Chinese Cuisine and Snacks
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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.

The Chinese imperial cuisine has the following characteristics: 1. A large number of dishes and many rare ones. 2. Meticulously prepared with well-selected materials and ingredients. 3. A wide variety of condiments and various tastes. 4. Exquisite shapes and tableware. 5. Elegant and classical names for dishes, which are full of interest.

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

As one of China's famous official cuisine styles, Tan Family Dishes was created by Tan Zongjun, an official at the end of the Qing Dynasty, and his son, with a history of nearly 100 years. Tan Zongjun, a native of Guangdong, loved to eat delicacies and dainties all his life. Father and son spared no effort to study food and learned the advantages of various culinary schools. Finally they created a wide variety of Tan Family dishes, forming its own unique school.

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

With a time-honored history, the dishes of the Confucius Mansion are typical official food, featuring high cooking techniques and the longest history of its kind. The culinary art and traditional dishes have been handed down generation by generation. By using a wide variety of materials and ingredients, the Confucius Mansion cuisine is meticulously prepared, with a light and delicious taste, pleasant aromas and tender meat.

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

Created by Nun Fanzheng of the Tang Dynasty in accordance with 20 scenic spots of the villa of Wang Wei, a famous poet of the Tang, Wangchuan Scenic Dishes was a unique creation. They can be separated and put together, beautiful and magnificent, with various tastes and appealing shapes and colors.

Biandi Soft-shelled Turtle in Brocade

As a delicious course of the Shaowei Banquet Menu by Wei Juyuan of the Tang Dynasty, this imitated Tang-Dynasty-Style dishes is prepared with living soft-shelled turtles, duck egg yolk, winter bamboo shoots, egg white, etc., with beautiful shapes. tender meat and a strong fragrance.

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

It was one of a favorite dish of Emperor Xuanzong and his Concubine Yang when they lived in Huaqing Palace in Lishan Hill. Well prepared with camel hoof, this thick soup is mellow, aromatic and delicious, with soft camel muscles.

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.

Famous refreshments served at the banquet: Steamed Buns with Three and Five Kinds of Dices as Stuffing, Jadeite Steamed Dumplings with the Dough Gathered at the Top. Thousand-layer Oil Cake, Yechun Dumplings, Honglou Refined Refreshments, and Huangqiao Sesame Seed Cake.

|Chinese Cuisine and Snacks|

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