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| Manchu cuisine | |||||||
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| Traditional Chinese | 滿洲菜 | ||||||
| Simplified Chinese | 满洲菜 | ||||||
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| Part of a series on |
| Chinese cuisine |
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Ingredients and types of food |
Manchu cuisine orManchurian cuisine is the cuisine ofManchuria (Northeast China) andOuter Manchuria (also known as Russian Manchuria). It uses the traditional Manchu staple foods ofmillet,soybean,peas,corn andbroomcorn. It relies heavily onpreserved foods (oftenpickled) due to the harsh winters and scorching summers in Northeast China. Manchu cuisine is also known for grilling, wild meat, strong flavours and the wide use ofsoy sauce. Manchu cuisine is more wheat-based thanHan Chinese cuisines.
The ancestors of theManchus were theJurchen andMohe people. The Mohe enjoyed eating pork, practised pig farming extensively, and were mainly sedentary, and also used both pig and dog skins for coats. They were predominantly farmers who grew soybean, wheat, millet and rice, in addition to engaging in hunting.[1]
TheManchu Han Imperial Feast (满汉全席;滿漢全席;Mǎnhàn quán xí) includes many notable dishes in Manchu cuisine. This banquet combined the best cuisine from the Manchus,Han Chinese,Mongols,Hui people andTibetans. It included 108 dishes (of which 54 are northern dishes and 54 are southern dishes) that would be eaten over three days. The Manchu palace banquets were subdivided into six grades. The first, second and third grades were prepared for deceased imperial ancestors. The fourth grade food was served to the imperial family during theLunar New Year and other festivals. The fifth and sixth grades were served on all other occasions.[2]
The typical Manchu dishes include pickled vegetables. Manchurianhot pot (满洲火锅;滿洲火鍋;Mǎnzhōu huǒguō) is a traditional dish, made with pickled Chinese cabbage, pork and mutton.
Bairou xuechang (白肉血肠;白肉血腸;báiròu xuěcháng; 'white meat blood sausage') is a soup with pork andblood sausage and pickledChinese cabbage.
Suziyie doubao (苏子叶豆包;蘇子葉豆包;sūzǐyè dòubāo) is asteamed bun, stuffed with sweetened, mashed beans and wrapped withperilla leaves outside.[3]
Sachima is a candied fritter similar toTatarÇäkçäk, which is a very popular sweet.
Other common dishes are:
The popularIndian Chinese style of cooking known asManchurian, where an ingredient is first deep-fried and then sauteed in a spicy sauce, was invented in India and bears little if any relation to actual Manchu cooking.[4]Manchow soup is also an Indian creation.
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