Chinese Imperial cuisine

This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
Others in mainland China Beijing Imperial Aristocrat Liao (Liaoning) Jin (Tianjin) Chinese Buddhist Chaozhou Guangxi E (Hubei) Gan (Jiangxi) Hainan Hakka Jin (Shanxi) Hong Kong Huaiyang Chinese Islamic Northeast Qian (Guizhou) Qin (Shaanxi) Shanghai Xizang (Tibet) Xinjiang Macanese Yu (Henan) Yunnan
Overseas Chinese American Chinese Australian Chinese British Chinese Burmese Chinese Canadian Chinese Caribbean Chinese Chifa (Perú) Filipino Chinese French Chinese German Chinese Indian Chinese Indonesian Chinese Japanese Chinese Korean Chinese Malaysian Chinese Peranakan Singaporean Chinese Thai Chinese Viet Chinese
Taiwanese Taiwanese
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Chinese imperial cuisine (Chinese: 御膳 or 宫廷菜) is derived from a variety of cooking styles of the regions in China, mainly Shandong cuisine and Jiangsu cuisine. The style originated from the Emperor's Kitchen and the Empress Dowager's Kitchen, and it is similar to Beijing cuisine which it heavily influenced. The characteristics of the Chinese imperial cuisine is the elaborate cooking methods and the strict selection of material, which are often extremely expensive and rare. Visual presentation is also very important, so the color and the shape of the dish must be carefully arranged. The most famous Chinese imperial cuisine restaurants are both located in Beijing: Fang Shan (仿膳)is in Beihai Park while Ting Li Ting (听鹂厅) is in the Summer Palace.

The Imperial cuisine is popular among tourists.

External links

• 宫廷菜 Chinese imperial cuisine in Chinese
• The History of Chinese Imperial Food

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