Xiang Yu hong men banquet

Historical records. Biography of Xiang Yu: Feather in Hongmen, Peigong army on the raft, Peigong to Hongmen to thank, Xiang Wang to stay Peigong and drink ",hence the name Hongmen Banquet. It's just that Xiang Yu hosted Liu Bang, so it's also called "Xiang Yu Hongmen Banquet". This banquet is called by historians and military strategists as "no good banquet, hidden dangers", but as a description of food culture and literary figures, it can be described as a vivid work. We exclude all kinds of comments on the Hongmen Banquet from "no good banquet" and history, and make the past serve the present, and tap the food culture of the pre-Qin and Han dynasties with modern aesthetics and modern packaging. Xiang Yu's Hongmen banquet consists of 1-2 cold dishes, 15 hot dishes, 3 soup dishes and 5 staple foods, totaling 35 dishes. Lianglai is represented by hundreds of fruits, sheep, deer and deer, and white wine. The representatives of hot dishes are braised camel's hoof, donkey-hide gelatin chestnut jujube, Fan Zeng whitebait, white-walled cod, jade fighting goose, overlord three whips and so on. Soups are: clear water shield and mandarin fish soup, bamboo sun soup and Jiangling preserved egg soup. The staple foods are: persimmon, walnut, chestnut noodle, steamed noodles with kidney beans, glutinous rice balls, Shaanxi fish, etc.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)