Editing Chinese culture (section)

=== Food culture ===
{{Further|Manchu Han Imperial Feast|Customs and etiquette in Chinese dining}}
[[File:Spoon and chopsticks.jpg|thumb|upright|Photo showing serving chopsticks (''gongkuai'') on the far right, personal chopsticks (''putongkuai'') in the middle, and a spoon. Serving chopsticks are usually more ornate than the personal ones.]]
[[Chinese aristocrat cuisine|Imperial, royal and noble preference]] played a role in the changes in Chinese cuisines over time.<ref name=kf>{{cite book | url=https://books.google.com/books?id=PnTM8uUWyHEC&q=%E5%AD%94%E5%BA%9C%E8%8F%9C%E7%9A%84%E7%89%B9%E7%82%B9&pg=PA85 | title=Origin of Confucian cuisine | isbn=978-7-81082-370-8 | access-date=January 1, 2006 | author1=徐文苑 | year=2005 | publisher=清华大学出版社有限公司 | archive-date=22 October 2023 | archive-url=https://web.archive.org/web/20231022223519/https://books.google.com/books?id=PnTM8uUWyHEC&q=%E5%AD%94%E5%BA%9C%E8%8F%9C%E7%9A%84%E7%89%B9%E7%82%B9&pg=PA85#v=snippet&q=%E5%AD%94%E5%BA%9C%E8%8F%9C%E7%9A%84%E7%89%B9%E7%82%B9&f=false | url-status=live }}</ref> Because of imperial expansion and trading, ingredients and cooking techniques from other cultures were integrated into Chinese cuisines over time. The overwhelmingly large variety of Chinese cuisine comes mainly from the practice of the dynastic periods, when [[Emperor of China|emperors]] would host banquets with over 100 dishes per meal.<ref name="Kong">Kong, Foong, Ling. [2002]. The Food of Asia. Tuttle Publishing. {{ISBN|0-7946-0146-4}}</ref> A countless number of imperial kitchen staff and [[concubines]] were involved in the food preparation process. Over time, many dishes became part of the everyday citizen's cuisine. Some of the highest quality restaurants with recipes close to the dynastic periods include Fangshan restaurant in [[Beihai Park]] [[Beijing]] and the Oriole Pavilion.<ref name="Kong"/> Arguably all branches of [[Cuisine of Hong Kong#Eastern Styles|Hong Kong eastern style]] are in some ways rooted from the original dynastic cuisines.

''Manhan Quanxi'', literally ''Manchu Han Imperial Feast'' was one of the grandest meals ever documented in Chinese cuisine. It consisted of at least 108 unique dishes from the [[Manchu people|Manchu]] and [[Han Chinese]] culture during the [[Qing dynasty]], and it is only reserved and intended for the [[Emperor of China|emperors]]. The meal was held for three whole days, across six banquets. The culinary skills consisted of cooking methods from all over [[Late Imperial China|Imperial China]].<ref name="Hoover">Hoover, Michael.  Stokes, Lisa, Odham. (1999). City on Fire: Hong Kong Cinema. Verso publishing. {{ISBN|1-85984-203-8}}</ref> When the [[Qing conquest of the Ming|Manchus conquered China]] and founded the [[Qing dynasty]], the Manchu and Han Chinese peoples struggled for power. The [[Kangxi Emperor]] wanted to resolve the disputes so he held a banquet during his 66th birthday celebrations. The banquet consisted of Manchu and Han dishes, with officials from both ethnic groups attending the banquet together. After the [[Wuchang Uprising]], common people learned about the imperial banquet. The original meal was served in the [[Forbidden City]] in [[Beijing]].<ref name="Hoover" /><!--Using the book source, but I got a feeling they meant 66 in the book instead of 60 years old, so 66 is used here-->