The makers of the first banquet of the founding of the country? What cuisine was used in the first b

The first banquet of the founding of the People's Republic of China was presided over by the chef of Yuhuatai Restaurant opened by the Ma brothers in Yangzhou.

The chefs of Huaiyang cuisine at the "First Banquet of the Founding of the People's Republic of China" are: Zhu Dianrong, Wang Dukun, Li Fulian, Yang Qirong, Sun Jiufu, Wang Bin, Li Shizhong, Yang Qifu, and Jing Dewang.

Zhu Dianrong, the head chef, is proficient in various techniques of Huaiyang cuisine, and his representative dishes are "braised lion's head" and "roasted four treasures", etc., and he also has a "unique skill" - making good use of the cauldron.

Wang Dukun, whose specialty is seafood, is well-done.

Yang Qifu and Yang Qirong brothers have very good skills in making Huaiyang cuisine stir-fry.

Pastry chef Sun Jiufu, don't look at him limping when he walks, but he is called 'Sun Kuaishou' in Qinxing (referring to the chef industry), not only does his work finely, his movements are quick, but also the dim sum he makes is also very distinctive.

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In the "First Banquet of the Founding of the People's Republic of China", we invited a lot of people who have made significant contributions to China to participate. The person in charge of the first banquet of the founding of the People's Republic of China was Zhu Dianrong of Yuhua Zhentai, a Huaiyang restaurant in Beijing at that time, and other nine Huaiyang cuisine masters, who came to take charge of the spoon together, because only Huaiyang cuisine can take into account the taste of guests from all over the world. The chefs in charge of the spoon have their own unique skills, and they are very skilled in the cooking of meals, so the dishes they make are also worthy of praise from the guests.

There are a total of eight hot dishes, eight cold dishes, four dim sum, and one starter. The eight hot dishes are braised shark fin, braised four treasures, braised prawns, roasted chicken nuggets, fresh mushroom choy sum, braised lion's head and braised carp in the family stove, and red grilled autumn duck. Among these eight dishes, there are four dishes with red letters, which also means that the founding of our new China, the people's days will be prosperous in the future, and this is also the only time we have a state banquet with eight hot dishes.

Our four types of dim sum are roasted wheat with vegetable and pork, dried fried spring rolls, steamed buns with bean paste and mille-feuille oil cake, and because we have to take into account the tastes of various leaders and guests, the cuisine is also more diverse, and the taste will also change.

The first state banquet was a cuisine based on Huaiyang style dishes.

The First Banquet of the Founding of the People's Republic of China" menu.

Eight kinds of cold dishes: crispy grilled crucian carp, fried chicken, boiled cucumber strips, crystal meat, shrimp roe and winter bamboo shoots, deboned goose paws, fragrant sesame jellyfish, and drunken shrimp with fermented bean curd.

First course: frankincense seaweed.

Eight kinds of hot dishes: braised shark fin, abalone four treasures, red grilled autumn duck, Yangzhou lion head, braised carp, braised prawns, fresh mushroom choy sum, stewed local chicken.

There are four kinds of dim sum: vegetable and meat siu mai, Huaiyang spring rolls, bean paste buns, and mille-feuille oil cake.

Eight kinds of cold dishes: crispy roasted crucian carp, fried chicken, boiled cucumber strips, crystal meat, shrimp roe and winter bamboo shoots, goose paws that disturb filial piety and bone, fragrant hemp jellyfish, fermented bean curd and drunk shrimp First dish: frankincense swallow seaweed Eight kinds of hot dishes:

Braised fish buried in plum and wings, abalone bent staring fish four treasures, red grilled autumn duck, Yangzhou lion head, braised carp, braised prawns, fresh mushroom cabbage sum, stewed local chicken Four kinds of dim sum: vegetable and meat siu mai, Huaiyang spring rolls, bean paste buns, mille-feuille oil cake.

On the night of the founding ceremony, more than 600 people, including responsible persons of the CPC, senior generals of the Chinese People's Liberation Army, democratic parties and democratic personages without party affiliation, well-known figures from all walks of life, uprising generals of the Kuomintang army, representatives of ethnic minorities, workers, peasants, and representatives of the People's Liberation Army, attended the first state banquet of New China held at the Beijing Hotel, with a total of more than 60 tables.

Because the guests attending the banquet came from all over the world and had different tastes, in order to be able to "take into account", the banquet decided to choose Huaiyang cuisine with moderate taste, and at that time, Beijing hotels only had Western food, so they invited Zhu Dianrong of Yuhuatai, a famous Huaiyang restaurant in Beijing at that time, and other 9 Huaiyang cuisine masters to come to take charge of the "first banquet of the founding of the country". Several Huaiyang cuisine masters have made great skills, and the Huaiyang dishes they make have been praised by the guests.

The 9 chefs of Huaiyang cuisine for the "First Banquet of the Founding of the People's Republic of China" are: Zhu Dianrong, Wang Dukun, Li Fulian, Yang Qirong, Sun Jiufu, Wang Bin, Li Shizhong, Yang Qifu, and Jing Dewang.

Zhu Dianrong, the head chef, is proficient in various techniques of Huaiyang cuisine, and his representative dishes are "braised lion's head" and "roasted four treasures", etc., and he also has a "unique skill" - making good use of the cauldron.

Wang Dukun, whose specialty is seafood, is well-done.

Yang Qifu and Yang Qirong brothers have a very good skill in making Huaiyang cuisine stir-fry, and the pastry master Sun Jiufu does not look at him limping when he walks, but he is called 'Sun Kuaishou' in Qinxing (referring to the chef industry), not only does the work finely, the movements are quick, and the dim sum produced is also very distinctive.