Qing dynasty
Cuisine aroused a cultural pride in the accumulated richness of a long and varied past. The gentleman gourmet, such as Yuan Mei, applied aesthetic standards to the art of cooking, eating, and appreciation of tea at a time when New World crops and products entered everyday life. The Suiyuan Shidan written by him, detailed the culinary esthetics and theory, along with a wide range of recipes from the ruling period of Qianlong during Qing Dynasty. The Manchu Han Imperial Feast originated at the court. Although this banquet was probably never common, it reflected an appreciation by Han Chinese for Manchu culinary customs. Nevertheless, culinary traditionalists such as Yuan Mei lambasted the opulent culinary rituals of the Manchu Han Imperial Feast, saying that it is cause in part by "...the vulgar habits of bad chefs" and that "Display this trite are useful only for welcoming new relations through one’s gates or when the boss comes to visit." (皆惡廚陋習。只可用之於新親上門，上司入境)

Q: What was the Manchu Han Imperial Feast?
appreciation by Han Chinese for Manchu culinary customs