Chinese Imperial cuisine

This article is part of the series
Chinese cuisine
Regional cuisines Four Great Traditions Cantonese Huaiyang Shandong Sichuan Eight Great Traditions Anhui Cantonese Fujian Hunan Jiangsu Shandong Sichuan Zhejiang Beijing and the vicinity Beijing Imperial Aristocrat Tianjin Other regional styles Chaozhou Guizhou Hainan Hakka Henan Hong Kong Hubei Jiangxi Macanese Manchu Northeastern Shaanxi Shanghai Shanxi Taiwanese Xinjiang Tibetan (Xizang) Yunnan
Overseas cuisine Burma Canada Caribbean Philippines India Indonesia Japan Korea Malaysia Pakistan Peranakan Perú Puerto Rico Singapore United States
Religious cuisines Buddhist Islamic
Ingredients and types of food Main dishes Desserts Noodles
Preparation and cooking Stir frying Double steaming Red cooking
China portal

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, rare, or complicated in preparation. 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