The cuisine of Imperial China is the cuisine of the palace. In general, it's characterized by expensive and rare foodstuff, elaborate preparations and exquisite presentation. While styles varied across dynasties and emperors, it's best compared to the cuisine of Beijing.
Without the skills of the imperial cooks, I wasn't too successful in the executions of the dishes I made. However, I enjoyed exploring a millennium of imperial cooking.
Chinese cuisines I've explored so far: Cantonese, Chengdu, Chinese Muslim, Dai, Fujian, Ghizhou, Haipai, Hakka, Hangzhou, Hongkonese, Huaiyang,
Hunan,
Imperial China, Indo-Chinese, Jiangsu, Jiangxi
Do you have a comment on this cuisine? Please make it here
