China s first class banquet state banquet, so what is the standard configuration of the state banque

Therefore, the most striking feature of the state banquet is that it is light and delicious. As the standard configuration of the state banquet, these three dishes are the most representative, namely the Three Treasures Duck, Buddha Jumping over the Wall and Lion Head.

For example, dishes that are too strong in taste are categorically not served in the state banquet, and the taste here is too heavy, including sweet, sour, salty and spicy exceeded.

According to the rules of the state banquet, all dishes are not allowed to have bones, fish bones, meat membranes and tendons, etc.

As I personally know, the Three Treasure Ducks, Buddha Jumping over the Wall and the Lion's Head are indispensable.

The three things that are indispensable are the Three Treasure Ducks, the Buddha Jumping over the Wall and the Lion's Head, and the others are not very clear.

The three things that are indispensable, such as the Three Treasure Ducks, the Buddha Jumping over the Wall and the Lion's Head, are indispensable.

As the standard configuration of state banquets, these three dishes are the most representative, namely the Three Treasures Duck, Buddha Jumping over the Wall and Lion Head.

State banquet dishes are usually based on Huaiyang cuisine.

The state banquets are mainly Huaiyang cuisine, especially modern. The reason for this is that it is exquisite and fine, including knife skills, heat, collocation, modeling, etc., all of which reflect kung fu.

The second is that the ingredients are simple and easy to take, unlike Sichuan cuisine that is stir-fried in a hurry, nor like Cantonese cuisine that uses fresh seafood, the important taste is light or sweet, because it is necessary to consider domestic and foreign guests, if it is like Sichuan cuisine and Hunan cuisine, there may be guests who feel uncomfortable.

The raw materials are mainly aquatic products, pay attention to freshness, the taste is peaceful, fresh and slightly sweet, its dishes are delicate and exquisite, the style is elegant, Yangzhou is located along the Yangtze River, the ancient Beijing-Hangzhou Grand Canal meets the Yangtze River here, and there are countless large and small lakes.

Throughout the year, Qingju scattered aquatic poultry, vegetables and game, the ingredients are mainly fresh, there are strict requirements for the selection of raw materials, focusing on highlighting the standard of raw materials, sweet and salty, salty and slightly sweet.

Historical records of Huaiyang cuisine

Huaiyang cuisine refers to Huai'an and Yangzhou as the center of the reputation of Huaiyang regional cuisine, spread in Jiangsu Huai'an, Yangzhou, Zhenjiang, Anhui central area, Huaiyang cuisine and Jinling cuisine, Su Xi cuisine, Xu Hai cuisine, together constitute Su cuisine, Su cuisine is good at stewing, stewing, steaming, stir-frying, pay attention to the soup, keep the original juice, the flavor is fresh, thick but not greasy, light but not thin, deboning without losing its shape, smooth and crisp without losing its taste.

During the Wanli period of the Ming Dynasty, the "Huai'an Mansion Chronicles" recorded: "Huai'an has extravagant food, exquisite system, hundreds of products in the market, and boasts of the river table." This "system" includes the specifications and rules of the banquet.

In the "Huai'an Mansion Chronicles" during the Kangxi period of the Qing Dynasty, it was recorded: "To the north of the river, the banquet is the most prosperous."

Although I haven't eaten a state banquet, I haven't eaten pork or seen a pig run? Is the state banquet dish delicious?

It's really average. I was talking to a master who came into the Great Hall in '68 (or '69), and he said that the Great Hall cooksIt has been changed according to the tastes of the leaders, depending on the tastes of the people above rather than the general public, and the dishes eaten by the people above should be less oil, less salt, less spicy and less open fire according to the doctor's advice.

The State Banquet in the Great Hall will invite 10,000 people at the same time, and at the same time, everyone should be able to accept it, whether it is delicious or not is not the first priority, the first thing is to let the guests be able to eat it and then seek changes in the preparation of dishes.

Therefore, the dishes in the Great Hall, whether Sichuan, Xiang, Shandong, Guangdong, Zhejiang, Huaiyang, or Western food, taste moderate and peaceful. In order to reduce oil and less open fire, and to be able to eat at the same time when the dish is served, the state banquet dishes are mainly stewed and steamed.

As for the dishes, they are: mediocre (the characteristics of the cuisine are diluted), healthy (less oil, no gutter oil), safe (boneless, no allergic ingredients), everyone can eat (not too spicy and salty), but there is no characteristic and no taste, it is a model of old cadre cuisine, and it is in line with the concept of governance, after all, this is not a place to fill the stomach and satisfy the taste buds. Eight words for the state banquet:

Be stable and don't make waves.

I looked up the menu of a state banquet: cold cuts, saffron bean curd soup, Buddha jumping over the wall, puff pastry box prawns, herb veal, stir-fried fresh vegetables with chicken fir, stewed skirt with spring bamboo shoots, Western dessert, fried rice with foie gras, fruit platter, three-color tofu and almonds, bread and butter. When you see the recipes, you should be able to feel that basically the dishes of this kind of old cadres are relatively soft and tender, and there will be no such situation of knocking your teeth or chewing can't move.

The most representative is of course the Manchu and Han full banquets, tens of thousands of yuan, more than 100 dishes, and tasted for three or four days in a row.

180 State Banquet Dishes China's Top Feast.

Welcome cold pot. Two slices of roast duck are the land, three asparagus are inserted into the flower stems, two pieces of foie gras are the flower leaves, a few pieces of white-boiled egg whites are used as flower plates, and a few red and black caviar are used as flower buds.

2. Chicken juice matsutake mushrooms. In the magnetic jar is the soup boiled out of the native chicken of northern Jiangsu, which is floating with matsutake mushrooms, bamboo shoots, and cabbage sum.

3. Lime prawns. Peel the prawns and lay them on top of the pumpkin carved into the shape of a shrimp and seal with potato chips. It is also garnished with lemon and parsley leaves.

4. Chinese steak. The steak is made with tomato salsa and spicy soy sauce. Surrounded by snow peas and fries.

5. Lotus flowers. Cucumber juice is a pond, white radish is carved into lotus root, beetroot is carved into a lotus, winter melon skin is made into lotus leaves, and zucchini is made into a boat, full of coconut white and olive vegetable filaments.

Six dim sum. The vegetables are paved into green grass, and the wheat starch is kneaded into two pigeons, with peonies and roses in their beaks. Small vegetarian buns, small crystal cakes.

7. Fruits. Watermelon, mango, papaya, and kiwi in a glass basin, the color is red, yellow, orange and green, which is the perfect end to the dinner.

China's 10 classic state banquet dishes are: squirrel mandarin fish, lion's head, kung pao chicken, boiling cabbage, Wensi tofu, Buddha jumping over the wall, suckling pigeon, Dongpo meat, white cut chicken, Peking duck.

Among the 10 classic state banquet dishes, squirrel mandarin fish is a more distinctive dish, and its characteristic is that its shape is very unique, looking like a squirrel. You know, this dish not only looks good, but it also tastes very delicious, especially delicious and delicious.

Lion's head is a more traditional Jiangsu and Zhejiang dish, and this dish originated in the Sui Dynasty, which can be said to be a dish with a long history. In addition, this dish also has very high requirements for meat, and it is necessary to mix three points of fat meat and seven points of lean meat evenly before it can be made into more delicious meatballs, which is also a good choice for state banquets.

Kung Pao Chicken This is a more traditional Sichuan dish, although the method is relatively simple, but the taste is particularly good, there are not only crispy peanuts in it, but also tender chicken, and add some chili peppers, it is very refreshing to eat.

There is also a Buddha jumping over the wall, the ingredients in this dish are actually a lot of kinds, and they are all particularly precious, such as abalone, sea cucumber and hoof tendons, etc., every bite of this dish is full of essence. The ingredients of Wensi tofu are relatively simple, but it is actually a test of the chef's knife skills, because it is not a simple task to shred tofu.

1. Husband and wife lung tablets.

In the state banquet of the top ten classic dishes in Sichuan, the husband and wife lung slices themselves are a famous dish in Sichuan, the production of this dish is relatively fine, the color looks better, and it tastes spicy and delicious, and it is normal to be rated as a state banquet dish.

2. Mapo tofu.

Although the small tofu is not very unusual, mapo tofu is indeed a refreshing Sichuan dish, spicy is the main feature of this dish, and this dish was rated as a classic last year.

3. Chicken bean curd.

This is also a more traditional dish in Sichuan, which has a history of more than 100 years so far, although this dish is relatively light, but its taste is particularly mellow.

4. Steamed river balls.

The ingredients of this dish are anchovy fish and ham, the main method is steaming, and when it is cooked, its shape is particularly peculiar, and the meat of this fish is also very fat, and the fish soup is also very fresh.

5. Fish-flavored shredded pork.

This is also a more traditional Han dish, because there is a fish flavor, plus there is shredded meat in it, so it is called fish-flavored shredded pork.

6. Casserole fish.

This is a traditional dish in Ya'an, Sichuan, because the taste is relatively salty and fresh, so it often appears as the finale dish of the banquet, and the boiled fish soup is milky white and looks very nutritious.

7. Kung Pao Chicken.

This has always been a particularly famous Sichuan dish, not only because of its beautiful color, but also because the diced chicken is particularly tender and spicy, but also refreshing.

8. Daqian dry roasted fish.

This is a family heirloom dish of Mr. Zhang Daqian, a famous master of Chinese painting, which is not only famous in Sichuan, but also enjoys a high reputation in Hong Kong and Taiwan.

9. Return to the pot meat.

Hui Guo Pork actually originated in the rural areas of Sichuan, and the local people generally eat this dish during the Chinese New Year, but as the economy slowly improves, this dish is more common after the conditions improve.

10. Boiling cabbage.

This dish will be served as a state banquet dish, and some people may find it strange because it is too ordinary. However, if you know the process of making it, I believe you won't say that, because this dish is very demanding for the soup base.

China's 10 classic state banquet dishes are: soft long fish, crab roe lion head, boiled dried shreds, white robe shrimp, Pingqiao tofu, open foreign cabbage, three treasure duck, braised silver carp head, lion head, Buddha jumping over the wall.

1. Buddha jumps over the wall.

The fragrance of the altar is wafting around, and the Buddha hears the abandonment of Zen and jumps over the wall" describes the rich delicacy of the Buddha jumping over the wall. The materials used in the Buddha jumping over the wall are relatively valuable, including abalone, sea cucumber, shark fin, scallop, fish maw, fish lips, lamb elbow, hoof tendons, ham, chicken, duck, mushrooms, and winter bamboo shoots. Put the washed and processed materials into the big jar, add Shao wine, rock sugar, cinnamon, soy sauce, salt, seal the mouth of the altar with fresh lotus leaves, boil over fire, turn to simmer and simmer for 5 hours.

It is a magnificent dish that is used to entertain foreign guests and show respect and preferential treatment to each other. However, if it is a national dish, it is too luxurious and complicated, and ordinary people do not have the conditions to eat it often. This caused the Buddha to jump over the wall and become more or less detached from the mass base.

2. Three treasure ducks.

Selected high-quality stuffed duck, plus chestnut, jujube, lotus seeds stewed together, and then steamed in a purple sand jar. This dish has a very good health effect. Sambo duck is a very popular dish at state dinners.

However, from a popular point of view, the popularity of Sambo duck among the people is not too high. After all, the heat of stewing and steaming of this dish is very difficult to grasp, and the requirements for utensils are relatively high, so it is not easy to popularize.

3. Lion's head.

The lion's head is a dish with a long history, dating back to the time of Emperor Yang of the Sui Dynasty. The general practice is to chop and knead pork belly, green onions, ginger, eggs, water chestnuts, starch, etc. into balls. Stewed or braised can be.

The crab roe lion's head at the state banquet, Xu Ke has a clear description in "Qing Barnyard Banknotes": "The lion's head is named after its resemblance, and the pork is round."

Half of the fat and lean pork, finely chop and coarsely, and use egg whites to make it easy to solidify, or add shrimp and crab powder. This is also a traditional famous dish in Huaiyang cuisine, and it is also more popular in ordinary people's homes, probably because it is relatively simple to make.

Four treasures of abalone sauce, Dongpo meat square, crab roe lion head, boiled dried shreds in chicken sauce, stir-fried jade shrimp, family portrait, fried rice cakes, Huangqiao baked cakes, Aiwowo, Huaiyang soup dumplings.

This ten is a state banquet dish is October 1, 1949, after the founding ceremony of the People's Republic of China **** held in Beijing Hotel reception is on the table, the first six dishes are hot dishes, the last four are dim sum for the guests to appetize.

China's 10 classic state banquet dishes are: Buddha jumping over the wall at the state banquet, Babao duck, lion's head, Mao's braised pork, mullet egg soup, clear soup cabbage, roasted skirt with garlic seeds, shark fin cup with puff pastry, and stewed Sanbao duck in a can.

Dismantling the stewed silver carp head, lion head, Buddha jumping over the wall, kung pao chicken, boiling cabbage, Wensi tofu, and many more, in fact, Chinese cuisine is very complex, and there is no so-called top ten, the above are more classic cuisines.

1. Boiled dried shreds 2, Jinling salted duck 3, Wensi tofu 4, steamed chicken 5, Wuxi pork ribs.

6. Steamed hairy crab 7, braised lion's head 8, purse crucian carp 9, squirrel mandarin fish 10, called flower chicken.

Boiling water cabbage, lion's head, Buddha jumping over the wall, crystal meat, squirrel osmanthus fish, kung pao chicken, Peking duck, safflower shark fin rice, three treasure duck.

The state banquet dish is only for foreign masters, and it is not popular in China, and it is difficult to eat it from north to south without chili peppers.

Very right to give a thumbs up. They are all traditional old brands.

Kebabs, grilled garlic, grilled potatoes.

Mapo tofu, sour and spicy shredded potatoes.

What the fuck are you like, and you still have a heart, what the fuck is this cooking?