清代乾隆進膳底的過去、現在、未來，以故宮晶華為例

Abstract

中華美食傳承千年，尤以宮廷美食讓人想一探究竟。 而其就以清朝宮廷美食最具代表性，乾隆御膳則為最極致的表現。本研究藉由過去乾隆膳底檔研究、現在故宮晶華2013年推出的十全乾隆宴資料，了解乾隆對飲食的精細要求及養身的概念，進而探究在未來如何再精進乾隆御膳之內容及豐富性。本論文之研究方法採質性研究訪談分析，以深入訪談的方式採內部員工三位、外部員工六位及二位專家的訪談提供內容分析，透過回憶、改善及未來想要改善的方向設計訪問題目採質性研究方法，經由受訪者佐證進行內容分析，並透過專家分析後分成三大面向，研究結果顯示依照餐點、服務、情境分成三大面向進行。針對以上的探討，對於未來的菜單設計將以春夏、秋冬運用在創意、造型、及故事性。用餐的儀式感如餐桌設計與文化結合，服務面則在行銷包裝部份符合現在的新媒體及說菜技巧，並配合餐具的設計、個人化的服務打造屬於故宮晶華的食藝精華，成為食文化創意料理的經典。Chinese cuisine has been passed down for thousands of years, especially imperial cuisine. It is the most representative of the Qing imperial cuisine, and the Qianlong imperial cuisine is the most extreme performance. This study uses the past research on Qianlong's Jin Shan Di g and the current information on the Shiquan Qianlong banquet launched by the Silks Palace in 2013 to comprehend Qianlong's delicate requirements for diet and the concept of health preservation, and then explore how to improve the content and enrichment of Qianlong's imperial cuisine in the future. The research method applies qualitative in-depth interview analysis, based on the corroboration and content analysis provided by the informants, and referring to the Qianlong Jin Shan Di to understand the table setting of the Palace, and organize cultural-style services, dishes and dining atmosphere. In response to the above discussion, in the future, to combine innovative dishes, tableware design and arrangement, and ritual design to create the essence of food art belonging to the Silks Palace, which will be become a model of cultural and creative cuisine.