穿越时空的美食之旅 清朝皇室的美食盛宴
The Manchu Han Imperial Feast stood as one of the grandest meals ever recorded in the history of Chinese cuisine. Comprising of 108 distinctive dishes — including 30 from Zhejiang and Jiangsu cuisine, 12 from Fujian cuisine, 12 from Cantonese cuisine, 12 from Manchu cuisine, 12 from Beijing cuisine, and another 30 from Shandong cuisine — this spread was only reserved for imperial gatherings.
This renowned feast can be traced back to the Qing Dynasty, when the Manchu and Han banquet (筵席) emerged as a symbol of unity. Initially, the dishes from Manchu and Han cultures were served separately. However, in an effort to unify the two primary ethnic groups of the time, the Qing emperors announced that they should live, work, and eat together. This led to the combination of both cuisines, giving birth to the renowned Man Han Quan Xi.
By the time of Emperor Kangxi’s rule (1654-1722), the integration of Manchu and Han cultures had progressed significantly. Officials from both groups engaged in more frequent interactions. On the New Year’s Day of Emperor Kangxi’s 23rd year of reign, the imperial feast witnessed the concurrent (并存的) presentation of complete Manchu and Han courses for the first time. This tradition was then written in the Qing Dynasty’s imperial banquet regulations.
The banquet boasted a wide range of global delicacies, including famous mushrooms and fungi, vegetables, and fruits. Quality was of great importance, ensuring that only the finest ingredients were selected. For instance, in the preparation of roast suckling pigs, the animals were required to weigh between 12 and 13 kilos and were fattened with porridge for several days prior to slaughter (屠宰), enhancing the pork’s taste.
Furthermore, the feast emphasized the selection of tableware, rituals, and all manners of dining etiquette (礼仪). The serving procedure of Man Han Quan Xi is both complex and fascinating. Although this practice has faded from modern Chinese practices, it is still worthwhile to know something about it.
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