What is the national dish of China?

China Ethnic Cuisine: Manchu-Han Banquet.

Man-Han banquet is a court feast in Qing Dynasty. It not only has the characteristics of court dishes, but also has the essence of local flavor; Highlighting the special flavor of Manchu-Han banquet, barbecue, hot pot and shabu-shabu are almost indispensable dishes, and at the same time, they show the characteristics of Han cooking, and roasting, frying, frying and roasting are both treasures and the highest realm of Chinese food culture.

Manchu-Han banquet dishes are exquisite, and the etiquette is exquisite, forming a striking and unique style. Before sitting, present two pairs of incense, tea and hand dishes; There are four fresh fruits, four dried fruits, four ornamental fruits and four candied fruits on the table. After sitting down, cold dishes are served first, followed by hot stir-fry, Chinese cabbage and beets. The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Collect many famous Manchu and Chinese dishes, choose fresh seafood 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 solemn. During the dinner, famous teachers were specially invited to play ancient music. Following the elegant legacy, the etiquette is rigorous and solemn, and it inherits the traditional virtues. Entertain guests for a week and make them 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.

The Manchu-Han banquet is huge in scale, rich in dishes, complicated in production procedures and exquisite in craftsmanship. This table is rich in barbecue essence, such as swallow, abalone, sea cucumber, shark's fin and other advanced seats; Including oil, spicy, crisp, raw, raw and hairy. Give play to more than twenty kinds of knife techniques such as vertical, floating, cutting and cutting; Set cooking techniques such as steaming, frying, burning, stewing, roasting and boiling; It is supplemented by more than ten mosaic methods, such as bridge shape, fan shape, shuttle back, downwind, tile and wall stack. The inner container is a set of tableware with complete specifications and different shapes, such as bowls, lamps, plates and saucers, which can be described as a masterpiece of cooking skills.

Extended data

Manchu-Han banquet originated in Qing Dynasty, and it is the most famous Chinese banquet in history, which combines the essence of Manchu-Han banquet. During the reign of Qianlong and Shenjia, Li Dou wrote a list of Manchu-Chinese banquets in the Record of Yangzhou Paintings, which is the earliest record of Manchu-Chinese banquets.

The Manchu-Han banquet is dominated by Northeast cuisine, Shandong cuisine, Beijing cuisine and Jiangsu and Zhejiang cuisine. Most of the treasures in the so-called "Manchu-Han banquet" in the secular world are specialties (or products) of Heilongjiang, such as nose, fishbone, herring roe, Hericium erinaceus, bear's paw, frog, deer tail (tendons, chest, whip, etc. ), leopard tires and other exotic raw materials. Later, dishes from Fujian, Guangdong and other places also appeared in the grand banquet in turn. Southern cuisine: Jiangsu and Zhejiang cuisine 30, Fujian cuisine 12, Guangdong cuisine 12. Northern cuisine: 12 Manchu cuisine, 12 Beijing cuisine and 30 Shandong cuisine.

Before the Qing dynasty entered the customs, the court banquet was very simple. General banquet, covered with skins in the open air, everyone gets together and eats on the floor. "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. The emperor attended only a dozen or dozens of state banquets, which were also made of cattle, sheep, pigs and animals. He cut the meat with a kitchen knife and ate it.

After the Qing dynasty entered the customs, the scene changed greatly. Among the six ministers and nine ministers, there is a minister of Guanglu Temple who specializes in banquets and state ceremonies in ouchi. When the Manchu people first entered the customs, their diet was not very particular, but they quickly absorbed the characteristics of southern cuisines (mainly Jiangsu and Zhejiang cuisines) and northern cuisines (Shandong cuisines) in the Central Plains on the basis of the original Manchu traditional diet, and established a relatively rich court diet.

Baidu encyclopedia-China gourmet

Baidu Encyclopedia-Man-Han Banquet (Palace Feast)