Palace diet in Qing dynasty

The court meals in Qing Dynasty reached the peak in the history of China. Imperial meals are not only expensive, but also pay attention to the shape of food. In terms of cooking methods, the imperial cuisine in Qing Dynasty also emphasized "ancestral system", and many dishes were stylized in raw material dosage, compatibility and cooking methods. For example, when people cook babao duck, they only use the main ingredient duck and eight kinds of auxiliary materials; However, the eight kinds of auxiliary materials used in the Babao duck cooked by the chef of Qing Palace are not allowed to be changed at will. Although extravagance and waste, emphasizing etiquette, are the * * * points of imperial meals in past dynasties, imperial meals in Qing Dynasty are particularly prominent in these two aspects. When the emperor uses the command, he must set dishes that match his identity. In order to meet the unexpected needs of the emperor, chefs often prepare dishes half a day or even a day before. The later the Qing dynasty, the more extravagant the emperor ate. According to relevant data, Nurhachi and Kangxi ate simple meals, with 40 or 50 kinds of dry food and hundreds of kinds of emperor Guangxu. Therefore, the quality and quantity of imperial meals in the late Qing Dynasty are unprecedented. The flavor structure of imperial cuisine in Qing Dynasty is mainly composed of Manchu cuisine, Shandong cuisine and Huaiyang cuisine. The chef is very particular about the plastic arts of dishes, emphasizing the harmony and unity of each other in terms of color, texture, taste and nutrition. There are many kinds of banquets in the imperial palace of the Qing Dynasty, but the thousand banquets are the largest, the largest and the most expensive.