Briefly describe the characteristics of Manchu-Chinese banquet.

A: The characteristics of Manchu-Chinese banquet are:

Manchu-Chinese banquet has the characteristics of food culture compatible with North and South, which can be divided into Manchu-Chinese banquet and Chinese banquet.

Full banquet has the characteristics of northern nomadic people, good at barbecue, mainly beef and mutton, simple style; Chinese banquets are mainly based on Huaiyang flavor, gathering the essence of Jiangnan flavor, with Jiang Xian, He Xian and seafood as the main ingredients, with diverse techniques, elegant style and freshness.

In terms of cooking techniques, Manchu-Han banquet also combines the characteristics of Manchu and Han nationality, highlighting Manchu's emphasis on barbecue; At the same time, it combines the cooking techniques of Han nationality such as roasting, frying, frying, frying and burning.

The eating method of Manchu-Han banquet is extremely complicated. Before the guests sit down, they should wipe their faces and give them a cup of fragrant tea with four-color refreshments, which is called "serving", and then begin to drink tea and serve "hand dishes" (melon seeds, hazelnuts, etc.). ), also known as "phase matching".

After these snacks, the real big dishes are served, and several fragrant towels are served in the middle. Wash your hands and face with water after meals, which is called "Penang water".

The Manchu-Han banquet was divided into six seats, all named after the famous banquet of the Qing palace. Hot and cold dishes 196, dim sum and tea 124, jambalaya 320, at least 108. It usually takes three days to finish.

The utensils of the Manchu-Han banquet are full set of pastel tableware, with silverware, rich and gorgeous, and the dining environment is elegant and solemn. During the dinner, famous teachers were invited to play ancient music, and the etiquette was rigorous and solemn.

Manchu-Han banquet is a masterpiece of cooking in raw material selection, cooking methods, technology, dish design, vessel selection and cooking procedures.