Exploring Imperial Cuisine: Insights from the Forbidden City

Decades after the fall of imperial China, the culinary practices of one of its most powerful households remain largely unexplored. Historians, including Zhao, emphasize the challenges posed by fragile ancient documents that limit our understanding of early Qing Dynasty dining. The narrative begins with Emperor Kangxi, who ruled after the Manchu-led Qing Dynasty took control in 1644. Zhao notes that Kangxi's table featured exotic dishes, including roast game and even tiger testicles, reflecting a unique culinary landscape. As the Qing Dynasty progressed, particularly during the reign of Emperor Qianlong, imperial cuisine evolved into a more refined and diverse affair. Zhao highlights the blend of traditional Manchu dishes, such as roasted Asian roe deer and pheasants, with southern delicacies from the Jiangnan region. Interestingly, Qianlong often dined alone, except during late-night snacks with select consorts, challenging the notion of lavish imperial banquets. Experts at the Hong Kong Palace Museum concur that dining in the Forbidden City was not as extravagant as commonly believed. The focus was on health and historical significance, leading to the emergence of the Manchu-Han Feast, which became a culinary trend even in Japan. Zhao describes the "Tian An Yan" banquet, a fusion of Manchu and Han styles, which typically featured around 28 dishes, contrasting sharply with the exaggerated portrayals of 108 dishes in modern media. Zhao's pursuit of food history is driven by a commitment to uncovering the truth about imperial dining, rather than mere indulgence, reflecting a deeper understanding of cultural heritage.