Imperial Banquet at Prince Qinghe Zhang Jun's Residence for Emperor Gaozong's Visit

Name: Imperial Banquet at Prince Qinghe Zhang Jun's Residence for Emperor Gaozong's Visit
Prep time: 3 h
Cook time: 4 h
Total time: 7 h
Ingredients: Rolled meat strips, soap pod strips, shrimp cured meat, Yunmeng bunch cured meat, milk spiral pickled fish, Jinshan salted fermented soybeans, wine-vinegar meat, meat with pickled melon First Course of Cured Meats; Selected bee larvae, fragrant grapes, lotus seed beads, balanzi, large kumquats, fresh coconut ivory slices, small olives, Yucheng oranges Eight Hand-Served Plates of Seasonal Fruits; Steamed quail with flowers, lychee white kidneys First of Fifteen Wine-Pairing Dishes; Milk skewers, three-crunch soup Second of Fifteen Wine-Pairing Dishes; Lamb tongue skewers, sprouting tripe Third of Fifteen Wine-Pairing Dishes; Gizzard-palm skewers, grilled quail Fourth of Fifteen Wine-Pairing Dishes; Tripe sashimi, mandarin-duck fried tripe Fifth of Fifteen Wine-Pairing Dishes; Shark sashimi, stir-fried shark with broth Sixth of Fifteen Wine-Pairing Dishes; Stir-fried horseshoe crab, goose gizzard-palm broth with minced condiments Seventh of Fifteen Wine-Pairing Dishes; Stuffed crab with bitter orange, milk jade-medicine soup Eighth of Fifteen Wine-Pairing Dishes; Fresh shrimp trotter sashimi, southern stir-fried eel Ninth of Fifteen Wine-Pairing Dishes; Hand-washed crab, mandarin fish mock clam Tenth of Fifteen Wine-Pairing Dishes; Jade delicacy sashimi, crab clear soup Eleventh of Fifteen Wine-Pairing Dishes; Quail crystal sashimi, pig stomach mock pen shell Twelfth of Fifteen Wine-Pairing Dishes; Shrimp bitter orange sashimi, shrimp fish broth with minced condiments Thirteenth of Fifteen Wine-Pairing Dishes; Jellyfish sashimi, two-color silkworm soup Fourteenth of Fifteen Wine-Pairing Dishes; Raw clam, blood powder soup Fifteenth of Fifteen Wine-Pairing Dishes; Stir-fried white kidneys, grilled tripe wing, grilled quail breast, moistened chicken, moistened rabbit, grilled steamed buns, sliced bones Side Dishes; Fried pen-shell tripe, raw pen shell, mantis crab skewers, ginger-vinegar fragrant whelk, fried fragrant whelk tripe, ginger-vinegar mock gongsun, slow-baked oysters, fried oyster tripe, fried cockle tripe, fried mock gongsun tripe Ten Dishes Offered by the Kitchen; Lotus duck skewers, silkworm soup, three-delicacy sashimi, southern stir-fried eel, jellyfish sashimi, quail soup, mandarin fish sashimi, three-crunch soup, hand-washed crab, fried tripe wing Main Meal of Ten Dishes and Twenty Portions; Two-color clam, tripe soup, dimpled dumplings, small head soup with rice, cured meat, chicken cured meat, duck cured meat Evening Meal of Fifty Portions

Imperial royal banquet presented by Prince Qinghe Wang Zhang Jun to Emperor Gaozong, featuring a complete banquet arrangement including preserved meats, eight hanging-hand plates, fifteen cups of accompanying drinking dishes, inserted foods, and ten flavors of kitchen-prompted wine.

7 hours

Medium

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Imperial Banquet at Prince Qinghe Zhang Jun's Residence for Emperor Gaozong's Visit

Ingredients

First Course of Cured Meats Rolled meat strips, soap pod strips, shrimp cured meat, Yunmeng bunch cured meat, milk spiral pickled fish, Jinshan salted fermented soybeans, wine-vinegar meat, meat with pickled melon

Eight Hand-Served Plates of Seasonal Fruits Selected bee larvae, fragrant grapes, lotus seed beads, balanzi, large kumquats, fresh coconut ivory slices, small olives, Yucheng oranges

First of Fifteen Wine-Pairing Dishes Steamed quail with flowers, lychee white kidneys

Second of Fifteen Wine-Pairing Dishes Milk skewers, three-crunch soup

Third of Fifteen Wine-Pairing Dishes Lamb tongue skewers, sprouting tripe

Fourth of Fifteen Wine-Pairing Dishes Gizzard-palm skewers, grilled quail

Fifth of Fifteen Wine-Pairing Dishes Tripe sashimi, mandarin-duck fried tripe

Sixth of Fifteen Wine-Pairing Dishes Shark sashimi, stir-fried shark with broth

Seventh of Fifteen Wine-Pairing Dishes Stir-fried horseshoe crab, goose gizzard-palm broth with minced condiments

Eighth of Fifteen Wine-Pairing Dishes Stuffed crab with bitter orange, milk jade-medicine soup

Ninth of Fifteen Wine-Pairing Dishes Fresh shrimp trotter sashimi, southern stir-fried eel

Tenth of Fifteen Wine-Pairing Dishes Hand-washed crab, mandarin fish mock clam

Eleventh of Fifteen Wine-Pairing Dishes Jade delicacy sashimi, crab clear soup

Twelfth of Fifteen Wine-Pairing Dishes Quail crystal sashimi, pig stomach mock pen shell

Thirteenth of Fifteen Wine-Pairing Dishes Shrimp bitter orange sashimi, shrimp fish broth with minced condiments

Fourteenth of Fifteen Wine-Pairing Dishes Jellyfish sashimi, two-color silkworm soup

Fifteenth of Fifteen Wine-Pairing Dishes Raw clam, blood powder soup

Side Dishes Stir-fried white kidneys, grilled tripe wing, grilled quail breast, moistened chicken, moistened rabbit, grilled steamed buns, sliced bones

Ten Dishes Offered by the Kitchen Fried pen-shell tripe, raw pen shell, mantis crab skewers, ginger-vinegar fragrant whelk, fried fragrant whelk tripe, ginger-vinegar mock gongsun, slow-baked oysters, fried oyster tripe, fried cockle tripe, fried mock gongsun tripe

Main Meal of Ten Dishes and Twenty Portions Lotus duck skewers, silkworm soup, three-delicacy sashimi, southern stir-fried eel, jellyfish sashimi, quail soup, mandarin fish sashimi, three-crunch soup, hand-washed crab, fried tripe wing

Evening Meal of Fifty Portions Two-color clam, tripe soup, dimpled dumplings, small head soup with rice, cured meat, chicken cured meat, duck cured meat

Instructions

First Course of Cured Meats

The first course of cured meats consists of rolled meat strips, soap pod strips, shrimp cured meat, Yunmeng bunch cured meat, milk spiral pickled fish, Jinshan salted fermented soybeans, wine-vinegar meat, and meat with pickled melon.

Eight Hand-Served Plates

The eight hand-served plates feature selected bee larvae and other seasonal fresh fruits such as fragrant grapes, lotus seed beads, balanzi, large kumquats, fresh coconut ivory slices, small olives, and Yucheng oranges.

Fifteen Wine-Pairing Dishes

Serve in sequence fifteen wine-pairing dishes: steamed quail with flowers, lychee white kidneys, milk skewers, three-crunch soup, lamb tongue skewers, sprouting tripe, gizzard-palm skewers, grilled quail, tripe sashimi, mandarin-duck fried tripe, shark sashimi, stir-fried shark with broth, stir-fried horseshoe crab, goose gizzard-palm broth with minced condiments, stuffed crab with bitter orange, milk jade-medicine soup, fresh shrimp trotter sashimi, southern stir-fried eel, hand-washed crab, mandarin fish mock clam, jade delicacy sashimi, crab clear soup, quail crystal sashimi, pig stomach mock pen shell, shrimp bitter orange sashimi, shrimp fish broth with minced condiments, jellyfish sashimi, two-color silkworm soup, raw clam, and blood powder soup.

Side Dishes

Serve side dishes: stir-fried white kidneys, grilled tripe wing, grilled quail breast, moistened chicken, moistened rabbit, and grilled steamed buns; if grilled steamed buns are not served, then sliced bones are presented instead.

Ten Dishes Offered by the Kitchen

The kitchen offers ten wine-prompting dishes: fried pen-shell tripe, raw pen shell, mantis crab skewers, ginger-vinegar fragrant whelk, fried fragrant whelk tripe, ginger-vinegar mock gongsun, slow-baked oysters, fried oyster tripe, fried cockle tripe, and fried mock gongsun tripe.

Main Meal of Ten Dishes and Twenty Portions

The main meal consists of ten dishes served in twenty portions: lotus duck skewers, silkworm soup, three-delicacy sashimi, southern stir-fried eel, jellyfish sashimi, quail soup, mandarin fish sashimi, three-crunch soup, hand-washed crab, and fried tripe wing.

Evening Meal of Fifty Portions

The evening meal of fifty portions includes two-color clam, tripe soup, dimpled dumplings, small head soup with rice, cured meat, chicken cured meat, duck cured meat, and others.