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Court cuisine refers to a very particular art of dish modeling, random selection of folk local products for the production of dishes, some of which are famous for their beautiful taste, beautiful shape and so far, the most common is mainly based on Qing Dynasty court cuisine, this article for everyone to inventory the top ten famous dishes of the Chinese court, let's take a look at it.
1. The Royal Buddha jumped off the wall
The Royal Buddha Jumping Wall is a dish made of 18 kinds of raw materials such as abalone, shark fin, ginseng, deer tendon, fish lip, fish belly and other 18 kinds of raw materials combined with carefully stewed secret broth, which is a famous court dish that integrates rich and thick soup, elegant and soft raw materials and various precious seafood game.
2. Yellow braised shark fin soup
Yellow braised shark fin is a traditional dish of Beijing cuisine made after stewing old hens, water-haired yellow shark fins and ducks, which is a traditional dish of Beijing with the characteristics of apricot yellow translucent, soft and rotten wings and mellow taste, etc. In the late Qing Dynasty, Dr. Tan Zongjun loved to produce delicious food and also created this famous Tan family dish.
3. Prince Yong's mansion burns deer tendons
Roasted deer tendon is the use of sika deer elastic deer tendon with radish and apple simmered dishes, is not any fishy atmosphere, taste has an exceptionally fresh, soup rich and mellow characteristics, in the Qing Yong Zheng Huangdi or the prince when he liked to eat deer tendons, after inheriting the throne is included in the royal dining room menu.
4. Stir-fry the tongue
This dish is made from the extremely rare number of birds' tongue, which is known as "heavenly ginseng" so that only the emperor and the empress are qualified to enjoy this dish, and the stir-fried tongue that is now eaten usually uses pigeon tongue.
5. Pocket tenderloin
Originating from the imperial dining room in the late Qing Dynasty, this dish is a famous dish created by the imperial chef to imitate the golden brocade purse of the princely ministers, and the Beijing Fangshan Restaurant, which specializes in court-style dishes, was founded in 1925.
6. Cherry meat
Cherry meat, a traditional dish of Su cuisine that was introduced into the palace during the Qianlong period of the Qing Dynasty, has relevant records in the Qing Dynasty's "Imperial Dining Room File", and the authentic cherry meat needs to be made of pork belly and tenderloin as the main material, and after being cooked with spices, it has the characteristics of crispy fat and cherry red.
7. Birds and phoenixes
Birds of The Phoenix, a dish made of steamed and stewed with tender chicken and pork as the main ingredients, the finished product has bright colors and mellow and deboned taste, when the Qianlong Emperor celebrated the sixtieth birthday of the Empress, because a hundred birds were released from the cage, the twitter was very lively, and the imperial chef carefully made this beautiful dish according to this lively scene.
8. Stew fat duck
Duck this ingredient has often appeared in the palace banquet since the Tang Dynasty, and when empress Dowager Cixi of the Qing Dynasty was more full of ducks that loved fresh taste, of which the stewed fat duck was the most popular, and the stewed fat duck in a royal dining room was to seal the duck in a porcelain jar and steam it for three days, and the duck meat was finally completely crispy and became a big dish in the Manchu Han feast.
9. Osmanthus shark fin
Osmanthus shark fin soup According to the annals of history, Cixi liked to plan, so it was widely planted in the Summer Palace, so the governor Rong Lu ordered the official chef to create osmanthus shark fin soup and other dishes imitating osmanthus flowers, and tasted this dish shaped like osmanthus flowers and salty and mellow in the 27th year of Guangxu and the 29th year of Guangxu, and praised it.
10. Jump in the chicken
Chicken Bun is a salty, sweet and mellow local dish made of cooking and stir-frying using large green shrimp and domestic chicks, and according to historical records, Kangxi ate this dish with both shrimp and chicken when he was eating at the Guolikou Palace in Baiyangdian.
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