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 into the Qing Palace, it could not win the favor of the royal family because of the outstanding characteristics of the southern cuisine and the large proportion of seafood.
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.
Braised shark's fin with yellow wine
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 tasting it, the emperor was full of praise, so this dish was included in the Imperial Chef's menu, which has been circulated for 20 19 years and has been 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.
Qin Yong palace roasted deer tendon
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 wolfberry on the mountain, 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. 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.
Qing gong wan fu rou
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, which makes the pork belly fat but not greasy, and even if it is eaten frequently, it will not make people fat. 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.