Manhan Quanxi, literally Manchu Han Imperial Feast, was one of the grandest meals ever documented in Chinese cuisine. It was served in the Forbidden City in Beijing and consisted of at least 108 unique dishes, from the Manchu and Han Chinese culture during the Qing dynasty, reserved and intended for the Emperors.

The tableware, like the food, was also lavish. The serving dishes were made from finely-crafted bronze and porcelain in the shape of many animals. They were designed with devices for keeping them warm throughout the meal.

At our latest dinner, held at the legendary Hua’s Courtyard Restaurant in Beijing, we were looking for the lost flavours from those royal dishes, dishes that have almost disappeared.

We met at the Haven Bar, a roof-top venue overlooking Houhai Park and Lake to enjoy welcoming drinks before going on a rickshaw ride to our actual dining location. The ride took about 20 minutes and led us through many of Beijing’s well-known hutongs (alleys).

For the reception we started off with wheaten cake stuffed with pork, Beijing spring rolls, sour and spicy lotus, hawthorn jelly with vegetables and deep-fried flour cake. All these were served with De Bortoli Australian Chardonnay or herbal plum tea.

For the dinner there were almost too many dishes to count!

MENU

First series of dishes
Served with Macon-Villages – Joseph Drouhin

“Yiyuan Blossoming”
(Chicken pancake with smoked fish, crab roll, boiled shrimp
bamboo shoots and broccoli)

Birds nest and mushroom soup

Traditional Beijing style sautéed pork delicacies

Second series
Served with sparkling rosé

Deep-fried ‘grape’ fish with rose sauce

Deep-fried stuffed pancake with radish, mushroom and leek

‘Rose’ flour cake with cheese

‘Eight Treasures’ crispy duck

Sautéed prawns

Main courses
Served with Tyrrell’s Old Winery Australian Pinot Noir

Signature lamb cutlets

Signature Chinese cabbage

Noodles with seafood

Steamed buns stuffed with lamb

Desserts
Served with Ruffino Vin Santo del Chianti Serelle DOC

Steamed sweet stuffed buns with preserved fruit

Iced peach with lotus root

Beverages
Coffee
Selection of teas
Served with traditional Beijing petits fours

A resounding vote of thanks was paid to proprietor Hua Lei, his Executive Chef, Zhang Fang Zong, and the entire kitchen and service team. It will be an evening remembered for years to come. We truly felt like emperors that night!

Bernie Sperk
Chargé de Presse Provincial