According to the "Great Qing Huidian" and "Guanglu Temple Rules", after Kangxi, the full seat undertaken by Guanglu Temple was divided into six classes: the first class full seat, the price of each table was eight taels of silver, which was generally used for the banquet after the death of the emperor and the queen.

Second-class seats, each table costs seven taels of silver, two cents, three cents, and four cents, which is generally used for the banquet after the death of the imperial concubine. Third-class seats, each table costs five taels or four dollars and four cents of silver, and is generally used for the banquet after the death of concubines, concubines and concubines.

Fourth-class seats, each table price of silver four two four dollars and three cents, mainly used for New Year's Day, longevity, winter solstice three major festivals of congratulations feast, the emperor's wedding, the triumph of the army, the princess and the princess of the marriage and other banquets and the nobles after the death of the feast.

The fifth-class seats, priced at three cents of silver per table, are mainly used for banquets for the chief and deputy envoys of the DPRK, the tribute envoys of the Dalai Lama and the Panchen Lama of Tibet, and on Chinese New Year's Eve to give the princesses of foreign clans and the Mongolian princes and Taiji.

Sixth-class seats, each table is priced at two taels of silver and six cents, mainly used for banquets and feasts, and the Holy Princes of Yan came to the court, and Vietnam, Ryukyu, Siam, Burma, Sulu, Nanzhang and other countries came to envoys.

The Han seat undertaken by Guanglu Temple is divided into five categories: first, second and third class and upper seat and middle seat, which are mainly used for the banquet of the examiner of the Linyong Banquet and the Examination Examiner of the Wenwu Association, and the opening day of the book such as the record and the book of the canon and the banquet on the completion day.

Among them, the chief examiner and the magistrate, tribute and other officials use first-class seats, each table contains 23 bowls of goose, fish, chicken, duck, pig, etc., eight bowls of fruit food, three bowls of steamed food, and four bowls of vegetable food.

The examiner, the invigilator, and the promotion officer use second-class seats, and each table has 20 bowls of fish, chicken, duck, pig, etc., and fruits and vegetables are the same as the first-class seats.

The inner curtain, the outer curtain, the four places of the reception and the Ministry of Rites, Guanglu Temple, Honglu Temple, Tai Hospital, etc., all use third-class seats, and each table contains fifteen bowls of fish, chicken, pigs, etc., and fruits and vegetables are the same as those of the first-class seats.

The grace banquet of Wen Jinshi and the martial banquet of Wu Jinshi, the chairman, ministers, and deacons used the upper seats, and the upper tables were divided into high and low tables.

The high table is equipped with a treasure, with two catties and eight taels of noodles, a treasure is a flower, nine bowls of food, five plates of fruit food, seven plates of steamed food, and four dishes of vegetables.

The low table is furnished with one pork and one mutton, and one fish. Wenwu Jinshi and Ming Zanguan and so on with the middle seat, each table furnishing treasure one, with two catties of noodles, three silk flowers, the others with the upper table of the high table.

At the beginning, the Manchu Han seats in the court were separated. During the Kangxi period, it was held twice with thousands of participants

The "Thousand Suo Banquet" is huge, and it is divided into two banquets of the Han Dynasty. In fact, the Manchu and Han banquets did not originate from the court, but the officialdom cuisine of Jiangnan.

According to Li Dou's "Yangzhou Painting Boat Record", "the temples before and after the Shangmaimai Street are all large kitchens to prepare for the six divisions and hundreds of official meals: the first one, the top five bowls and ten pieces - bird's nest chicken soup, sea cucumber stewed pork tendon, fresh razor and radish soup, kelp pork belly soup, abalone stewed pearl cabbage, mussel shrimp roe soup, shark fin crab soup, mushroom stewed chicken, roller hammer, fish belly simmered ham, shark skin chicken soup, blood meal soup, first-grade soup rice bowl. The second part, No. 2 Wugui bowl ten pieces - Qing fish tongue stewed bear paw, rice scarlet lips, pig brain, fake leopard fetus, steamed hump, pear slices with steamed civet, steamed deer tail, pheasant slice soup, wind pig slices, wind sheep slices, rabbit breast milk room sign, first-grade soup rice bowl. The third part, ten pieces of fine white soup bowl - pork belly, fake Jiang Yao, duck tongue soup, chicken shoot porridge, pig brain soup, hibiscus egg, goose gizzard palm soup, steamed anchovies, false spotted fish liver, Shih Tzu milk, Wensi tofu soup, soft-shelled turtle meat slices soup, cocoon soup, first-grade soup rice bowl. The fourth, 20 pieces of hairy blood plate - broiled, harba, piglet, fried pork and mutton, hanging stove oiled chicken, goose, duck, pigeon, pig offal, haggis, burnt pig and mutton, boiled pig and mutton, steamed piglet, lamb, chicken, duck, goose, white flour dumpling rolls, assorted fire, plum buns. The fifth, 20 pieces of foreign dishes, 20 pieces of hot food and wine, 20 pieces of side dishes, 10 pieces of withered fruits, and 10 pieces of fresh fruits. The so-called Manchurian seat also. "This is Yangzhou

The "big kitchen" is specially designed to inspect Yangzhou

"Six Divisions and Hundred Officials" did it. From the analysis of the text data available now, the Manchu and Han Dynasty should have originated in Yangzhou.

This kind of Manchu and Han banquet combines the essence of the court banquet and the Han banquet in one table, and later became the general name of large-scale luxury banquets, and the dishes are constantly added and updated, and become the epitome of Chinese cuisine.