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Imperial Chinese Cuisine

Imperial Chinese Cuisine (or Imitation Imperial Cuisine), as the name suggests, consists of dishes once prepared exclusively for the imperial family. Every dynasty in Chinse history had an "imperial kitchen" to prepare meals for the emperor and his consorts. The dishes were not only meticulously prepared, but also included rare and expensive foodstuffs, such as bear's paws, birds' nests, shark's fins, vension, sea cucumbers, duck webs and other delicacies of land and sea. The Imperial Cuisine of today is based on the dishes prepared by the Qing imperial kitchens but further developed ever since. The imperial refreshments are especially palatable and unique in flavor, such as wandouhuang (pea flour cake), yundoujuan (kidney bean roll), xiaowotou (small steamed corn bread) and roumoshaobing ( sesame seed cake with meat fillings).

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