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Banquets · FTLB218
Set-Course Banquets
A water banquet of eight cold and sixteen hot dishes closing with four more, and the Qing palace's separate Manchu and Han feasts.
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Mural guide
Eight small cold dishes line one side of a long table, the other holds star-anise duck braised in a clay pot over charcoal, braised pork belly, prawns, a steamer of buns and bowls of vegetables, and a hand lifts the lid off another pot.
Banquets served as a fixed sequence of many courses.