The 108 dishes of the Full Table of Man Han will take you to know the Full Table of Man Han!

This article is reproduced from the public name: Historical Archives Lecture Reading

There are a total of 108 dishes in the Full Han Table

　　(1) Mongolian pro-Pan feast

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

　　To the dim sum: tea knife cut, almond bergamot, crispy apple, hey cake

　　Save the box one product: dragon phoenix depiction gold save box dragon plate column

(With dried fruit preserves eight pins)

　　Four hi dried fruits: tiger skin peanuts, strange taste of big flat, milk white grapes, snow mountain plum

　　Four sweets: candied apples, candied cinnamon balls, candied fresh peaches, and candied green plums

　　Offering incense to Shou: ancient music accompaniment banquet, burning incense into the feast

　　Five appetizers: Dragon and Phoenix Chengxiang, Hongzi Chicken Shredded Cucumber, Fuzi Melon Roasted Tenderloin, Swastika Spicy Belly Silk, And NianziKou Mushroom Hair Dish

　　Four products of gluttony: imperial bean yellow, sesame rolls, golden cakes, date paste cakes

　　Four pickles: court cucumber, black cabbage with sauce, sugar garlic, pickled water mustard skin

　　Worship ring pulp: music accompaniment banquet, Manchu maid worship, Guizhou Moutai

　　A piece of soup: Longjing bamboo sun

　　Three pieces of imperial cuisine: anchovy shark fin, red plum pearl incense, and Miyoshi hare

　　Two products of gluttony: bean noodles, milk horn

　　Three pieces of imperial cuisine: Xianglong Double Fly, Stir-fried Field Chicken, And Coriander Pigeon

　　Three pieces of imperial cuisine: eight treasures of wild duck, bergamot gold roll, fried cuttlefish shreds

　　Two products of gluttony: canary puff pastry, ruyi roll

　　Three pieces of imperial cuisine: dried hydrangea scallops, fried guinea fowl, and fish fillets with milk sauce

　　Three pieces of imperial cuisine: dried sea cucumber, mushroom duck palm, colorful beef fillet

　　Two kinds of dumplings: minced meat cake, dragon whisker noodles

　　Grilled two products: hanging oven pheasant, raw roast roe deer meat, hop-on lotus leaf roll, green onion, sweet noodle sauce

　　Three pieces of imperial cuisine: mountain treasure thorn dragon bud, lotus tofu, grass mushroom broccoli

　　A piece of porridge: red bean porridge

　　Fruit 1 product: a fruit platter at the right time

　　Farewell to fragrant tea: Xinyang Maojian

　　(2) Banquets for courtiers

　　Beauty Offering: Shifeng Longjing

　　Four dried fruits: honey peanuts, strange cashews, walnut sticky, apple fudge

　　Four candied fruits: candied ginkgo biloba, candied cherries, candied melon strips, candied dates

　　Four products of gluttony: jade bean cake, chestnut cake, two-color bean cake, bean paste roll

　　Four pickles: sweet sauce rosette, spiced mustard, sweet and sour milk melon, sweet brocade

　　Seven appetizers: Magpie Dengmei, Butterfly Roll, Ginger Fish Fillet, Spiced Pigeon, Sweet and Sour Lotus Root, Pickled Green Cauliflower, Spicy Cabbage Roll

　　A pint of soup: a pint of guan yan

　　Five pieces of imperial cuisine: casserole simmered deer tendons, chicken shredded silver ear fungus, osmanthus fish strips, eight treasure rabbit diced, jade bamboo shoot bracken

　　Two products of rao: Cixi small nest head, gold wire roasted wheat

　　Five pieces of imperial cuisine: Luohan prawns, skewers of fried scallops, fried beef fillet with green onions, oyster sauce chicken, and fresh mushroom hearts

　　Two products: Lama cake, almond tofu

　　Mountain treasure thorn five plus clear fried quail, braised red shellfish

　　Two products of gluttony: velvet chicken to be fed, bean paste apples

　　Three pieces of imperial cuisine: white grilled fish lips, braised fish bones, and grilled shark skin with green onions

　　Grilled two products: sliced suckling pig, Uyghur roast lamb, pancakes, shallots and sweet sauce

　　A piece of porridge: Hui Ren rice porridge

　　Farewell to fragrant tea: Zhulan is generous

　　(3) Longevity feast

　　Beauty Offering: Lushan Clouds

　　Four products of dried fruits: milk white jujube treasure, two-color fudge, sugar stir-fried big flat, cocoa peach kernels

　　Four candied fruits: candied pineapple, candied red fruit, candied grapes, candied horseshoe

　　Four products of gluttony: golden cake roll, small bean cake lotus seed cake, pea yellow

　　Four pickles: osmanthus spicy sauce mustard, purple dried, coriander, cucumber with oil

　　Save the box a pin: dragon phoenix depiction gold save box dragon pan pillar with the top

　　Chicken in spiced sauce Salt water tenderloin, duck in red oil, spicy noodles

　　Chicken with osmanthus sauce Tomato horseshoe, braised mushrooms in oil, silver fungus in pepper oil

　　Four appetizers: 10,000-character coral white, Shouzi spiced prawns, wordless salted buffalo beef, Xinjiang character red oil blinds

　　A soup of soup: Changchun deer whip soup

　　Four pieces of imperial cuisine: Jade Palm Offering, Pearl Tofu, Shouwu Chicken Cubes, and Hundred Flowers Duck Tongue

　　Rao Erpin: Longevity Dragon Whisker Noodles, Baishou Peach

　　Four pieces of imperial cuisine: ginseng stewed white phoenix, dragon holding phoenix eggs, father and son tonghuan, mountain treasure large leaf parsley

　　Two products of gluttony: Changchun roll, chrysanthemum bergamot crisp

　　Four pieces of imperial cuisine: golden-legged roasted round fish, skillfully roasted goose kite, peach kernel mountain chicken diced, crab meat double bamboo shoot shredded

　　Two products of gluttony: ginseng fruit, walnut cheese

　　Four pieces of imperial cuisine: pine monkey head mushroom, cuttlefish soup, lotus leaf chicken, beef fillet fried white mushroom

　　Grilled two products: hanging stove sand plate chicken, hemp seed venison skewers

　　A piece of porridge: rare black rice porridge

　　Farewell to tea: Jasmine Tongue

　　(4) Feast of a Thousand Sorrows

　　Beauty Offering: Junshan Silver Needle

　　Four products of dried fruits: strange walnuts, crystal fudge, spiced cashews, peanut sticky

　　Four candied fruits: candied oranges, candied begonias, candied bananas, candied plums

　　Four products of gluttony: flower cup longan, Ai Wo Wo, jam golden cake, two-color horseshoe cake

　　Four pickles: court small lotus grape, honey sauce spicy cucumber, osmanthus kohlrabi, sauce peach kernel

　　Seven appetizers: Erlong Juju Beads, Tangerine Skin Rabbit Meat, Strange Chicken Strips, Tianxiang Abalone, Three Loofah Rolls, Shrimp Seeds Winter Shoots, Pepper Oil Russet White

　　A piece of soup: canned braised fish lips

　　Five pieces of imperial cuisine: sand boat tacui, pipa prawn, dragon and phoenix tenderness, sesame oil food paste diced meat, cucumber sauce

　　Two kinds of dumplings: mille-feuille steamed cake, assorted flower basket

　　Five pieces of imperial cuisine: dragon boat fish, slippery shellfish balls, sauce stewed quail, oyster sauce beef fillet, Sichuan sauce duck paw

　　Two products of gluttony: anchovy roasted wheat, multicolored scribblers

　　Five pieces of imperial cuisine: one pint of tofu, three immortals balls, eno mushroom pinch vegetables, slippery chicken breast, fragrant ma venison cake

　　Two products of gluttony: jade rabbit cabbage, four xi dumplings

　　Grilled two products: imperial grilled chicken, grilled fish fan

　　Game hot pot: Twelve items on a plate

　　A pint: venison slices, flying dragon roe deer ridge, pheasant slices

　　Wild boar meat, wild duck breast, squid rolls, fresh fish meat

　　Spiny dragon tooth large leaf parsley Eleuthero, fresh bean sprouts

　　Porridge: Lotus leaf porridge

　　Farewell to fragrant tea: Yanghe Spring Green

　　(5) Nine hundred feasts

　　Beauty Tea: Boiling Milk Tea

　　Four products of dried fruits: sesame sugar, rock sugar walnut, spiced almond, pineapple fudge

　　Candied fruit four products: candied longan, candied Laiyang pear, candied diamond horn, candied betel nut

　　Four kinds of glutinous rice cake, kidney bean roll, pigeon glass cake, cream pineapple jelly

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

　　Seven appetizers: Pine Crane Longevity, Mustard Duck Palm, Spicy Quail, Sesame Fish Cashew Parsley Heart, Fresh Mushroom Honey Sauce Tomato in Oil

　　A meal soup: Clam soup

　　Imperial dish: Braised unicorn noodles

　　Stir-fried four products: drum plate dragon crab, spicy hoof tendon, oolong spit beads, three fresh dragon and phoenix balls

　　Two products: wood rhinoceros cake, jade noodle gourd

　　Imperial dish: Golden Toad Jade Abalone

　　Stir-fried four products: mountain bracken, salt fried meat, fragrant roast roe deer ridge, lake rice russet white

　　Two products: Golden Horn, Crystal Plum Blossom Packet

　　A piece of imperial cuisine: colorful fried hump

　　Four hot stir-fried products: wild duck peach kernel diced, stir-fried squid, box tofu, crispy fried golden cake

　　Rao's two products: the great rescue, the lotus roll

　　Grill two products: guinea fowl in the oven, roast deer breast

　　Porridge: Lotus seed porridge

　　Farewell to fragrant tea: Dongting Biluochun

　　(6) Seasonal feasts

　　Beauty Tea: Fujian Oolong

　　Four dried fruits: milk white almonds, persimmon frosted fudge, crispy fried cashews, sugar fried peanuts

　　Four candied fruits: candied duck pear, candied dates, candied lychees, candied hami apricots

　　Four products of gluttony: whip cake, bean paste cake, coconut cup, Mandarin duck roll

　　Four pickles: spicy milk melon slices, sauce pepper, sweet sauce ginger tooth, sauce snail

　　Seven appetizers: Phoenix wings, panda crab meat shrimp, seed winter shoots, five-silk foreign flour, spiced mandarin fish, sour and spicy cucumber, tangerine peel beef

　　A piece of soup: canned simmered mountain chicken silk bird's nest

　　Five pieces of imperial cuisine: raw shell fresh abalone, roasted partridge, turnip bursting dan, chicken silk bean sprouts, pearl fish balls

　　Two products of gluttony: Chongyang flower cake, pine nuts and dried heylots

　　Five pieces of imperial cuisine: shark fin with monkey head mushroom, duck breast with slippery sauce, vegetarian stir-fried eel shredded, diced cashew nut deer, grilled fish belly roll

　　Two products of food: hibiscus banana roll, moon cake

　　Five imperial dishes: steamed fresh, stir-fried seasonal vegetables, stuffed shiitake mushroom box, lotus leaf chicken, Shandong sea cucumber

　　Dumplings: Seasonal dim sum, broth dumplings

　　Grilled two products: roast duck with oven, roasted pheasant, hop-on

　　Crepes, sweet noodle sauce, shallots, melon strips

　　Rosewood strips, sugar, garlic paste

　　A piece of porridge: Laba porridge

　　The full table in the name of the newspaper dish:

　　Steamed lamb, steamed bear paw, steamed deer tail

　　Roasted duck, roasted chicks, roasted goose

　　Marinated salted duck, chicken with sauce, bacon, pine blossoms, small belly, dried meat, sausage

　　Assorted su pan, smoked chicken, white belly, steamed eight treasure pig, rice stuffed duck

　　Canned pheasant, canned quail, brine assorted, brine goose, braised shrimp, braised shrimp, braised shrimp kernels

　　Pheasant, rabbit breast, python, silver fish, steamed hash ants

　　Braised duck waist, braised duck strips, mixed duck silk, yellow heart pipe

　　Braised white eel, braised yellow eel, tempeh catfish, pot roast catfish, stewed skin turtle, pot roasted carp, caught stir-fried carp

　　Soft fried tenderloin, soft fried chicken, assorted sausage, butter rolls

　　Fresh mushrooms, dried fish, fillets, fish belly, vinegared meat slices, boiled white mushrooms

　　Braised three fresh, fried silver fish, braised eel, steamed ham, fried white shrimp, braised clams, fried noodle fish

　　Braised asparagus, hibiscus swallow vegetables, fried liver tip, southern fried liver Guan'er, oil fried belly kernel, soup fried belly collar

　　Stir-fried gold wire, braised silver wire, sugar stewed dumpling fried, sugar boiled water chestnut, honey yam, plucked fresh peach

　　Scallops, sautéed scallops, braised duck shreds, braised dan

　　Steamed chicken, yellow braised chicken, large stir-fried chicken, braised chicken, crispy chicken, stir-fried diced chicken, braised chicken nuggets

　　Three fresh Ding'er, Eight Treasure Ding'er, steamed magnolia slices

　　Stir-fried shrimp, sautéed waist flowers, sautéed hoof tendons, pot roasted sea cucumbers, pot roasted cabbage

　　Fried sea ear fungus, poured chicken, osmanthus wings, steamed wings, fried birds, fried green onions, fried pork ribs

　　Braised chicken intestines, braised southern chestnuts, brine elbow flowers, stir-fried dumplings, stewed hangings, pot roasted pig's trotters

　　Roasted Mandarin duck, roasted lilies, roasted apples, stuffed fruit roots, stuffed rice, fried crabs, and large nails

　　Assorted gexian rice, stone fish, striped fish, yellow croaker, oil splashed meat, sauce splashed meat

　　Red meat pot, white meat pot, chrysanthemum pot, pheasant pot, Lantern pot, miscellaneous noodle pot, water chestnut pot

　　Soft fried birds, dragon and tiger eggs, orangutan lips, humps, antler velvet, bear paws, suckling pigs, milk ducks

　　Bar pig, hanging stove sheep, steamed Jiang Yaozhu, sugar boiled chicken head rice, mixed chicken shredded, mixed belly silk

　　Assorted tofu, assorted dice, fine shrimp, fine crab, fine fish, finely braised fish fillets

　　Crab meat, stir-fried crab meat, crab meat, steamed pumpkin, stuffed melon, stir-fried loofah, braised winter melon

　　Braised chicken paws, braised duck paws, braised bamboo shoots, braised white, dried eggplant dried meat, duck soup, crab meat soup, three fresh wood soup

　　Red balls, white balls, boiled balls, croquettes, sanxian balls, sixi balls, yu balls, sunflower balls, dumplings, tofu balls

　　Red stew, white stew, pine meat, button meat, roast meat, sauce meat, lotus leaf brine, yipin meat, cherry meat, horse tooth meat, soy sauce tofu meat, jar meat, jar meat, yuanbao meat, Fluke meat

　　Red elbows, white elbows, crystal elbows, wax elbows, burnt elbows, elbow strips

　　Steamed lamb, roast lamb, spiced lamb, mutton with sauce, three kinds of soup, three kinds of popcorn

　　Roasted purple lid, stewed duck offal, braised white offal, three fresh shark fins, chestnut chicken, sharp live carp, plate duck, tube chicken.

　　The practice of several typical dishes of "Full Han Table"

　　◇Royal Dragon Hot Pot

　　【Preparation and consumption process】

　　1． Wash the skinned pork belly with water and scrape off the fine hairs. Wash the parsley with water, cut off the roots and cut into 2 long pieces. With a knife, cut the shiitake mushrooms and yellow mushrooms into 1 inch long slices of 5 minutes, 6 minutes wide and 1 minute thick. Place the vermicelli in a basin, pour in boiling water, soak for 10 minutes, swell and remove, cut the silk about 4 inches long. Wash the sauerkraut with water, cut off the roots, and cut into 1-inch, 5-minute-long, 8-minute-wide slices. Place the sea rice in a bowl and soak in boiling water for 20 minutes.

　　2． Fill the pot with water, add pork, bring to a boil over high heat, skim off the foam, cook on the fire until it is 60% rotten, remove it, control the water purification, cool it slightly, and cut into large thin slices that are 2 inches long and 1 minute thick.

　　3． In the hot pot, first add vermicelli and sauerkraut slices, then add pork slices, dried scallops, sea rice, yellow mushroom slices, ham slices, and shiitake mushroom slices on the sauerkraut vermicelli in order, inject clear soup, add cooking wine, fine salt to taste, boil over charcoal and cook for 10 minutes.

　　4． Place the soy sauce tofu in a small bowl and grind it into a brine with cold boiling water. Place the chopped parsley on a small plate. Place leek flowers, brine shrimp oil, sesame oil, and chili oil in a small bowl and serve with a white meat hot pot.

　　◇ Fire kebabs

　　1． Cut the lamb hind leg into rectangular pieces, take ten silver brazes, and wear seven pieces of lamb at one.

　　2． Mix well with spices in the soy sauce

　　3． Grill the lamb lamb on a low heat, brush the soy sauce on the meat as you grill, sprinkle with pretzel, and after 3 minutes, the inside of the sauce is red, bake the back in the same way, and brush the sesame oil on both sides.

　　Features: red color sauce, tender meat, spicy and fragrant taste.

　　◇ Money spit silk

　　1． Remove the head and tail and shell of the shrimp, pick off the sand line, wash it with water; crush the horseshoe and chop it with a knife; smash the shrimp meat and pork fat into mushrooms with the back of the knife; cut the bread into round slices with a diameter of 1 inch and a thickness of 1 minute, and chop the rest into bread flour.

　　2． Put the shrimp and pork fat into a bowl, add salt, cooking wine, corn flour and stir vigorously, then add the horseshoe minced and egg white to stir into a paste, squeeze by hand into a ball with a diameter of 1 inch, place it on the bread slice, and spread it with a knife around. Swirl the cut hair vegetables onto the shrimp balls. Spread the flour over the bread, then sprinkle the fine breadstick on top of the shrimp holder and compact it by hand.

　　3． Sit in a sauté pan, pour 1 kg of peanut oil, cook until it is 60% hot, add shrimp saucer, fry until golden brown, control the oil, put it on a plate and serve it together with pepper salt.　

　　Double Dragon Play Beads

　　Ingredients: Dalian abalone or Zhen bao, ginseng

　　Ingredients: potatoes, salt, monosodium glutamate, vegetable oil

　　Directions: Puree the potatoes, then bake the abalone ginseng in soup and serve in a small sand pot.

　　Nutritional value: rich in protein, high in protein.

　　Statement one　

　　The name "Manchu Han QuanXi" comes from a cross-talk. In the 1920s, the famous cross-talk actors who performed in Beijing and Tianjin compiled a passage of "Through the Mouth" and listed a large number of dish names, called "Newspaper Dish Names", which was quite popular with the audience. In the 1930s in Beijing with Zhang Fool. Dai Shaopu, a famous cross-talk actor who performed together with Gao Deming, Xu Degui, and Tang Blind Zi, was good at this passage (Dai Shaopu died in Tianjin in the early 1940s), and at that time still called this passage "the name of the dish". The full table of Man han is huge, the cuisine is rich, the production process is complicated, and the craftsmanship is quite elaborate. The table collects the essence of high-grade seats such as barbecue, swallow vegetables, abalone, sea cucumber, shark fin, etc.; six kinds of noodles such as oil, hot, crisp, baby, raw and hair in the dim sum; more than 20 kinds of knife methods such as standing, floating, cutting, and flakes; gathering cooking techniques such as steaming, frying, roasting, stewing, roasting, and boiling; assisted by more than a dozen kinds of inlays such as bridge shape, fan noodles, shuttle back, one wind, one tile, and city wall stacks in cold dishes; the liner is a tableware with complete specifications and different shapes, such as bowls, cups, plates, plates, etc., which can be described as the culmination of cooking skills.

Statement two

　　"Manchu Han Full Seat" is an official feast, which began in the Qing Dynasty, but the history of Ran Zheng is que, only some notes are recorded, named" "Man Han Seat", "Man Han Cuisine". Initially, the guests were invited to feast in the official field, first eating a full table, and then serving a Chinese food table, which is called "turning the table", and there are Manchus and Han chinese in the guests to adapt to different eating habits. As a result of the "overturning table", the chefs who made the full table and the Han table competed with each other, and learned from each other's strengths in order to make the table more exquisite, and then people put the two seats of food to Wu Cunjing to spell one seat, so it was called "Full Han Table".

　　The prestigious banquet "Full Table of Man Han" was originally created by this Nine Provinces Frontier Minister, the Elder of the Three Dynasties Cabinet, and the Great Confucian Ruan Yuan of a generation.

　　When Miss Kong married Ruan Yuan, there were four cooks who accompanied Miss Kong to marry. Each of these chefs has a unique skill, and they are well versed in the mysteries of Confucius cooking. Ruan Yuan's later career was smooth sailing, just like his self-written Door League: "Three Dynasties Cabinet Elder, Nine Provinces Frontier Minister". Due to his successive positions as a heavy courtier, Ruan Yuan reused a large number of Qing guests. In addition to helping Ruan Yuan turn over ancient paper, JiuCang, and Le Jinshi, these literati also had small dishes and small music. There are famous chefs in The inside of the country, and there are tastes of yashi outside, and at this time, Ruan Yuan is constantly renovating in the drinking and eating. During his tenure as Governor of Liangguang, he developed a dish based on fu cuisine, which was not as large as the scale of fu cuisine, but also far exceeded the level of the general market. Because this kind of table can take into account the habits of Manchu Han personnel, people call it "Manchu Full Seat."