As part of our study of the imperial meals of the Qing Dynasty, I would like to tell you about some of the foods the emperors ate in order to help you better understand the imperial meals and the dietetic culture.
Hot pots included:
Steamed duck, bird’s nest, and fresh mushrooms without soy sauce, duck, bird’s nest and lotus seeds; bird’s nest and wild game; stewed pork leg and grouse; stir – fried shredded pork, chicken, and kelp; stir – fried chicken slices and stewed bean curd; stir – fried chicken slices, stewed spinach, and bean curd; stir – fried chicken and quick stir – fried pork, pickled vegetable and stewed pork leg; quick stir – fried pork and stir – fired Chinese cabbage; shredded pork and bamboo shoots; duck stewed in soy sauce and duck stewed without soy sauce with Chinese cabbage; sheep’s intestimes and stomach with vinegar and pepper; Chinese yam and smoked duck with onion and Chinese prickly ash; stewed chicken and braised meat balls of three delicacies; and omelet with scallion, shredded sheep’s stomach, roast dog’s meat, and duck kidney sautéed with vinegar.
Hor’s d’oeuvres:
Steamed chicken and deer’s tail: roast duck, barbecued pork, lotus root, duck, and pork leg; stewed venison and deer’s tail; steamed chicken and stewed roe deer’s steamed chicken and deep – fried mutton slivers; roast pig; and duck with fruits.
Soups:
Shredded chicken and bird’s nest, bird’s nest and shredded duck, sliced beam curd, bird’s nest and eight delicacies, sheep’s intestine and stomach, duck and broad bean, and mixed duck.
Staple food:
Cooked non – glutinous rice, small buns steamed white sponge cake, lotus leaf cake, spoon – shaped red cake, steamed wheat cake, steamed broomcorn cake, steamed wheat cake with Chinese dates, cowpeas recooked in boiling water, steamed buns filled with minced duck meat, steamed buns stuffed with minced duck and mushrooms, steamed dumplings with the dough open at the top filled with minced duck and mushrooms, steamed dumplings with the dough open at the top filled with minced chicken and mushrooms, steamed buns filled with chives, deep – fried triangular dumplings filled with minced pork, and steamed buns filled with minced mutton and pumpkin.
Exerpted from:
http://www.china.org.cn/english/imperial/26112.htm |
