The term Manchu–Han Imperial Feast (simplified Chinese: 满汉全席; traditional Chinese: 滿漢全席; pinyin: Mǎnhàn quánxí, and also Comprehensive Manchu–Han Banquet) refers to a style of cooking and a type of grand banquet that combined elements of Manchu and Han's Chinese cuisine developed in the Qing dynasty of China (1636–1912). The origins are disputed, but by the nineteenth century, the style became popular and was emulated in twentieth and twenty-first-century restaurants. When the Manchus took control of China in the seventeenth century, they replaced the chefs in the palace, who were mostly from Shandong, with their own Manchu cooks. Manchu food was the main food served in the palace until the Qianlong emperor invited notable chefs from the south to join the palace kitchen. The new style of cooking included these Shandong, southern, and Manchu elements, and resulted in what was called a "Manchu-Chinese banquet" (Man Han quanxi). This style of the banquet was not featured at palace banquets, but soon became fashionable and by the nineteenth had spread to cities such as Canton and Tianjin. Another legend is that the Kangxi Emperor wanted to resolve disputes between Manchu and Han peoples, so he held a banquet during his 66th birthday celebrations. The banquet consisted of Manchu and Han dishes, with officials from both ethnic groups attending the banquet together. The meal comprised six banquets over three days with over 300 dishes. Altogether there are said to have been 196 main dishes and 124 snack dishes, for a total of 320 dishes sampled over three days. Depending on how the dishes are counted with the samples, at the absolute minimum there were 108 dishes. The feast was divided into inner-palace and outer-palace banquets; only the imperial family and meritorious officials, including Han officials above the second rank, were invited into the inner-palace banquets. A book from the reign of the Qianlong Emperor (1735–1796) gives a detailed description of the feast and the dishes and ingredients.