Chinese imperial cuisine

Last updated
Chinese imperial cuisine
Traditional Chinese 御膳 / 宮廷菜
Simplified Chinese 御膳 / 宫廷菜

Chinese imperial cuisine is derived from a variety of cooking styles of the regions in China, mainly from the cuisines of Shandong and Jiangsu provinces. The style originated from various Emperors' Kitchen and the Empress Dowagers' Kitchen, and it is similar to Beijing cuisine which it heavily influenced.

Contents

Imperial cuisine was served mainly to the emperors, their empresses and concubines, and the imperial family. The characteristics of the Chinese imperial cuisine are the elaborate cooking methods and the strict selection of raw materials, which are often extremely expensive, rare or complicated in preparation. Visual presentation is also very important, so the colour and the shape of the dish must be carefully arranged. The most famous Chinese imperial cuisine restaurants are both located in Beijing: Fang Shan (仿膳; fǎngshàn) in Beihai Park and Ting Li Ting (听鹂厅; 聽鸝廳; tīng lí tīng) in the Summer Palace. [1]

Styles and tastes of Chinese imperial cuisine vary from dynasty to dynasty. Every dynasty has its own distinguishing features. The two famous styles of Chinese imperial cuisine are from the Ming and Qing dynasties. Many famous dishes emerged in these dynasties, such as Wensi tofu and Peking duck. [2]

History

In the history of Chinese cuisine, Chinese imperial cuisine experienced a development process which changed from simple to exquisite. Through the changing of dynasties, Chinese imperial cuisine was continually changing, improving and self-completing. Chinese imperial food originated around the Zhou dynasty (c. 11th century – 476 BCE). Emperors used their power to collect best cuisines and best cooks from throughout the country. Therefore, from the Chinese people's perspective, imperial cuisine represented a dynasty's best cuisine. [2]

A complete system for imperial cuisine was developed which included procurement and diets preparation. Every process of making and serving imperial cuisine was done in a fixed order according to the "eating principles". Many famous dishes were developed through creating imperial food such as the six cereals stew which included rice, millet, broomcorn, sorghum, wheat and wild rice. [3]

Imperial cuisine was closely related to preserving health. Several hundred writings about using food and diet therapy for better health have appeared throughout Chinese history. For example, The Health Building of the People in the Song Dynasty, by Song Xu, the Gentlemen's Remark on Diets, by Chen Jiru, and the History of the Ming Palace - Preferences for Diets, by Liu Ruoyu in the Ming dynasty. Most of these books about diet therapy were written by scholars, literati, medical specialists or historians. Cooking and diet therapy to maintain good health formed an important part of Chinese imperial cuisine and Chinese dietetic culture. [4]

Although only the imperial family was authorised to consume imperial cuisine, Chinese imperial cuisine comprised the dietetic culture of the Chinese palaces. The raw materials of imperial cuisines were provided by peasants, herders, and fisherman. The kitchen utensils were made by craftsmen. Imperial cuisine can also represent the efforts of the cooking staff who provided the service, civil officials who named the dishes, and protocol officials who drafted the dietary and culinary principles. Chinese imperial cuisine is a valuable part of Chinese traditional cuisine and cultural heritage. [5]

Imperial cuisine in the Ming dynasty

Imperial cuisine in the Ming dynasty was mostly cooked with the flavours of southern China because of the preferences of Zhu Yuanzhang, the founder of the Ming dynasty. [6] The cuisine in the Ming palace totally changed the Mongolian style of food served during the Mongol-led Yuan dynasty. The imperial cuisine of the Ming dynasty had one important characteristic, which was to maintain good health. [7] The emperors of the Ming dynasty paid great attention to maintaining their health by eating healthy food. The menu of imperial cuisine changed daily and dishes were not repeated. [8] Imperial cuisine of the Ming dynasty was mainly grain-based. Therefore, meat and bean products were not as popular as they were in the former dynasties. In the Qing dynasty, a famous dish was sweet potatoes. Maize and chili peppers were also introduced in around the mid-16th century. Other famous dishes including shark's fin soup and edible bird's nest also gained their fame during this period. Those two dishes were introduced to China by the explorer Zheng He in the early Ming dynasty. While these two dishes were becoming examples of extravagant dishes, sea cucumbers and prawns were also brought into China. Many famous cooks and chefs such as Song Wusao and Wang Eryu emerged in the Ming dynasty. [3]

Peking duck

Peking duck Peking Duck 3.jpg
Peking duck

Peking duck originated in the Southern and Northern Dynasties (420–589 CE), specifically originated in Nanjing. [9] Roasted duck was first served as a dish in imperial cuisine during the Yuan dynasty. It developed fully and became an important part of imperial cuisine menus during the Ming dynasty. In contemporary society, Peking roasted duck has entered international cuisine. Peking roasted duck was famous because of its crispy skin and the juicy meat which left a deep impression on people eating it for the first time. Since the imperial era, the dish is admired for its thin, crispy skin sliced in front of the diners by the cook. [10] There are unique techniques to serving and eating Peking duck for maximum enjoyment of its taste. [11]

Imperial cuisine in the Qing dynasty

Chinese imperial cuisine in the Qing dynasty was developed basing on the traditional diet of the Manchu ethnic group and Shandong cuisine. [12] The famous Manchu Han Imperial Feast was created during this dynasty. There was a special organisation, the Imperial Kitchen, within the Qing imperial palace which was responsible for creating and making imperial cuisine for the emperor. The Imperial Kitchen was managed by the General Office of Internal Affairs. During the reign of the Qianlong Emperor (r. 1735–1796), the Imperial Kitchen was divided into the Internal Kitchen and the External Kitchen. The Internal Kitchen had departments for meat dishes, vegetables, roasting, baking and rice cooking. The External Kitchen prepared the palace banquets, feasts and sacrificial rites. [2] During the Qing dynasty, the rites for the meals, the number of people, and the use, cost, variety and quality of sumptuous courses at each meal were the greatest of all the dynasties in China. [2]

Dezhou braised chicken

Dezhou braised chicken Single Dezhou braised chicken wrapped in paper (20170115132902).jpg
Dezhou braised chicken

Dezhou braised chicken is a traditional dish from Dezhou City, Shandong Province and it is named after its place of origin. When the Qianlong Emperor travelled to Dezhou City, a Han Chinese family made braised chicken for him. The emperor thought highly of this dish and praised it as "a wonder of all cuisine". After eating Dezhou braised chicken, the Qianlong Emperor ordered that this dish be included in the menu of imperial cuisine. [13] Dezhou braised chicken features red glossy skin, tender texture, aromatic smell, and a juicy taste. [14]

Wensi tofu

Wensi tofu is a meal in Jiangsu cuisine. It is a soup made of finely shredded tofu and different ingredients of different colours, such as carrots and cucumbers. This dish represents the typical work of knife skill of a chef from Yangzhou because a chef needs to cut a square of tofu into more than 5,000 pieces in order to make this soup. [15]

During the reign of the Qianlong Emperor, there was a monk by the name of Wensi, who was famous for making vegetarian dishes, particularly those with tofu. He created this soup which ingredients included tender tofu, dried daylily, and black fungus. This soup soon became well known throughout the region as "Wensi Tofu". [16] The Qianlong Emperor tried this soup and highly appreciated it. Wensi tofu then added by the emperor to the menu of imperial cuisine. [17]

Styles

There are currently (as of 2017) eight styles of Chinese imperial cuisines of different Chinese dynasties have been restored:

See also

Related Research Articles

<span class="mw-page-title-main">Cantonese cuisine</span> Chinese regional cuisine from Guangdong

Cantonese or Guangdong cuisine, also known as Yue cuisine is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.

<span class="mw-page-title-main">Teochew cuisine</span> Chinese regional cuisine

Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teo-swa cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Chaoshan cuisine bears more similarities to that of Fujian cuisine, particularly Southern Min cuisine, due to the similarity of Chaoshan's and Fujian's culture, language, and their geographic proximity to each other. However, Chaoshan cuisine is also influenced by Cantonese cuisine in its style and technique.

<span class="mw-page-title-main">Chinese cuisine</span> Culinary traditions of China

Chinese cuisine comprise cuisines originating from China, as well as from Chinese people originating from other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has profoundly influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

<span class="mw-page-title-main">Sichuan cuisine</span> Cuisine originating from the Sichuan province of China

Sichuan cuisine or Sichuanese cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine, is a style of Chinese cuisine originating from Sichuan province and the neighboring Chongqing municipality. Chongqing was formerly a part of Sichuan until 1997, thus there is a great deal of cultural overlap between the two administrative divisions. There are many regional, local variations of Sichuanese cuisine within Sichuan and Chongqing.

<span class="mw-page-title-main">Shanghai cuisine</span> Cuisine originating from Shanghai, China

Shanghai cuisine, also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine which originated in Shanghai. In a broader sense, it refers to complex styles of cooking developed under the influence of neighboring Jiangsu and Zhejiang provinces.

<span class="mw-page-title-main">Peking duck</span> Chinese cuisine dish

Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom.

<i>Zhajiangmian</i> Chinese noodle dish

Zhajiangmian, commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a soybean-based sauce. Variations may include toppings of vegetables, beans, meat, tofu, or egg. In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity and ubiquitous nature.

<span class="mw-page-title-main">Duck as food</span> Meat from duck

In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.

<span class="mw-page-title-main">Chinese Indonesian cuisine</span> Cuisine of the people of Chinese Indonesians

Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant of Han ethnic Hokkien and Hakka speakers, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore, known as Nyonya cuisine by the Peranakan.

<span class="mw-page-title-main">Shandong cuisine</span> Branch of Chinese traditional cuisine native to Shandong province

Shandong cuisine, more commonly known in Chinese as Lu cuisine, is one of the Eight Culinary Traditions of Chinese cuisine and one of the Four Great Traditions. It is derived from the native cooking style of Shandong Province, a northern coastal province of China.

<span class="mw-page-title-main">Chinese aristocrat cuisine</span>

Chinese aristocrat cuisine traces its origin to the Ming and Qing dynasties when imperial officials stationed in Beijing brought their private chefs and such different varieties of culinary styles mixed and developed over time to form a unique breed of its own, and thus the Chinese aristocrat cuisine is often called private cuisine. The current Chinese aristocrat cuisine is a mixture of Shandong cuisine, Huaiyang cuisine and Cantonese cuisine. As Beijing was the capital of the last three Chinese dynasties, most of the Chinese aristocrat cuisine originated in Beijing. Currently, there are a total of nine varieties of Chinese aristocrat cuisine.

<span class="mw-page-title-main">Manchu–Han Imperial Feast</span>

The term Manchu–Han Imperial Feast refers to a style of cooking and a type of grand banquet that combines elements of Manchu and Han's Chinese cuisine developed in the Qing dynasty of China (1636–1912). The origins are disputed, but by the nineteenth century, the style became popular and was emulated in twentieth and twenty-first-century restaurants.

The people of Shandong province or Shandong people refers to those who are native to Shandong province, the majority (99%) are classified as Han Chinese. They speak various forms of Chinese such as Jilu, Jiaoliao, and Zhongyuan. There is a small Shandong community in Singapore and Malaysia. Nine-tenths of the early overseas Chinese in Korea also came from Shandong. Shandong citizens, are also known to have the tallest average height of any Chinese province. As of 2010, 16- to 18-year-old male students in Yantai measured 176.4 cm (5'9.5), while female students measured 164 cm (5'4.5). Provincial average for both genders would be about 1cm less.

<span class="mw-page-title-main">Dezhou braised chicken</span> Chinese dish from the city of Dezhou in Shandong Province, China

Dezhou braised chicken is a Chinese dish from the city of Dezhou in Shandong Province, China.

Huai'an Pingqiao tofu is a Chinese dish which mixes tofu with seafood, mushrooms and chicken The dish is very smooth like Ningzhi, and the chicken slices are very soft, like yarn. So it wins a high reputation as "Xi Shi tofu".

<span class="mw-page-title-main">Chinese regional cuisine</span> Regional cuisines of China

Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.

<span class="mw-page-title-main">Hui mian</span> Henan-style noodle soup

Hui mian is a Henan-style noodle soup. The ingredients used in the dish vary across different cities and restaurants. Typically, hui mian is made with lamb bones and a range of Chinese herbs, such as lycium chinense and star anise. However, kelp, tofu, coriander, quail eggs, chili oil, sugar, garlic, and minced peppers are also common ingredients.

Yanbangcai is a genre of traditional Sichuan dishes that originated in the city of Zigong in southwest China, which is famous for its salt industry.

<span class="mw-page-title-main">Patriotic soup</span> Vegetable soup

Patriotic soup is a vegetable soup originated by Teochew people. It was developed during the final year of China's Song dynasty as an improvisational dish.

<span class="mw-page-title-main">Luzhu huoshao</span> Chinese pork offal dish

Luzhu huoshao is one of the most well-known traditional Beijing street foods. Long considered a luxury, the cuisine is especially prevalent in Beijing. The main ingredients are pork, pork lung, pork intestines, pork liver, tofu, and some may add fermented bean curd or chives sauce. It is served with bing bread.

References

  1. "The History of Chinese Imperial Food". Beijing Tourism. Beijing.com.cn. Archived from the original on 2016-03-03. Retrieved 2014-11-12.
  2. 1 2 3 4 "The History of Chinese Imperial Food". China.org.cn. China.org.cn.
  3. 1 2 "Premodern Chinese Food. Chinese Culinary History before the Republic of China". WHKMLA.
  4. Xu, Song. The Health Building of the People in the Song Dynasty.
  5. "The History of Chinese Imperial Food". China Culture. Kaleidoscope.cultural-China.com. Archived from the original on 2014-10-10. Retrieved 2014-11-12.
  6. "Chinese Imperial Food-Imperial Food in the Ming Dynasty". Acutimes. Archived from the original on 2014-10-28. Retrieved 2014-10-28.
  7. Tingquan, Zhang (1998). Chinese Imperial Cuisines and Eating Secrets (Chinese/English ed.). Panda Books. ISBN   978-7507103762.
  8. "Imperial Food in the Ming Dynasty". China.org.cn.
  9. "Peking Duck". China Culture. Retrieved 17 May 2023.
  10. "Peking Duck". China Culture. Retrieved 17 May 2023.
  11. "WANDA REALM BEIJING". Travel China Inc. Archived from the original on 2014-12-24. Retrieved 2014-11-12.
  12. Jacqueline M. Newman. Qian-Long: Qing Emperor and His Foods. FAVOR & FORTUNE. 2008;15(1): 14–33.
  13. "Dezhou Braised Chicken". China Today.
  14. "Dezhou Braised Chicken". China Culture. Retrieved 17 May 2023.
  15. "Famous Yangzhou dishes". english.cntv.cn. Archived from the original on 2014-11-12. Retrieved 2014-11-12.
  16. "JiangNing Clubhouse". Jiang Ni Hui Guan. Archived from the original on 2016-03-04. Retrieved 2014-11-12.
  17. "Wensi Tofu". China Today.
  18. "Chinese imperial cuisine of Qin and Han Dynasties". Archived from the original on 2018-01-27. Retrieved 2017-02-06.
  19. "Chinese imperial cuisine of Tang dynasty". Archived from the original on 2021-01-02. Retrieved 2017-02-06.
  20. "Restored Chinese imperial cuisine of Tang dynasty". Archived from the original on 2018-01-27. Retrieved 2017-02-06.
  21. Tang dynasty Chinese imperial cuisine
  22. "Restored Tang dynasty banquet". Archived from the original on 2017-02-07. Retrieved 2017-02-06.
  23. Chinese imperial cuisine of Northern Song dynasty
  24. "Northern Song dynasty Chinese imperial cuisine". Archived from the original on 2007-12-01. Retrieved 2017-02-06.
  25. "Southern Song dynasty Chinese imperial cuisine". Archived from the original on 2017-02-07. Retrieved 2017-02-06.
  26. Chinese imperial cuisine of Southern Song dynasty
  27. "Chinese imperial cuisine of Dunhuang". Archived from the original on 2017-02-07. Retrieved 2017-02-06.
  28. Dunhuang Chinese imperial cuisine
  29. Qianlong’s Chinese imperial cuisine (of mid Qing dynasty)
  30. "Cixi's Chinese imperial cuisine (of late Qing dynasty)". Archived from the original on 2016-03-03. Retrieved 2014-11-12.
  31. Chinese imperial cuisine of Chengde