Dishes in the Style of the Ancients
Chinese imperial dishes can be traced back to the Xia (ca.21st-16th century BC), Shang (ca. l6th-11th century BC) and Zhou (11th century-221 BC) dynasties and lasted to the Qing Dynasty, with a history of 4,000-5,000 years. The cooking techniques of the Chinese imperial dishes have reached the world's top. Thanks to the constant study and improvement, the imperial dishes have become a unique cuisine style, which occupies a position in the Hundred Flower Garden of the Chinese Culinary Arts.
Famous imperial dishes: Shark's Fin and Steamed Rice by the Grand Hotel Beijing, Shark's Fin with a Phoenix Tail by the Fangshan (Imperial Food) Restaurant which has a history of 77 years, Golden Toads and Jade Abalone, First-class Official Swallow, Fried Large Shrimps, Stir-fried Chicken Breast Meat, etc.
Tan Family Dishes
Tan Family Dishes, which is suitable for the people from south and north China, stresses original juice and taste, enough duration of heating, a large amount of seasonings, soft and tender food and a delicious taste. Tan Family Dishes includes nearly 200 kinds of dishes, of which seafood dishes are the most famous, such as Edible Bird's Nest in Clear Soup and Braised Shark's Fin.
Dishes of the Confucius Mansion
The Confucius Mansion has attached great importance to naming various dishes since ancient times. Each dish has an ancient, poetic and elegant name, such as Two Phoenixes from One Egg, An Oriole Welcoming Spring, First class Pot, Top-class Bean Curd, As Luck as One Wishes, and A Safe and Sound Family.
Imitated Tang-Dynasty-Style Dishes
Wangchuan Scenic Dishes
Biandi Soft-shelled Turtle in Brocade
Bright Shrimps and Meat
Included in the Shaowei Banquet Menu published in the Tang Dynasty, this imitated ancient dish is in the shape of a lantern, implying brightness. Mainly prepared with prawns, mushrooms and eggshells, it features a bright red color, fresh and delicious meat, and a sweet and sour taste, just like a lit lantern.
Camel Hoof Thick Soup
Imitated "Dream of Red Mansions" Dishes
Yangzhou Banquet of Dream of Red Mansions Various dishes described by Cao Xueqin in his classical novel Dream of Red Mansions are served at the banquet. Under the guidance of experts of Dream of Red Mansions and gourmets. highly skilled chefs of Yangzhou have created a wide variety of dishes according to the descriptions in the novel, integrating beautiful shapes, delicious tastes and discussions on the novel. The dishes served at the banquet include Grand View Garden First-class Dish (for appreciation only), Cold Dish of Jia Residence, Major Dishes of Ning and Rong Residences, Yihong Refined Cakes, Guangling Tea and Wine, etc.
Famous dishes served at the banquet: Braised Large Meatballs in Clear Soup, Three Sets of Ducks, Braised Silver Carp's Head, Wensi Bean Curd, Steamed Hilsa Herring, Heavenly Fragrant Lotus Root and Pearls in Freshwater Clams.
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