Imperial Buddha Jumps Over the Wall
Imperial Buddha Jumps over the Wall is the use of abalone, shark's fin, ginseng, deer tendon, fish lips, fish maw and other eighteen raw materials with a carefully stewed secret soup made of dishes, is a set of rich and thick soup, elegant and soft raw materials and a variety of valuable seafood game in one of the palace dishes.
2. Stewed Shark's Fin
Stewed shark's fin is a traditional Beijing cuisine dish made of stewed old hen, buffalo yellow shark's fin and duck as the main ingredient, it is a Beijing traditional dish with the characteristics of apricot yellow and translucent, soft shark's fin meat and mellow taste, etc. Dr. Tan Zongjun, who loved delicacies and delicacies in the late Qing Dynasty, also created this famous Tan family dish.
3. Prince Yong's House Roasted Deer Tendon
Roasted deer tendon is the use of the elasticity of the plum blossom deer tendon with radish and apple after simmering the dish, is not any fishy and stinky, tastes exceptionally fresh, soup rich and fragrant characteristics, in the Qing Yongzheng Huangdi or Prince like to eat deer tendon, after inheriting the throne is included in the menu of the Imperial Household Catering.
4. fried phoenix tongue
This dish is the use of an extremely rare number of birds of the Harvest Bird tongue as a raw material made of dishes, Harvest Bird tongue because it has a “heavenly ginseng” reputation, so only the emperor and the empress has to enjoy the qualifications of this dish, and now eat the fried phoenix tongue is usually eaten with the tongue of pigeons.
5. Loin of pork in lotus bread
Loin of pork this dish originated in the late Qing dynasty imperial kitchen dishes, is created by the imperial chef imitation of the royal ministers of the golden brocade purse and the palace food, founded in 1925 specializing in palace-style dishes Beijing imitation of the food restaurant which chefs are good at making this famous dish.
6. Cherry Pork
Cherry meat this in the Qing dynasty during the Qianlong years into the palace of the traditional dishes of the Su cuisine, in the Qing dynasty, “the Imperial Tea and Catering Stalls” has a relevant record, and an authentic cherry meat need to pork and tenderloin as the main material, after the seasoning cooked with crispy fat, cherry red color characteristics.
7. Birds of Prey
Birds of this tender chicken and pork as the main ingredients after steaming and stewing made of Hunan cuisine, the finished product has a bright color and mellow taste off the bone, in the Qianlong Emperor to the Empress Dowager to celebrate the 60th birthday, because there are a hundred birds were released from the cage, chattering is very lively, the Imperial Chef according to the release of this lively scene crafted this dish shape beautiful dishes.
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2024-11-11 15:47:03
