11/1-2010/1/15
Filled with a Resplendent Presentation of Fine Cuisine Relive the Splendor of the
Qing Dynasty’s Golden Age with Imperial Qing Dynasty Dishes at Silks Palace
Would you like to take a glimpse into the gustatory past of the magnificent Qing Dynasty? Would you like to savor culinary masterpieces reserved only for those of the imperial family? Then come forth as chefs at Silks Palace, located at the National Palace Museum, bring relics of the past back to life before your very eyes. With the launch of the Emperor Yongzheng Exhibit at the National Palace Museum (on display until 1/10/2010), Silks Palace, from November 1st until January 15th 2010 presents Qing Dynasty Dishes, featuring famous dishes passed down from the reigns of Emperors Yongzheng, Qianlong, Kangxi, and Empress Dowager Cixi. So surround yourself in the splendor of the Qing Dynasty’s golden age and feast as imperial emperors did in centuries past.
The Qing Dynasty, beyond just lasting the longest among dynasties, being a time of great power, influence, and prosperity, was also a period of where cuisine flourished, leading to the evolution and passing down of several famous dishes. Therefore, after much research, director of Silks Palace Yang HuiMan and the Silks Palace culinary team have carefully selected a variety of historically and traditionally significant dishes to be a part of the Qing Dynasty dish selection; cordially inviting you to take a journey into the past and experience the rich feasts of another time.
The meal records from Emperor Yongzheng’s 4th year indicate that the cuisine of the time consisted of 3 styles: Shandong style-When the Ming Dynasty capital moved to Beijing, many of the imperial cooks came from Shandong, bringing their local flavor to the imperial kitchen and was widespread among the people. Manchu style- Manchurian people heavy relied on cows, sheep, and fowl for survival. After entering the Central Plains, the Qing Dynasty used these ingredients to create and improve upon dishes for a distinct flavor. Beijing’s famous lamb dishes came from this era. Suzhou/Hangzhou style- The second time Emperor Qianlong went to tour his southern lands and in the Hangzhou area, there was a large ceremony to celebrate the Emperor’s coming. Emperor Qianlong was so impressed with the affair that he has the recipes officially recorded and brought back to Beijing where they were spread. So, in tune with the aforementioned styles, the Silks House culinary team has meticulously selected over 10 signature Qing Dynasty dishes to represent the flavorful Qing Dynasty era that will leave an unforgettable impression on all your senses.
The Qing Dynasty Dish selection includes several world renowned historical dishes such as the Yongzheng era’s Braised Abalone and Turtle Soup- made with valuable ingredients, with turtle being the primary ingredient. Dates, cooking wine, salt, green onion, ginger, garlic and chicken broth are brought to a boil and sieved. Prior to steaming, caterpillar fungus is added and the dish is steamed for 2 hours. This dish has many medicinal benefits such as improving overall health and combating fatigue; Empress Dowager Cixi era’s Baked Sesame Cake with Minced Pork- to make, kneed flour, water and sugar and form into round ball, pinch off sections into ball shape and stick sesame on sides and shape into curved shape. Then place flat cakes on a flat surface and use charcoal to bake. Afterwards, take out and make a small hole in the side of the cake and fill with fragrant pork. The skin is fluffy and crisp and the exterior is filled with fragrant pork that will leave a lingering aroma on your tongue and lips; Emperor Qianlong era’s Soy Sauce Flavored Meat- evenly add soy sauce, white wine, licorice root, Sichuan pepper, Chinese anise, Chinese cinnamon, green onion, ginger pieces, bay leaf, and salt to fatty pork and place under heavy item to press and constrain for 12 hours. Add curing seasonings for 7 days (turn meat once a day), then place in a cool and ventilated place for 8 days (temperature should be between 3-5 degrees below 0); then add green onion and ginger pieces for seasoning and steam for 1 hour. The rich and delicate texture slowly tickles the tongue and helps protect the kidney and liver; and Emperor Kangxi era’s Eight Treasures Tofu- to make, first heat tender tofu, wine soaked dried shrimp, and ham together. Then add chicken soup and tofu pieces and use a spoon to stir-fry the ingredients together. Afterwards, add ground chicken, diced mushrooms, and pine nuts and stew over a low heat. Stir and add cornstarch to thicken. Sprinkle on cooked diced ham, pepper and chicken oil for a delectable tender and delicious dish.
So come, and experience history for yourself at Silks Palace with splendid Qing Dynasty feasts. Descriptions for other classic Qing Dynasty dishes are in the appendix. Set menu is NT$2,000 per person, single items begin at NT$150.All prices are subject to a 10% service charge.
Those with a National Palace Museum Yongzheng Exhibit ticket stub may enjoy 10% off the 1st floor dining area (ticket must be valid for day of use)
Silks Palace：221 ZhiShan Road, ShiLin, Taipei (within National Palace Museum)
For reservations：2882-9393
