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（北京20日综合电）谈起中华饮食文化，“满汉全席”可说最具代表性，其烹饪过程，不仅大饱口福，更是大开眼界。不过，北京故宫博物院副院长任万平日前向台湾媒体证实，从历史角度看，“满汉全席”事实上是不存在的，“要不就满席，要不就汉席”、“没有108道菜”。

一般来说，民众对“满汉全席”的了解，大多是从电视剧上得知。不过，虽说在清军入关前，就有把满、汉民族佳肴一起通吃的习惯，清朝开国皇帝努尔哈赤也鼓励“满汉通婚”，却始终没有形成制度。

任万平指出，准确地说，“满汉全席”应是满、汉席，后来有人觉得菜色挺多，于是就加个“全”字，才会有“满汉全席”的说法出现。

“满席一共有‘6等席’，前3等都不是给活人吃。前3等主要用来祭祖，第4等席开始，才是排在紫禁城太和殿上的等级，如皇帝生日、大婚，用的是4等满席，其次则是5等、6等。”

她表示，满席分两阶段，第一阶段是饽饽宴、第二阶段则是酒席宴；满席菜色也因等级而不同，例如白色印子（方形甜点）有几个、每个几两重，每个盘子里放的干果、鲜果有几两，鲜果还要按照季节做搭配。

至于汉席，她说，如皇帝去上太学、讲学，或科举考试完的琼林宴。

被问及满汉全席总共有各式山珍海味共108道菜色，她笑着澄清说，“108道是演绎的，实际上没有那么多”，一般就是十多道。#

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