Fangshan (imperial food of the Qing Dynasty) production techniques

Name of China's national intangible cultural heritage: Fangshan (imperial food of the Qing Dynasty)

Applicant: Xicheng District, Beijing

Project No.: 1184

Project No.: VIII - 204

Time of publication: 2011 (the third batch)

Category: traditional art

Region: Beijing

Type: new item

Applicant: Xicheng District, Beijing

Protection unit: Beijing Fangshan Restaurant Co., Ltd

Brief introduction of Fangshan (Imperial cuisine of Qing Dynasty)

Applicant: Xicheng District, Beijing

Fangshan Restaurant in Beijing is a time-honored Chinese restaurant dealing in Imperial cuisine. It is located in a group of ancient buildings built during the reign of Emperor Qianlong, such as Yilan hall and daoning Zhai in Beihai Park. It was founded in 1925 by several imperial chefs in the imperial dining room of the Qing palace. "Fangshan" means to make dishes and snacks in the way of Royal dining room, which has a history of 85 years.

Fangshan Restaurant is the research and arrangement, inheritance and innovation, management and protection unit of imperial cuisine in Qing Dynasty. In decades of operation, it has always maintained the characteristics of court flavor. In order to excavate and develop famous palace dishes, Fangshan Restaurant sent people to the Palace Museum many times, and sorted out hundreds of dishes in the Qianlong and Guangxu years from the vast imperial food archives. Among them, Fengwei shark fin, Golden Toad jade abalone, Yipin Guanyan, youzan prawns, Gongmen Xianyu, liujirou are the most distinctive; famous spots include pea yellow, kidney bean roll, xiaowotou, minced meat pancake, etc. In 1979, after excavation and arrangement, Fangshan Restaurant was the first one to launch imperial cuisine of the Qing Dynasty in China, which attracted wide attention of the catering industry all over the world. The imperial cuisine is made of precious raw materials such as shanbazhen, haibazhen, qinbazhen and caozhen. It adopts the techniques of Manchu barbecue and Han stew. It combines the essence of North and South flavor, and is rich and colorful.