The Emperor's diet was relatively balanced and simple. Both the Ming and Qing dynasties adhered to the principle that "imperial meals must promote good health."

 

The Imperial Kitchen (Yushanfang) was located west of the Hall of Supreme Harmony and consisted of three main sections: the main kitchen, the tea room, and the pastry ovens. Each section had a head chef, five assistant chefs, a supervisor, and an accountant to manage supplies. The Emperor’s kitchen had more than 200 staff members, all master chefs from across the country, trained in preparing exquisite delicacies.

 

  Dining Schedule and Food Selection:

The Qing emperors had two main meals a day. The dishes were served on golden plates or specially crafted porcelain from Jingdezhen, Jiangxi Province. The food was continuously supplied by the Imperial Food Bureau and the royal kitchen, with many ingredients sourced as tributes from distant regions.

The main dishes included bird’s nest soup, duck, chicken, deer tail, pork, dumplings, pastries, baked goods, and pickled vegetables. However, beef was strictly forbidden in the palace, as cattle were considered essential livestock for agriculture.

 

  Dining Rules of the Qing Imperial Family:

 The Qing dynasty originated from the Manchu people of Northeast China, and when they established their rule, they maintained their ancestral dining customs. Qing emperors ate two main meals a day—breakfast and an afternoon meal—along with light snacks throughout the day.

 

Unlike fixed mealtimes in previous dynasties, Qing emperors had no designated time or place for dining. When the emperor wished to eat, he would command his guards, and a meal would be prepared immediately at his location. The kitchen officials would then instruct eunuchs to set up a dining table nearby.

The number of dishes served varied by rank:

•        The Emperor: 120 dishes
•        The Empress: 96 dishes
•        Imperial Consorts: 64 dishes

Although Qing regulations mandated 120 dishes per meal for the Emperor, some rulers, such as Emperor Kangxi and Emperor Yongzheng, voluntarily reduced the number of dishes to save state funds. However, when Empress Dowager Cixi took control, she strictly enforced the 120-dish rule without any reductions.

 

  Strict Dining Protocols:  The Emperor never ate more than three bites of any dish. A trusted eunuch stood beside the Emperor, picking up food on his behalf as instructed. Once a dish had been picked up three times in one meal, it was immediately removed and forbidden from appearing on the Emperor's table for the next 15 days. This rule was a security measure to prevent the Emperor’s food preferences from becoming known, thereby reducing the risk of poisoning. It also reinforced the Emperor's absolute power, emphasizing that even his personal choices were unpredictable.

How Was the Emperor’s Leftover Food Handled?

If the Emperor had not touched or finished a dish, it could be bestowed upon imperial consorts, officials, or eunuchs. Receiving food from the Emperor was considered a great honor. Those granted such a privilege had to eat at a designated table immediately to show appreciation. Refusing to do so was considered disrespectful and could result in punishment.

If the Emperor did not bestow the leftovers, eunuchs were required to mix all uneaten food together and discard it. This practice ensured that outsiders could not determine what the Emperor had eaten, preventing any assassination attempts.

Poison Detection Measures

Before eating, the Emperor would use a small silver spoon or fork to test every dish multiple times. It was believed that silver would change color if it came into contact with poison. If any doubt remained, the Emperor could order a trusted eunuch to taste the food first before he consumed it himself.

Each Meal of Empress Dowager Cixi Had 120 Dishes

Although the Imperial Kitchen served the emperor’s concubines, Empress Dowager Cixi had her own private kitchen built within the Forbidden City, known as the "Western Kitchen" (Tây Thiện Phòng). This kitchen was divided into five specialized rooms, each dedicated to a different type of dish: meat dishes, vegetarian dishes, rice-noodle-steamed bun dishes, snacks, and pastries.

During her reign, as she elevated her status, Empress Dowager Cixi ordered the establishment of a Western-style dining room (Tây Thiện Phòng). In this room, there was only one servant, but more than 100 dishes were prepared for each meal. Moreover, this extravagant practice was maintained daily. According to Empress Dowager Cixi by Xu Zhe, a scholar and expert on the Qing Dynasty, each of her meals consisted of up to 120 dishes. However, she only tasted two or three spoonfuls of some dishes because she feared of being poisoned.