1. The materials are carefully selected, and most of the raw materials used are tribute. The rice used in the imperial kitchen of the Qing Dynasty is yellow, white and purple old rice, often called "tribute rice". The mutton and milk were obtained from the Qingfeng Division in the palace. All kinds of delicacies from mountains and seas, exotic fruits and melons, and famous dried vegetables from various places were presented as tribute from all over the country. Even the water used for cooking and cooking was the spring water from Yuquan Mountain on the outskirts of Beijing. 2. Famous chefs cook carefully. Many of the royal chefs in the palace are only responsible for the preparation of one or a few dishes throughout their lives, with meticulous division of labor and excellent production. There were sometimes as many as 300 chefs in the Qing palace. Such strong technical power was the key to cooking the unique and delicious palace cuisine. 3. The ingredients are strict and cannot be mixed randomly. For example, the eight-treasure dishes in the Qing Palace can only use 8 specified raw materials and cannot be replaced at will. 4. Pay attention to the original flavor and highlight the original flavor of the main ingredients. 5. The name of the dish is simple and intuitive, so that people can know the content of the dish at a glance. In the Qing Dynasty, dishes were mostly named by adding the cooking method and the name of the main ingredient, or the name of the main ingredient and the name of the ingredients. The palace cuisine is sumptuous, with emphasis on nutritional supplements, a wide range of dishes, and exquisite techniques. The main palace dishes of the Qing Dynasty included hundreds of kinds of fish-hidden sword, roasted duck in a bird's nest pot with Hezi pot, lotus-colored tenderloin, Luohan cabbage heart, chicken breast, golden fish maw, etc.