Which are the four famous Chinese banquets?

The four most famous banquets in China are: the Manchu banquet, the whole duck banquet, the Wenhui banquet, and the roasted tail banquet.

Banquet, also known as "Yan Hui" in ancient times, is a kind of meal activity to entertain guests with wine and meat. Before the Sui and Tang dynasties, the ancients did not use tables and chairs, the house first laid on the floor of the coarse material woven fabric called "feast", plus laid on the feast on the specifications of the smaller called "seat" (made of fine material). When feasting, the seats were placed on the mats, the food was placed on the feast in front of the mats, and people sat on the ground and drank.

Later the use of tables and chairs, banquets from the ground to the table, the Ming and Qing dynasties, there is a "Baxian table", "big round table", the banquet form has changed, the banquet is still known as "feasts

Expanded Information:

Manchurian-Hanchuanshi (Manchu-Hanchuanshi) emerged in the Qing Dynasty, is a collection of the essence of the Manchu and Han Chinese cuisine. The first record of a full Manchu-Han banquet is found in Yangzhou Boat Records, written by Li Dou in the Jia Shen year of the Qianlong reign.

The Manchu-Han banquet is mainly composed of dishes from Northeast China, Shandong, Beijing, Jiangsu and Zhejiang. Secular so-called "Manchu Han feast" in the treasures, most of which are specialties of the Heilongjiang region (or production): such as Jail nose, fish bones, sturgeon roe, monkey head mushroom, bear paws, Hashish toad, deer tail (tendons, breasts, whips, etc.), leopard fetus, as well as other rare raw materials, and so on. Later, dishes from Fujian and Guangdong also appeared on top of the giant banquet in turn.

Southern dishes 54: 30 Jiangsu and Zhejiang dishes, 12 Min dishes, 12 Guangdong dishes. North 54: 12 Manchu dishes, 12 Beijing dishes, 30 Shandong dishes. Before the Qing Dynasty, the Palace Banquet is very simple. General banquets, open paved with animal skins, everyone gathered together, dining on the ground. The old Manchu file: "Baylor banquets, not yet set up a table, are seated on the ground."

Dishes, generally hot pot with stewed meat, pork, beef and mutton plus animal meat. The emperor attended the state banquet, but also set up more than a dozen tables, dozens of tables, but also cattle, sheep, pigs, animal meat, with the relief of food knife cut meat for food. After the Qing Dynasty, the scene has changed a lot. Six nine ministers, specializing in the establishment of Guanglu Temple Secretary, specializing in large internal feasts and national ceremonies when the banquet matters.

The Manchu Qing Dynasty just entered the customs, the diet is not too elaborate, but soon in the original Manchu traditional way of eating on the basis of the absorption of the Central Plains South Cuisine (mainly Suzhe Cuisine) and North Cuisine (Lu Cuisine), the establishment of a richer court diet.

Baidu Encyclopedia-Manchu Quanqi