Imperial dishes served to China’s emperors and empresses, including steamed hilsa herring, chrysanthemum hotpot and ‘eight treasures duck’ – regarded as the pinnacle of Chinese cuisine in their day – continue to inspire and influence the nation’s chefs.

Why did the Empress Dowager Cixi add chrysanthemum petals to her Chinese hotpot?

Three imperial dishes served during the Qing dynasty – considered the pinnacle of Chinese cuisine at the time – continue to influence chefs to this day

Topic |   Origins series

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Imperial dishes served to China’s emperors and empresses, including steamed hilsa herring, chrysanthemum hotpot and ‘eight treasures duck’ – regarded as the pinnacle of Chinese cuisine in their day – continue to inspire and influence the nation’s chefs.
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