香港故宮文化博物館自2022年7月開館展品琳琅滿目當中有不少是宮廷宴飲及日常用膳用具種類、材質以及製造工藝都多元化及巧奪天工既華麗又具實用性值得仔細觀賞。

故宮博物院眾多藏品中有大量的清代宮廷飲食器皿其中以清晚期為多。包括火鍋、火碗、一品鍋、壺、盤、碗、水囤、碟、酒杯、刀、叉子、箸、茶船、食盒等材質多樣有金、銀、玉、水晶、瓷、琺瑯、翡翠以及瑪瑙等製造地也分清宮造辦處製造、民間銀樓製造、外省當地製造及外國進貢等。

另外根據餐具的功能、使用者的身份、使用的場合用到的餐具也各不相同。皇帝日常進膳會用到各式的盤碗冬天時增設熱鍋、暖碗大宴時的御用宴上大多用玉盤碗萬壽宴時用特製的銅胎鍍金掐絲琺瑯萬壽無疆盤碗皇后、妃、嬪等有搭配其地位使用的盤碗即皇后及皇太后用黃釉盤碗貴妃、妃用黃地綠龍盤碗嬪用藍地黃龍盤碗貴人用綠地紫龍盤碗常在用五彩紅龍盤碗等。

清帝御膳管理機構主要是內務府和光祿寺。內務府屬下的「御膳房」、「御茶房」、「御茶膳房」、「掌關防管理內管領事物處」管理清帝及皇室飲食。

日常膳事清帝及皇太后、皇后等皇室成員的日用飲食原料各有定製且耗費驚人。當然歷代帝王因所處歷史時期及個人性格之不同在日常膳食的場面、肴饌的數量上差別也很大。例如康熙帝和雍正帝進膳時比較簡單;而乾隆帝則喜好鋪張每次膳食菜餚都在40品至50品;至清末慈禧時鋪張豪華已達到了無以復加的程度每餐耗銀200兩。
 
膳時間皇帝吃飯稱「用膳」。清代的皇帝是一日兩餐早膳多在卯正(早六時)有時推遲到辰正(早八時)晚膳多在午、未(十二點至午後二點前後)。另外每天晚上在酉時(晚六點)前後還要進一次「晚點」(小吃)。

進膳場所舉辦筵宴一般在乾清宮、太和殿;祭祀時用膳在坤寧宮;日常膳食則一般在養心殿、重華宮等處。

御膳風味清宮御膳主要是由三種地方菜系發展而成的。一是滿族菜滿族菜以各種肉類及野味為主入主中原後有所改良。二是山東菜清宮廷飲食也沿襲了明代的宮廷飲食特色以山東風味為主。三是蘇杭菜乾隆帝對蘇杭菜點十分欣賞於是蘇杭菜在宮中流行起來。

原文網址https://kkne.ws/JZM63o 及其他網頁

Since the opening of the Hong Kong Palace Museum in July 2022, the exhibits are dazzling, many of which are court banquets and daily dining utensils. The types, materials and manufacturing techniques are diverse and ingenious. They are both gorgeous and practical. It is worth watching carefully. .

There are a large number of Qing Dynasty court food utensils in the many collections of the Palace Museum, most of which are in the late Qing Dynasty. Including hot pot, fire bowl, Yipin pot, pot, plate, bowl, water store, saucer, wine cup, knife, fork, chopstick, tea boat, food box, etc.; various materials, including gold, silver, jade, crystal, porcelain, enamel , jade and agate, etc.; the manufacturing place is also divided into the manufacture of the palace building office, the manufacture of the private silver building, the manufacture of local manufactures in other provinces, and the tribute from foreign countries.

In addition, according to the function of the tableware, the identity of the user, and the occasion of use, the tableware used is also different. The emperor used all kinds of plates and bowls for his daily meals; in winter, hot pots and warm bowls were added, and jade plates and bowls were mostly used in the royal banquets during the grand banquet; special copper tires were used for the longevity banquet. Bowls; queens, concubines, concubines, etc. have dishes and bowls that match their status, that is, the empress and empress dowagers use yellow glaze dishes, imperial concubines and concubines use yellow and green dragon dishes, concubines use blue and yellow dragon dishes, and nobles use green Purple dragon plate bowl, often used in colorful red dragon plate bowl and so on.

The Qing Emperor's Imperial Diet Management Organization: Mainly the House of Internal Affairs and the Guanglu Temple. The "Imperial Dining Room", "Imperial Tea Room", "Imperial Tea Dining Room", and "Internal Management and Affairs Office" under the Ministry of Internal Affairs managed the food of the Qing emperor and the royal family.

Daily meals: The daily food ingredients of the Qing emperor, the empress dowager, the queen and other royal family members are customized and cost staggering. Of course, the emperors of the past dynasties also differed greatly in the scene of daily meals and the quantity of dishes due to their different historical periods and personal personalities. For example, Emperor Kangxi and Emperor Yongzheng had simple meals; while Emperor Qianlong liked extravagance, each meal was between 40 and 50 dishes; by the end of the Qing Dynasty, the extravagance and luxury had reached an incomparable level, and each meal consumed silver. 200 taels.

Meal time: The emperor's meal is called "meal". The emperors of the Qing Dynasty had two meals a day. Breakfast was usually served in Maozheng (6:00 a.m.), sometimes delayed until Chenzheng (8:00 a.m.); In addition, there is a "late snack" (snack) around the Youshi (six o'clock in the evening) every night.

Dining places: Banquets are generally held in Qianqing Palace and Hall of Supreme Harmony; meals are served in Kunning Palace during sacrificial sacrifices; daily meals are generally held in Yangxin Palace, Chonghua Palace, etc.

Royal cuisine flavor: Qing palace imperial cuisine is mainly developed from three local cuisines. One is Manchu cuisine. Manchu cuisine is mainly based on all kinds of meat and game. After entering the Central Plains, it has been improved. The second is Shandong cuisine. The Qing court diet also followed the characteristics of the Ming Dynasty court diet, mainly Shandong flavor. The third is SuzhouHangzhou cuisine. Emperor Qianlong admired SuzhouHangzhou cuisine very much. Therefore, SuzhouHangzhou cuisine became popular in the palace.

Source: https://kkne.ws/JZM63o & other webpage