Are there any books about Manchu-Chinese banquet?

I once saw a cookbook about Manchu-Chinese banquet in the public library. You can have a look. ,

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China and Hongkong published the Manchu-Chinese banquet.

News from Hong Kong, China: Hong Kong, China, the capital of food, recently published a very interesting book, entitled "Man-Han Banquet".

The editor-in-chief of this book is Chen, a young talent in the catering industry in Hong Kong and China who studied western food and wine in Britain and Spain. After completing his studies, he returned to Hong Kong and spent more than ten years in the catering industry. He was also impressed by the profoundness of China's catering culture, so he joined the Modern Management (Catering) Professional Association and served as the vice chairman. Many years ago, Yang, Zuo Ke and other catering predecessors attached great importance to him and compiled and published such a wonderful book.

Tracing back to the source, Confucius and Zhao Kuangyin hosted a banquet for deer.

Man-Han Banquet is considered as the best classical banquet in China. Because of its complicated cooking combination, serving rules and procedures, and impromptu banquet etiquette, it is difficult for even people in the catering industry to count the essence.

This wonderful book compiled by Mr. Chen traces the history of Manchu-Han banquet back to the hole of "never getting tired of eating" This is a joke: it is generally believed that the Manchu-Han banquet came from the Qing Dynasty, but it actually came from Confucius' "Feast Duke's Mansion" in Qufu.

According to legend, there are "regular" and "top grade" banquets in Confucius' house. The former has 67 courses, while the latter has 123 courses, and they are all very particular about drinking. Until the Qing Dynasty, Ruan Yuan, a great scholar, became the son-in-law of the Feast House and became the governor of Guangdong and Guangxi, and Miss Kong's family used the chef as a dowry. Confucius' secret recipe "Fu Cai" was carried forward. Later, Kong's chef came out to open a shop by himself, but he didn't dare to advertise it as a biography, nor did he dare to advertise it as the governor's house. He named it "Man-Han Banquet" and it has been passed down to this day.

Another statement about the origin of "Manchu-Han banquet" in the book is more convincing because it is closer to the royal family. According to Zhao's predecessors, there are many "Man-Han Banquets" in Hong Kong, which actually originated from the "Ming Road Banquet".

The homonym of deer and Lu means the feast of wine and food for the emperor, a high official and minister. Attending the banquet are the champions, flower-watchers, runners-up and scholars of new subjects every year, wearing the new black silk hat given by the emperor and Dai Jinhua, and accompanying the banquet are the prime ministers, ministers, examiners and other officials who live in the best places. Once a year, a grand banquet is held in front of the temple. The royal chef collects all kinds of exotic animals, mountains and seas, and eight treasures, and makes careful preparations to show off his cooking skills.

There are written records in the Qing dynasty, and Yangzhou original boat recorded the first food list.

According to the book, although the legend about its origin is quite vivid, the truly recorded Manchu-Chinese banquet began in the Qing Dynasty.

It is said that in the prosperous period of Qing, Kang and Gan, Manchu and Han were equally matched, and later Chinese dishes were appreciated by the royal family of Manchu in time, and the two were integrated and brought out the best in each other. According to Tsui Hark's Notes on Clearing Barn, "Manchu cuisine is cooked more, and * * * cuisine is more soup".

As for the "Manchu-Han banquet", it is said that it originated in Beijing, sprouted in the court and was founded in the Ganjia period; It is said that it originated in Yangzhou, was born in the officialdom, and was set up to welcome the civil and military ministers who made a southern tour in Qianlong ... Yuan Mei, a gourmet in the Qing Dynasty, recorded it together with official dishes in his "Menu with the Garden".

However, the earliest "Man-Han Banquet" menu listed in detail in the book comes from "Painting a Boat in Yangzhou" written by Li Dou of Yizheng, Jiangsu Province during Jiaqing period of Qing Dynasty, with 5 seats 134 dishes, which records the eating method, serving order and drinking collocation.

Recalling the original appearance of the Manchu-Han banquet100,000 yuan menu produced in Hong Kong

The book not only introduces the process of Manchu banquet from court to folk, but also recalls several Manchu banquets in China, such as Jinlong Restaurant, Jinling Restaurant, Jinguan Restaurant, Yingjing Restaurant, Datong Restaurant, Ambassador Restaurant, Maxim Restaurant and Mandarin Hotel.

1977 1 1 February 2-3, China Hong Kong Ambassador Hotel hosted the most expensive Manchu-Chinese banquet since the opening of China and Hong Kong. Because Japanese TBS TV station bid HK$100000 for the right to broadcast live, it once caused a sensation in the global food industry.

What gourmets especially like is that this two-day and two-night four-degree feast and the original publication of the chef's menu not only make the dishes clear at a glance, but also get a glimpse of the rare chef's comments. The tableware specially prepared by the ambassador for the Manchu-Han banquet at that time was all published in color pictures this time, and the golden light flashed and was pleasing to the eye.

A set of HK$ 162.00 is now on sale in Towngas Avenue, gas Customer Center and Federal Catering Group.

Modern Management (Catering) Professional Association is a non-profit association, and its members are Teamin Between, a Hong Kong restaurant operator. Since the establishment of 1986, it has been actively promoting the development of catering industry in China. To celebrate the 20th anniversary of the founding of the Association, the Association published the Complete Collection of Manchu Banquets, which was edited by Chen, vice chairman of the Association, and sponsored by China-Hong Kong China Gas Co., Ltd., and introduced and recorded in detail the written materials of Manchu banquets since the opening of China-Hong Kong port, including the origin of Manchu banquets, dishes cooked with rare birds and animals and precious materials, luxurious scenes held by Manchu people, and various ingenious artistic creations and offerings. In addition, the Manchu-Chinese banquet held in various restaurants in Hong Kong is listed, and in particular, it is introduced in detail that in 1977, Japanese TBS TV station made a special trip to Hong Kong and invited the "Ambassador Hotel" to hold a Manchu-Chinese banquet worth HK$ 654.38 million at that time, and a DVD recording the grand occasion of the Manchu-Chinese banquet and a set of postcards were attached to the book.

"Man-Han Banquet Collection" is now on sale at Gas Avenue, Gas Customer Center and Federal Catering Group, with a discount of HK$ 65,438+062 per set. Please contact Modern Management (Catering) Professional Association for ordering or inquiring details.

Mr. Chen, Vice Chairman

Tel: (852) 2 137 9388

Email: [email protected] or

Lin Jiaxin, Association Officer.

Tel: (852) 2698 9344

China, Hongkong, Kowloon, Tsim Sha Tsui and ashley road.

2/F, Hollysys Building, No.22

Tel: (852) 2698 9344

Fax: (852) 2608 0855

Website: arm

E-mail: [E-mail protected],