Influenced by the geographical location of the capital, the flavors of court dishes in past dynasties are divided into two styles: southern flavor and northern flavor. Although the flavors of court dishes in the past dynasties have different flavors in the north and the south, they all have a common feature, namely, luxurious and rare, exquisite and standard dishes. Nowadays, what people call palace cuisine generally refers to the court-style dishes in the Qing Dynasty. The court dishes in Qing Dynasty were mainly developed on the basis of Shandong flavor, Manchu flavor and Suzhou-Hangzhou flavor.

1, the Buddha jumps over the wall

Ingredients: abalone, shark's fin, sea cucumber, fish belly, fish lips, deer penis, deer tendon, crab roe, lake shrimp, scallop and other 18 kinds of raw materials, secret mixed soup.

The Secret History of the Palace: When the famous Fujian dish Fotiaoqiang was introduced to the Qing Palace, it could not win the favor of the royal family because of its outstanding characteristics in southern cuisine and a large proportion of seafood. So the head chef asked Manchu chefs to improve their eating habits, and on the basis of preserving the production process, they added venison, birds and other game that Manchu royal families liked to eat. After many debugging and improvement, the imperial Buddha jumping over the wall favored by the royal family at that time was realized.

Eating experience: the soup is rich and thick, and the ingredients are elegant and soft. After eating, that refreshing feeling can't leave for a long time. Personally, I think it can be regarded as the ultimate in Chinese cuisine. Come to think of it, there are many interesting places. Not to mention many precious seafood and game, we can blend more than 30 kinds of ingredients. This cooking method is amazing. The preparation effort is far greater than the burning effort, which also coincides with the truth of life, the so-called thick accumulation and thin hair.

2. Braised shark fin

Ingredients: Luzon Island yellow wings, Tibetan chicken soup, etc.

Secret History of the Palace: At the end of Qing Dynasty (13th year of Tongzhi), imperial academy bureaucrat Tan Zongjun and his son created a famous official dish-Tan Jiacai, the most famous of which was braised fish wings in yellow sauce. At that time, whoever cooked delicious food would go to the imperial dining room of the palace to please the dragon. "Braised shark's fin" was thus absorbed into the court dishes of the Qing Dynasty. Tan Fu sent this dish to the Imperial Chef in the form of a box lunch. After the emperor tasted it, he was full of praise, so this dish was included in the Imperial Chef's menu and has been circulated for more than 100 years.

Edible experience: Luzon Island yellow meat wing is a valuable shark fin in tribute imperial dining hall, which is elastic, golden and translucent, soft and waxy in taste and easy to absorb; The soup with shark's fin on the fire is chicken soup cooked with 12 hour slow fire. It's very fresh and fragrant, and the thick and slippery feeling is wonderful and unspeakable. Braised fish wings have the functions of invigorating middle energizer, invigorating qi, strengthening tendons and bones, and have high edible value.

3. Roasted deer tendon in Harmony Palace.

Ingredients: sika deer tendon, Chinese cabbage, medlar, pheasant and old hen soup.

Secret History of the Palace: When Yong Zhengdi was a prince in the Qing Dynasty, he would take his troops to Changbai Mountain or Mulan paddock to hunt every year, and he would harvest a lot of prey every time. As a famous warrior emperor in history, Yongzheng's favorite food is deer tendon. He believes that men need to constantly strengthen their bones and muscles and replenish their physical strength. So Qin Bing stewed pheasant and deer tendon together, served them with Chinese cabbage and wild Lycium barbarum, and drank them heartily together. After Yongzheng ascended the throne, the chef handled this dish more carefully and included it in the menu.

Dining experience: sika deer's tendons are elastic. After stewed with radish and apple, it is very fresh and has no fishy smell. The soup is as rich and mellow as ever, but because it is stewed with pheasants and domestic chickens, it also has a kind of game fragrance that is not greasy or fat. I don't know if it's psychological. Deer tendon is a good thing for health preservation, which not only strengthens bones and muscles, but also benefits the stomach and can lose weight.

4, Qing Palace Wanfu Meat

Ingredients: Selected pork belly, Huairou chestnut, Shandong golden jujube and West Lake lotus seed.

Secret history of the court: At the birthday banquet of Empress Dowager Cixi's 60th birthday, the chefs in the Imperial Restaurant showed their magical powers and presented birthday supplies. A Shandong chef named Zhao created this dish according to the traditional auspicious word ""in China. After steaming, boiling, boiling, frying, buckling and other processes.

After that, all the fat oil in the pork belly is extracted, so that the pork belly is fat but not greasy, and it will not make people fat even if it is eaten frequently. Because the name of this dish means to have a baby early, it was deeply loved by Empress Dowager Cixi and her concubines. She impromptu nominated "Wanfu Meat".

Dining experience: According to Master Er Honglin, this dish is a typical traditional dish, which uses spices such as star anise, cinnamon, sweet noodle sauce and soy sauce, without adding any pigment. Just like the meat of a flower, it is colorful and fragrant, even if it is eaten, it is not greasy at all, except for fragrance.