During the Qing Dynasty (1644-1911) there were all kinds of palace banquets. Grand banquets were held for a number of reasons; when a new emperor came into power, when the government changed its title of reign, when a war was won, for the Spring Festival, or for special birthdays. Fish, deer and pork were very important food in the Manchu's daily life.
The method they used for cooking was usually either toasting or boiling. After their occupation of the former Han areas and in order to strengthen their control of the Han people, they made a large number of former Han officials, landlords and scholars their officials. In order to satisfy both the Han and the Manchu, banquets during the Qing Dynasty were divided into two forms-the Han banquet and the Manchu banquet. Different cooking utensils, dinner sets, materials, and cooking methods were used in preparation of the banquets. (Continue on A2)
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