was good at this kind of joke (Dai Shaopu died in Tianjin in the early 1940s), and then called this passage "the name of a newspaper". Later, it was falsely called "Man-Han banquet". There is no such thing as a "Manchu-Chinese banquet" in the dining hall of the Qing Dynasty. The man who opened a "imitation meal" restaurant in Beihai Park did work in the dining hall of the Qing Dynasty. At that time, the imitation dishes were indeed the appearance of the products of the palace canteen in the late Qing Dynasty; But never mentioned "Man-Han banquet", but honestly made fried minced meat (with sesame cake); Wandou Huang Er and kidney bean rolls are also the appearance of restaurant products, which is true. Strictly speaking, the practice of imitating catering dishes and snacks is a legacy of the imperial cuisine of the Qing Dynasty during the reign of Emperor Guangxu of Tongzhi, which largely adapted to the preferences and tastes of Empress Dowager Cixi. It is not only different from the modulation method in Daoguang era, but also different from the practice in Xianfeng era For example, Emperor Qianlong had a chef who made ducks, and Emperor Xianfeng liked to eat ducks. This is the tradition of Qing palace cuisine, but because Empress Dowager Cixi didn't like ducks, the catering room in Guangxu period was not very particular about cooking ducks. In the 1930s, the chef told me that there were 47 cooking methods for cooking "whole duck" in the early years, but half of them were lost. In a word, the title of Man-Han Banquet comes from "The Heartthrob", which is a kind of cross talk and is a household name in old Beijing. Now people over the age of 80 have heard of "heartthrob"; Anyone over 70 who has heard of Dai Shaopu can attest to this.

Statement 2

It is true that the "Manchu-Han banquet" originated in the Qing Dynasty, but it did not originate from the Manchu court, but from the official dishes in the south of the Yangtze River. According to Li Dou's Yangzhou Original Boat, "the temples around Shangmai Street are big kitchens for six officials to eat". The six official meals here are the prototype of "Man-Han Banquet"! Li Dou's "Fang Shu in Yangzhou" is the earliest record of a "Manchu-Chinese banquet". Judging from the existing written materials, "Manchu-Chinese banquet" originated in Yangzhou, which is actually one of the representative forms of diet that Han people have long had! It was only later stolen by the Qing dynasty as "the characteristics of the Qing court"!

As we know, the diet of Manchu before entering the customs is very simple. A general banquet, covered with skins in the open air, is full of people gathering and eating on the floor. Manchu people can't cook. When they have a party, they just cook large pieces of meat. Participants sit on the floor, take off their knives and eat, or just stay in the original diet! "Man Wen Lao Dang" records: "When Baylor gave a banquet, there was no console table, and everyone sat on the floor." Dishes are usually hot pot with stew, pork, beef and mutton with animal meat. There are only a dozen tables of the most upscale banquet, which are also the meat of cattle, sheep, pigs and animals, and are cut and eaten with a knife.

Related film and television

The TV series Man-Han Banquet

Length: 30 episodes

Plot type: series

Producer: Yuan Xiangyang

Director: Li

Starring: Xu Zhimo plays Zhang Dongguan and Zhang Tie-Lin plays Kangxi.

Zhang Ting decorated Lu Meimei and Li Qishi cauldron.

Mu Qing is decorated by Ning Yuanyuan.

The TV series Man-Han Banquet tells the legendary origin of the food classic Man-Han Banquet, and tells the legendary story that the founder Zhang Dongguan became a royal chef and a generation of culinary masters from a civilian.

Man-Han Banquet, also known as Happy Ever After, is an interesting New Year comedy by Tsui Hark 1995.

Although it is a cooking competition, it is the way of shooting martial arts films: first challenge, then practice hard, full of equality and excitement.

Dazzling cooking styles and winning skills.

The shape of the film is very beautiful. In the opening remarks, Tsui Hark used the lifting platform to let the camera shoot from directly above (perfect angle).

Slipping through the delicious dishes made the audience appetite. The opening scene of the food stopped at Diaoyutai Hotel in Beijing.

The previous parking scene, this ending scene is very commendable. First, the composition skillfully turns the characters into food.

The round flower in the center becomes the main course, and the people and cars around it form an ornament. Secondly, it is natural to put the opening cabbage.

Transition from lens to story--the final of China Cooking Competition in Diaoyutai Hotel.

Take the game as the opening paragraph of the film, so that the opening becomes a small climax (the following films are also climax). correct

Zhong Zhentao and Chiu Man-Cheuk also lived up to expectations, showing their cooking skills and their respective works-Crystal Dragons.

City, tofu carving crystal clear, beautiful. But Liao Jie has other concerns. Tsui Hark edited his wife in parallel and was taken to the hospital.

The lens produced. Out of concern for his wife, Liao Jie finally gave up the third round of competition between yellow croaker and Hailong for pearls.

I rushed home, but my child was in danger. My wife also neglects herself, because Liao Jie usually concentrates on cooking, and she also wants to find herself.

Live, and choose to leave.

Then the camera turned, and five years later, there was a chef exam. The first hero, Sheng (underworld boss, Leslie Cheung), appeared and waved.

I cooked steak with a big knife, which was terrible, and then I switched packages with a smoke screen. After winning the lottery, I jumped up with excitement and made preparations.

I dropped the prepared cheat, and it looked like a gangster, not like a gangster at all.

Later, Lailong got to know Ah Sheng, and when he heard that he wanted to learn to cook, he introduced him to Manhan Building to study art. Ah Sheng went, but he didn't want to have a banquet in Manhan.

The landlord Feng and Long Kun kept a gap, and the audience waited for the drama to be staged.

These suspense in the film always seem to end in funny farce, whether it's phoenix songs that make things difficult for A Sheng's side dishes or killing big fish.

Asheng failed to prepare food, knocking a table of food to the ground, but patting his ass and saying, "I go to the toilet." . At this time, the heroine Jiahui

(Feng Ge's daughter, played) appeared and played a common vulgar style in Hong Kong films: from the convenient urinal of Asheng.

Get out of the way, and then shake hands with Ah Sheng. Ah Sheng holds out his hand, but Jia Hui is talking about the other hand, because this hand happens to be used by Ah Sheng.

Later, the big fish dispute also made Ah Sheng inadvertently take advantage of Jiahui, and the two began to spark. . .

The mirror narrative of the film is natural and smooth, and the connection between the scenes and the scenes is clever.

For example, A Sheng just cleaned up the usury with his brothers in a karaoke bar. As soon as the camera turns, a gorgeous girl (another gangster)

The girl of the gang boss is looking at Ah Sheng with malicious intent (or kindness). A sheng took a sip of his cigarette coldly, but

After lighting a cigarette, I put on a cool look, my eyes blurred, as if I were discharging. Suddenly, the music started and the camera gradually moved to the distant view.

Move, it turns out that Jiahui put her back to her on the stage over there in a cool posture, which is very clever. Then Jiahui

Looking back, with exaggerated makeup and singing Carmen, Tsui Hark mixed the accordion, harp and castanet and put Carmen.

"Into all kinds of crazy music, Asheng dumbfounded, cigarettes fell to the ground. It turns out that Jiahui sings badly.

People on the side began to vomit. Then, Yan Nv came on stage to fight against it. Two women began to grab the microphone, and there were two big gangs off the field.

Another good show has begun. . .

Finally, the villain Huang Rong (Xiong Xinxin) finally appeared. He was ambitious and tried to annex restaurants in Hong Kong. Here he comes.

Man-Han downstairs took the gauntlet and took Man-Han Tower as a bet to compete with Brother Feng for the cooking skills of Man-Han banquet. Brother Feng encourages everyone under his command.

Yes, and then promised to give his employees a raise and hit Huang Rong hard. However, these employees resigned as soon as they cheered for a raise.

It turns out that Huang Rong paid all the bribes. Brother Feng had a stroke in a rage.

At the critical moment, Jiahui and Asheng undertook the great cause of saving the country, but both of them cooked straw bags. Ah Sheng remembered the dragon and what the dragon told him.

The legend that they had a banquet in Manchu and Han Dynasties, but Long couldn't make a banquet in Manchu and Han Dynasties, but he knew Liao Jie would, so everyone went to Guangzhou.

Liao Jie, please.

After many hardships, we finally found Liao Jie, and the shopkeepers of Hongkong restaurants stood on both sides of the street to welcome us. Liao Jie tried his best to use his cooking skills.

The yellow croaker soup that I didn't finish last time was really an eye-opener, but the chef on the side felt something was wrong when he tasted it. It turns out that Liao

Because of his frustrated marriage, Jay gave up on himself and drank heavily in the past two years, and now his taste is dull. The yellow croaker he cooked is salty and fishy.

The chefs left one after another, but Tsui Hark still used a bird's eye view lens to show the instantaneous wind of people who had reunited at the table by jumping.

The clouds are gone. In stark contrast to the previous aisle welcome. Everyone is in trouble again.

In order to restore Liao Jie's sense of taste, Tsui Hark was joking. He not only brought the treasures of traditional Chinese medicine-acupuncture and healthy dancing, but also showed examples.

Bullshit In the end, the sense of taste was naturally restored, and the final Manchu-Chinese banquet contest in the film was also a climax. Sell it here.

I won't go into details.

It should be said that the plot of the film is very clever. Although the main body is the battle between everyone and Huang Rong, it took quite a long time.

Time paved the way, but Liao Jie didn't appear for a long time after the opening, giving people a suspense. Many plots in this film.

For example, in the opening contest, the film has hinted that Liao Jie's tofu carving is the tofu monkey brain of the final Armageddon.

It paved the way and also formed an end-to-end echo. Another example is that Asheng and Jiahui are trying to determine whether Liao Jie is the person they are looking for (

The temptation that both sides are strangers, only photos) has hinted that Liao Jie has lost his sense of taste.

The characterization is not bad. When Jiahui learned that Ah Sheng liked Yamaguchi Momoe, she imagined that he would sail and send tears to say goodbye to her.

The scene is like Puccini's opera, which is very interesting. And its shape starts with a weird punk shape (trying to make my father angry)

Finally, it stood as high as the woodpecker's crest (because the chef's hat had just been taken off), and finally Ah Sheng came back to meet them.

The scene is fresh in my memory. Jiahui pounced on Ah Sheng, and then checked Ah Sheng's wallet to see if there were any photos of her. At this time,

The hairstyle is still towering, which makes people laugh.