Xiang Yu's Hongmen Banquet

Xiang Yu's Hongmen Banquet

　　"Records of the Grand Historian: Biography of Xiang Yu": "Xiang Yu was at Hongmen, while the forces of Liu Bang were stationed at Bashang. Liu Bang came to Hongmen to offer an apology, and the Hegemon-King Xiang Yu kept him for a drink." Hence the name Hongmen Banquet. Since it was Xiang Yu who hosted Liu Bang, it is also called "Xiang Yu’s Hongmen Banquet." This banquet has been described by historians and military strategists as one where "no good comes from a feast—danger lurks beneath the surface." But as a piece of culinary culture and literary characterization, it can be considered a vivid masterpiece. Setting aside the notion of "no good comes from a feast" and various historical commentaries on the Hongmen Banquet, we focus solely on adapting the past for the present—unearthing the food culture of the pre-Qin and Han dynasties. By incorporating modern aesthetics, contemporary presentation, and modern seasonings, and blending ancient and modern cooking techniques, we showcase the splendor of China’s famous Hongmen Banquet.

　　The Xiang Yu Hongmen Banquet consists of 1–2 cold dishes, 15 hot dishes, 3 soups or dim sum items, and 5 staple foods, totaling 35 dishes. Representative cold dishes include Assorted Fruits and Rare Delicacies, Lamb Bacon and Venison, and White Fermented Pork Strips. Representative hot dishes include Braised Camel Hoof, Donkey-Hide Gelatin with Chestnuts and Dates, Fan Zeng’s Silverfish, White Jade Cod, Jade Cup Duck and Goose, and Overlord’s Three Tonics. Soups and dim sum include Water Shield and Mandarin Fish Clear Soup, Bamboo Fungus Soup, and Jiangling Century Egg Pudding. Staple foods include Persimmon, Walnuts, Chestnut and Mountain Chestnut Flatbread, Kidney Bean Steamed Bread, Yellow Rice Glutinous Balls, and Shaanxi Fish Noodles.