Chinese imperial cuisine

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.

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.

[6] The cuisine in the Ming palace totally changed the Mongolian style of food served during the Mongol-led Yuan dynasty.

[7] The emperors of the Ming dynasty paid great attention to maintaining their health by eating healthy food.

Other famous dishes including shark's fin soup and edible bird's nest also gained their fame during this period.

Many famous cooks and chefs such as Song Wusao and Wang Eryu emerged in the Ming dynasty.

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.

The Internal Kitchen had departments for meat dishes, vegetables, roasting, baking and rice cooking.

When the Qianlong Emperor travelled to Dezhou City, a Han Chinese family made braised chicken for him.

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.

[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.