Since the Yuan and Ming Dynasties, court cuisine mainly refers to Beijing court cuisine, and some dishes are famous all over the world because of their deliciousness and have been passed down to this day. However, the court cuisine we can see now is mainly based on qing dynasty court cuisine. The top ten famous dishes of the Chinese court include the royal Buddha jumping wall, yellow braised shark fin, Yong Prince's Mansion roasted deer tendon, stir-fried phoenix tongue, purse tenderloin, cherry meat, bird phoenix, stewed fat duck, chicken bunge, osmanthus shark fin.
<h1 class = "pgc-h-arrow-right" >1, the royal Buddha jumped off the wall</h1>
The Buddha Jumping Wall is probably the most well-known imperial meal, but the Buddha Jumping Wall in the Qing Palace may be different from what everyone is familiar with. After the Buddha jumped off the wall and was introduced to the Qing Palace, due to the more prominent characteristics of southern cuisine, it could not fully win the favor of the royal family. Therefore, the steward of the imperial dining room ordered the Manchu chefs to improve it according to the Manchu eating habits, and added wild game such as venison and birds that the Manchus liked to eat on the basis of retaining the production process. After many debugging and improvements, eighteen ingredients were accompanied by the secret preparation of the imperial palace soup, and finally the Buddha jumped off the wall became one of the favorite dishes of the emperor at that time.
< h1 class = "pgc-h-arrow-right" >2, yellow braised shark fin</h1> soup
The dish is based on Luzon shark fin soup, which is a tribute to Fanbang, and is served with chicken soup that has been simmered over a 12-hour slow heat. In the late Qing Dynasty, during the reign of the Tongzhi Emperor, Tan Zongjun, a bureaucrat of the Hanlin Academy, created the famous official dish Tanjia cuisine because of his great emphasis on diet, of which the dish "yellow braised shark fin soup" is the most famous. At that time, whoever made the dishes delicious would be worshipped to the imperial dining room of the imperial palace to please Long Yan, and the "yellow stewed shark fin" was absorbed as a Qing palace court dish. Tan Fu sent the dish to the imperial dining room in the form of a food box, and the emperor praised it after tasting it, so this dish was included in the imperial meal menu by the imperial chef and has been passed down to this day.
<h1 class="pgc-h-arrow-right" >3, Prince Yongfu burned deer tendons</h1>
Sika deer tendon as the main ingredient, accompanied by cabbage, goji berries, pheasant and old chicken soup, this dish is a good health product, anti-rheumatism, but also good for the stomach. Legend has it that when the Yongzheng Emperor was still a prince, his favorite thing to eat was deer tendons, and he believed that men needed to constantly strengthen their muscles and bones and replenish their physical strength. So the soldiers stewed pheasant and deer tendons together, accompanied by cabbage and wild goji berries on the mountain, and drank together. After Yongzheng inherited the throne, the chef of the imperial dining room treated this dish more carefully and included it in the menu, thus becoming a famous dish in the court.
<h1 class= "pgc-h-arrow-right" >4, stir-fried phoenix tongue</h1>
In ancient times, only emperors and empresses were eligible to enjoy dishes. Authentic stir-fried phoenix tongue ingredients are made of grass flower finch tongue, because this bird is very rare in number, with the reputation of "heavenly ginseng", and the authentic one is only supplied to the most honorable empress. Others eat the tongue of another bird and finches. Now due to human over-capture, the grass finches have been endangered, it is impossible to catch the birds and then take the tongue to make a dish, people eat the fried phoenix tongue is generally used pigeon tongue. An authentic imperial palace "stir-fried phoenix tongue", I am afraid that you have to travel back to ancient times to taste it.
<h1 class = "pgc-h-arrow-right" >5, purse tenderloin</h1>
A traditional dish in the Great Qing Palace, it began in the late Qing Dynasty and was created by the Imperial Dining Room of the Qing Palace. In the Qing Dynasty, the princes and ministers wore small bags made of golden brocade, called "purses", which were used to hold money or decoration. The top is embroidered with gold filigree flower thread with a pattern of flowers, birds, insects and fish, which is brightly colored and small and exquisite. One day, a well-meaning imperial chef made a dish shaped like a poache using ingredients such as pork tenderloin, shiitake mushrooms, magnolia slices and egg skins. As soon as this court meal came out, it was very popular in the palace, and because it resembled a purse, it was named "purse tenderloin".
<h1 class= "pgc-h-arrow-right" >6, cherry meat</h1>
The famous dishes of the Qing Palace, according to the "Records of the Imperial Fragrance", empress dowager Cixi loved to eat stewed fat duck and roast pork skin when she was young, also known as "ringing bells". In the twilight of the year, cherry meat took the place of "ringing the bell" and became a dish that Cixi particularly liked. At that time, the imperial chef cooked this dish with pork cuts and seasoned with fresh cherries, hence the name "cherry meat". This dish was popular in the Qing Palace for decades, and by the time of Emperor Xuantong, it began to spread among the people. To this day, cherry meat is still a famous dish in Jiangsu, but there are no cherries, and only a small piece of braised pork is symbolically replaced.
Cherry meat is one of the traditional dishes of Suzhou City, Jiangsu Province, which belongs to the Suzhou cuisine family. Founded in Jiangsu, it was introduced into the palace during the Qianlong period of the Qing Dynasty, and the cherry meat of yam wine was recorded in the Qing "Imperial Tea Dining Room File", which was characterized by cherry red, bright and pleasant, crisp and fat. Its color is bright red, the shape is small, the skin is soft and sweet and salty, rich in oil, and it is a good appetizer and appetizer. Cherry meat is the minimum condition is color seduction, such as the meat noodles should be cut like cherries, arranged neatly, the color should also be as bright and red as cherries, bright and attractive. In addition, Sichuan cuisine, Northeast cuisine has the same name dish, the method is different.
<h1 class="pgc-h-arrow-right" >7, birds and phoenixes</h1>
The court cuisine of the Qianlong period of the Qing Dynasty was served as an auspicious dish on the 60th birthday of Empress Dowager Cixi. The dish has a peculiar shape and delicious taste, and Cixi praises it. It is said that on the eve of Empress Dowager Cixi's birthday feast, many rare birds and beasts in the Dabao'en Temple circled back and forth in the sky, and hundreds of birds sang in unison, full of a lively and auspicious atmosphere, attracting passers-by to stop and watch. The Guangxu Emperor knew about it, and he tried to get the Imperial Chef to make this dish. The Bird Ofs and Phoenix later evolved into a representative dish of Beijing, Su and Cantonese cuisine.
The Bird Asahi is a famous dish with a full color and fragrance, which belongs to the Hunan cuisine system. The main ingredients are tender chicken and pork, and the main cooking process is stew. The finished product is shaped like a bird and a phoenix, with bright colors, rotten chicken bones, and mellow taste. Birds and phoenixes are a traditional Hunan dish that symbolizes a happy gathering. The bird asahi produces a chicken body bulge, and the egg and cabbage heart appear around the whole chicken to resemble a delicious dish of the bird as a phoenix.
<h1 class= "pgc-h-arrow-right" >8, stewed fat duck</h1>
Since the Tang Dynasty, the emperors of successive dynasties have eaten duck very well, and the whole duck is necessary for the palace banquet, and the favorite thing for Empress Dowager Cixi in the Qing Dynasty is the stewed fat duck. The qing dynasty court royal dining room stewed duck method is different. The washed duck is seasoned, then tightly covered in a porcelain jar and steamed over low heat for 3 days. In this way, the duck meat is completely crispy and can be easily picked up with only chopsticks. When Empress Dowager Cixi ate it, she mostly ate it with duck skin, because that duck skin was the most delicious part of the stewed fat duck. Later, this dish became a major dish in the "Manchu Han Whole Table", until the last emperor of the Qing Dynasty, Puyi, changed its name to "Three Fresh Ducks" and began to be popular in local restaurants.
<h1 class= "pgc-h-arrow-right" >9, chicken jumping</h1>
Famous dishes of the Qing Palace, famous during the time of the Kangxi Emperor. According to records, one year the Kangxi Emperor's royal boat was moored at the Guolikou Palace in Baiyangdian, Anzhou, Baoding Province. Baoding official government famous chef, with domestic chicks slaughtered, added Baiyangdian fresh shrimp, accompanied by Huaimao sweet noodle sauce, stir-fried a dish to offer, Kangxi ate this dish, feel both the fresh aroma of chicken, but also the crisp and tender shrimp, more feel the sauce taste lips and teeth left fragrant, then called the chef, asked what is the dish. The chef was in a hurry, thinking of the shape of the shrimp jumping when cooking, he replied: Chicken jumping. When Kangxi heard it, Long Yan was overjoyed and praised. This dish is based on Baiyangdian specialty green shrimp and domestic chicks as the main ingredients, Baoding chefs in the early Qing Dynasty boldly tasted new, both fresh, sweet and salty mellow, rich in nutrition.
<h1 class= "pgc-h-arrow-right" >10, osmanthus shark fin</h1>
According to historical records, Empress Dowager Cixi loved osmanthus flowers and planted them widely in the Summer Palace, and when the flowers bloomed, the garden was full of fragrance and pleasant scenery. Rong Lu, the governor of Zhili, ordered the official chef to create dishes such as osmanthus shark fin and osmanthus dried scallops in imitation of the shape of osmanthus flowers to show their loyalty to the imperial court. Osmanthus shark fin is pale yellow in color, resembling osmanthus flowers, fresh and salty, soft and delicious. This dish was well received by Governor Rong Lu and his family at the Mid-Autumn Festival reunion feast in the East Flower Hall of the Governor's Office. In the twenty-seventh year of Guangxu and the twenty-ninth year of Guangxu, Empress Dowager Cixi was said to have tasted this dish twice in Baoding, and it was also full of teeth and incense, and it was full of praise.