Abstract: In the Qing Dynasty (1644–1911), choice of wines for state banquets followed strict regulatory practices according to participants, who, in descending order in terms of importance, were divided into four categories: 1) aristocrats and ministers; 2) chieftains of minority ethnic groups from the frontier areas; 3) foreign ambassadors and envoys; and 4) the honorable elderly. Many types of wine were possible to choose from for state banquets, including mainly milk wine, shaojiu, yellow wine, and Yuquan wine. Of them milk wine was the most important, which was monopolized by the palace. When feasting envoys and minority chieftains of China, Guanglu Si got out the wine from the court and used it. However, the yellow wine and liquor were widely used in various types of state banquets, which were made by Guanglu Si itself. The Yuquan wine was also used for the state banquet of the Qing Dynasty. However, as the Yuquan wine was under the control of the Imperial Household Department, it was not recorded in Da Qing Hui Dian and was thus unknown for a long time. Throughout the Qing Dynasty, amount of wine served was strictly controlled due to attitude of the emperors towards wine.

Key words: Qing Dynasty (1644–1911), “state banquet”, wine, regulatory practice