Manchu Delicacies in Northeast China
MANCHU is a native ethnic minority in northeast China. Their cuisine retains its distinctive characteristics and also combines perfectly with the dishes of the Han ethnic group. The Complete Manchu-han Banquet is the most representative and well-known. Originating from the imperial court of the Qing Dynasty (16441911), dishes are not only exquisite and mouthwatering, but also served in a luxurious setting and consumed with meticulous etiquette.
There are usually 108 dishes featured in the banquet, combinations of meat and vegetables, flavors both salty and sweet, including all kinds of exquisite foods from mountains and seas. It fully represents the characteristics of imperial cuisine and the essences of local dishes, accentuating the flavor of both Manchu and Han cuisines.
The eating etiquette is also quite methodical. Diners first burn incense to show their respect and then are served with tea and towel dishes. Meanwhile, four kinds of fresh fruits, dried fruits, and candied fruits are placed on the table. After diners are seated, waiters serve the entrées, main courses, and desserts in a sequence. The Complete Manchu-han Banquet has six subbanquets in total, each named according to a famous grand banquet in the Qing imperial court. A complete set of longevity famille rose tableware, accompanied with silverware, is used in a classical and solemn dining environment. Musicians are invited to play traditional music, which strengthens the majestic and elegant atmosphere.
Hot pot is an important part of the banquet with a history of over 1,000 years. In ancient times, ancestors of the Manchu usually boiled food in a clay pot over a fire when hunting on the freezing days. Later, with the wide spread production and usage of metal ware, the modern hot pot was born. Different from the red oil hot pot in Sichuan, the Manchu pot is cooked with light soup, together with pickled Chinese cabbages, various mushrooms, dried seafood, mutton slices, and marble meat. With the passing of time, it has become more and more popular nationwide, and as residents around the nation put their specially chosen foods into the hot pot, varied flavors have come out.
Saqima , a caramel crispy treat, is a Manchu traditional dessert, made of refined flour, egg, sugar, sesame, shelled melonseeds, and green and red preserved fruit slices. Unshell the egg and add in some water, beat the mixture till it starts to froth, pour in the refined flour and then make a dough. Cut the dough into slices and strips, deep-fry till the outer surface changes to a golden color. Boil the sugar and water to make syrup, add in the golden strips together with some sesame seeds, shelled melon-seeds, green and red preserved fruit slices, then stir evenly and smash flat. Cut the pastry into small cubes and serve.
Pickled Chinese cabbage is also a wellliked main dish. In the past during the frigid winter, the Manchu people could only eat some dehydrated vegetables. Every autumn, lots of pickled cabbage and vegetables are preserved in people’s cellars. Pork stewed with pickles, a traditional dish, is popular in the whole region of Northeast China. C